Quality Director - Flavors

Kerry   •  

Clark, NJ

Industry: Manufacturing / Diversified


8 - 10 years

Posted 396 days ago

Description and Responsibilities:

  • Manage quality initiatives across the Taste & Beverage business and special projects within the business unit and across North America as assigned.
  • Projects include PSQ analysis and reduction and specification alignment.
  • Work with the QA Managers to evaluate/improve workflow, division of responsibilities, and create a resource development plan to support continuing growth.
  • Provide Commercialization, product transfer, and ECOR support as needed.
  • Oversee PSQ process for business unit.
  • Act as Subject Matter Expert in analyzing data and using CAPA on KKM, while demonstrating robust root cause analysis.
  • Apply statistical tools (CQE).
  • Develop subject matter expertise in GQMS, LIMS and PSQ (complaint) reporting portal.
  • Instill robust corrective action tracking and proactively identify gaps in quality system to minimize customer quality concerns.
  • Provide oversight for the successful, aligned implementation of LIMS, and establish a change control process for the future.
  • Develop strong talent development plan for the QA function to support growth.
  • Support other quality and food safety initiatives as needed.
  • 40% domestic travelrequired to Kerry facilities


The position of QA Director requires a Bachelor’s degree or its foreign equivalent from an accredited institution in Microbiology, Food Science or related field and Seven (7) years of progressively responsible, post-baccalaureate experience in the food or beverage industry, or related position.

Additionally, the applicant must have:

1) Experience with Quality Systems, HACCP, SOPS, GMPs;

2) Experience with root cause analysis, corrective action systems, process mapping, laboratory methods;

3) Experience in food safety and environmental monitoring;

4) Experience with GFSI Certification, SQF Systems Certification, BRC Certification or FS22000 Certification;

5) Experience with writing and implementing quality policies and procedures; and

6) Experience with sensory

7) Experience with flavors