ROLE PURPOSE/ POSITION SUMMARY

To provide direction to the quality department in the areas of safety, service, performance, quality and leadership. Will ensure that the quality of all products produced within the production facility will be done so in a safe and wholesome manner. Develop and maintain policies, procedures and documentation that assure the highest level of quality and customer satisfaction.

KEY ACCOUNTABILITIES/PRIMARY DUTIES & RESPONSIBILITIES

• Provide leadership, direction and training to the plant in areas such as quality, food safety, plant safety sanitation, good manufacturing practices and customer service.
• Maintain continuous communication with all departments to assure production priorities and shortfalls are addressed in a timely manner, to not impact customer service.
• Establish and review HACCP programs.
• Conduct Customer, regulatory and in-house audits.
• Monitor plant performance and develop/implement action plans to understand and address areas of concern.
• Maintain a clear understanding of customer requirements.
• Develop and maintain operational quality standards, batch sheets and specification sheets.
• Adherence to all customer Quality policies and procedures as stated in the customer27s manuals.
• Create a positive working environment for all associates; one that supports continuous improvement, reinforces company philosophy and policies, and ensures that every individual is treated with respect.
• Adhere to all regulatory rules and regulations, ensuring that food safety and product performance standards are met.

QUALIFICATIONS/ CAPABILITY PROFILE

Minimum Qualifications/Skills

Leadership
Budget Management
Operations Management
Undergraduate degree in Biology or Chemistry or related field
Project Management
Vendor /Contract Management
Metric Management
Communication/People Skills

Minimum Experience

Knowledge of Statistical Process Control -Preferred
Understanding of regulatory guidelines -Preferred
Customer interaction -Preferred
Salaried and hourly management skills
Organizational Skills
Sensory knowledge -Preferred
Food or pharmaceutical knowledge