Position Summary: The Regional Quality Food Safety Manager will build the capability of bakeries to achieve the highest levels of food safety and quality on a sustainable basis.
Key Responsibilities:• Provides training, coaching, techniques, tools and mentoring to assure all bakery associates are fully capable of achieving Quality & Food Safety expectations.
• Collaborates, as needed, to develop the Quality and Food Safety capabilities of bakery personnel to enable them to drive towards zero Quality and Food Safety incidents.
• Works with plant management to establish specific accountabilities for bakery personnel.
• Provides oversight of Quality and Food Safety programs and evaluates for compliance through regular audits, gap assessments and risk assessments.
• Supports bakeries during implementation of new processes and policies such as GFSI, Scoring, TraceGains, Finished Product Testing, Kleanz, etc.
• Can fill the role of PCQI and SQF Practitioner as needed.
• Conducts periodic audits and risk assessments of co-packers.
• Provide guidance, coaching and direction to co-packers during quality failures, regulatory inspections, food safety incidents etc. to ensure proper investigation, root cause analysis and resolution.
• Promotes sharing of Quality and Food Safety Best Practices across the bakeries.
• Performs and/or coordinates analysis of process capability.
• Participates in investigations to determine and address root causes during special situations, quality failures, regulatory inspections, vendor (ingredient & packaging) related incidents, etc. to assure proper investigation, root cause analysis and resolution.
• Provides coaching, direction, and support during quality improvement projects.
• Performs data analysis trending reports for their assigned region and bakeries.
• Promotes and supports the use of quality tools such as SPC, Kaizen, 5-S, Problem Solving, etc.
• Oversees programs to reduce or eliminate consumer complaints (Quality and food Safety).
• Follows up on corrective action plans (AIB, GFSI, BBU, GB, customer complaints, consumer complaints and quality trends).
• Acts as an interface between sales/marketing and plants to identify and resolve quality issues.
• Is aware of current product quality and quality issues through finished product scoring, bakery data and consumer complaints.
• Is an active participant in BBU's safety policies and programs.
• Ensures adequate onboarding for new QFS Leaders.
• Participates in the cross functional teams as required.
• Travel: 75%. Occasional weekend travel may be necessary.
Leadership Competencies:- Situational Adaptability - Adapts approach and attitude in real time, according to the changing demands of different solutions.
- Drives Engagement - Creates a climate where people are motivated to do their est to help the organization achieve its objectives.
- Ensures Accountability - Holds self and others accountable to meet commitments.
- Manages Complexity - Makes sense of complex, high quantity, and sometimes contradictory information to effectively solve problems.
Education and Work History:• BS degree, in Food Science or related major preferred
• Seven (7) years minimum experience in the food industry, with five (5) years in Food Safety, Sanitation Quality Assurance, Quality Systems, Total Quality, and/or Food Industry Lab Analysis with at least two of those years in management role.
• Bakery operations management experience a plus.
• HACCP & GFSI (SQF, BRC, IFS, etc.) Certified
• Familiarity with federal and state regulations, six sigma, ISO, AIB and GFSI Standards.
• Proficient in Microsoft Office programs (Word, Excel, Outlook, and PowerPoint).
• Strong interpersonal and communication skills.
• Organized and detail oriented.
• Comfortable working in a participative team environment.
