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.
The physical and mental demands described in each job posting are representative of those that must be met by an associate to successfully perform the essential functions of each job. Reasonable accommodations may be requested to enable qualified individuals with disabilities to perform the essential functions of each job.
