Senior Quality Innovation Specialist (Tag)

Nestle   •  

Solon, OH

Industry: Food & Beverages

  •  

8 - 10 years

Posted 44 days ago

POSITION SUMMARY:



Isresponsible for supporting the Nestlé Businesses (Food, Beverage, Baking and GlobalBrands and Ice Cream). Specifically, thisposition provides leadership and guidance for all Quality aspects of the Innovation& Renovation process, from the Identify to the Deliver stage. Provides technical expertise and support toensure compliance to Idea To Launch, Food Safety Requirements, Regulations andproduct quality. This position will need to network cross-functionally withinand outside Nestlé with experts in different food processing technologies andfood safety systems.





PRIMARY RESPONSIBILITIES:



Providefood safety/quality Coaching, Technical Assistance and Training to theTechnical Applications Group as related to New Product/Package/Processintroductions and renovations. Includes identifying training needs, assessingskill level and developing plans to address.





Leadsthe Quality aspects of high complexity Innovation/Renovation projectsthroughout the various Idea to Launch stages. Ensuring compliance to applicableNestlé requirements. Ensure that established systems / procedures / protocolsare adequate to provide for consumer and customer satisfaction, consistentproduct quality, food safety, and regulatory compliance. For new technologies, ensure food safetyprocesses are validated.





Developsand maintains expertise by an established network of internal & externalfood safety experts; able to draw from when working with unfamiliar / new foodprocessing technologies. Build network (internal, external, cross functional)to find synergies and leverage experiences to drive speed and efficiency.





Leador support the quality aspects of the technical knowledge transfer forproduct/packaging/process mastership to build factory and TAG competency. Assistswith resolution of Quality Management issues that arise during the Innovation& Renovation process.











Travelrequired – approximately 35%



Otherduties as assigned.



REQUIREMENTSAND MINIMUM EDUCATION LEVEL:





  • BSor MS degree in Food Science, Food Engineering/Technology, Chemical Engineering,Food Safety, or other applicable Technical field.

  • EXPERIENCE:
  • Preferminimum 7 years combined experience in CPG, Food Industry or Quality/FoodSafety fields with at least 3 years in Quality Management. Within this thereshould be a minimum 3 years of either direct QA or quality intense projectexperience.






REQUIREDSKILLS:



  • Musthave strong and demonstrated coach & develop skills, courage and theability to influence with integrity.
  • Musthave strong knowledge and understanding of food safety / HACCP, GMP's, AllergenControls, basic food regulations, specifications, and basic food technology.
  • Mustbe capable of working in a fast paced environment with minimal directsupervision and have strong demonstrated leadership, interpersonal, andself-initiative skills.
  • Mustbe able to quickly learn new food processing technologies and determinecritical food safety aspects alone or through consultation with internal /external experts as appropriate.
  • Strongdemonstrated verbal / written communications, analytical and problem solvingskills. Must be detailed and resultsoriented. Statistical analysisexperience is preferred.

  • PREFERRED SKILLS:
  • Experienceor understanding of hygienic design, thermal processing and auditing
  • Experienceor understanding of
  • Experiencewith SAP and Trace software preferred.
  • GFSItraining or similar Food Safety and Quality Systems training
  • PCproficiency in Windows-based applications: Word, Excel, PowerPoint, Access