Full Job Description
The Quality Assurance Manager upholds company quality standards and policies and provides plant leadership and departmental development to ensure that products are manufactured per company quality assurance standards and federal requirements. The Quality Assurance Manager also serves as the Preventative Control Practitioner, monitors and optimizes manufacturing processes, and implements and supports continuous improvement projects.
Duties & Responsibilities
Manages the processing of laboratory data, monitors the data for accuracy through exception reporting, analyzes the data and recognizes unfavorable trends, and ensures smooth and consistent processes through performance improvement opportunities to increase productivity and operating efficiencies
Manages and supports the Consolidated Management System (CMS) program that ensures company quality assurance specifications and regulatory requirements are met
Understands and supports the documentation, training, and organizational requirements for maintaining a globally recognized quality and food safety certification
Serves as the program owner and performs internal audits of the program elements
Supervises, leads, and motivates a team to deliver results by communicating company goals (including quality and customer satisfaction), safety practices, and deadlines
Engages and develops teammates through effective performance management, coaching, and training; implementing continuous improvement methods while maintaining customer focus; and embodying company purpose and values to inspire servant leadership
Manages raw material and syrup yield performance and operational and payroll expenses per company budget and goals
Supports and assists in audits from internal and external regulatory, certification, customer, and or brand owner sources
Additional Qualifications/Responsibilities
Manufacturing experience and Food Industry knowledge preferred
Familiarity with lab equipment and testing within a manufacturing environment
Knowledge of sanitation and beverage processes
Hazard Analysis Critical Control Point (HACCP) and Hazard Analysis Risk-Based Preventive Controls (HARPC) food safety systems, and International Organization for Standardization (ISO) knowledge preferred
Familiar with High-Pressure Liquid Chromatography (HPLC) and Gas Chromatography (GC) Technology Microbial knowledge and aseptic techniques
Problem-solving and strong analytical ability
Computer skills including MS Office, statistical software, SAP, Kronos preferred
Ability to lead, manage and develop a team
Ability to multitask, strong time management, and effective communication skills
Ability to work in a fast-paced Food Manufacturing environment with seasonal temperatures, flexible shifts, and weekend and holiday work based on business needs
Ability to stand for extended periods, walking manufacturing floor, climbing stairs, and lift up to 25lbs
Minimum Qualifications
Associate's degree or up to 3 years of college or technical school (preferred area of study: Food Science, Biology, Chemistry)
Preferred Qualifications
Knowledge acquired through 3 to up to 5 years of work experience
Work Environment
The work environment will vary, including but not limited to exposure to weather conditions, coolers, and customer storage areas which may be non-temperature controlled
