SUMMARY

Ensures the food safety and product quality by monitoring the operational processes for compliance with the procedures to include, but not limited to SSOP, GMP, HACCP and SQF programs. Supervise the Quality Assurance technicians.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Maintains plant HACCP and SSOP programs, plans, and documentation. Review daily paperwork; perform

Pre-shipment reviews and any consequent investigations into root cause deviations

Manage QA and lab including sanitation, safety, compliance, food chemistry, microbiological testing, training

Designs and implements data collection, analysis systems

Develops and initiates standards and methods for inspection, testing, and evaluation

Establishes program to evaluate precision and accuracy of production equipment and testing, measurement, and analytical equipment and facilities

Develops and implements methods and procedures for disposition of discrepant material and devises methods to assess cost and responsibility. Maintain the Material Review Area to ensure that all products are distributed in a timely manner.

Measuring and testing product and tabulating data concerning materials, product, or process quality and reliability

Suggests and implements changes in working conditions and use of equipment to increase safety and efficiency of department, or employees

Confers with other supervisors to coordinate activities of individual departments

Interfaces with other Departments and to develop and implement training programs as required

Liaison with customers' auditors and ensuring the execution of corrective action and compliance with customers' specifications

Applying environmental and health/safety standards

Proficient in maintaining/implementing GFSI standards ( SQF or BRC)

Familiar with USDA/FSIS regulations and compliance and answering NR’S

All other duties as assigned by the Manager

SUPERVISORY RESPONSIBILITIES

Manages and directs the QA Technicians. Is responsible for the overall direction, coordination, and evaluation of their shift. Also directly supervises production and maintenance personnel in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

• Associate's degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

HACCP certification

• Food Sanitation Certification

Statement

• The information contained in this job description is intended to describe the essential job functions required of those assigned to this job. It is not intended to be an exhaustive list of all accountabilities, activities, skills, and knowledge needed to perform the job. Please note that job functions are reviewed periodically and are subject to change based upon company business need.

Bobak Sausage Company is an Equal Employment Opportunity Employer