​​​JOB DESCRIPTION
 Location: Buffalo, NY
 Report To: Quality Manager
 Work Arrangements: 100% on-site
 
In this role you will:
• Working with machinery related food safety improvement projects.
• Develop technical mastery as applicable to the role. 
• Participate in and/or lead Improvement teams to provide targeted improvements to meet Plant and SBA objectives.
• Writes project charters and project funding requests.
• Provide technical leadership within cross functional teams to deliver initiatives and plant projects. 
• Lead options analysis for project technology decisions / process changes supporting product/process innovations, working as required with Corporate, SBA, and multi-functional technical teams. 
• Develop or oversee the development of Engineering deliverables for project definition, execution & start-up; (location & technology selection, installation details, installation and start up sequencing & checklists) 
• Participate in Food Safety audits. 
• Working with the Sr. Manager of Technical Food Safety to assist in audits of other sites. 
• Is accountable for timely audit summary responses, verified counter measure activities, and driving and tracking audit corrective actions for their home site. 
• Identify, Develop, and Execute improvement projects - including developing the funding request, managing the capital & engineering execution through start-up. 
• Interact with vendors, develop equipment specifications, perform equipment testing, lead Commissioning / Qualification / Verification (CQV) tasks as required. 
• Develop self and others - Technicians, Managers, Engineers 
• Identify and address opportunities to improve food safety within the facilities (i.e. foreign material and microbiological controls and mitigations) 
• Collaborate with SBA and Corporate resources to implement new standards and practices. 
• Owns site adherence to Food Safety Standards from a mechanical and structural perspective. 
• Will own a safety system at the site. 
• Will own a Quality Key Element System
Minimum Requirements:
• A Bachelor’s Degree in Engineering OR Food Science; Electrical, Mechanical, or Chemical Engineering or Food Science degree is preferred 
• At least 2 years of experience in combination of manufacturing operations and technical assignments is required 
Additional skills and experience that we think would make someone successful in this role:
• Understanding and utilization of Continuous Improvement processes and tools 
• Experience with daily management systems to assure quality and/or food safety
• Strong organizational, critical thinking, and problem-solving skills 
• Strong written and oral communication skills 
• Ability to work effectively in a team environment 
• Experience coaching & growing capability in other engineers or team members 
• Identification of capability gaps, plans to close gaps in self and others to assure team skills meet immediate and future business / team needs 
• Experience using engineering principles in manufacturing environment 
• Experience utilizing a systemic Engineering Work Process 
• Desire to learn and understand quality processes affecting Food Safety to include direct interaction with the onsite and Corporate Quality Teams 
• Interface with Food Safety Center of Excellence (FSCE) to help prioritize Machinery Related Food Safety projects entered on the Food Safety Tracker. 
• Experience in decision making - Ability to gather and validate data independently, analyze data to determine optimal solutions; share analysis and solutions for options with others; utilization of consensus decision making when appropriate with teams 
• Project management experience would be valued for this role, as the individual may manage costs, schedules, and resources for the work 
• Operates with Discipline – set objectives, target timing and task priorities; follow through to meet commitments. 
• Computer skills in the following areas: CAD, Microsoft (Office suite, Project Management, Access or other database systems), Statistical Process Analysis (JMP) 
• Travel to other sites, vendors as needed. Average 10 – 15% with peak periods higher