Description

The Quality Control Supervisor ensure that all Safety and Quality Controls and their corrective actions are currently working as described in the St Clair Quality Control Manual. This position is being hired for night shift.

Essential Duties:

1. Replace the SQF Practitioner when he/she is not available. The QCCS must be trained on the SQF Code. 

2. Ensure that all the Quality Control Technicians follow the Food Safety and Quality Programs developed by St Clair, including controls in the processing areas, employee GMP supervision and paperwork filing/handling 

3. Maintain updated information of the Food Safety programs such as Product Hold, Allergen Control, Pest Control, Chemical Usage, Temperature Control, Detection Controls (metal detector and X-Ray) , Certificate of Analysis, chlorine and sanitizer concentrations

4. Ensure that all the corrective actions are applied and working correctly

5. Train all new QC Techs in company policies, food safety, food security, work security and quality programs

6. Support QC Techs on the floor. Ensure that they have the right conditions to accomplish their duties

7. Assist to QC Manager in collecting safety or quality data such as PHz, special samples, micro testing, air tests or shelf life studies, internal or external audits or file up paperwork

8. Review information of the food quality programs such as weights, organoleptic conditions (flavor, odor, texture, and appearance) or ingredient control.

9. Supervise chemical handling practices from Sanitation employees. Stop poor or dangerous practices and inform Management immediately.

10. Monitor the correct collection of lot numbers not only from QC Techs but also from the Spice Crew. Ensure that those ingredient lot numbers are available and readable; otherwise request more clear information from the supplier.

11. Check retention cooler and freezer racks are cleaned and organized

12. Participate in second and third-party audits, including but not limited to: USDA, FDA, Tennessee Department of Agriculture, SQF and customer audits.

13. Assist QC Manager to maintain up-to-date documentation books such as: SDS, USDA, and Certificate of Analysis (CoA)

14. Check finish coolers and observe conditions of the packed finish product: ensure that product is correctly placed and labeled in boxes, taped, and palletized and wrapped correctly. No dripping or any other problem should be observed in those coolers.

15. Check raw material coolers and observe conditions of the packed finish product: product is correctly boxed tape, and palletized correctly. No dripping or any other problem should be observed in those coolers.

16. Do inventory of the QC supplies: ATP swabs, chlorine tablets & QUAT strips, & titration chemicals

17. Report to Management when employees do not follow the company’s rules; Issue warning and disciplinary letters when necessary

18. Set good example of following GMP and Food Safety Practices, chemical safety and St. Clair Company policies

19. Maintain working area in clean and orderly manner

20. Support QC Director in any projects developed along with other departments such as Receiving, Shipping, Maintenance, etc.

Requirements

Qualifications:

In order to perform this job successfully, the employee must be able to develop each essential duty satisfactorily. The employee must have a bachelor’s degree in food science or related discipline, a minimum of 2 years of prior work experience, and knowledge of Quality Assurance and HACCP principles. The employee also must have the following skills:

a. Analytical: Ability to collect and interpret data. Ability to research and problem solve independently

b. Problem Solving: Identify and resolve problems in a timely manner; gather and analyze information skillfully; work well in group solving situations; use reason even when dealing with emotional topics. Pay attention to details

c. Technical Skills: Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others.

d. Interpersonal Skills: Ability to develop and maintain strong relationships at all levels of the organization. Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to others’ ideas and try new things.

e. Teamwork: Supervise QC Techs on their assignments and all employees on the following of GMP rules. Balance team and individual responsibilities; exhibit objectivity and openness to others’ views; able to build morale and group commitments to goals and objectives.

f. Motivation: Measure self against standard of excellence.

g. Quality: Demonstrate accuracy and thoroughness.