What are the responsibilities and job description for the Sanitation and Quality Supervisor position at 8th Ave Food & Provisions?
Business Unit Description:
MAJOR DUTIES/RESPONSIBILITIES – other duties assigned as required:
PRODUCT QUALITY & FOOD SAFETY RESPONSIBILITIES:
DIMENSIONS: Directly responsible for the coordination and supervision of Sanitation personnel and all employees involved in HACCP and plant wide sanitation activities.
Carries out supervisory responsibilities 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.
MINIMUM KNOWLEDGE/SKILLS/ABILITIES/EXPERIENCE/EDUCATION REQUIRED TO SUCCESSFULLY PERFORM MAJOR DUTIES/RESPONSIBILITIES:
PHYSICAL DEMANDS – The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
MINIMUM EDUCATION AND EXPERIENCE REQUIREMENTS:
Experience: 1-3 years of prior Quality experience, supervisory experience, SAP, and SQF.
8th Avenue Food & Provisions is a growing organization made up of businesses that produce and sell quality products including pasta, peanut butter, granola, and fruit and nut trail mixes to retail, foodservice and ingredient customers. The company was formed in October 2018 through a combination of Post Holdings’ private brands businesses and is owned by Post Holdings and funds affiliated with Thomas H. Lee Partners, L.P. (“THL”), a private equity firm.
Responsibilities:
SUMMARY:
The Quality Coordinator is responsible for the coordination of all Safe Quality Foods (SQF) and Sanitation programs. The Quality Coordinator will assist the Operations Manager in the day-to-day activities involving SQF and sanitation.
MAJOR DUTIES/RESPONSIBILITIES – other duties assigned as required:
- Monitors quality assurance programs guidelines and testing procedures to ensure raw material to finished product are in compliance with regulatory and company specifications.
- Manages sanitation programs to maintain a high level of sanitation standard required in a food manufacturing plant.
- Manages all aspects of the quality assurance and sanitation departments to include such activities as motivating work teams, employee training and development, effective communications, coaching and counseling.
- Proactively identifies and prevents problems affecting food quality and safety. Ensures compliance with regulatory guidelines, laws, quality tracking and HACCP. Incumbent is directly responsible for the training of employees in GMP’s and GSP’s.
- Manages the Die & Insert program
- Perform SAP/QM data input and analysis
- Required to work on all shifts and be able respond to all issues in the plant.
- Overnight and in-town travel is required.
- Assist the Operations Managers with supervisory coverage in the absence of the Operations Coordinators.
PRODUCT QUALITY & FOOD SAFETY RESPONSIBILITIES:
- As an employee of 8th Avenue Food & Provisions you share in the responsibility for producing a food product that meets established specifications of the highest quality and is safe and wholesome.
- It is every 8th Avenue Food & Provisions employee’s responsibility to immediately report any incident or situation that may compromises any of the above factors or issues to the Operations Manager and, if unavailable, to the Plant Manager at the plant.
DIMENSIONS: Directly responsible for the coordination and supervision of Sanitation personnel and all employees involved in HACCP and plant wide sanitation activities.
Carries out supervisory responsibilities 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.
Accurate documentation, interpretation of policies and implementation of plant programs is critical to the efficient operation of the plant. Coordination with the Operations Manager(s) and Human Resources Manager on personnel issues and programs is necessary.
MINIMUM KNOWLEDGE/SKILLS/ABILITIES/EXPERIENCE/EDUCATION REQUIRED TO SUCCESSFULLY PERFORM MAJOR DUTIES/RESPONSIBILITIES:
- Ability to work with and relate to all levels of personnel
- Managerial ability—communications, motivation, counseling, coaching
- Knowledge of product, quality, safety, regulatory and GMP standards
- Must be available to work on any shift and weekends and to work extended hours
- Must have strong analytical, problem-solving and decision making skills
- Must be able to have access to every piece of equipment, many requiring climbing and bending
- Must be comfortable in conducting meetings and facilitating team discussions
PHYSICAL DEMANDS – The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Walk on concrete floors, climb stairs and climb into tight spaces such as dryers and stackers.
- Visual acuity to observe plant operations.
- Ability to use a computer, mouse, FAX machine, copier, calculator, touch-tone phones all requiring hand and finger movement.
- Ability to lift 50 pounds occasionally
- Will also be exposed to flour dust and hot/humid conditions on occasion.
MINIMUM EDUCATION AND EXPERIENCE REQUIREMENTS:
Education: Bachelor’s Degree or equivalent
Experience: 1-3 years of prior Quality experience, supervisory experience, SAP, and SQF.
Food processing experience a plus