Regional FSQA Manager

Job Title: Quality Control Regional Manager

Note: This operation runs 24/7, and individual schedules are determined by volume and client needs. Weekend availability is required and the facility is only closed three days each year.

Summary: The Regional Quality Assurance Manager will help develop, organize, and supervise applications of comprehensive quality and food safety programs. The Regional QA Manager will also formulate quality policies and programs and provide guidance and feedback to all Kitchen operations. These programs will be designed to meet operational plans, customer expectations, and regulatory governances. The Regional QA Manager would be required to conduct scheduled, as well as unannounced, internal inspections, audits, and peer reviews at other DC and Kitchen operations.

Essential Duties and Responsibilities:

• Provide ongoing guidance, supervision, and vision to support comprehensive quality and food safety programs for kitchen operations; ensuring continuity of business according to company policy, customer, and regulatory expectations at all locations.
• Communicate quality assurance-related information with customers and other external contacts, including government regulators at their specific location.
• Supervise QA supervisors, kitchen, and warehouse team of quality control technician(s) at their specific location.
• Provide for the introduction and daily application of the quality policy in the plant to satisfy the rules that apply with respect to HACCP and food safety.
• Assure all Warehouse and Manufacturing locations meet:
• Customer and SQF Audit Protocol through desk auditing and onsite inspections
• Food Defense Audit Protocol
• HACCP Protocol
• Customer Vendor GMP and Food Safety Requirements
• Vendor Environmental Testing Requirements
• Conduct timely Rapid method analyses for Vendor Product Specification Information.
• Ensure regulatory compliance with FDA, USDA, State, County, and City Health Department requirements.
• Introduce, monitor, and update (as warranted) quality and food safety programs in conjunction with other departments to meet company and regulatory objectives such as FDA and State. This includes, but is not limited to: quality control testing framework, microbiological testing framework, HACCP, food safety and defense procedures, pesticide residue control framework, GMPs, pest management, and housekeeping/sanitation practices.
• Lead local warehouse and kitchen HACCP, Food Safety, and Food Defense Teams.
• Assist in determining, in conjunction with other department managers, disposition of failed or overaged inventory.
• Monitor performance of quality control systems to ensure effectiveness and efficiency.
• Oversee microbiological program and environmental program, including issue investigation and follow-up.
• Plan and perform bi-annual mock recalls. Follow-up and resolve any resulting issues.
• Analyze quality control test results and communicate quality control information to all relevant organizational departments, outside vendors, or contractors. Complete and return customer questionnaires. Organize and maintain vendor documents.
• Direct the tracking of defects, test results, or other regularly reported quality control data.
• Identify critical control points in the manufacturing process and specify sampling procedures to be used at these points.
• Oversee the production reports regarding nonconformance of products or processes, daily production quality, root cause analyses, or quality trends. Increase awareness and evaluation of GMPs.
• Follow all food safety requirements and good manufacturing practices as applicable to this position.
• Ensure that safety rules, production, and sanitation standards are met.
• Assist and maintain high quality of service by enforcing company policies and procedures.
• Assign duties to employees and schedule break periods, work hours, and vacations. Schedule and perform periodic evaluations of employees as dictated by the appropriate HR policies.
• Assist other warehouse floor supervisors and associates in warehouse policies, departmental procedures, and job duties.

Minimum Requirements:

• Excellent communication skills and the ability to be a self-initiator who can implement and supervise all warehouse data entry programs as directed by the Office Manager.
• Some college-level training is preferred but not necessary as long as there is experience in warehouse supervision and some experience in the wholesale industry preferred.

Education and/or Experience:

• HACCP Certification
• Food Defense Certification
• SQF Practitioner
• Some college-level management education and/or 2 years of warehouse supervising in the wholesale industry

Computer Skills:

• Strong computer skills required; with knowledge in MS Office, Excel, and WMS system literacy.
• High level of computer and WMS/Gold system literacy.

Reasoning Ability:

• Must be able to interact with all levels of management and have excellent written and verbal communication skills.
• Must be able to manage and lead a diverse workforce.

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