Quality Supervisor

Position Overview:

The Technical Quality Supervisor is responsible for overseeing and managing the entire quality assurance and food safety program for a noodle and egg roll skin manufacturing facility. As the main quality resource onsite, this role plays a critical part in ensuring compliance with food safety standards, customer requirements, and regulatory guidelines. The ideal candidate will lead the implementation of Third-Party Good Manufacturing Practices (GMP) audits and eventually work towards achieving Safe Quality Food (SQF) certification. Strong leadership and training skills are essential, as the role involves coaching team members and driving a culture of quality excellence throughout the facility.

 Key Responsibilities:

1. Quality Management:

• Implement and maintain quality assurance programs, including HACCP, GMP, and food safety protocols.
• Ensure compliance with all relevant food safety and regulatory standards (FDA, FSMA, etc.).
• Lead and manage the preparation, execution, and follow up of Third Party GMP audits and assist with the transition towards SQF certification.
• Perform internal audits, manage corrective actions, and maintain proper documentation.
• Monitor and verify product quality through regular testing and inspection of raw materials, in process production, and finished products.

2. Leadership & Team Development:

• Supervise a team of 2 quality technicians across 2 shifts.
• Act as a leadership role model, driving a culture of continuous improvement and excellence in food safety and quality.
• Train and mentor production staff on GMPs, SOPs, and quality standards to ensure compliance.
• Collaborate with the operations and maintenance team to resolve quality related issues and implement preventive measures.
• Oversee quality contractors and pest control provider relationship and site visits.
• Conduct regular team meetings to review quality metrics, discuss improvements, and provide feedback.

3. Third Party Audit Preparation:

• Lead the facility's efforts in preparing for and executing Third Party GMP audits.
• Develop and implement action plans to address audit findings and continuously improve food safety systems.
• Assist in the creation of documentation, policies, and processes needed for future SQF certification.

4. Data Management & Reporting:

• Collect, analyze, and report on quality related data, including product specifications, nonconformities, and customer complaints.
• Prepare monthly and quarterly quality performance reports for senior management.
• Ensure that all documentation related to quality and food safety is accurate, up to date, and easily accessible.

5. Regulatory Compliance & Risk Management:

• Stay current with all industry regulations and ensure the facility’s operations meet or exceed these requirements.
• Identify and mitigate quality risks across the facility to ensure consistent compliance with food safety regulations.
• Maintain records of all quality control activities and regulatory documentation for audits and inspections.

6. Process Improvement:

    Work closely with the production team to improve product consistency, reduce waste, and enhance operational efficiency.

    Identify opportunities for process optimization, including raw material handling, production processes, and packaging.

 Qualifications:

• Education: Bachelor’s degree in food science, Microbiology, or a related field. Equivalent experience in food manufacturing will also be considered.
• Experience: Minimum of 35 years in a quality assurance role within the food manufacturing industry, preferably in a noodle, bakery, or similar environment.
• Leadership: Demonstrated leadership experience, with the ability to mentor, train, and influence team members across all levels.

 Technical Skills:

• Experience in implementing GMPs, HACCP, and leading third party audits.
• Familiarity with food safety management systems (FSMS) and working knowledge of SQF or similar certifications.
• Proficient in data analysis and reporting using quality metrics and standards.

 Soft Skills:

• Strong problem solving and decision-making skills.
• Excellent verbal and written communication.
• Ability to work independently as the sole quality resource while effectively collaborating with cross functional teams.

 Physical Requirements:

 Additional Information:

• This role is critical in shaping the food safety culture of the facility and requires a candidate with strong leadership, organizational, and interpersonal skills.
• As the facility's quality lead, the candidate must be proactive in ensuring the highest standards of food safety and product quality.

Benefits: 

• Competitive salary and performance-based bonuses.
• Comprehensive health, dental, and vision insurance.
• Retirement savings plan with company match.
• Paid time off and holiday pay.
• Professional development and training opportunities