Overall Responsibility

The QA Manager is responsible for assuring that Diana’s Bakery has the necessary systems in place to assure that the quality of its products, procedures, and organizational processes are governed by a culture of constant improvement. The QAM will develop, implement, and maintain Food Safety; Sanitation & Hygiene Programs in conjunction with Federal, State, and private certification agencies (FSMA Written Programs), This person will develop control programs throughout the production process from receipt of raw materials through the delivery of the finished product. The QA Manager will also represent the voice of the customer by the development of product review systems that lead to enhanced products and services. This will be initially completed through direct hands-on involvement with the entire organization. This will involve creating a quality vision for Diana’s Bakery, setting goals to meet that vision, and recommending organizational programs and measurements that will assure that an ongoing commitment to constant improvement is incorporated into the fabric of Diana’s Bakery culture. Maintaining food safety and food quality is a key role of the Quality Assurance Manager. This position will oversee and direct facility inspections and conduct quality audits which help improve processes and implement new ones. The QA Manager is responsible for complying with all federal, state, and local regulations. Ensure all employees follow the same rules, policies and guidelines is a critical part of the job. Employee training is ongoing for the QA Manager.

Core Job Duties

Essential Duties and Responsibilities include, but are not limited to, the following:

· Take authority to stop process and stop shipment of product when food safety problems arise.

· Oversee recall and mock recall procedures. Documentation is vital in quality performance oversight. Reports will be maintained, filed, and always accounted for.

· The QAM will be responsible for recruiting, developing, and controlling all quality staff required to ensure support for execution of all quality systems. In this role the QM will also be responsible for the development of quality training and education practices that lead to a more competent workforce.

· Ensure internal quality audits are scheduled and completed following the Internal Audit Schedule.

· Lead and complete all routine audits and inspections, including those from GFSI bodies, customers, and vendors.

· Ensure compliance with all Federal, State, and Local food codes. Oversee the Hazard Analysis and Critical Control Points program.

· Document preparation and maintenance of standard operating procedures, policies, process control sheets, and technical reports.

· Monitor, test, and examine finished products and production environment in conformance with Quality, Food Safety, Environmental Monitoring Program, and GMP’s.

· Serve on Food Safety Team and potentially other committees in a specialist capacity.

· Assist site management in directing and training supervisors and production personnel, ensuring required food safety, quality and time-related objectives are met. Serve as a resource for all employees to learn proper Food Safety and Quality procedures.

· The QA Manager will identify gaps in Diana’s Bakery overall quality systems through audits, reviews and any other data gathering formats necessary to provide a complete analysis of organizational deficiencies and deploy and maintain programs and systems required to meet the demands and expectations of a growing business.

· The QAM will be responsible for preparing and executing BRC/GFSI certification audits, and 3rd party food safety and supply chain audits.

· Maintain the food safety culture.

· All additional duties as required.

Minimum Qualifications

Requirements

· Good organization, written and verbal communication skills.

· Working knowledge of computers to include Excel, Word, Outlook, and Internet.

· Ability and desire to train, teach, coach, and direct people of various backgrounds and education levels, in a positive manner.

· Must be competent to implement and maintain HACCP based food safety plans.

· Must understand the SQF Food Safety Code: Food Manufacturing and the requirements to implement and maintain an SQF System relevant to the site’s scope of certification.

· Display a positive and pro-company demeanor and always conduct oneself in a professional manner.

· Must be able to lift up to 35 lbs.

Education/Experience

· Experience with a GFSI standard.

· Must be PCQI certified.

· Must have completed a HACCP training course.

· 4-year degree in Food Science or Technology, Microbiology, Chemistry, or related field (preferred).

· 2 years of Food Safety and Quality Assurance experience in a food manufacturing environment.

Bilingual (Spanish) Preferred.

Job Type: Full-time

Pay: $86,000.00 - $90,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Schedule:

• Monday to Friday

License/Certification:

• HACCP Certification (Required)
• PCQI Certification (Preferred)

Work Location: In person