SUMMARY
The Quality Manager implements Quality Assurance policies and programs in the manufacturing operation. Manages HAACP, product hold and recall programs, internal and external audits, and food safety compliance. Provides guidance and leadership for QC to sanitation, plant, and Company personnel as well as visitors. Must work a flexible schedule to support QC and sanitation activities.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Implement Quality policies and programs to ensure food safety and compliance with Company policies, GFSI, and Federal and State regulations.

• Set Quality goals and objectives that complement company policies and goals.
• Serve as a primary liaison between the plant and regulators (USDA, FDA, auditors, etc.)
• Create and implement inspection criteria and procedures.
• Design Quality training programs and ensure proper training of QC personnel.
• Direct activities of employees engaged in inspection and testing to ensure continuous control over materials, facilities, and products.
• Monitor products and processes for adherence to standards, ensure prompt and thorough investigation and risk assessment when product safety may be compromised, and minimize the amount of nonstandard/held product.
• Manage hold product disposition and reporting.
• Lend technical assistance as requested to production personnel.
• Continuously promote food safety culture at the facility and assist in training all hourly personnel in GMPs and other food safety issues.
• Analyze laboratory and in-process reports for trends which may be of concern to the Company. Maintain the facility’s microbiological testing and pest control programs.
• Assist in the adaptation of new products and new process procedures to production routine.
• Lead new product development projects with a cross-functional team and ensure product compliance and proper labeling.
• Initiate the preparation of new or revised product specifications, process parameters, and procedures.
• Train sales personnel or customers regarding finished good specifications and preparation.
• Ensure samples are collected and shipped in an accurate and timely manner.
• Ensure that incoming raw materials are evaluated as necessary in accordance with raw material specifications.
• Communicate effectively and professionally with company representatives and suppliers regarding raw material quality conformance and resolve issues.
• Manage supplier approval program for raw material and packaging. Lead supplier monitoring, evaluation, and audit activites.
• Work cross functionally with Maintenance department to complete chemical and new equipment approvals
• Serve as the Food Safety Team Leader and manage the HACCP Plan, Prerequisite Programs, Food Safety FSMA Plan, Food Defense Plan, Food Fraud Plan, Crisis Management and Recall Plans.
• Manage and perform product cuttings for management and visitors on a routine basis.
• Handle export documentation and regulatory issues.
• Investigate customer and consumer complaints and review for trends of concern and manage compliant reduction initiatives.

Implement sanitation program to ensure food safety and compliance with company and GFSI standards, and Federal and State laws and guidelines

• Set sanitation goals and objectives that complement company policies and goals.
• Create and implement sanitation procedures.
• Direct activities of employees engaged in sanitation to ensure thorough cleaning of equipment and building.
• Inspect premises for unsanitary practices and conditions. Identify and resolve issues.
• Ensure records and reports are prepared and distributed as required.
• Keep open communication with corresponding Sanitation Supervisor.
• Assist with the introduction of new processes or equipment.

Other

• Develop and monitor QC and sanitation budgets.
• Directly supervise 2 Supervisors and 2 full-time QC employees. Provide training, coaching, discipline, recognition, and leadership as appropriate.
• Ensure that all employees consistently follow safety policies and practices, and promptly address safety issues.
• Other duties as assigned.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE
Three to five years' experience in frozen food manufacturing operations and/or QC experience in food processing and an ability to coordinate technical knowledge with production activities. A bachelor's degree or equivalent experience. Must have working knowledge of food safety and sanitation principles and practices, TQM, computer systems, and production processes and equipment used in the food industry. Must be HACCP

Job Type: Full-time