Director of Quality Systems

The Director of Quality Systems oversees food safety quality programs for an industrial bakery in NJ and NY. The role involves managing SQF, HACCP, FSPA, and USDA programs efficiently and within budget. The director must prioritize tasks, handle multiple projects effectively, anticipate contingencies, and pay attention to detail while managing their time effectively.

· A minimum of ten years’ experience in the food manufacturing (bakery) industry.

· Must be experienced with Quality (SQF), HACCP, FSPA, Environmental and USDA programs.

· Strong knowledge of Sanitation Procedures is preferred.

· Flexible to cover al three sites (1 in NY (10%), and 2 in NJ)

· Strong Leadership Skills with excellent business acumen, and interpersonal, negotiation, planning, and conflict resolution skills.

· Excellent organizational skills and attention to detail with strong analytical and critical thinking skills.

· Ability to act with integrity, professionalism, and confidentiality.

· Excellent communication skills (both written and verbal) and able to communicate with all levels of the business. Bilingual in English & Spanish is preferred.

· High tolerance for stress and ability to demonstrate sound judgment and decision- making under pressure.

Responsibilities

Responsibilities

· Manages the food safety and quality programs (SQF) Edition 8.1 & SQF Quality Code Edition 8.

· Is the HACCP coordinator, FSPCA, SQF, USDA and Internal Auditor for the bakery.

· Develop a strong relationship with the Operations and Sanitation leaders.

· Act as the Lead auditor during all audits.

· Manages the Complaint Program and reports to management on a weekly basis.

· Supports the Crisis management team and supports any crisis that may arise.

· Manages the Environmental program(s) Yeast & Mold, Listeria, Salmonella, Water, Air; and all microbiological testing.

· Manages all water and air supply documentation is up to date and works closely with the maintenance department ensuring program is on a preventative maintenance program for the bakery.

· Manages the entire training program for the bakery.

· Able to work with customers and come up with solutions on new projects.

· Actively and successfully trains and coaches people for current.

assignments and develops them for promotion into positions in which they succeed. Provides challenging assignments.

· Oversees employee disciplinary meetings, terminations, and investigations.

· Demonstrates consistent logic, between quick decisiveness and slower, more

thorough approaches, i.e., is neither indecisive nor a hip-shooter.

· Shows common sense. Anticipates consequences of decisions.

· Determines opportunities and threats through comprehensive analysis of

current and future trends.

· Seeks out and seizes opportunities, goes beyond the “call of duty."

· Performs other duties as assigned.

Job Types: Full-time, Contract

Pay: $145,938.00 - $185,535.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Relocation assistance
• Retirement plan
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Monday to Friday

Experience:

• ISO 9001: 1 year (Preferred)

Work Location: On the road