Description

 ESSENTIAL DUTIES & RESPONSIBILITIES include the following and other duties as assigned 

· Responsible on managing daily quality functions in the department

· Monitor & oversee performance to ensure tasks have been performed during daily needs.

· Lead the team to troubleshoot nonconformance issues identified at the plant and conduct, respond, and summarize root cause analysis and corrective action. Handle and monitor Pest control activity at the plant level and perform Pest control verification at a minimum once every quarter against pest control services.

· Handle, monitor, and lead the monthly GMP walkthrough and report results in the GMP meeting for observation and action plan.

· Interface with Inter-departmental function to identify, propose, document, and follow up on activities that need to be performed including plant repairs.

· Lead as a HACCP Coordinator at the plant to oversee all food safety-related conditions and all HACCP-related activities that include but are not limited to HACPP meetings, HACCP reassessment, and HACCP plan review.

· Responsible for trend analysis on food safety and quality related data that includes KPI, micro performance at the plant for environmental swabs, material and finished product.

· Train new hires, ongoing training for all the employees for food safety and quality related activities at a minimum of once annually.

· Liaison as a led contact to plant USDA Inspector to coordinate, handle and response of any regulatory issues/concerns/opportunities and inquiry.

· Review record associated with product safety and quality and responsible for product releases.

· Responsible to lead customer, supplier, 3rd Party, and regulatory audits.

· Drive good culture at the plant focusing on food safety and quality.

· Maintains compliance with federal, state, local, and organizational laws, regulations, guidelines, and policies. 

Physical Demands and Work Environment:

· To include ability to lift up to 35 lbs

· Ability to push and pull, occasional use of pallet jack for Finished Goods

· Ability to work in hot-cold environment (freezer -10’F cooler 40’F) and Oven room/area 99’F

· Ability to work in moderate high noise environment (PPE provided)

· Ability to work with chemicals (PPE provided)

Requirements

· Certified in SQF, PCQI and HACCP 

· 2-3 years’ experience in a Managerial and Compliance role or Bachelor’s degree in science, preferably in Food Science and Technology.

· Bi-lingual in Spanish is a plus

· Excellent leadership skills.

· Strong Microsoft Office skills

· Strong verbal and written communication skills. Strong organizational skills