Quality Manager

GENERAL SUMMARY Direct all quality assurance and food safety functions.  Plan, direct and supervise all quality assurance practices and procedures adhering to local, state and federal food processing manufacturing guidelines. ESSENTIAL DUTIES AND RESPONSIBILITIES Manage and maintain HACCP plan. Manage, verify and validate all pre-requisite programs and policies. Audit Quality Assurance functions to assure continued compliance requirements. Administrate all product specifications assuring compliance with customer and regulatory label requirements. Make thorough inspections of departments and areas, creating and maintaining written reports of findings and coordination corrective action as required. Develop all ingredient and nutritional information to be in regulatory compliance. Ensure food standard compliance with USDA, FDA, OSHA, GMP, customer requirements and company policy. Monitor inspection of all incoming materials, ensuring proper rotation of same. Enforce GMP/HACCP standards and company policy at all times. BRC and PCQI responsibilities. The responsibility for establishing and implementing the training needs of the organizations’ personnel to ensure they have the required competencies to carry out those functions affecting product, legality, safety, and quality. Maintain high quality and integrity throughout facility. Oversight for the sanitation department. May perform other functions as needed. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 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. KPI management experience needed. Audit preparation and execution experience. Must be knowledgeable in GMP's, OSHA, SSOPs, and HACCP.  Must also have a working knowledge of cleaning chemicals used in the food industry and the PPE needed during handling or use.  Information about the specific chemicals used within the Hearthside Foods facility will be provided. Proficient in MS Office, SAP a plus. EDUCATION and/or EXPERIENCE Bachelor’s degree from four-year college or university: or one to two years related experience and/or training: or equivalent education & experience.  3 or more years of quality supervisory experience is required. Familiar with state and federal food processing regulations.  Serves as BRC point of contact, or be willing to immediately pursue necessary training upon hire. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to author Standard Operating Procedures or Policies that will apply to the operation of the Sanitation department.  Ability to speak effectively before groups of employees of other members of the organization.  Bilingual skills in English/Spanish a plus.  MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, mark-ups, gross margins, interest, commission, proportions, percentages, area, circumference and volume.  Ability to apply concepts of basic algebra and geometry.  OTHER SKILLS AND ABILITES Ability to work independently with minimal supervision yet be flexible and have ability to work in a team environment. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.  Seeks clarification if uncertainty exists. Maintain harmonious relations with employees from all departments and from all levels. Lead ‘best in class’ behaviors with focus on safety, quality, and policy focus.   CERTIFICATES, LICENSES, REGISTRATIONS GFSI certification. PHYSICAL DEMANDS The employee is regularly required to stand; walk; sit; use hands to finger, feel or handle; talk; or hear. The employee is required to reach with hands and arms.  The ability to climb; balance; stoop; kneel; crouch or crawl may also be required.  The employee must occasionally lift and/or move up to 25 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral visions, depth perception and the ability to adjust focus. WORK ENVIRONMENT The noise level in the office work environment is usually quiet and in the production work environment is usually loud.  May be required to work weekends.  Must be able to manage multiple projects in a fast-paced environment. #LI-MA1