FSQA Supervisor - Second Shift

As a premier global food provider, the OSI Group partners with the world’s leading foodservice and retail food brands to provide concept-to-table solutions that delight consumers around the globe.

Join us and discover a work experience where diverse ideas are met with enthusiasm, and where you can learn and grow to your full potential. We’re looking for individuals who thrive in an entrepreneurial environment and who enjoy working as a team to deliver unparalleled service and solutions to our customers.

The salary range posted represents the low and high end of OSI’s salary range for this position. Salaries will vary based on various factors, including but not limited to, location, education, skills, experience and performance. Base salary is one component of OSI’s overall total rewards package. Other components may include bonuses, special pay programs, comprehensive time off, 401k with match and a full suite of benefit offerings for you and your family.

Responsible for supervising employees and activities involved in ensuring the safe production of a wide range of products in compliance with company, customer and government requirements that meet required quality specifications.

Job Responsibilities

• Develop, implement and maintain the HACCP program including record keeping, logs, trend reporting, and validation testing schedules.
• Maintain and oversee all HACCP/FOOD Safety record keeping.
• Conduct annual HACCP validations, reassessments, and initial validations for new products.
• Conduct HACCP and GMP/SSOP training for the HACCP team.
• Interact with USDA inspector on HACCP / SSOP related issues. Ensure that any follow up concerns are communicated back to QA Leader
• Perform Pre-shipment review of all CCP documentation.
• Responsible for all supervisory activities including, but not limited to, scheduling, performance, hiring, discipline, coaching, training and development and termination recommendations.
• Facilitate transitions between shifts and seamless handoffs and communicate key information to peers, team members and Production Management
• Maintain a safe work environment at all times by having safe work instructions, practices, and procedures in place for all positions and ensuring that employees are trained to understand and comply with those procedures. Apply corrective action consistently when required.
• Continuously monitor, through subordinates, plant operations to ensure compliance with all quality and food safety programs through regular adherence to Good Manufacturing Practices (GMP’s), performance of sanitation audits, food safety checks (HACCP), and product quality checks conducted according to organization policies. Actively participate in prevention and correction of quality-related errors.
• Participate in continuous improvement initiatives by identifying opportunities and recommending changes within own area of responsibility
• Prepare a variety of routine and special reports that document testing activities, test results, and operational issues involving product quality and safety such as swab tests, finished product tests, and HACCP audits.
• Administer the product recall program and disposition of returned products.
• Perform other duties as assigned.
  
  

Experience & Skills

• 0-2 years of related experience is preferred.
• Planning, organizing, coordinating and leadership skills.
• Computer skills including proficiency with Microsoft Office Suite (Excel, Word, and PowerPoint).
• Ability to work with employees at all levels of the organization.
• Strong problem solving, and decision-making skills.
• Demonstrated ability to communicate effectively both written and verbally.
• Ability to work in conditions, which include multiple, and sometimes conflicting priorities, extended work schedules, and specific time constraints.
• Additionally, candidate must interact well with other employees, work overtime as needed, be able to work in food manufacturing facility and adhere to all Good Manufacturing Practices.
  
  

Education

• Bachelor's degree in food science, or a related field, or equivalent amount of food industry experience strongly preferred.
  
  

Work Environment

• Position requires the physical agility to perform continuous lifting up to 15 pounds, bending, squatting, pushing, pulling, stretching/reaching, use hands or fingers, talk, hear, feel objects, tools, controls and standing/walking on concrete flooring.
• Work can be performed within a manufacturing plant environment with noise, extreme temperatures, and significant movement of powered equipment, people and conveyor.
• Work is generally performed within a business professional office environment, with standard office equipment available.
• Position requires the physical ability to stand/walk for duration of required work hour.