What are the responsibilities and job description for the Ingredient Quality Manager position at Roskam Baking Company?
Ingredient Quality Manager
Position Description and Purpose:
Roskam Baking Company produces and packages food products with the goal of consistently meeting and exceeding customer expectations for quality, safety, and wholesomeness. The role of the Ingredient Quality Manager is to support and execute the requirements of the Roskam Baking Supply Chain Management Program to identify and mitigate business risk related to food safety, food quality, food defense, and food fraud. The IQM and their duties are a function of the Technical Quality Services department with support from Procurement, Research & Development, and Customer Service as it pertains to specific ingredient/supplier requirements.
Key Responsibilities:
- Lead ingredient and supplier approval activities as described in the RBC Supply Chain Management Program.
- Working with R&D and or customers to identify critical ingredients within formulas and then further identify the specific characteristics known to impact food safety, quality, and or functionality of the finished product.
- Identify micro-sensitive ingredients for the specific microbial parameter known to impact the food safety risk of the finished products
- Determine ingredient or supplier food safety risk by conducting an assessment to include consideration of potential biological, physical, chemical, and economically motivated adulteration hazards.
- Manage approval (and re-approval) of ingredients and suppliers; recommend frequency of re-approval, notify appropriate departments.
- Manage the completion and maintenance of the ingredient hazard analysis for all ingredients.
- Create, maintain, and issue Sensitive Ingredient Lists for each line or facility.
- Maintain an approved supplier register for ingredients, packaging and approved suppliers.
- Monitor FDA food recalls for suppliers and /or ingredients used in company facilities. Inform Corporate Quality, Procurement and R&D of possible impact to the business.
- Provide food safety and quality information to support the creation of ingredient specs.
- Proactively monitor developments and emerging issues in the food safety environment and identify risk-related business opportunities.
- Participate in the compliance of regulatory requirements and 3rd party certifications (SQF, Organic, RSPO etc.) up to and including monitoring, corrective action, and verification activities, related to ingredient and supplier management.
- Conduct internal and external assessments of both internal operation and vendors as warranted. This may include auditing external vendors.
- Provide leadership and training to both direct reports and cross-functional stakeholders.
- Lead departmental team projects and continuous improvement initiatives.
- Develop, communicate, and measure SMART goals for department and direct reports.
- Oversee tasks including but not limited to, requesting, uploading, retrieving, creating, generating, troubleshooting, and verifying RBC, vendor and customer ingredient and packaging documentation.
- Oversee and contribute to management of document databases and contributions to electronic inventory systems supporting RBC production sites.
- Develop, report on, and maintain metrics associated with ingredient supplier management department performance.
- Represent program and relevant documentation in audits or inspections.
The Ingredient Quality Manager must have strong computer skills, attention to detail, be capable of cross-checking documents for accuracy, and be capable of accurately transcribing key information into formats usable for all internal customers. The manager’s output will be used to support the maintenance of regulatory and all 3rd party certification activities.
Qualifications
Required:
- Bachelor’s degree in relevant scientific field
- 5 years of industry experience in quality systems management and/or research and development.
- Strong working knowledge of quality systems to ensure food safety and quality
- Strong working knowledge of food science with regards to ingredient functionality
- Familiarity with food fraud
- Demonstrated understanding of FDA and USDA regulations, specifically FSMA requirements
- Demonstrated understanding of GSFI / SQF requirements
- Strong project management and planning skills
- Strong interpersonal skills to include team building and oral communication
- Strong documentation skills
- Strong attention to detail
- HACCP and/or PCQI certification
- Food Defense training or certification
- Familiarity with document repository system/software
- Project administration and leadership experience to include past management or supervision
Preferred:
- BS degree in Biology, Chemistry, Food Science
- Internal or external audit experience and certification
Salary : $77,200 - $97,700
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