Viewing a Food Job / Beverage Job:   QUALITY MANAGER

Position Purpose
Establishes and implements quality strategy, improving quality standards, goals and objectives. Develops, implements and monitors quality control programs to ensure production procedures are in compliance with best practices food safety and quality standards. Supports operations to embed systemic corrective and preventative actions regarding internal and third party audit deficiencies. Manages budget for the function of Quality and Food Safety for the plant.

Scope/Complexity/Supervisory Responsibilities
Receives assignments in the form of objectives and determines how to use resources to meet schedules and goals. Provides guidance to subordinates to achieve goals in accordance with established company policies. Recommends changes to policies and establishes procedures that affect immediate organization. Follows processes and operational policies in selecting methods and techniques for obtaining solutions. Acts as advisor to subordinate(s) to meet schedules and/or resolve technical problems. Develops and administers schedules, performance requirements; may have budget responsibilities.

% Time Essential Duties and Responsibilities
25% Develop and implement quality programs.
• Define plant process capabilities, sampling plans, and protocols.
• Incorporate regulatory requirements and safety standards to ensure compliance.
• Review customer complaints/feedback to incorporate methods to improve customer satisfaction.
 
25% Address and resolve safety, regulatory, materials and performance issues in the Plant.
• Serve as information manager in event of product recall
• Coordinate product traceability exercises, approximately every quarter
• Authority to hold and release product based on non-conformance or food safety
 
15% Perform daily product(s) evaluation
• Identify possible defects, provide direction for improvement.
• Follow-up to ensure necessary adjustments have been made.
 
10% Conduct physical plant inspections on a weekly basis.
• Organize and report on each area (pest control, operational methods, maintenance for food safety, sanitation, personnel practices, etc.). 
• Recommend and follow-up on corrective actions.
 
10% Complete documentation for HACCP (Hazard Analysis and Critical Control Points) industry program.
• Identify risks.
• Develop action plan to eliminate or minimize risks.
 
5% Manage customer complaints.
• Investigate and respond to customer complaints within 24 hours.
• Implement corrective actions.
 
5%
 Prepare, review and analyze reports.
• Weekly report for Manufacturing containing walk-through report results, GMP results, quality report which includes issues and corrective actions, product grading scores summary.
• Monthly product spread summary report.
• Monthly key performance indicators report for Quality.
 
5% Manage budget for purchase of materials and supplies for Quality function.
 
 Personnel Management
• Hire, train, coach and manage quality assurance team.
• Measure employee and team performance.
• Review and approve timecard reports.
• Set forth standards for safety.
• Ensure accident/loss prevention and security policies are followed.
 
 Perform other duties as assigned or required.

Communications Contacts

Internal
• Manufacturing management
• Research & Development
• Marketing & New Product Development
• Procurement

External
• Service Contractors
• Supply Contractors
• Auditors

Education, Technical Qualifications, Experience and Competencies Proficiency Level

Required
• Bachelor of Science Degree, or Food Technology degree and experience
• 5-7 years progressively more responsible Food production industry experience including leadership experience
• Training in HACCP (Hazard Analysis & Critical Control Points) industry program
• Understanding of microbiology
• Good writing, mathematics, analytical and critical thinking skills
• Computer literate in spreadsheet, word and database applications
• Excellent leadership, communications and team building skills

Preferred
• ServSafe food employee certification (Pennsylvania requirement)
• Degree in Microbiology or Food Technology preferred