Purpose: To help endure customer relationships while developing our current QC team members and their talents.Responsible to lead all aspects of our quality department to ensure Surlean's customers are taken care of like family. Duties and Responsibilities:
- Plan, organize, direct, control and evaluate the operations of QA department.
- Manage the HACCP Program.
- Communicate and coordinate with the FSIS Inspectors.
- Manage external audit expectations.
- Provide training to employees for food safety procedures.
- Resolve work problems and recommend measures to improve food safety and product quality.
- Investigate customer complaints.
- Maintain all QA reports and provide department reports and information requested.
- Ensure finished products meet or exceed quality standards.
- Ensure the quality & food safety management systems are established, implemented, maintained and updated for QA technicians and Chemistry technicians.
- Promote the awareness of customer requirements throughout the company
- Portray an image that promotes team effectiveness.
- Lead change, understand and utilize the actions and behaviors necessary to create change.
- Support common goals regardless of personal differences.
- Demonstrate a cooperative teamwork approach with superiors, peers and subordinates.
- Act as a resource and coach in enabling individuals to reach their full potential.
- Give specific positive and constructive feedback regarding performance for developmental purposes and to increase their likeliness of success.
- Gather and analyze available information to arrive at an appropriate resolution.
- Convey a sense of urgency and drive issues to closure
- Ensuring proper safety practices are followed in all testing and production situations.
- Drive continuous improvement within the quality assurance team and plant to support improved efficiency.
Key Functional Skills/Knowledge:
- Strong working knowledge of food science, food manufacturing processes, quality assurance, and continuous improvement principles.
- Knowledge of FDA and USDA food safety guidelines.
- Demonstrated ability to think creatively and apply ideas to continuous development.
- Detail oriented with good written and verbal communication.
- Demonstrate the ability to communicate effectively with various levels throughout the organization and across all functions.
- Creative technical development and/or problem solving skills.
- Intellectually curious, ability to learn new skills and ways of working.
- Time management and interpersonal skills.
- Proficient in current computer programs and database.
Working Conditions: Frequently requires standing, lifting, walking, reaching, stooping, bending, smelling, listening, speaking, and seeing to perform the essential job duties. Work conditions vary, quitting time will vary based upon production needs, and flexibility is critical.Temperatures range from 30 to 110 degrees in processing departments. Exposure to potentially dangerous machinery and equipment are present in the plant.Potential electrical, mechanical, and chemical, hazards are also present.The noise level is high and constant.Floors are damp and slick. Must be able to bend, stoop and to stand for long periods of time. Education and Work Experience: 4 years' experience in Food Industry with management experience. Food Science, Meat Science, engineering, chemistry or equivalent BS degree required.