Job Description

Job Summary:


- The Food Safety and Quality Systems Manager provides leadership and support to the Food Safety and Quality Systems department.
- Ensures compliance with regulatory and customer expectations.
- Implements and measures department initiatives that support overall facility and organizational goals.
- Provides a high level of urgency about food safety, product quality, and training and development of associates.
- Holds the FSQS Superintendents, Supervisors, and HACCP Coordinator accountable for their specific responsibilities.
- Guides the department towards the achievement of department and facility goals.
- Responsible for the growth and development of all members of the department.
- Performs timely formal annual reviews of department personnel.
- Manages all department budgeted monies efficiently.
- Processes data review and communicates deficiencies or trends to the management team.
- Keeps updated knowledge in the areas of SPC for process improvement initiatives, HACCP, and other areas of expertise.
- Ensures adherence to product specifications, sensory attributes, PQI/food claims, export requirements, and other related industry information.
- Works closely with the HACCP Coordinator and Corporate FSQS to ensure the HACCP plans and SSOP programs are current and applicable.
- Reviews the responses to NRs to ensure they are consistent with corporate food safety policies and procedures.
- Prepares and presents departmental and/or facility data to internal and external groups.


Qualifications:


- Knowledge of the food/meat industry, including product formulation, processing, and packaging, food safety, and regulatory compliance.
- Strong leadership, analytical, communication, and presentation skills.
- Proficiency in Microsoft Office software and familiarity with statistical software solutions.
- Knowledge of developing and implementing statistical process control.
- Experience in animal welfare auditing and slaughter/fabrication of red meats and/or poultry is preferred.
- A degree in Food Science, Meat Science, or a related field and 5 years of food safety and quality assurance management experience is preferred.
- Minimum of 10 years of industry leadership and knowledge may be considered in lieu of a degree.


Work Environment:


- Work takes place in both an office environment and the production floor with exposure to noise, meat processing equipment, and a low-temperature environment.
- Domestic travel by automobile and airline for meetings with customers, suppliers, or project visits to other facilities will be required.

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