The primary role of this position is to manage the QA/QC-Food Safety program. This includes maintaining documentation regarding HACCP, GMP, SOP, and employee training. The QA/QC-Food Safety Manager is also a team leader for third party audits. This position will oversee the management of the QA/QC-Food Safety department and staff, and will develop, implement and monitor company policies and procedures as related to Food Safety, Food Security, and Quality Assurance programs. Coordinates and follows up on activities by performing the following duties personally or through subordinate supervisors.
- Other duties may be assigned.
- Function as a high-level, strategic decision-maker within the organization. Help direct and grow the company.
- Ensure that the QA/QC-Food Safety team is producing work that is of the highest quality while ensuring maximum profitability, productivity and efficiency.
- Inspire people, lead by example, and create a culture of high performance by providing ongoing and actionable performance based feedback. Ensure that appropriate direction is established and maintained for all.
- Interact with cross-functional teams to ensure Safety, Quality, Cost, and Delivery.
- Actively support the vision, culture, core values, ethics, and goals of San Miguel Produce.
- Some duties include but not limited to product sampling and testing, and development of standardized procedures in order to successfully meet customer specifications and regulatory standards.
- This position also must oversee and coordinate 3rd party and FDA/USDA audits, leads investigations of quality concerns and complaints, and collaborate with both farming and manufacturing departments
- Evaluate and improve QA/QC processes.
- Define QA/QC policies.
- Develop QA/QC budgets.
- Develop, maintain, and revise updates of all Quality and Food Safety SOPs.
- Lead the food safety, quality assurance, and sanitation program.
- Develop, implement, and maintain documentation and procedures pertaining to food safety and quality assurance.
- Conduct internal audits.
- Implement, maintain and document employee training procedures.
- Trend analysis, root cause analysis, corrective actions and preventative actions.
- Maintain HACCP program, pest control program and conduct crisis management and mock recalls.
- Supervise daily sanitation of equipment and facility.
- Record traceability of all outgoing product.
- This job description in no way states or implies that these are the only duties to be performed by this employee. He or she will be required to follow any other instructions and to perform any other duties as needed.
Supervisory Responsibilities:
- General supervision of a department involving responsibility for results in terms of costs, methods and personnel.
- Has one subordinate supervisor.
- Supervises department staff of 20+ employees.
- Responsible for carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws.
- Responsibilities include interviewing and hiring of employees; planning, assigning, scheduling, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- B.A. or B.S. Degree from a four-year college or university, preferably in Food Science and Technology (M.S. preferred); and 5 years up to and including 7 years of food product or process development or related experience and/or training; or equivalent combination of education and experience.
Language Skills:
- Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
- Ability to write reports, business correspondence, and procedure manuals.
- Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Fluent in English and Spanish highly desirable.
Mathematical Skills:
- Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.
- Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability:
- Ability to define problems, collect data, establish facts, and draw valid conclusions.
- Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
Computer Skills:
- To perform this job successfully, an individual should have knowledge of: MS Office (Word, Excel, PowerPoint, Outlook); Famous Software, Internet Usage, and PC and/or MAC and Windows Usage experience.
Certifications, Licenses and Registrations:
- Valid State Driver’s License (May occasionally be asked to run local errands and drive to the various ranches.); HACCP and SQF Practitioner certification strongly desired.
Other Skills & Abilites:
The ideal candidate will provide leadership and continuous improvement in a team environment. This person will lead by example, encouraging innovation and change while setting goals and making timely, high quality decisions. This individual will be expected to energize and develop people!
- Familiarity with OSHA requirements
- Concrete knowledge of HACCP, LGMA, GMP, SSOP, and GFSI and SQF.
- Must be able to set and attain goals, initiate action to resolve problems and improve products and processes.
- Must be able to provide concise executive summaries of quality issues, summaries changes needed or made to QA/QC processes.
- Good organizational and project management skills.
- Good oral and written communication skills with the ability to effectively interface with a variety of people at various technical and management levels.
- Working knowledge of FDA- compliant, process control and quality system management related to agriculture.
- Experience with strategic planning and being a member of a high level executive team.
- Prior responsibilities to include test design and analysis of results experience. Some experience with project budget development and control desirable.
- Experience with fresh produce is very desirable; knowledge of post-harvest science and controlled/modified atmosphere packaging will be useful.
- Must understand product sensory quality test methods and procedures; experience in developing quality scales and specifications is essential.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is occasionally required to climb or balance and stoop, kneel, crouch or crawl; regularly required to stand, walk and sit; use hands to finger, handle or feel; reach with hands and arms; and talk, hear or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is occasionally exposed to working in high places; fumes/airborne particles; outdoor weather conditions; risk of electrical shock and vibration; regularly exposed to wet or humid conditions [non-weather]; working near moving parts; toxic/caustic chemicals; and extreme cold [non-weather]. The noise level in the work environment is usually moderate to loud plant conditions.
- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
- The requirements listed below are representative of the knowledge, skill, and/or ability required.
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
