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Essential Duties: % of Time and Duties

30%

Ingredient, Product and Process Responsibilities – responsible for ensuring ingredients, products and processes are compliant with internal and external requirements.  This includes writing, verifying, validating, and approving internal processes that enable control of material and product acceptability and traceability.

25%

Chemical, Physical and Micro Laboratory Support- responsible for supporting material and product testing conducted within the in-house and external laboratories.  Assurance of proper alignment and organization of internal systems for adherence to customer and external expectations. 

25%

Continuous Improvement and maintenance of Food Safety and Quality Programs  - responsible for collaborating with manufacturing departments to improve current programs, implementation of new programs,  and supporting Food Safety Culture within the facility.

20%

Support changes that occur relating to Food Safety and Quality Systems– responsible for ensuring success and compliance of new items, changes to the process/ systems, etc.

On-going

Foster team environment and learning – assist in tracking key performance indicators within the Quality Group and for facility.  Share knowledge and assist in learning of department.   

On-going

Adhere to all safety policies and procedures and, incorporate safety and health in all tasks and responsibilities.

On-going

Responsible for reporting any and all food safety and quality problems to personnel with authority to initiate action.  Assists with any corrective actions.

On-going

Completes special projects and other duties as assigned by the Quality Assurance Manager. 

Assumes back-up responsibilities for other FSQ positions as assigned by the FSQ manager.

Minimum Experience: 

Total Yrs. of Experience: 3 to 5 years

Additional information:

Bachelor of Science in Microbiology, Food Science or related field. 

5 years in food plant quality. 

Equipment/Software Skills:

Excel, Word, PowerPoint, and Outlook

Minimum Qualifications – Education, Skills & Abilities: 

Minimum Formal Education:

Bachelor Degree

Major:

Microbiology, Food Science or

related field

Specialized Training/Certification:

Award/Licensing/Certification/Specialized Training

Preferred:

SQF Practitioner (obtain within 6-9 months)

PCQI (obtain within 6-9 months)

Internal Auditor

Required:

HACCP Training

Skills and Abilities:

1) Attention to Detail:

Achieves thoroughness and accuracy by being attentive to detail in identification of issues and, the planning and the execution of tasks.

2) Teamwork:

Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Supports everyone's efforts to succeed.

3) Interpersonal Skills:

Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting.

4) Problem Solving:

Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully;

Develops alternative solutions; Works well in group problem solving situations.

5) Oral Communication:

Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification;

Demonstrates group presentation skills; Participates in meetings.

6) Written Communication:

Writes clearly and informatively; Presents numerical data effectively; Able to read and interpret written information.

Organizational Relationships: Internal Stakeholders

Manufacturing departments

Quality Assurance

Supervisory/Functional Management Requirements:  (current – not future state  Check only one category)

Individual contributor – no supervisory responsibility and no direct budget responsibility

Working Conditions & Physical Demands: 

Physical:

Sitting, computer and talk on phone – 30% of time; Standing, walking, reaching – 50% of time; Lifting – up to 30 lbs. – occasionally. Job requires the ability to analyze data and other information related to a quality or food safety issue, identify the root cause of the issue, and recommend a plan for addressing the gap.

Sensory:

Good hearing

Mental/Reasoning:

Job requires the ability to analyze data and other information related to a quality or food safety issue, identify the root cause of the issue, and recommend a plan for addressing the gap.