The Quality Supervisor is responsible to provide direction to the quality department in the areas of safety, service, performance, quality, and leadership. Will ensure that the quality of all products produced within the production facility will be done so in a safe and wholesome manner. Develop and maintain policies, procedures, and documentation that assure the highest level of quality and customer satisfaction.

• Provide leadership, direction, and training to the plant in areas such as quality, food safety, plant safety sanitation, good manufacturing practices, and customer service
• Maintain continuous communication with all departments to assure production priorities and shortfalls are addressed in a timely manner, to not impact customer service
• Establish and review HACCP programs
• Conduct Customer, regulatory, and in-house audits
• Monitor plant performance and develop/implement action plans to understand and address areas of concern
• Maintain a clear understanding of customer requirements
• Develop and maintain operational quality standards, batch sheets, and specification sheets
• Adherence to all customer Quality policies and procedures as stated in the customer’s manuals
• Create a positive working environment for all associates; one that supports continuous improvement, reinforces company philosophy and policies, and ensures that every individual is treated with respect
• Adhere to all regulatory rules and regulations, ensuring that food safety and product performance standards are met
• Assist in the development, implementation, review, and maintenance of the SQF 2000 System
• Ensure that job descriptions for those responsible for food safety are documented and include provision to cover for the absence of key personnel
• Ensure that food safety fundamentals and safety plans are reviewed when changes are made which may affect food safety
• Ensure records are reviewed and reasons for change of documents, validations and changes to the SQF system shall be maintained
• As the SQF Practitioner, ensure changes are validated
• Report, in a timely manner, Food Safety and Quality problems to personnel with authority to initiate action on those problems

Minimum Education

• Bachelor’s degree in Biology, Chemistry, or related field - Desirable

Minimum Experience

• 5+ years of experience in Quality with exposure to all major functional areas of Quality and Food Safety - Essential

Minimum Knowledge/Skills/Abilities

• Knowledge of Statistical Process Control - Desirable
• Understanding of regulatory guidelines - Desirable
• Customer interaction - Desirable
• Salaried and hourly management skills - Essential
• Organizational Skills - Essential
• Sensory knowledge - Desirable
• Food or pharmaceutical knowledge - Essential