Purpose of the role:

Drive and coordinate continuous improvement across the Quality and Food Safety function, working across Quality Operations (QC), Quality Systems, Laboratories, and Cleaning & Sanitation to improve functional effectiveness, food safety performance, quality standards, capability, and ways of working.

The role provides cross-functional expertise and project leadership on priorities that span multiple areas of the Quality and Food Safety organization and the wider manufacturing site. It supports the Food Safety & Quality Manager in translating functional priorities into sustainable improvements and strategy and provides a broad development platform across the Quality and Food Safety discipline.

The role is jointly responsible for the success of the department and must be able to operate at a higher level of abstraction. The role operates with a high degree of cross-functional interaction and influence while functional accountability for the individual disciplines remains with the respective managers.

Responsibilities:

Functional Improvement:

• Identify and evaluate opportunities to improve the effectiveness, efficiency, consistency, and maturity of the Quality and Food Safety function.
• Lead or coordinate improvement initiatives that cross functional boundaries and require collaboration between multiple Quality and Food Safety disciplines.
• Use performance information, trends, incidents, audit findings, complaints, process data, and other relevant information to identify systemic opportunities and risks.
• Support the establishment and adoption of improved standards, processes, tools, and ways of working across the function and wider site KHMS structure.
• Promote the systematic application of root-cause analysis, risk management, problem solving, and continuous improvement.

Cross-Functional Leadership:

• Work closely with the Quality Operations, Quality Systems, Laboratory, and Cleaning & Sanitation managers to understand functional priorities, dependencies, opportunities, and risks.
• Facilitate alignment and collaboration where improvement opportunities extend across multiple areas.
• Lead cross-functional projects and working groups, bringing together relevant technical and operational expertise.
• Influence stakeholders toward common solutions and sustainable implementation without relying solely on formal authority.
• Support integration of Quality and Food Safety priorities with wider site and business objectives.
• Challenge and collaborate with the Production, Engineering and Maintenance departments.
• Provide coaching/support where needed on the FSQ way of working in the business.
• Coach KHMS accountable stakeholders on key quality priorities and risks in their standards.

Quality & Food Safety:

• Maintain a broad understanding of the site’s Quality and Food Safety risks, standards, systems, processes, and performance.
• Contribute to the identification, assessment, and mitigation of significant quality and food safety risks.
• Support the function in responding to significant issues, audits, incidents, customer requirements, and regulatory expectations where appropriate.
• Identify opportunities to strengthen preventive approaches and improve the overall maturity of the Quality and Food Safety organization.
• Provide trainings or sessions to business stakeholders and/or employees to upskill FSQ knowledge.
• Promote a culture in which quality and food safety are embedded within operational decision-making.

Functional Capability:

• Contribute to the development of technical and organizational capability within the Quality and Food Safety function.
• Facilitate knowledge sharing and the adoption of best practices between the different disciplines.
• Support development of common approaches, competencies, and standards where appropriate.
• Act as a role model for collaborative leadership, continuous improvement, and fact-based decision making.
• Strengthen the department by providing individual coaching when the situation requires it.

Strategic and Leadership Support:

• Provide the Food Safety & Quality Manager with analysis, recommendations, and insight on cross-functional opportunities and risks.
• Support the development and implementation of the Quality and Food Safety functional strategy and improvement agenda.
• Contribute to a positive employee experience by identifying people-related needs within the department and driving optimizations.
• Lead selected strategic or high-priority initiatives on behalf of the Food Safety & Quality Manager.
• Provide functional leadership or representation on selected topics when required by serving as the deputy for the FSQ Manager.
• Take on broader responsibilities as required by organizational priorities and individual development.

Required competencies:

• Knowledge of food safety regulations and standards (e.g., HACCP, BRC (GFSI)).
• Understanding of quality assurance principles and continuous improvement methodologies.
• Good communication and leadership skills.
• Ability to work collaboratively with cross-functional teams.
• Experience in quality management is desirable.
• Understanding of manufacturing processes and the interaction between operational performance, food safety, and product quality.
• Ability to analyse complex information and translate it into practical recommendations and actions.
• Proficient in Microsoft Office.
• Good verbal and written English/Dutch

Required education:

• Education in Food Science/Technology, Quality Management, or a related field. Master's degree is a plus
• Lead Auditor training
• Advanced HACCP certification

Required work experience:

• Relevant experience in Quality, Food Safety, Manufacturing, Technical, Engineering, or another related discipline.
• Experience working across functional boundaries and leading improvement initiatives.
• Experience in structured problem solving, continuous improvement, project management, or quality improvement is desirable.
• Experience working within a GFSI accredited food manufacturing environment is expected.

Kraft Heinz is an Equal Opportunity Employer – Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes.