Skills:
Lead, mentor, and manage the Quality Control department staff, including hiring, training, performance reviews, and disciplinary actions.
Directly supervise and support the Sanitation Supervisors, ensuring effective execution of the Master Sanitation Schedule (MSS) and compliance with sanitation SOPs.
Develop and implement standard operating procedures (SOPs) for all QC testing, inspection, and food safety processes.
Oversee and maintain the company's Food Safety Management System, including HACCP (Hazard Analysis and Critical Control Points) and Prerequisite Programs (PRPs).
Ensure full compliance with all local, state, and federal food regulations (e.g., FDA, USDA) and customer-specific requirements.
Manage third-party audits (e.g., SQF, BRC, AIB) and regulatory inspections, ensuring prompt and effective closure of any non-conformances.
Establish, manage, and continuously validate the Master Sanitation Schedule (MSS).
Oversee the sanitation crew's performance, ensuring compliance with all documented procedures, chemical handling safety, and post-sanitation verification (pre-operational inspection).
Manage environmental monitoring programs to verify the effectiveness of sanitation efforts.
Investigate and resolve all product quality issues, customer complaints, and deviations, using Root Cause Analysis (RCA) and implementing Corrective and Preventative Actions (CAPA).
Drive continuous improvement initiatives within the QC and production departments to enhance product quality, reduce waste, and improve efficiency.
Champion the implementation and maintenance of the 5S methodology (Sort, Set in Order, Shine, Standardize, Sustain) within the laboratory and production areas to optimize organization and efficiency.
Education and Experience
- Bachelor’s degree in Food Science, Microbiology, Chemistry, or a related scientific field. Applicable years of experience in a Quality leadership role will be considered in place of a degree.
- A minimum of 5-7 years of progressive experience in Quality Assurance/Quality Control within the food manufacturing industry.
- A minimum of 3 years of direct management experience leading a QC/QA and/or Sanitation team in a food production environment.
Certifications and Skills
- HACCP Certification is required.
- FSMA PCQI (Preventive Controls Qualified Individual) Certification is strongly preferred.
- Proven knowledge and application of lean manufacturing principles, including the 5S methodology, to improve laboratory and operational efficiency.
- Deep knowledge of Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs).
- Strong understanding of food microbiology and environmental monitoring.
- Excellent leadership, training, and communication skills.
