2nd Shift FSQS Supervisor

Position Purpose

The primary purpose of the Food Safety Quality Systems (FSQS) Supervisor position is to provide leadership, coordinate and manage their respective team by working closely with each technician to ensure adequate communication and exchange of ideas to assist Lopez Dorada in becoming a Benchmark in our industry.

Essential Duties and Responsibilities

• Communicate with FSQS Manager, Superintendent, and Technicians on a daily basis in order to facilitate the flow of essential information. Work closely with facility leadership across all departments to maximize FSQS’s influence on product quality and food safety.
• Ensure technician’s development by providing cross training in other areas of responsibility. Identify individuals with the desired skill set for further development and create plans for that development as part of departmental succession planning. Ensure appropriate staffing for facility needs while ensuring management of vacation schedules and limiting overtime.
• Create, update and perform performance reviews with techs. Issue disciplinary actions as required.
• Ensure all samples for laboratory analysis are handled in a manner to ensure sample integrity.
• Champion any special projects assigned by the FSQS Manager or Superintendent.
• Complete daily travel paths throughout facility.
• Maintain proper inventory, ordering and maintenance of FSQS supplies and equipment.
• Ensure S.O.P.’s and job descriptions are updated as needed.
• Work closely with Production Supervisors on the investigation and product disposition in the event of a contamination event.
• Fill in for the HACCP Coordinator or FSQS Superintendent when unavailable, including the review of HACCP paperwork and release of products for shipment.
• Facilitate product disposition determinations for all HOLD products in an expeditious manner while not compromising food safety or quality. Isolation, verification and securing of all finished goods under FSQS HOLD status.
• May participate in ideation, concept development, management of, or direct supervision of product development or process improvement initiatives.

Qualifications

• High School Diploma or equivalent
• Bachelor’s degree from an accredited college or university preferred
• 1-3 years of experience working in food processing environment
• Computer skills in MS Office Suite

Physical Demands/Work Environment

• Stand, walk, sit, use hands to handle objects, tools or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch or crawl, talk, hear, taste and smell.
• Occasionally lift and/or move up to 50 pounds to move product cases or documentation file boxes.
• Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Exposed to weather conditions, extreme heat and cold in the manufacturing plant, requiring PPE such as freezer jackets, eye and ear protection, rubber boots, and a bump cap.
• Production environments range in temperatures between -10 to 40°F. Noise level in the work environment is usually moderate to loud.