3rd Shift FSQA Supervisor

Role And Responsibilities

• Understand, display knowledge, and supervise execution of FSQA programs including, but not limited to SQF systems, HACCP, sanitation, pest control, good manufacturing practices, foreign material control, customer complaint & deviation investigation process, traceability, internal audit program, trainings, food defense and security to comply with all company, USDA/FDA regulatory requirements.
• Facilitate meetings that drive & support food safety and quality for raw area initiatives and programs, maintain open communication, maximize value-added activity and confidence in decision-making.
• Frequently interact with operations, sales, maintenance, as well as with regulatory authorities at the plant level for all matters related to raw manufacturing performance.
• Point of contact for USDA RTE sample requests. Communicate effectively on behalf of the company and ensure strict adherence to USDA regulations.
• Identify process opportunities in the areas of responsibilities and collaborate to provide resolutions.
• Collaborate with the raw processing & grinding side QA supervisor and team on ensuring smooth execution of products and overlapping processes.
• Acts as the back-up support for the raw processing supervisor.
• Performs other duties as assigned

Supervisory Responsibilities

• Supervise and lead the QA technicians and leads.

Requirements

• Preferred Qualifications and Education Requirements: Bachelor’s degree in Food Science or relative industry 3+ years of relevant work experience in the food industry, preferably in cooked/RET operations
• Knowledge of GMPs, SPC, HACCP, OSHA, USDA regulations, and Food Microbiology
• Experience with Food Safety Audit expectations and requirements
• Proficient with Microsoft Office Suite
• HACCP certified
• SQF and PCQI training

Core Competencies, Knowledge, And Skill Requirements

• Candidates should be self-starters with a strong work ethic and the ability to prioritize their workload to ensure timely issue resolution.
• In addition, this individual should possess the following skills:
• Communications: Exhibit honest and clear communication, both orally and written, for effective teamwork. Treat everyone equally with respect- listen to others and make them feel valued. Where customer decisions or food safety is a concern, communicate on a higher level.
• Time Management & Organization: Organize and prioritize your own actions efficiently and manage a variety of tasks simultaneously. Be flexible and react favorably to multiple priorities, changing schedules and daily assignments while paying attention to detail. Demonstrate a sense of urgency and focus on actions, while multi-tasking.
• Team Commitment: Handle conflict in a mature manner to establish trust with coworkers and encourage team collaboration. Understand the people and departments and support team decisions.
• Problem Solving: Think ahead when information is not always available- use all your senses and resources as tools. Understand the relationship between issues and processes and use logical reasoning. Work Environment And Physical Requirements
• The work environment alternates between a cold production setting with concrete floors and an office. This position requires the team member to:
• Stand in cold temperatures (38 degrees) for seven (7) or more hours in a day
• Handle cold, wet, and frozen product throughout the day
• Visually identify and evaluate product
• Occasionally sit for an extended period of time

Food Safety

• Food Safety Kilcoy has adopted the SQF System for food safety management and is under continuous USDA meat & poultry jurisdiction.
• All Kilcoy team members are responsible for food safety and quality requirements.
• Team members will be regularly informed, trained, and held accountable for managing food safety and regulatory expectations within their work areas.
• Team members should notify their department management about any food safety issues or concerns to be adequately addressed.