Director of Food Safety & Quality

Strategic goals – Ensure Our Quality Culture can deliver continuous FSQ improvement. Ensure the facility is ‘audit ready everyday’ by setting standards and establishing a strong quality culture at all levelsLeads the Quality Continuous Improvement program to increase customer satisfaction through increased product ratings and reduced complaint levelsWorks to systematically reduce risk through constant re-evaluation of the HARPC/Food Safety plan using data and observation to assess and minimize risks and vulnerabilities Role And Responsibilities Lead the quality team and, as a member of the site senior management team, ensure that the plant is ‘doing the right things’ (validation) and ‘doing things right’ (Verification).Develop and implement the Food Safety Plan (HARPC, HACCP, SSOP, GMP)Ensure full compliance with regulatory codesCoordinate/Plan Regulatory visits (USDA, FDA, FDA-FSMA, State & City)Coordinate/Plan 3rd Party and Certification audits (SQF, GIG, Organic, Military).Develop wider FSQ understanding within the teamEnsure the internal audit system is capable of driving compliance and expose improvement opportunity is process and team/individual capability and competencyWork with vendors and corporate team to ensure incoming material standards are metDevelop sensory and other quality tools for the teamAudit suppliers of raw materials.Oversee and audit finished product specifications to ensure they are accurate and the specification is being met.Lead the CAPA process for complaints and internal deviationsOversee customer manufacturing documents (iCiX, GORP)Manage laboratory and all associated items (allergen testing, environmental sampling program, pre op testing, microbiological testing program for shelf life and confirmation studies) and budgets As A Leader Within the Kettle Cuisine Team You Are Expected To Model, develop and support Kettle’s Core Values and safety cultureManage performance of all team membersBuild a strong, committed, and collaborative teamDevelop individual team members & their careersConduct annual reviews and PDPs for all direct team membersCreate a culture of accountability & performanceDrive a focus on quality and continuous improvementPlan work, track results and resolve variances Qualifications And Experience 10 years+ experience in the fresh food manufacturing in a technical roleDegree or equivalent qualification in Food Science/Microbiology or equivalentDrive, Energy, Integrity , TenacityExcellent communication skills at all levelsHigh Level of computer literacy – Excel, Word & internet Required Attributes Self-starter able to conceptualize and drive initiatives forwardPositive attitude and motivated by contributing to the overall success of the teamAble to develop strong relationships with internal and external stakeholdersCreative problem solving skillsObsessive attention to detail, well organized and able to juggle many projects at onceComfortable moving at a fast pace and in ambiguous environmentsPassionate about foodWilling to address difficult situations head on with patience and respect