Program Quality Manager - Product (Dairy)

Job Summary

Execute initiatives, manage projects and lead FSQA programs that assure products are in compliance with Sysco program requirements. Ensure the maintenance of and/or compliance of supplier’s products to Sysco food safety and brand supplier standards.

Responsibilities

• Lead, execute and promote Sysco Brand Product approval process.
• Manage and execute FSQA sourcing processes and procedures to ensure compliance of all awarded and sourced products to source award criteria related to quality and food safety.
• Lead initial product review process for potential Sysco branded products to assess their suitability relative to Sysco requirements for product food safety & quality.
• Create and/or review product specifications for Sysco brand products, providing timely response and direction to internal and external stakeholders.
• Execute evaluations of Sysco brand products and follow-up with corrective actions to suppliers and Sysco Corporation.
• Provide formal verbal/written communications to internal and external cross-functional stakeholders that document product compliance and performance to Sysco Brand requirements.
• Create, implement and manage programs that help ensure Sysco brand product food safety and product quality/consistency.
• Monitor websites/publications to identify food safety, regulatory changes, alerts, or actions by regulatory agencies relative to product food safety.
• Lead the work of professional and supervisory level coworkers involved in FSQA activities in the area of supplier product responsibility.
• Contribute to the development of an operating plan, budget and performance goals.
• Participate in corporate FSQA meetings/functions.
• Interfaces with Sourcing, Marketing, BT (business technology), Legal, Risk Management, Sales, CSR, CatMan, & OPCO personnel, suppliers and customers at all levels.

Qualifications

• Education: Bachelor’s degree in Animal Science, Food Science, or Biological Science from a four-year college or university is required.
• Experience: Minimum of five years of experience in quality assurance, quality control, R&D research and development, production, or operations of a food manufacturing facility is required.
• Certifications, Registration, and Licenses: Certification or Formal job training in TQM (Total Quality Management) principles, SPC (standard procedure call), GFSI (Global Food Safety Initiative), HACCP, Preventable Controls, FSMA and USDA/FDA regulations would be beneficial.
• Professional Skills: Ability to prioritize resources, review deliverables and performance metrics and focus on executing results while holding self and others accountable; Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations; Ability to write reports, business correspondence, and procedure manuals; Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public; Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals; Ability to compute rate, ratio, and percent and to draw and interpret bar graphs; Ability to define problems, collect data, establish facts, and draw valid conclusions; Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables; Displays problem solving, organizational and analytical skills which includes solution analysis and mobilization of resources; Ability to use lab equipment, food preparation equipment, personal computer and office communications equipment; The ability to speak multiple languages is preferred.
• Physical Demands: While performing the duties of this job, the employee is occasionally required to talk or hear; The employee frequently is required to use hands and fingers, handle, or feel objects, tools, or controls; At times, the employee is required to stand, walk, sit, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl; The employee must occasionally lift to 60 lbs. and/or move up to 100 pounds; Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus; Product evaluations and inspections may require lifting of products up to 60 pounds and work in a production environment around moving machinery; Corrected vision required for sensory analysis to identify color, clarity; Warehouse and plant visits require close-up and distance visual capabilities to judge GMPs, as well as peripheral vision and depth perception mandatory for safety; Work Environment While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, extreme cold/heat, and risk of radiation from X-ray equipment; Plant visits expose the employee to both moderate and loud noise levels; Domestic and International travel may be required; Travel may be required up to two (2) days per month; Travel after normal work hours and/or weekend days may be required.