QA Manager

Major Duties and Responsibilities

• Provides direct support, leadership and direction to QA Supervision and Sanitation staff in a 24 hour facility.
• Maintains and improves product quality by completing product and compliance audits, investigating consumer complaints; collaborating with other members of management to resolve issues.
• Maintains the food safety aspect of the plant by periodically performing internal audits of the facility to verify that procedures mandated by the company, state and Federal governmental agencies are being adhered to.
• Ensures that all appropriate metrics and key process indicators are measured, tracked and trended. Reports on metrics as needed on QA Business Plans, 1x1's and scorecards. Maintains department budgets to ensure fiscal responsibility.
• Maintains all aspects of the Quality Assurance Laboratory, including microbiological, chemical, physical and sensory aspects of all food products manufactured at this facility. Coordinates the sampling and testing with Production.
• Oversees the Pest Control program in the facility through coordination with contracted pest control service representatives.
• Ensures all appropriate training is completed for QA and Sanitation staff. Ensures a training matrix is maintained to monitor training and bench strength levels. Ensures applicable and required certifications are held by appropriate team members.
• Acts as plant liaison in dealings with regulatory agencies and customer company representatives and auditors. Reviews and maintains all required processing records and regulatory inspections and reports. Provides support to R and D on projects as needed.

Education and Experience

• Bachelor’s degree in a scientific field is strongly preferred (Food Science or Microbiology a plus); 8–10 years of relevant experience may be considered in lieu of a degree.
• Minimum of 5+ years of management experience in Quality Assurance, Regulatory, Technical Services, R&D, or a related food science field.

Knowledge and Skills

• Strong leadership and team building skills.
• Ability to prioritize decisions and actions using problem solving and creative thinking approaches.
• Good knowledge in executing and maintaining a Quality Systems program.
• Must have basic knowledge of federal, state, and possibly local regulations and standards relating to Food Safety and Quality.
• Good project management skills, interpersonal and supervisory skills.