Quality and Food Safety Manager

Key Responsibilities

• Perform QC test data analysis
• Responsible for management responsibilities including scheduling Quality Lab Technicians, performing routine employee evaluations by due dates, and providing training and support for team development
• Organize and attend customer visits as needed to complete customer corrective action investigations
• Supervise daily activities of the appraisal function including working safely, reviewing QC documentation from the previous 24 hours, dispositioning nonconformance reports, performing scrap analysis, and troubleshooting quality-related issues as they arise on the production floor
• Generate weekly and monthly reports on quality-related KPIs
• Conduct GMP and UN HazMat training as required
• Conduct product or material testing using various types of metrology equipment
• Perform data entry and reporting of test results including graphing and statistical analysis
• Maintain all documents
• Participate in all meetings that require Quality representation
• Communicate all Quality findings to the Director of Quality Assurance
• Perform internal audits and maintain all audit findings at the plant level
• Work with production and processing teams to identify quality improvement initiatives

Qualifications

• Knowledge, Skills & Abilities: CMM operation and programming, understanding of injection molding processes, knowledge of the ISO 9001:2015 Quality Standard, knowledge of food safety standards and guidance programs such as GFSI, HACCP, GMP, SQF, ISO 22000, and FSSC 22000, proficiency in presenting test data reports to colleagues and customers, proficiency in Microsoft Word and Excel, skill in writing procedures, excellent verbal and written communication skills
• Education: Minimum four (4) year degree or equivalent quality experience required, minimum three (3) years of experience in a senior quality role required, preferably in a food-grade manufacturing environment, experience implementing and maintaining ISO 9001:2015 Quality Standard required, minimum three (3) years, experience implementing and maintaining food safety quality programs such as GFSI and/or FSSC required, minimum two (2) years, experience with Lean Manufacturing concepts preferred
• Licenses & Certifications: Certified internal or lead auditor for ISO 9001 and/or other regulatory standards required, HACCP certification preferred
• Physical Requirements: Ability to perform some lifting, extended standing, and walking, ability to work in a manufacturing environment that may be hot or cold, ability to wear required PPE at all times (safety glasses, safety shoes, etc.)