Quality Supervisor

Primary Responsibilities

• Develop and maintain competences on food safety - Hazard Analysis Critical Control Plan (HACCP) and associated programs as well as hygiene- Good Manufacturing Practices (GMPs) and associated programs.
• Apply the teacher, coach and assess model to ensure knowledge transfer.
• Drive continuous improvement in QA functional competency.
• Plan, implement and enforce HACCP in the unit as per internal and external requirements.
• Guide the implementation of HACCP studies and provide requirements to all stakeholders.
• Ensure that HACCP is in place and managed as part of unit routines (documentation, CCPs and OPRPs validation / verification & monitoring activities, PRPs robustness, limited gaps under control).
• Provide expertise and support as well as verify and evaluate the hygiene status of the campus ensuring compliance to internal and external requirements of Good Manufacturing Practices.
• Give necessary visibility to the management on gaps & weaknesses with proposed corrective and preventative action.
• Demonstrate that system competence is in place and guide development of visual standards.
• Setup, manage, enforce and maintain all Nestlé Quality Management System related to food safety and hygiene.
• Ensure pre-requisite programs are established, validated as applicable and verified effective.
• Implement, manage and verify food safety and quality systems through validation of systems and controls.
• Supervise the conformance, sustainability and improvement of Document Control identifying and implementing technological solutions as available.
• Supervise identification and verification of improvements to the Management of Change quality systems.
• Supervise the consumer complaint program for the site including trend monitoring, continuous improvement activities for prevention, detection and corrective actions resulting from trends or consumer feedback for domestic and export markets.
• Coordinating all communications from the factory to the Factory Quality Manager.
• Support facility during internal and external audits and assessments including but not limited to: FDA, USDA, WDA, Kosher, Halal, ISO, NMS and other requirements.
• Manage the internal assessments to assure the performance of the quality system, reporting effectiveness to management and proposing actions for improvement.

Requirements and Minimum Education Level

• Bachelor’s Degree (BA/BS) in Food Science, Microbiology, Chemistry, or other related field or equivalent experience and minimum 5 years related manufacturing experience.
• Minimum of 3 to 5 years of Quality experience in a manufacturing environment; 1-2 years supervisory experience with a coaching/mentoring mindset.
• Experience in regulated food manufacturing environment with exposure to 21 CFR 1069, 21 CFR 107, 21 CFR 117, lean manufacturing philosophy, and FSSC 22000/SQF regulations preferred.

Skills

• Excellent verbal and written communication skills, proven planning and organizing skills, leadership, teamwork, and influencing or collaboration skills.
• Strong mathematical and statistical skills required.
• Able to manage multiple assignments.
• Able to perform in a demanding, fast-paced environment.
• Able to solve complex problems and analyze data.
• Proficient with computer systems, personal computers, and spreadsheet software (Microsoft Office, etc.) and mainframe system with custom applications.
• Proficiency in SAP systems is preferred.