Sr. FSQA Manager

About the role

Sara Lee desserts have always stood for incredible flavor and superior value in the frozen food aisle and away from home markets. The Sara Lee Frozen Bakery collection of top brands includes Sara Lee®, Chef Pierre®, Van’s®, Bistro Collection®, Superior on Main® and Cyrus O’Leary’s®. Sara Lee Frozen Bakery is proud to take these iconic brands into a new era and to continue the evolution that transformed one small Chicago bakery into an American institution.

Responsibilities

• Leads the in the area of Quality and Food Safety for the facility
• Maintains all necessary SQF documents
• Supports and drives continuous improvement
• Manages and supports the following facility programs including: Hazard Analysis and Critical Control Point, Sanitation Standard Operating Procedures, Current Good Manufacturing Practices, Quality Plans, Standardized Work, Safe Quality Foods (SQF), Other relevant Food Safety Procedures (i.e. allergen program)
• Manages on-going operation of the facility SPC data collection system and completes system updates
• Investigates consumer complaints and completes necessary reporting
• Facilitates/ leads consumer complaint problem solving to address trends and leading issues
• Directs/ leads facility internal and external pre-operational inspections, FSQA line audits, FSQA materials inspections and microbiological testing
• Assists with management of established department budget
• Provides guidance and leadership in situations where deviations have occurred or a potential risk has been identified related to food safety and/or quality attributes
• Ensures compliance to facility GMPs, HACCP, SQF and Regulatory requirements
• Back-up contact for GFCO, implements, maintains, and improves gluten programs
• Supports plant cost savings initiatives
• Supports plant safety initiatives
• Oversee QA Technicians
• Analyze foreign material findings
• Preparation for SQF audit
• Total Quality Management Program (TQM)
• Evaluate Maintenance response to the operation
• Evaluate current CPMU Sanitation Programs

Requirements

• Bachelor’s degree in Food Safety, Microbiology, Chemistry, Food Science, or related field
• 5+ years of food processing experience, with at least 2 years in a manufacturing environment under USDA and/or FDA and HACCP
• 2+ years facilitating food safety/quality related training events
• Demonstrates leadership in the areas of food safety and plant regulatory affairs USDA/FSIS and/or FDA experience required; PCQI certification HACCP certification required
• Experience as an SQF practitioner required
• Ability to analyze processes for Biological, Chemical, and Physical hazards with a thorough understanding of the science and support behind each type of hazard and each step of a production process
• Strong computer skills with experience using Word, Excel, Access, Power Point. NetSuite experience is a plus.

Qualifications

• Technical / Functional Skills to complete job responsibilities. Knowledge of regulations (FSMA and FDA), global standards, formulations (science/chemistry), food microbiology, sanitation, R&D process, and continuous improvement methodologies
• Leading Others: Ability to get work done through others; effective at managing and developing individuals and teams. Demonstrates leadership in the areas of food safety and regulatory affairs
• Project Management: Ability to manage people and projects – simple to complex
• Influencing Skills: Ability to build relationships, influence, and collaborate, within and across departments
• Leadership Presence: Demonstrates managerial courage, resolves conflicts, and communicates well with all levels in the organization

Skills

• Equivalent combination of education and experience will be considered
• SQF Requirements: Take appropriate action to ensure the integrity and sustained certification of the SQF system
• Reports and takes necessary actions to prevent food safety and food quality problems from occurring
• Follows and enforces procedures outlined in the Food Safety Plan and the Food Quality Plan and any other programs that support the SQF system and other 3rd party audits

Benefits

During absences temporary coverage for this position will be determined by plant management.

Physical Requirements

• May be required to lift up to 30 lbs.
• May be required to work in a cold and wet environment
• May be required to work in a hot and humid environment
• May be required to climb ladders/stairs
• May be required to stand for long periods of time
• Must wear protective clothing including steel toed shoes
• Must be able to work non-traditional work schedule as needed

Pay

N/A

Schedule

N/A