Superintendent Quality in Boise, Idaho

Job Title

Functions autonomously to implement programs within a given functional area of the Quality group. Supports management in the implementation of relevant quality processes and procedures and the daily execution of related activities. Participates on cross functional teams to ensure effective implementation of quality initiatives and processes. Owns the execution of technical objectives related to assigned responsibilities. Innovates for continuous Quality improvement.

Job Responsibilities:

• Develop and ensure maintenance of a consistent HACCP and SSOP format
• Develop and ensure maintenance of a consistent pre-requisite program strategy and format
• Assist Quality and Food Safety Manager with Allergen, Pathogen, and Foreign Material Control programs
• Assist Quality and Food Safety Manager Weight and Measures programs
• Schedule and lead training activities
• Support Quality and Food Safety manager in maintaining food safety systems and regulatory systems consistent with company continuous improvement processes.
• Utilize process metrics to anticipate potential problems and recognize existing problems that could affect product safety and quality. Identify root causes and resolve problems before they add risk and costs.
• Advise Operations (corporate and plant), R&D, and Marketing on the development and maintenance of HACCP and SSOP plans to assure compliance to regulations and the production of safe products.
• Support plant management through regulatory audits, plant inspector challenges, and other food safety/economic regulatory issues.
• Review current control programs
• Develop and ensure measures of compliance, with plant management staffs, to food safety and regulatory programs. Maintain open communication with plant staffs regarding metrics of compliance to regulatory and food safety programs and activities.
• Facilitate implementation of corrective action responses to address food safety & regulatory trends
• Ensure and facilitate that annual HACCP & SSOP reassessments are conducted.
• Lead and/or support projects directed at, or associated with, initiatives dealing with food safety and regulatory issues
• Support in addressing customer complaints through research and development of corrective actions
• Proactively develop quality programs and enhancements
• Lead focused improvement teams for food safety and product quality issues
• Lead and develop Team Lead group mentoring through Food Safety and Quality metrics, as well as PQ development.
• Provide support to QA Techs and QA Clerks through conducting lab audits, training and development of technicians, and overall support of the department.

Basic &

Preferred Qualifications Qualifications &

Experience:

• Bachelor's degree in Business, Engineering, or other relevant field of study.
• 5-10 years related experience or training
• Knowledge of Microbiology, Food Science or Chemistry
• 3-5 years' experience in sanitation supervisory and/or production
• CPR and First Aid certifications are preferred
• Understanding of various chemicals and sanitation procedures
• Five (5) years supervisory experience.
• Good verbal, written and technical skills.

Language Skills Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors.

Mathematical Skills Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability Ability to define problems, collects data, establishes facts, and draw valid conclusions. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel;

reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be…