Sanitation Supervisor​/Quality Specialist

Pay Level: 1A

Job Location: Hershey, PA

Please note: This is a 12‑hour night shift position with an alternating work schedule. Applicants must be flexible to adjust hours as needed.

Work schedule: 6:00 pm – 6:00 am, 4 days on / 4 days off, 5 days on / 5 days off.

In this Union plant producing products such as White & Dark Paste, Kisses, Nuggets, Milk Bars, Almond Bars, Rolo & Syrup, the Quality Assurance Specialist’s primary role, under minimal guidance, is to serve as a liaison between Quality Assurance (QA) and Manufacturing. You will be responsible for directing and overseeing the activities of hourly production personnel while safely and effectively meeting the needs of other departments.

The role is plantwide to include facility sanitation for the interior and exterior areas of the West Hershey Plant for Sanitation, MCT, and weekend crews. QA responsibilities include ensuring compliance to all company and regulatory policies/procedures pertaining to product safety/quality and maintaining Global Food Safety Initiative certification. The specialist also provides support to employee training and product and process audits.

• Compliance:
  Facilitates production activities to meet quality/safety specifications and regulatory standards by providing auditing, troubleshooting and incident management.
• Incident Management:
  Investigates and analyzes incidents to identify trends in product/quality safety information. Initiates corrective actions and communicates findings as appropriate. Uses various computer support systems (e.g., SAP product tracking, LPR, QIMS) to help isolate / solve problems.
• Supervision:
  Coordinate and administer daily tasks to qualified personnel for Sanitation BU to support the plant. Ensure compliance with established standards and procedures involving safety sanitation, good manufacturing policies, housekeeping, training and other plant programs. Coordinate labor staffing daily with budgeted staffing. Effectively and timely communicate appropriate information to all direct reports and peers through informal and formal communications – one‑on‑ones, huddles, meetings, trainings, postings, discipline, etc.
• Inspecting:
  Conducts inspections in accordance with Product Excellence Program (PEP)/Hazard Analysis and Critical Control Point (HACCP) compliance procedures.
• HACCP & Continuous Improvement:
  Conducts regular internal audits which include elements of HACCP and PEP systems, documents and reports findings and follows up on non‑conformances. Conducts routine audits and inspections after cleaning or maintenance work. Reviews control point documentation, paper and/or electronic. Participates/lead verification and validation activities for PEP and Global Food Safety Initiative compliance. Supports Lean Manufacturing programs associated with the business unit, providing guidance on quality assurance principles.

• Strong organizational skills
• Knowledge of federal and state food industry regulations
• Strong leadership skills and ability to influence all management levels, enabling the direction of activities of teams of employees that do not have direct reporting in this role
• Understanding of sanitation and pest control practices
• Familiarity with Global Food Safety Initiative (GFSI) standards
• Strong computer, document management skills and attention to detail
• Ability to effectively communicate in verbal and written form
• Ability to work flexible hours
• Familiarity with Environmental Microbiological Monitoring Program to assign, oversee, or complete corrective actions
• Ability to record data as needed
• Strong problem solving/trouble‑shooting skills
• Solid understanding of a production / manufacturing environment
• Knowledge of cleaning chemicals and application/usage of chemicals in a food environment
• Strong auditing / assessment skills
• Proficiency in computer programs / software such as Microsoft Word, Outlook, Excel, Access, PowerPoint, SAP, Net Weight and QIMS
• Working knowledge of regulatory and quality system requirements – Food Safety, Hershey’s PEP, HACCP, Good Manufacturing Process (GMP), etc.

Education: B.S. in Food Science, Microbiology, or related field or equivalent related experience.

Experience: 0–3 years of related experience, 3 years of experience preferred. Prior leadership is preferred.