FSQ Supervisor

Business Unit Overview

Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. We offer exciting job possibilities throughout our organization where you can enhance your career, sharpen your talents and make an impact. Join our company and be part of an innovative team that’s First in Food.

Michael Foods, Inc. located in Britt, Iowa where more eggs are produced within a 100 mile radius than anywhere in the world. Small town living and friendly faces make Britt, Iowa a place to call home. Our location is an egg processing facility that varies from breaking, pasteurization, and dried egg. Join our company and be part of an innovative team that's First in Food.

POSITION SUMMARY:

The Food Safety & Quality Supervisor ensures the quality and safety of products produced by training, implementing and monitoring the quality programs and procedures in support of the Michael Foods Corporate Quality Systems and Policies. Effectively leads and supports a team of FSQ Technicians and ensures compliance with Food Safety work rules and core values.

• Ensure compliance to FSQ Quality Systems and address any conditions that may adversely affect food safety and quality.
• Supervise FSQ personnel and laboratory activities including scheduling work assignments, hiring, performance evaluation and termination.
• Conduct defined 1:1 meetings with direct reports.
• Assume the duties of the FSQ Manager in the event of absence.
• Investigate and document customer complaints to determine root cause and corrective actions.
• Perform internal inspections of personnel, plant equipment and environment, and lead corrective actions regarding findings.
• Monitor and enforce hold/release activities; prepare and initiate process or specification deviation reports and trends.
• Monitor and assist sanitation activities, including pre‑operational inspections, EMP sampling/swabbing, investigations, and Root Cause Analysis.
• Confirm use of Redzone compliance module in documenting required in‑process checks.
• Update or support updating quality‑related documents such as HACCP, Food Safety Plans, labels, etc.
• Oversee facility, customer and regulatory food safety inspections, mock recalls, label audits, thermometer calibration, shelf‑life program and other inspections as required.
• Conduct all annual FSQ systems training and any additional training needed.
• Maintain and monitor inventory of all FSQ related supplies and laboratory items.
• Be cross‑trained and knowledgeable to assist with laboratory testing and Floor Technician responsibilities.
• Operate within all electronic MFI systems including SAP, Redzone and Intelex.
• Work cooperatively and integrally with production personnel.
• Always comply with Safety work rules and reinforce Safety as a core value; lead or participate in an SRMP element.
• Accountable for a safe and healthy workplace, adhering to all safety policies and procedures.
• Adhere to quality work practices, follow GMPs, maintain sanitary conditions and ensure product quality is maintained. Report conditions that may adversely affect food safety and quality.
• Perform other duties as assigned.

EDUCATION AND EXPERIENCE

REQUIRED:

• Bachelor’s Degree in Science, Associate’s Degree or a two‑year Technical Certificate in Food Science or a related field and two years of experience in a similar role; or an equivalent combination of education and experience sufficient to perform the essential duties.
• Knowledge of quality systems including HACCP/Food Safety Plans, cGMP and pre‑requisite programs.
• Demonstrated skill in leading, coaching, teaching and supervising employees.
• Skills in risk assessment and intellectual curiosity to drive continuous improvement.
• Communication and interpersonal skills to interact with co‑workers and managers.
• Proficiency with basic computer functions including spreadsheets, word processing and email.
• Ability to actively participate in and lead teams.
• Proficiency in microbiological and analytical methods.
• Ability to write standard operating procedures and reports.
• Excellent organizational skills, time‑management and ability to prioritize daily activities.

Ability to read, analyze and interpret common scientific and technical journals, financial reports and legal documents; respond to common inquiries or complaints from customers/vendors, regulatory agencies or members of the business community.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions and decimals; compute rates, ratios and percentages; draw and interpret bar graphs.

Ability to define problems, collect data, establish facts and draw valid conclusions; interpret extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.