Quality Control Manager

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$80,000.00/yr - $95,000.00/yr

Full Time Staff Position, NOT REMOTE

A minimum of 40 hours per week. May require an adjusted work schedule, overtime, holidays, evening/weekend hours to meet deadlines and production needs. This position is not remote.

VP of Operations

• Reports deficiencies or practices that could compromise food safety, quality and food defense to the Quality Assurance Manager, SQF Practitioner and Senior Management in a timely manner so that corrective actions may be taken.
• Must be part of HACCP, Product Development, Approved Supplier, Food Defense, Recall, Crisis Management and Food Fraud Teams.
• Spend time on the factory floor, inspecting the quality of the items produced and investigating production.
• Ensures that the plant is compliant with company standards, food regulatory requirements, FDA, SOP, SSOP, GMP, and HACCP guidelines.
• Time must be efficiently used to maintain policies and quality assurance programs in the manufacturing plant.
• Verify that all new plant equipment and utensils are designed and made of such material and workmanship as to be adequately cleanable and properly maintained.
• Supervises that production conditions, specifications, process controls and tracking controls are in compliance with current policies and procedures.
• Conducts Internal audits.
• Verify checks on existing production control forms and audit the same forms to ensure they meet all program requirements.
• Supports, works and continuously checks in with manufacturing and other team members to ensure plant activities and equipment installations pass food safety, quality and sanitation requirements.
• Maintain processing instructions as they relate to product quality and safety, including updating printed forms to the current revision used on the manufacturing facility.
• Review and participate in the approval of all finished products, packaging and suppliers.
• Monitor the program designed to control foreign material.
• Review Letters of Guarantee, Specifications, and Certificates of Analysis for all incoming ingredients before use by batching.
• Reviews lab results for finished product and add product released to client profiles.
• Supervise and schedule Quality and Sanitation floor staff to ensure coverage.
• Participate in the Verification and Review of the HACCP program including all documentation of CCPs, Lot numbers, product inspections, facility cleaning, cooler temperatures, weights, etc.
• Perform employee hiring, disciplinary, training verifications, one on one meetings, personnel development, proficiencies and evaluations for Quality Control Techs and Sanitation personnel.
• Participate in the initial, ongoing, and refresher training of employee awareness of their responsibilities as it pertains to quality and food safety.
• Annual training topics include but not limited to HACCP, allergen control, foreign material control, chemical control, good manufacturing practices (GMP), food security, sanitation (SSOP), and commitment to quality.
• Must be able to cover all Quality Control positions and help cover the plant as needed.
• Perform monitoring activities through all stages of product production.
• Updates Hold Log for Non-Conforming product and helps provide dispositions for product on Hold.
• Monitor and review monthly audits conducted by Quality Control Techs.
• Must participate and present in meetings.
• Investigate discrepancies, non-conforming product and corrective actions.
• Submits and reviews work orders resulting from monthly audits and follows up on their completion.
• Manages the collection of environmental swabs, air plate testing and potable water samples when scheduled for 3rd party testing.
• Place orders for department consumables.
• Review timecards, approve PTO and sick leave for QC Techs and Sanitation personnel.
• Conducts special tasks as requested.

• B.S. Food Science, Microbiology or equivalent (preferred, but not required)
• 3-5 Years Previous Supervisory Experience In Food Manufacturing (preferred)
• 3-4 years Quality experience (preferred)
• HACCP Certified (preferred)
• Advanced computer skills and strong written and oral communication skills required.
• Strong knowledge of food safety regulations preferred.
• Must understand sanitation processes.
• Ability to manage multiple projects simultaneously, set priorities, and meet deadlines.

• Complete food safety training and implement when needed.

• Maintain Quality Requirements In Accordance With Company Standards.
• Ensure all maintenance staff abide by the food safety requirements outlined by the company.
• Must be part of HACCP Team, Food Defense Team and Crisis Management Team and participate in all trainings and updates.
• Report any food safety problems to the SQF Practitioner or Senior Manager in a timely manner so that corrective actions may be performed.

• Mid-Senior level