Quality Assurance Manager

Position Summary:

The Quality Manager has the responsibility of ensuring a consistent food safety and quality in production by developing, analyzing, and maintaining the Quality Management System. He or she is also responsible for the safety, housekeeping, and training of personnel with regards to the food industry standards and requirements. The quality manager oversees the Hazard Analysis Critical Control Point (HACCP) programs in the plants, assesses the plans and leads the Quality Team in relation to HACCP related plans and prerequisite programs. The Quality Manager evaluates all food safety and quality-related issues that occur and performs appropriate Corrective Actions and Preventive Actions (CAPAs).

The Quality Manager provides disposition on any quality related issue. The Quality Manager aids in the evaluation of any new supplier to the company that could impact the food safety or quality of the products manufactured. The Quality Manager is the primary contact for the United States Department of Agriculture (USDA) IIC and works closely with Compliance and Sanitation to ensure regulatory compliance. The Quality Manager reports to the Director of Quality.

Essential Functions and Responsibilities:

• Determines and implements food safety and quality procedures for each process, adhering to Best Practices and industry guidelines. Will utilize appropriate checks to assure that the requirements of the procedures are met.
• Maintain the Redzone system for the quality department. Create, modify, and ensure compliance for all QC checks.
• Ensures HACCP and prerequisite programs are followed, routinely assessed, improved upon and well maintained.
• Promotes a positive and cohesive relationship with regulatory authorities and other assessing entities.
• Promotes a positive and cohesive relationship with Production personnel.
• Maintain selected Smartsheets and ensure tasks get assigned/completed appropriately.
• Leads external audits, such as SQF and customer requested assessments.
• Ensures that testing programs are designed, implemented, routinely assessed, improved upon, and well maintained. These programs include, but not limited to all Environmental testing; finished product testing, as well as applicable microbiological testing and chemical analysis.
• Prepares on-going quality documentation by collecting, analyzing, and providing supervisors with feedback on improvements, as needed.
• Performs root cause analysis on issues which occur and implements corrective actions and preventive controls in a timely manner
• Assures consistent quality throughout the organization by conducting analysis and identifying critical limits, quality limits, monitoring procedures, inventories of commodities, in-process products, and finished goods.
• Responsible for all non-conforming products that are returned and conducts the analysis and documentation needed to ensure that corrective and preventative action is taken so to prevent future customer problems.
• Responsible for assuring that the training of Food Safety, HACCP, and Safe Quality Food (SQF) requirements for all new and existing employees. Will audit training to assure that people understand the requirements, both from a personal and operational standpoint.
• Assists in the training of new and existing employees in safety, housekeeping, 5S and other requirements to ensure their success.
• Update packaging/manufacturing instructions as needed.
• Performs other duties as required, including technician functions.
• Assists in in-house validation studies
• Reports department specific Key Performance Indicators (KPIs) during routine leadership meetings.
• Stays up to date on industry news and practices.
• Manages direct reports and adheres to the Volpi Values while behaving in accordance with the Volpi Way Fundamental Behaviors.
• Candidate Qualifications:
• Bachelor’s degree required, preferably in food science or related field or equivalent with a minimum of two years industry experience (dry-cured meats considered a plus).
• Or a minimum of 10+ years in food industry (preferably meat)
• Must demonstrate strong analytical skills and the ability to utilize data to make decisions that affect the department(s) he or she is supervising.
• Is familiar and practices statistical data analysis.
• Experience with USDA/FDA audits and Agency personnel.
• Be both internally and externally customer focused.
• Ability to suggest and implement continuous improvement initiatives.
• Strong verbal and written communications skills and experience in motivating employees through a team approach to problem resolution.
• Strong time management skills and able to project-manage.
• Computer proficiency. (Outlook, Word, Red-Zone, and Excel).
• Ideal candidate is a detail-oriented, results-driven, self-starter that embraces individual accountability.