Quality Control Manager (Food Plant Experience Necessary)
The Quality Control Manager will have direct responsibility for inspection and quality control/ quality assurance activities to meet specifications and quality standards for a variety of in-process and finished products. You will be responsible for managing the entire Quality Assurance department and activities including the Quality Control laboratory within the facility. Manage customer and regulatory audits, lead root cause failure analysis of plant quality issues, managing costs and resources to provide timely analyses that meet the needs of production and sales and drives plant-wide quality improvements. Duties may include:Manage the quality function by providing leadership and guidance for site operations and quality control supervisor(s) and various levels of inspectors. They are responsible for directing technical activities of assigned laboratory areas and operational functions. Manage regulatory and customer visit and/ or audits Lead and Investigate root cause failure analysis of customer complaints. Lead the Food Safety and HACCP team at respective site. Develop and implements department policies and procedures. Establish monitors and maintains a quality assurance and quality control system. Direct quality control program to ensure laboratory activities comply with organization and regulatory agency standards. Interact regularly with engineering, manufacturing and service functions to establish and define quality assurance standards for the site including manufacturing, sanitation, pest control, and disposition of ingredients or finished products. Ensure laboratory personnel maintain current knowledge of laboratory techniques, procedures and equipment operation. Initiate lab safety policies and provide safety leadership Qualifications:Education:Bachelors of Science Degree in Chemistry, Biology, Food Science or related fields Minimum Experience (preferred):10 years total work experience and 5 years in the food industry Knowledge, Skills, and Abilities (preferred):Knowledge of:Quality Control proceduresFood Safety, HACCP and the required prerequisite programs Standard methods including AOAC, FDA-Bam, etc. Laboratory safetyThe principles of six sigmaFood Safety Modernization Act (FSMA)Quality Assurance and Quality Control procedures Ability to:Collect, process and analyze dataCommunicate effectively both in writing and verbally internally and to customers or regulatory agency To either lead teams or effectively work within the team Skilled in:Quantitative and qualitative analysisLab equipment operation and maintenanceComputer programs or databases such as SAP, LIMS, Mini-tab or excel Physical Demands:Visual Activity (Seeing): 70%Hearing (Including Telephone): 41%- 70%Speaking: 41%- 70%Climbing: Under 20%Heavy Lifting: Under 20%Manual Dexterity: Under Pushing/ Pulling: Under 20%Standing: 20%- 40%Walking: 20%- 40%Working Conditions:Office Environment: Under 20%Extreme Hot or Cold Surroundings (Including outdoors): 41%- 70%Wet, Slippery Surroundings: 41%- 70%Fumes, Smoke, Odors, etc.: 41%- 70%Travel Requirements:Up to 20%*LI-DM1Apply for this job.