POSITION SUMMARY:

The Quality Assurance Manager is to coordinate the functions of the Quality Control Department and Inspection Staff in relationship to the production of company products.

MAJOR POSITION RESPONSIBILITIES:

• Assure safe food products for customers using Statistical Process Control (SPC), Hazard Analysis and Critical Control Points (HACCP) and Total Quality Management (TQM).
• Develop, implement, maintain Food Safety Programs; HACCP, SOP, and other government compliance programs.
• Lead any customer or 3rd party Quality or Food Safety audits.
• Coordinate the duties of Quality Control inspectors with emphasis upon continuous improvement of the products and processes;conduct annual performance reviews and develop budgets as required.
• Train and schedule employees to maximize value to the product; authorize vacations/leaves of absence of department personnel.
• Keep aware of current food industry trends and the changing needs of internal and external customers;  act as a technical resources to all departments as needed.
• Assist in R&D projects as a contributing team player.
• Prepare reports indicating results of the bacteriological and analytical tests performed.
• Investigate quality complaints and recommend corrective measures.
• Embrace a forward thinking attitude toward sanitation, microbiological control and food safety;monitor and audit sanitation process regularly.
• Assist as needed in development of the production schedule and material planning.
• Perform other duties as assigned.

• Ability to manage teams in fast paced production oriented environment.
• Strong verbal and written communication skills

• BS in food science, biology, microbiology or related field
• Five to seven years in managing quality in a meat processing environment
• Thorough knowledge of food safety programs including HACCP and GMP principles.