• Serve as the SQF Site Practitioner.

• Responsible for ensuring the SQF program is functioning and making continuous improvements. 

• Responsible for conducting internal, cGMP, and HACCP audits. 

• Coordinate customer, third-party, Regulatory, and compliance audits with support from Quality Assurance Manager.  

• Responsible for collaborating with manufacturing departments to improve current programs, implementation of new programs, and Food Safety Culture in the facility. 

• Serve as PCQI in Food Safety, Quality, and compliance-related areas.

• Manage new item set-up and changes that occur relating to Food Safety and Quality.

• Responsible for ensuring success and compliance of new items, changes to the process, label approval, etc.

• Coordinate key Food Safety and Quality programs managed by Quality.

• Responsible for the environmental monitoring program, Food defense, Pest Control, SPC, RCA, Quality Close Calls, Supplier Approval, Food Fraud, etc.

• Foster team environment and learning.

• Assist in tracking key performance indicators within the Quality Group and for the facility. 

• Share knowledge and assist in the learning of the department.

• Adhere to all safety policies and procedures and, incorporate safety and health in all tasks and responsibilities.

• Responsible for reporting any food safety and quality problems to personnel with authority to initiate action. 

• Assist with any corrective actions.

• Complete special projects and other duties as assigned by the Quality Assurance Manager. 

• Assume the duties of the Quality Assurance Manager in the manager's absence.

• Correct and/or report unsafe acts and unsafe working conditions through proper procedures.

• Ensure food safety/quality policies are followed, to report all food safety/quality problems out of their realm of responsibility to personnel with the authority to initiate action.

• Responsible for making sure a good safe wholesome product is produced safely.

• All other duties as required.

Education/Skills/Abilities/Experience:

• Bachelor's Degree in Microbiology, Food Science, or a related field.

• SQF, HACCP, and PCQI Certified (or obtained within first 6 – 9 months).

• Computer skills including proficiency with Microsoft Office Suite (Excel, Word & PowerPoint).

• 3 – 5 years of manufacturing with safe quality food and audit experience.

• Possesses planning, organizing, and coordinating skills with attention to detail.

• Possesses strong problem-solving and decision-making skills.

• Able to balance team and individual responsibilities. 

• Demonstrate ability to communicate effectively both written and verbally.

• Able to work in conditions.

• Interact well with other employees.

• Adhere to and promote all Good Manufacturing Practices.

Physical Requirements:

• Plant environment.

• Ability to walk and stand for extended periods.

• Work could involve stooping, crouching, kneeling, reaching, standing, walking, and grasping.

• Ability to substantially move wrists, hands, and/or fingers to adjust machine parts and computer operations.

• Must be flexible to work hours outside of regular schedule as needed.