Quality Systems Manager

Job Description

I. Objective of The Position:

• Lead Quality, Food Safety, and Sanitation Management Programs at the Valdosta Bimbo-QSR Bakery.
• Lead all 3rd party audits including AIB GMP, Regulatory, Customer, GFSI certification assessments, etc.
• Develop, implement, monitor, verify and validate all HACCP/HARPC activities.Serve as site Leader.
• Updates and maintains QA manuals, procedures, and techniques to ensure compliance with product and packaging consistency, safety, and quality standards.
• Develop and Maintain the EMP (Environmental Monitoring Program) for the site
• Establish meaningful interface with customers, vendors, and trade organizations to enhance Bimbo-QSR Bakery visibility and reputation in the industry and to keep abreast of current technical information
• Monitor Product and process quality through Audits, HACCP/HARPC, Analytical testing, Mock Recovery, product cuttings and other quality initiatives.
• Provide needed technical support to Product Development, Operations, and other functional groups in the development of new products, specification enhancements, quality, and operations procedures.
• Establish, communicate and oversee the implementation of safety and quality standards to ensure compliance with all customer, governmental and Company specifications and policies.
• Support projects aimed at quality enhancements, process improvements, and reduction of Customer concerns.
• Compile and maintain training material on GMP, HACCP/HARPC, Allergen control, Sanitation, and all other pertinent Quality systems.
• Monitor production, raw materials and finished product for Safety or Quality deviations and initiate formal corrective action plans as necessary.
• Works with suppliers regarding ingredients specifications and quality.
• Manage Sanitation Supervisor and QA Technicians, oversee Sanitation Associates
• Conducts Supplier, Off-site Storage, Distribution, and Internal Audits
• Investigation of Customer Complaints and reporting to Customers in a professional manner
• Communicate accurate, thorough and timely information regarding quality and quality related information to appropriate personnel. Analyze date, draw appropriate conclusions and distribute professional reports to Management and to Customers as necessary.
• Review and analyze data and information to present reports in a professional and useful format to the senior Management
• Identifies, investigates and troubleshoots food processing problems and non-conformances to ensure compliance with product and packaging consistency, safety and quality standards to increase plant efficiency
• Monitoring and reporting of SPC systems
• Lead Management Review, HACCP/HARPC and other Quality/Food Safety related meetings
• Meet and maintain own departmental budget requirements
• Provide support for special projects as assigned by QA Regional Director
• Frequent interaction with QA Director and General Manager to discuss quality strategies for the facility, and also discuss direction for improvement on Quality Systems.

II. MINIMUM QUALIFICATIONS: Education and Experience equivalent to:

Education/Certification:

Bachelor’s degree in food science, chemistry, microbiology, or related field of science from an accredited college or university

Experience:

5 to 8 years of relevant work experience in production industry, preferably Food or Beverage. Ideal candidate will understand Food Safety & Quality Management (SQF, BRC, FSSC 22000), and Food regulations. Sanitation experience also a plus

Training/Other Knowledge of GMP, HACCP, SOP, FSSC 22000, SQF, SPC, Chemical Safety, Sanitation, and Pest Control. Bakery Operation experience a plus, but not required.

Qualifications and Skill:

• Supervise and motivate up to 9 employees in a team-based environment and interact effectively with employees at all organizational levels
• Interpret QA Anomalies and irregularities and identify appropriate solutions
• Conduct performance evaluation of direct reports
• Communicate and coordinate effectively with internal and external customers verbally and in writing
• Read and process written information with a high degree of accuracy
• Work effectively in a general business environment, with a focus on high levels of quality and customer Service
• Good English communication skills (both written and oral).
• Proficient with Microsoft Office.
• Must possess the highest possible standard of ethics
• Demonstrate good organizational and time management skills.
• Take initiatives and be self-motivated; looking for opportunities to improve Quality & Food Safety system and product quality.
• Use systematic methods to collect facts and make decisions.

III. PHYSICAL REQUIREMENTS

• Able to stand for up to 10 hours, while working with and around machinery.
• Ability to work in a plant environment for extended periods of time (able to work in high temperature/high humidity environment)
• Travel via airplane and drive an automobile
• Some evening and weekend work during startup of the bakery, or as needed.