Quality Manager

Description

Responsible for the quality assurance and food safety of all Sabert products manufactured at the NJ facility. Ensures that employees are following proper QA and food safety practices and procedures. Manages the day-to-day QA and food safety auditing and inspection of the facilities.


Responsibilities:

• Directly manages the QA Technicians at the facility.
• Manages day-to-day quality issues on the floor and reports on key findings. Responsible for leading and implementing preventive and corrective action in response to critical quality and food safety problems. Leads plant personnel in continuous improvement objectives.
• Monitors, measures, maintains and reports on key QA data across the facility. Responsible for ensuring we drive toward statistical decision making and process control.
• Responsible for management, leadership and audit of the plants and warehouse's GFSI/BRC certification.
• Works with key strategic suppliers on continuous improvement initiatives. Audits suppliers' quality and food safety systems, as needed.
• Ensure that QA personnel are trained in the necessary data collection measurement and inspection methods.
• Develops and executes customer quality/food safety programs, systems and audit requirements to proactively meet customer quality expectations.
• Responsible for supporting audit, testing and analysis of existing, new or concept products.
• Performs and leads internal audits as required by the company's quality system.
• Responsible for the control and release of withheld and retained product.
• Responsible for ensuring, where applicable, the product safety, quality, regulatory compliance and legality of all products produced and sold by Sabert.
• Other responsibilities as required.


Qualifications :
• Bachelor's degree in Chemistry, Biology, Food Science, Food Technology, Microbiology, Engineering, Quality or similar technical field required. Advanced degree preferred.
• Minimum 7 years' QA/QC management experience in food packing or food manufacturing industry required. Formal HACCP, GFSI/BRC and/or food safety training or certification required.
• Experience effectively collaborating across levels and functions within an organization and with outside customers, vendors and auditors required. Strong problem-solving skills, time management and communication skills are necessary. Must be comfortable multi-tasking and working in a fast-paced environment.
• Data analysis and problem-solving experience required. Solid grasp of statistical tools and concepts required: SPC, 7 basic quality tools, DOE, 8D, FMEA, Gauge R&R, hypothesis testing, process capability, DMAIC, etc.
• ASQC CQE and/or CQM preferred.
• Occasional (less than 20%) travel may be required.
• Must possess creative/analytical problem-solving skills and innovative approaches to resolve complex problems.
• Must have solid computer skills in Microsoft office skills such as PowerPoint, Project Manager, Excel and Word. SAP experience preferred. Working knowledge of Minitab strongly preferred.