Quality Assurance Supervisor

Summary

Responsible for leading the implementation and administration of the Quality Program and Quality Systems Plan (SQF System, HACCP / Food Safety, GMPs, Allergen Control, Chemical Control, Environmental Management, Traceability, Nonconforming Procedures, Government and Customer Requirements, etc.). The Quality Supervisor is responsible for ensuring that the duties and responsibilities of their staff are performed according to published job descriptions. They have the authority to appropriately utilize manpower, material, equipment and supply resources towards the completion of projects and objectives. The Quality Assurance Supervisor is also the SQF Practitioner HACCP Coordinator for the facility. The Quality Assurance Supervisor will be fully functional in all areas of food safety to give direction in any area needed in the plant.


Essential Functions (mental & physical)

• Establishes aggressive and imaginative quality and food safety goals and controls, which are consistent with company objectives.
• SQF Practitioner for Validation and Verification of SQF Pre-requisite programs.
• Review QA documentation and job performance.
• Responsible for the Pest Control Program, including facilitating the weekly pest management meetings.
• With the collaboration of peer managers, helps to recommend and establish policies and procedures for designated operating areas.
• Participate and lead quality meetings and discussions, with an emphasis on results, solutions, continuous improvement and forward progress.
• Troubleshoots problems where a high level of technical expertise and capability are required and facilitates weekly Seal Team Meetings to address potential food safety concerns.
• Forecasts manpower, equipment and supplies needed to effectively meet departmental objectives.
• Supervises the quality department operations within the approved budget guidelines.
• Submits on schedule, all required reports, including weekly and monthly KPI's
• Accountable for the safe and successful operation of the department.
• Manage, guide, train and support individuals reporting directly to him.
• Responsible for the complete and timely training of all employees working within the parameters of the quality department. This includes procedures, methods, equipment operation, specifications, GMP's and safe working practices. Has the primary responsibility for training and guiding direct reports.
• Accountable for the safe and wholesome manufacture of our food products.
• Responsible for ensuring that all product specifications and standards set forth by R&D and Quality Assurance are followed and that any deviations from set specifications are corrected and reported appropriately.
• Informs Plant Manager and Corporate Quality of potential problems and obstacles that could negatively affect product quality, food safety, production efficiency and cost.
• Maintains confidentiality of information and documents such as: Product specifications, personnel records, marketing forecasts, customer information, vender information and salary information.
• Accountable for preparing and conducting performance evaluations of direct reports.
• Responsible for making recommendations with regards to the training of subordinates and employee team members.

Regulatory & Contractual Compliance

• Monitors the equipment calibration status and certification of all measuring and testing devices in the facility and sees that they are renewed as required.
• Maintains the HACCP Plan and related prerequisite programs.
• Maintains ingredient and packaging material documentation including current specifications, MSDS, Nutritional Data, Letters of Guarantee, etc., as required.
• Acts as company liaison to the USDA-FSIS. Maintains and submits documents authorizations, specifications, and testing data as required.
• Monitors the traceability of ingredients, packaging materials, in process items, and finished products.
• Conducts regular mock recalls and system tests to validate the effectiveness of the traceability and food safety programs.

Non-Essential Functions

• Approve vacation requests for direct reports.
• Schedule and assign QA technicians as determined by production schedule, management directions, and QA Department needs.
• With the assistance of the HR department, conduct disciplinary actions of direct reports
• Responsible for interviewing all candidates that may become direct reports.
• Assist the Human Resource Department with the coordination of staffing requirements.
• Prepare, review and update job descriptions for existing positions, as well as newly created ones.

Supervisory Responsibility

• QA Inspectors

Equipment Used

• Environmental sponges, ATP swabs & meter, temperature probes, temperature calibrator, gauge blocks, calipers, scales & test weights, air tester & plates, computers, printers, copiers, scanners.

Qualifications

• Bachelor's degree in a Food Science or applicable area preferred.
• Management experience specifically in quality and/or USDA Establishment.
• HACCP Certification
• SQF Practitioner

Knowledge, Skills & Abilities

• Familiar with Microsoft Office programs, including Outlook, Excel, Word, and PowerPoint.
• Ability to effectively communicate in verbal and written format
• Ability to manage staff to meet goals
• Ability to multi-task
• Ability to perform other functions affecting product, food safety, and quality in the absence of key personnel.

Personal Attributes

• Good leadership & motivational qualities
• Problem solver
• Strong project management aptitude

Physical Demands

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Work hours in excess of forty (40) hours will be required.

Work Environment

• Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is exposed to weather conditions prevalent at the time.
• The noise level in the work environment is usually moderate.
• The employee is expected to adhere to all policies and to act as a role model in the adherence to policies.

About Sterling Foods

Founded in 1971, Sterling Foods is a specialty bakery products manufacturer based in San Antonio, Texas, with affiliate companies in Azusa and Union City, California. We are a market leader in food service, custom manufacturing, retail, military and school dining, and we provide a broad line of proprietary and custom-developed products for our customers.

With a continuous focus on innovation, technology and great tasting products, Sterling Foods has grown to become a leading supplier of shelf-stable baked goods and gourmet quality items to the food industry.