LEAD QUALITY CONTROL-TX

SUMMARY

The Quality Lead is responsible for developing, implementing, and overseeing an organization's quality management systems alongside its occupational health and safety protocols. To be vigilant regarding the sanitation conditions and protocols. Ther primary goal is to ensure that products meet rigorous standards while maintaining a safe, compliant work environment for all.

Responsibilities and Duties

• Will be working on 2nd Shift schedule.
• Needs to be vigilant on being able to pick up on the sanitation conditions of plant.
• Needs to be able to work interdepartmentally with management.
• Must be punctual.
• Needs to know and understand GMP’s and SSOPs.
• Needs to be HACCP trained and understand all CCP requirements and CAPA.
• Collect prior day’s CCP, SSOP, and other documents required for review. Check them for accuracy and completion.
• Have area managers verify any corrections on paperwork.
• Ensure that production QA calibrated the scales and thermometers to NIST standards.

• Follow with USDA Inspector during pre-op to aid in any sanitary NC corrections.
• Oversee that the QA staff and area managers are properly recording required data on company SSOP forms, temperature monitoring forms, and CCP documentation.
• Visually scan production areas for potential unsanitary conditions and oversee sanitation employees or area managers remedy the issue. Stopping production and quarantining the affected area if necessary.
• Visually scan the production areas for GMP NC’s and notify area managers of the issues and report to SQF Practitioner if area manager fails to correct issue.
• Perform monthly building and grounds audits.
• Reports environmental findings to SQF Practitioner.

TRAINING RESPONSIBILITIES:

• Train all QA techs on their job requirements and calibration procedures.
• Help SQF Practitioner in CAPA
• Serve as Internal Auditor for SQF program.
• Serve as the backup for the document controller.
• Aid in any refresher training assigned by the SQF Practitioner.
• Aid in Sanitation validation testing.

EDUCATION and/or EXPERIENCE

• High school diploma or bachelor’s degree
• Minimum 1 year of food industrial/product development lab experience required. Internships will be considered as experience.
• Strong strategic planning, organizational, communication, and leadership skills.
• Understanding or Payroll systems, HRIS systems, Labor Laws
• Leadership & Team Development: Demonstrated ability to build, lead, and coach, fostering a culture of accountability, collaboration, and continuous learning.
• Ability to assess and manage conflict resolution, multitasking, interpersonal skills, and the highest form of confidentiality.

PHYSICAL DEMANDS

The physical demand and work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to walk and talk or hear. Must be able to stand for periods of time with frequent moving. Must have taste and smell. The employee is frequently required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

While performing the duties of this job, the employee is inside a central heated and air-conditioned office building. There may be a need to enter and walk through a manufacturing setting and wear appropriate PPE. The noise level in the work environment is moderate. Manufacturing facility is refrigerated.