Quality Assurance Manager

Reporting to the Sr QA Manager, the QA Manager aids in ensuring the production and distribution of products meet or exceed all quality standards, in addition to adhering to company and regulatory standards. He/She also supports the continuous quality improvement program that which includes quality control and quality assurance.

See MoreRequirements

• Minimum of 3 years' or more managing Quality and Food Safety Operations preferably in a sous-vide food-manufacturing environment
• Minimum of 2 years' or more of management of QA/QC Staff
• Bachelor's degree in Food Science or a related field
• Excellent organizational, written and verbal communication skills
• Proficiency in MS Office
• Must have completed a HACCP training course, be competent to implement and maintain HACCP based food safety plans.
• Must have an understanding of the SQF Standard.
• Must have an understanding of the SQF Standard and the requirements for implementing and maintaining an SQF System relevant to the supplier scope of certification.

Nice To Haves

• SQF Practitioner Certificate Preferred

Responsibilities

• Participate in the preparation and implementation of Standard Operating Procedures (SOP) for all tasks related to Food Quality and Food Safety. Identify the need for improvement of current programs and implement the necessary changes while properly communicating with the QA and Production Management.
• Perform general daily Quality Control tasks based on established procedures.
• Monitor food processing procedures by all plant personnel to ensure regulatory compliance while producing premium full-cooked sous vide products.
• Assist with food safety and quality audits performed by regulatory agencies (USDA, FDA, Health Department, Virginia Department of Agriculture, Military Veterinary Command) and third-party certifying auditing companies, and customers' audits.
• Lead the implementation of the SQF Food Safety and Quality codes.
• Responsible for maintaining the QA programs in compliance with SQF food safety and quality codes, and ensure it is effective through verification and validation.
• Facilitate the communication on the site of information related to the implementation and maintenance of the system.
• Must have completed a HACCP training course, be competent to implement and maintain HACCP based food safety plans.
• Must have an understanding of the SQF Standard.
• Must have an understanding of the SQF Standard and the requirements for implementing and maintaining an SQF System relevant to the supplier scope of certification.
• Perform release inspections on incoming materials; in process and finished product to ensure that quality standards and process controls are being met.
• Support calibration and preventative maintenance programs.
• Participate in writing nonconformance investigations and implementing corrective action plans.
• Make quality related recommendations to Sr QA Manager to enhance all of plants' ability to produce high quality sous-vide cooked products.
• Investigate customer complaints and internal non-conformities while working with all operations departments, determine root cause analysis, implement corrective action and follow up on the efficiency of the changes made
• Review production and quality control records ensure that corrective actions are taken as needed.
• Organize team resources based on workload, ensure that all tasks are covered at all times.
• Ensure that the plant is operating in accordance with federal regulations, customer requirements and BRC standard. Educate all departments to those standards and audit processes and procedures to identify and address gaps.
• Provide technical assistance to customers and Sales as needed and if applicable.
• Answer customer complaints after proper investigation has been performed.
• Prepare for and conduct customer and federal agency audits.
• Maintain written programs and policies as well as HACCP.
• Oversee some or all pre-requisite programs (maintenance, supplier approval, pest control, sanitation, environmental and product testing, allergen programs...).
• Supervise Quality Control Staff: Train the staff, review their work and performance through document review and tasks audits, provide guidance for improvement and cover for them as needed.
• Perform other duties as may be assigned by Management.