QA Director

***THIS ROLE MUST BE BASED IN CALIFORNIA*** Essential Job Functions Directs the FSQA teams and programs in all food processing facilities. Collaborates in the development and effective implementation of Corporate FSQA Policies, Programs, and Procedures to ensure the safety and quality of products. Develops Food Safety and Quality metrics (KPIs) to measure and report progress toward Corporate FSQA objectives while driving continuous improvement activities to ensure progress toward those objectives. Direct Salmonella reduction strategies, sanitation verification, and pathogen monitoring. Lead incident management, including product holds, deviations, foreign material control, and recall/traceability exercises. Ensure root cause analysis, corrective and preventive action (CAPA) are effectively implemented. Interfaces with and provides technical support to corporate and processing facility team members, customers, regulatory authorities, and industry trade representatives. This includes the creation and delivery of training programs to assure sound quality and food safety practices of in-plant team members and in support of quality improvement initiatives. Lead and develop a diverse team of FSQA professionals to ensure performance, continuous growth, and development. Develop and execute Foster Farms’ FSQA strategic vision to support business growth, customer expectations, and regulatory compliance. Ensure regulatory compliance with HACCP and FSMA Preventative Controls. Requirements Bachelor of Science degree is required, and a Master of Science or terminal degree is preferred. Major studies must be in Food Science, Food Safety, Meat / Poultry Science, or a related field of study with a minimum of 5 years (required) management experience (minimum of 10 years for candidates holding a Bachelor’s degree) leading teams of diverse Food Safety and Quality Assurance professionals. Must have a comprehensive technical knowledge of Food Safety, Food Processing, applicable FDA and USDA Regulatory Requirements, Crisis Management and Prevention, Quality Standards, Quality Systems, Principles of Sanitary Design and Sanitary Processing, Good Manufacturing Practices, Meat and/or Poultry Science, Food Chemistry, Food Microbiology, Process and Quality Improvement methods, and Statistical Process Control / Data Analysis. A track record of proven leadership and team member development is required with a demonstrable history of goal achievement, goal setting for the team, and positive performance feedback to advance individual and team performance. Proficiency in written and verbal communication, including effective and professional interaction with cross functional teams and regulatory authorities. Exemplary interpersonal skills and analytical (critical thinking) capabilities are required. Problem solving, team and project management skills with efficient execution to satisfactory completion. Must be able to travel at least 50% of the time. #J-18808-Ljbffr