Quality Engineer

Our client, a very high quality and well established baked goods company, is experiencing exponential growth and now seeking a Quality Engineer as an addition to staff:

Job Title: Quality Engineer

Department: Quality

Reports to: Director, Quality; VP, Operations/COO; Ownership

Direct Reports: Quality Supervisors; Quality Techs

Overview:

The Quality Engineer Position will be the Primary Champion of the entire Qualty Team as it relates to our quest to mentor each Team Member to be a Steward of Quality that will protect the real-time integrity of our Products. While Quality Assurance (QA) focuses on the "how" (processes and prevention), this Quality Control (QC) focused role focuses on the "what" (the final product); starting with Food Safety, then Sensory, Specifications and overall Bake Excellence Standards. This is a new position for our company.

Presence Expectations:

• Presence in both the Clifton and Newark Bakeries, spanning 5 work days per week, 50 hours per week gross (including travel time between Bakeries);
• ‘On the Production Floor’ Presence routinely, > 50% of the time;
• As we are 24/7 facilities, Presence must touch all employees over time;

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Essential Company-Wide Duties:

• Be a Steward who supports and protects the Mission and Culture of our Company
• Exemplify Transformative Leadership
• Maintain a Safe and Sanitary Working Environment for all employees
• Lead highest level Food Safety Culture

Infuse Purpose, Clarity, Energy, and Opportunity to your department and extended Workforce

• Promote and Support Training and Growth of personnel, inclusive direct training by you to those immediately directly reporting to you; while, equally, showing those directly under you the foundations to train those directly under them; etc.
• Create a Platform of Walk-Throughs, Meetings, Huddles and Reviews that are efficient, informative, and preliminary for ensuing follow-up actions; you shall moderate those meetings that need your direct involvement
• Support your departments with measured and sensible Metrics, which will become consolidated into accurate and detailed Reporting, presented daily, weekly, monthly, quarterly, etc.

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Departmental and Positional Responsibilities:

Reports To: Director of Quality & Food Safety

Direct Reports: Quality Supervisors and Quality Techs

Cross-Department Collaboration: Baking Team

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Key Responsibilities

Execution of the Training and Performance of Quality Control (The "Tactical" Lens).

Overseeing all Quality Techs and Auditors whose duties include:

Conduct organoleptic testing (taste, texture, appearance, “bite”) at multiple production stages.

• Perform supplementary physical and chemical testing (sizing, weight, moisture content, hand stamp, tensile strength, seal integrity, etc.).
• Packaging Room Check Points as they relate to Product Packaging and Labelling;
• Ensure corrective actions steps are taken when products deviate from Company Standards;
• Create Production Run Reports as they relate to Quality Control Data
• Manage the "Hold and Release" program for non-conforming products.

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Talent Management & Development

Training: Develop and facilitate training modules on sensory analysis and food safety (HACCP/SQF). Integrate training into all aspects of Production/Operations- train everyone to have a quality mindset

• Succession Planning: Identify high-potential staff and provide the coaching necessary to move them into senior technical roles.
• Performance Reviews: Set KPIs for the QC team focused on accuracy, response time, productivity improvements, and waste reduction.

Reporting and Corporate Alignment

Provide daily and weekly quality reports to the relevant stakeholders

• Act as the plant-level liaison for corporate audits and third-party inspections.
• Analyze trend data and utilize SPC to suggest process improvements, to the Quality department and Leadership team, to prevent recurring issues.
• Lead daily stand-ups and assessments with prior run data. Identify recurring issues and collaborate with Operations/Baking to resolve.

Additional Duties

Raw Material Testing

• Provide support and assistance to Senior Management
• Backup to Quality Managers
• Perform all non-management job functions in the event of an emergency or when a lack of available human resources would create losses for the company
• Support the management team by being present for meetings and providing insight to upper management when there are problems in the operation

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Requirements

• Education: bachelor’s degree in Food Science, Microbiology, or a related field.
• Experience: 10+ years in a food manufacturing environment (with some Bakery experience preferred).
• Certifications: HACCP, PCQI, or SQF Practitioner certification is highly desirable.
• Leadership: Proven track record of managing a team of at least 3+ individuals.
• Technical Skills: Baking experience (desirable), statistical modeling and reporting experience, data analysis, process efficiency/improvement (Lean, kaizen, etc) a plus
• Compensation

$110 - $135K Base Annual Salary, pending Experiences and Qualifications

• Scorecard Quarterly Incentive, up to 10% of Quarterly Wage based on applicable Bakeries Scorecards quarterly results.
• Medical, 401K Programs
• 20 PTO Days annually

This is a growth opportunity with an industry leader!