Sr. Manager FSQ Center of Plate (COP) (Hybrid: Onsite and Remote Work)

Join Our Community of Food People!

This position will manage, support, and develop a team of FSQA professionals addressing food safety, quality, and regulatory issues across assigned product categories (Grocery, COP, or Produce). The role will partner with team members and cross-functional business teams to define product specifications, evaluate suppliers and private label products within the assigned category group(s). The role will serve as subject matter expert in the assigned category(ies) as well as the Supplier FSQA team processes and programs.

This position has been segmented as Hybrid meaning there is a combination of three onsite days per week and the rest remote.

Responsibilities:

• FSQA lead and subject matter expert of assigned product categories for the Company’s Product Data Management and Specification System and be a primary driver of continuous improvement to the system.

• Supports the management of the private label customer feedback system

• Manages investigations regarding product safety and quality.

• Collaborates with suppliers to maintain product specifications to ensure consistent adherence to food safety, quality, and regulatory requirements.  This requires teaming up with the Category Management team to hold suppliers accountable to US Foods requirements.

• Provides direction and mentoring for direct and indirect reports to support consistent practices and identify areas for continuous improvement across the Department.

• Develop and manage programs for supplier facility evaluations for food safety, quality, and regulatory compliance.

• Compiles data for quarterly FSQA Vendor scorecards for assigned categories.

• Maintains and provides updates on Food Safety & Quality key performance indicators at various cross-functional and other business meetings for assigned categories.

• Technical expert for assigned product categories in the following areas:  regulatory performance standards, critical to quality attributes, processing techniques, environmental monitoring and general microbiology.

• An active member of the cross-functional category team enabling commercial success through maintenance of food safety standards and food regulatory compliance requirements while balancing innovation and commercialization needs.

• Provides or identifies resource to assist in educating cross functional partners with food safety and quality subject matter expertise including policies and regulations (including those specific to their categories such as FSIS, Low Acid Canned Food Processing, Pasteurized Milk Ordinance, The Produce Rule etc.).

• Working knowledge of specific regulatory programs related to assigned product category(ies).

• Participates in plant trials and/or first productions, as appropriate.  Accountable for ensuring that the product meets the brand standard at both the food safety and quality level.

• Actively manages supplier, customer and internal feedback to improve product quality and drive continuous improvement.

• Analyze complaint and product evaluation data to identify trends and opportunities with products and vendors to drive continuous improvement. Compile and issue quarterly FSQ scorecard to assigned vendors.

• Supports personnel training programs for team members based on expertise and facilitates that training, as appropriate. Areas include GFSI audit schemes, food safety programs and policy, quality standards and specifications, sanitation, HACCP, FSMA, etc.

• Other duties as assigned by manager

Supervision:

• Direct oversight and management of 4+ food safety and quality professionals.

Relationships:

• Internal: Cross-functional team based on product categories, including Product Development, Category Management, Packaging Science, Merchandising, Sales, Sustainability, Specialty Operations, Marketing, Sales, IT, Other FSQA Teams, Regulatory, and Legal.

• External: Manage relationship with vendors across various product categories, interacting with external Business contacts as well as FSQA counterparts, customers, government agencies, and industry/scientific groups.

Minimum Qualifications:

• Minimum of 7 years FS/QA/RC program and people management

• Must demonstrate thorough technical knowledge of Food Safety, Food Processing, FDA and USDA Regulations, Food Ingredients, Nutrition and Allergens, Crisis Management, Food Fraud, Specification Development, Quality Standards, Quality Systems, Product Commercialization Support, Sensory Evaluation, Sanitary Design and Environmental Monitoring, Good Manufacturing Practices (GMP), HACCP, and GFSI Certification Schemes.

• Experience and skills in leading team members, developing careers, empowering team members to operate with a high level of influence and independence, providing functional direction while setting clear goals and expectations, and providing performance feedback to advance individual and team performance

• Proven record of sound judgment, professionalism, and leadership skills.

• Strong written and oral communication and presentation skills, able to explain complex business and regulatory requirements with clarity and precision, skilled at adjusting message for audience based on experience levels and roles in the organization.

• Strong organizational and computer skills with extensive knowledge of Office 365 programs.

• Excellent interpersonal skills, skilled at building relationships, must be a team player with an ability to inspire trust and confidence with stakeholders at all levels.

• Experience supervising direct reports and managing team.

• Positive attitude, collaborative, proactively jumps into help where needed; a proactive, energetic and enthusiastic approach to all tasks.

• Adept at problem solving, assessing risks and thinking outside of the box to find the best solution.

• Works well under pressure, handles high stress situations and manages expedited timelines.

• The experience and track record to be a strong fit with Company’s culture; ability to communicate and operate candidly and with transparency in order to effectively engage and influence diverse teams in a highly collaborative, decentralized environment.

• Self-motivated, able to work independently, does not require excessive supervision or direction

• Strong organizational skills, detail-oriented.

• Able to manage multiple projects, to stay calm and focused and work successfully in a fast-paced environment under time constraints.

• Ability to be on call after hours.

• Up to 30-40% travel including overnight travel – some travel may be out of the country

Education:

• Bachelor Degree in Food Science, Food Technology, or other science-based curriculum required.

• Master’s degree desired but equivalent industry experience will be considered.

Certifications/Training:

• FSMA (PCQI) Certified, Required

• HACCP/Seafood HACCP Certified

• Food Safety/Quality Training

Preferred Qualifications:

• Auditor certification strongly preferred

Compensation depends on relevant experience and/or education, specific skills, function, geographic location, and other factors as applicable by law (for example: state minimum wage thresholds).  The expected base rate for this role is between

$95,000 - $155,000

***EOE – Race/Color/Religion/Sex/Sexual Orientation/Gender Identity/National Origin/** Age/Genetic Information **/Protected Veteran/Disability Status***