FSQ Supervisor - Second Shift

Business Unit Description Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. We offer exciting job possibilities throughout our organization where you can enhance your career, sharpen your talents and make an impact. Join our company and be part of an innovative team that’s First in Food . Location Description Michael foods, Inc. located in Chaska, Minnesota is known as the "best small town in Minnesota" with a highly rated school system and home of the PGA Tournament in 2018! As our community grows, we strive to preserve the small town atmosphere. Minutes away from beautiful lakes, major highways, shopping malls and the Twin Cities, it is the perfect location to work!. Our location produces a variety of potato products. For over 100 years, the Michael Foods family of businesses has leveraged quality ingredients and innovative processes to offer the finest products and solutions to our customers and to food-loving consumers. Responsibilities

POSITION SUMMARY:

The Food Safety & Quality Supervisor ensures the quality and safety of products produced by training, implementing and monitoring the quality programs and procedures in support of the Michael Foods Corporate Quality Systems and Policies. Effectively lead and support a team of FSQ Technicians. This position has the responsibility to always comply with Food Safety work rules as well as an obligation to reinforce Food Safety & Quality as a core value. Ensures that all policies, procedures and activities, related to Food Safety & Quality are followed to meet or exceed MFI, customer, and regulatory compliance.

DUTIES AND RESPONSIBILITIES:

Ensure compliance to FSQ Quality Systems. Monitor and address any conditions or practices that may adversely affect food safety and quality. Supervise FSQ personnel and laboratory activities which include scheduling work assignments along with hiring, performance evaluation and termination activities. Conduct defined 1:1 meeting frequency with direct reports. Assumes the duties of the FSQ Manager in the event of absence. Investigate and document customer complaints to determine root cause and applicable corrective actions. Performs internal inspections of personnel, plant equipment and environment. Document and lead corrective actions regarding findings and trends. Monitors and enforces the hold/release activities. Prepare and initiate process or specification deviation reports and trends. Monitors and/or assists sanitation activities as needed including effective pre-operational inspections, EMP sampling/swabbing, EMP investigations and Root Cause Analysis. Confirm use of Redzone compliance module in documenting required in-process checks. Update and/or support updating quality related documents as required (HACCP and/or Food Safety Plans, labels, etc.) Oversee the facility, customer, and regulatory food safety inspections, mock recalls, label audits, thermometer calibration, shelf-life program and other inspections/audits as required. Conduct all annual FSQ systems training, and any additional training needed. Maintains and monitors inventory of all FSQ related supplies including in-process and lab related items. Must be cross trained and knowledgeable to understand and assist with laboratory testing and Floor Technician work responsibilities as needed. Ability to function within all electronic MFI systems including SAP, Redzone and Intelex. Must work cooperatively and integrally with production personnel. This position always has the responsibility to comply with Safety work rules as well as an obligation to reinforce Safety as a Core Value. Lead or participate in an SRMP element. Accountable for a safe and healthy workplace for everyone. Adhere to all safety policies and procedures and incorporate safety and health in all jobs and tasks. Adhere to Quality work practices, follow GMP’s, maintain sanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect food safety and quality. Perform other duties as assigned. Qualifications

EDUCATION AND EXPERIENCE REQUIRED:

Bachelor’s degree in science, Associate’s Degree or two-year Technical Certificate in Food Science or a related field and two years of experience in performing similar work; or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above. Knowledge of quality systems including but not limited to HACCP/Food Safety Plans, cGMP, and pre-requisite programs. Demonstrated skill in leading, coaching, teaching, and supervising employees. Skills in risk assessment and intellectual curiosity to drive continuous improvement. Communication and interpersonal skills to interact with co-workers and managers sufficient to exchange or convey information and to receive work direction. Ability to perform basic computer functions including spreadsheets, word processing and email. Ability to actively participate in and lead teams. Demonstrate proficiency in microbiological and analytical methods. Ability to write standard operating procedures and reports. Demonstrate the ability to be organized, utilize time effectively, and prioritize daily activities.

LANGUAGE SKILLS:

Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers/vendors, regulatory agencies, or members of the business community.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. #firstinfood The pay range for this position is $72,498 - $101,497 per year. EDUCATION AND EXPERIENCE REQUIRED:- Bachelor’s degree in science, Associate’s Degree or two-year Technical Certificate in Food Science or a related field and two years of experience in performing similar work; or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.

• Knowledge of quality systems including but not limited to HACCP/Food Safety Plans, cGMP, and pre-requisite programs.
• Demonstrated skill in leading, coaching, teaching, and supervising employees.
• Skills in risk assessment and intellectual curiosity to drive continuous improvement.
• Communication and interpersonal skills to interact with co-workers and managers sufficient to exchange or convey information and to receive work direction.
• Ability to perform basic computer functions including spreadsheets, word processing and email. Ability to actively participate in and lead teams.
• Demonstrate proficiency in microbiological and analytical methods.
• Ability to write standard operating procedures and reports.
• Demonstrate the ability to be organized, utilize time effectively, and prioritize daily activities.

LANGUAGE SKILLS:- Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. - Ability to respond to common inquiries or complaints from customers/vendors, regulatory agencies, or members of the business community. MATHEMATICAL SKILLS:- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. - Ability to compute rate, ratio, and percent and to draw and interpret bar graphs REASONING ABILITY:- Ability to define problems, collect data, establish facts, and draw valid conclusions. - Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

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