Quality Assurance Manager

SUMMARY: The Quality Manager performs all functions needed to maintain quality management system, food safety, and BRC programs which assure a foundation for product excellence and provide a basis for long-term continuous improvement.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Lead the effort to obtain and maintain the highest level of BRC Certification
• Formulate, direct, and participate in the development and implementation of goals, objectives, policies, and procedures for the quality assurance department.
• Manage internal and external auditing of quality systems.
• Oversee the resolution of non-conforming areas.
• Audit company policies, procedures, and systems that affect product quality to assure compliance with the company’s quality system and good manufacturing processes. Prepare documents and reports.
• Work with production personnel in an advisory role to assist them with quality issues within their departments.
• Provide quality training to production employees.
• Troubleshoot and resolve product quality problems by researching problems, analyzing data, and developing solutions to problems.
• Oversee analytical work done at each step of the production process to assure that quality control standards are maintained.
• Develop lab and plant specifications for each product.
• Provide technical support to customers and assist in the resolution of problems.
• Conduct analytical testing to determine the solution.
• Review and approve the purchase of lab supplies and equipment.
• Ensure completion of preventative maintenance and repairs of laboratory instrumentation.
• Supervise employees engaged in quality assurance activities.
• Hire, train, monitor, and assist employees.
• Enforce company policies, establish performance standards, and evaluate employee status.
• Maintain and manage the FDA SSOP programs and review daily documentation generated to assure regulatory and specification compliance.
• Oversee plant sanitation and pest control programs. Ensure compliance with HACCP, process and quality SOPs, and adherence to GMP standards.
• Interface with third party auditors, Kosher Council, and county, state, and federal agencies as pertains to audits, GMP, HACCP, regulatory, quality, and food safety issues.
• Responsible for Food Quality, Safety and Legality.

EDUCATION, EXPERIENCE AND QUALIFICATIONS:

• 5 – 7 years of Quality Assurance experience.
• 3 years experience in Manager or equivalent role.
• Bachelor’s Degree in food science or chemistry or equivalent education and experience.
• Have knowledge in laboratory testing procedures including chemical, microbiology, and basic instrument testing as well as sensory analysis. Must posses the ability to work with all levels of employees in various functions within the organization.
• Understanding of Good Laboratory Practices and Good Manufacturing Practices.
• Proven written and verbal communication skills.
• Strong math skills and the ability to develop and implement an SPC program.
• Computer literacy in Microsoft Word and Excel.