Position is responsible for food safety and quality control on processes supporting operation, system, policy and procedure auditing; leads quality improvement projects, drives defect prevention and detections. Acts as the primary business quality liaison for Corporate Quality Assurance requirements and regulations.
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Key Responsibilities
- Supports all customer and regulatory audits
- Works side-by-side with Operation Managers to assure compliance to HACCP requirements are met
- Works as part of the corrective action team to address non-conformities related to product, process and service
- Responsible for security and proper transportation of galleys and maintaining cleanliness of vehicles
- Executes monthly self-assessments on the elements of food safety
- Executes the required food safety related testing as defined in HACCP plan
- Reinforces quality awareness to the management
- Manages the daily activities and task of the sanitation porters (if defined as a responsibility)
- Plays a key role in developing a comprehensive quality management system
- Implements the quality system detailed in the quality manual
- Drives prevention vs. detection of defects tracking key performance indicators and daily patrol of production areas
- Coordinates actions to prevent the occurrences of nonconformities to internal, Federal and State laws
- Plays a key role in training and coaching of quality requirements to all levels in the business unit’s organization
- Ensures optimum business processes to support full customer and regulatory compliance in terms of quality and food safety
- Stays attuned to and prepares adaptation to changes in customer, company and regulatory changes in requirements
Education & Work Experience
- Experiences in food science, quality, technical or business related field from an accredited colleges or university
- Minimum of 2 years quality assurance experience in a manufacturing environment, with preference in food manufacturing
- Minimum 1 year experience in Food safety control practices (GMP’s, SOP’s, and HACCP) and quality program control
Key Competencies
- Intermediate technical knowledge in catering processes and design functions, manufacturing methods, inspection, statistical methods and quality auditing
- Strong organizational skills, able to prioritize responsibilities and multi-task
- Strong interpersonal skills, interact well with multiple departments as required
- Able to work with little supervision
- Excellent reading, writing, and oral communication skills
- Change Agent
- Bilingual is preferred (German and English)
Environmental Requirements
- Regularly stands, bends, lifts and moves intermittently during shifts
- Must be able to lift, pull, push, and move products, equipment, and supplies daily
- There may be physical discomfort due to temperature in production area, coolers, and freezers
Demonstrated Competencies to be Successful in the Position
Thinking – Information search and analysis, problem resolution skills
Engaging – Understanding others, team leadership, developing people
Inspiring – Influencing and building relationships, motivating and inspiring, communicating effectively
Achieving – Delivering business results under pressure, championing performance improvement, customer focus
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