Quality Assurance Manager

Company Description

Authentico Foods is the parent company behind the El Ranchero™, El Ranchava™ & La Guadalupana™ brands, offering authentic Mexican cuisine products, committed to delivering high-quality and flavorful food products to our customers.

JOB PURPOSE AND REPORTING STRUCTURE

The Quality Assurance (QA) Manager is responsible for ensuring that the manufacturing of food products occurs in a safe manner in compliance with federal regulations (FDA/USDA), state laws, current SQF code, and other procedures, as required. The QA Manager will be responsible for administering the high food safety and quality standards through using a risk-based food safety and quality system that challenges Authentico Foods with continuous improvement, organizational culture, standards, and technology. The QA Manager will ensure food safety and quality is adhered to by Authentico processing facilities and staff by implementing the validation and verification processes on a daily, weekly, bi-monthly, monthly and quarterly basis (cumulative verification processes to ensure compliance and identify challenges before they become systemic) through extensive audits, both internal (senior staff meetings) and external (consultant mock verification activities).

ESSENTIAL DUTIES AND RESPONSIBILITIES

All employees are responsible to report food safety and quality issues to those responsible to initiate action and uphold integrity of Authentico Foods- La Guadalupana system.

• Responsible for the development, implementation and maintenance of Food Safety, Food Hygiene, Security and Regulatory Compliance with specific programs for all Authentico facilities
• Develop, implement, and maintain HACCP and Foods Safety Plan, including all associated documentation, pertaining to validation of new and existing plans and controls.
• Serves as the Lead HACCP Coordinator and PCQI for the facilities and maintains/reassess the HACCP and Food Safety Plan as directed by the Director of Operations or his/her delegate.
• Designated Hazard Communication Program Leader with responsibilities to inform facility employees of all chemical control processes and resources, as well as their proper use protocols. .
• Perform all HACCP monitor training, verification, and record reviews to ensure compliance with HACCP Critical Limits and frequencies, as required by the HACCP Plan
• Act as liaison between Federal, State or Local Inspectors (such as USDA or FDA), and Auditors (such as customers, partners, third-parties, others) ensuring timely responses to non-conformances and deviations.
• Manage the Quality Assurance team and enforce company standards and procedures for compliance with federal, state, and local regulators and audit certifications.
• Responsible for implementation, verification, and continued maintenance of the SQF System at the facility level.
• Leads all plant SQF annual audits and follow-ups as the corporate representative, including (but not limited to): preparing all facets of an audit activities (documentation, presentations and discussions).
• Designated HACCP Coordinator, Preventive Controls Qualified Individual, SQF Practitioner and member of Recall, Crisis Management, Food Defense/Food Fraud, and Internal Audit Teams.
• Coordinates and directs the development, execution, and monitoring of food safety and quality programs, policies, and documentation
• Works with corporate and operations leadership to assess, develop and implement the processes and methodologies required to continuously reduce product variability and improve overall product quality
• Demonstrates the capability to create, analyze and present quality reports to determine causes of nonconformity with product specifications, operating or production problems, environmental concerns, etc.
• Consults with maintenance personnel on an ongoing basis relative to modifications of machinery and equipment in order to improve production and quality of products.
• Observes all employees, management, and/or visitors and enforces proper GMP practices when necessary, and actively reports to leadership breakdowns and corrective modifications needed to ensure compliance.
• Oversees Record Keeping, including the monitoring and recording of times, temperatures, weights and all required information including shipping and receiving on a timely and ongoing basis as required by the HACCP, FSMA, Quality Assurance, and all company, customer and USDA required programs.
• Demonstrates outstanding motivational skills to bring forth team building, continuous improvement, and staff development.
• Makes on-going recommendations to management on increasing efficiencies, capital equipment needs, staff development, training needs, and overall facility improvements.
• Ensures training criteria is established for key positions and that training goals are met to achieve regulatory, food safety, and customer compliance
• Assign duties to Quality Assurance Techs to effectively execute changes and conduct verification of all Techs in operation on a regularly scheduled basis 

SUPERVISORY RESPONSIBILITIES

Directly supervises a team of Quality Assurance Technicians at three (3) Authentico Foods facilities. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints, resolving problems, and driving efficiency.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• Food processing experience required
• Microsoft Office proficiency
• ERP/MRP experience highly desired

EDUCATION and/or EXPERIENCE

• Bachelor’s degree (B.S.) or equivalent; or related experience and/or training; or equivalent combination of education and experience. 
• HACCP Certified
• SQF Systems Practitioner Training
• Certified in Internal Auditing Certifications
• Preventative Controls Qualified Individual

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or government regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Spanish/bilingual communication a plus.

MATHEMATICAL SKILLS

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

OTHER SKILLS AND ABILITIES

Ability to communicate verbal and in writing to individuals and groups of staff and management as well as outside customers and vendors.

COMPUTER SKILLS

To perform this job successfully, an individual should have strong knowledge of computers and computer software operation pertaining to: manufacturing, project management, spreadsheet and word processing.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to walk and use hands to finger, handle or feel. The employee is occasionally required to stand; sit; reach with hands and arms; climb or balance; stoop; kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.