Director, Food Safety

Food Safety Quality Assurance ManagerLead the Food Safety and Quality Teams to support various segments of the business i.e. Family Foods Co-Manufactures, Export Compliance, Quality Systems, Sales Business Channels and Local Purveyors. Serve as a Subject Matter Expert and participate in Corporate Level Strategic projects with a cross-functional team to include all Boar's Head Provisions Co., Inc. and Frank Brunckhorst Co., Inc. Local Purveyors, Divisional Sales Teams, and Corporate Departments.Essential Duties and Responsibilities:Lead Quality Control team in key aspects of Quality Control, including but not limited to 3rd party audit programs, Quality Systems and Customer Complaints.Ensure all required Food Safety and Quality programs are being executed as required by both internal quality programs/systems as well as required by FDA and USDA.Lead the FSQ Team through the Export Product Commercialization Process.Research, manage and provide direction to Sales & Distribution Ops Team on Export Compliance requirements by Country.Review FSMA updates to ensure continuous compliance with Foreign Supplier Verification Programs.Lead and deliver all Food Safety and Quality programs, strategies and policies within the organization to Co-Manufacturers, Sales Team and Local Purveyors.Facilitate corporate implementation of Food Safety, Quality and Regulatory Policies specific to Business Channels (i.e. Use By Dates for in store programs).Provide training and/or support to certify New & Existing Local Purveyors (and their teams) in FDA compliance.Oversee Quality Auditing programs including SQF and/or similar programs.Provide follow-up on ongoing customer and Local Purveyor product concerns.Collaborate with Corporate FSQR Retail Counterparts to collaborate on Industry Trends.Lead BH Universal Food Safety Program (UFSP) Team to ensure content is updated with current Industry Food Safety Requirements for Sales & LPs.Partner with Corporate Training to effectively program FSQR content and delivery to our LPs and customers.Represent the company in appropriate industry and professional organizations as needed (i.e. Conference for Food Protection).Lead other duties as assigned.Education and/or Experience:Bachelor's Degree in Food Science, or related discipline; Master's Degree preferred. Equivalent work experience & Professional Certifications may be substituted for formal education.+10 years of experience with Food Safety, Quality Assurance, R&D, or other process science discipline in the food industry; 5-10 years experience as a manager in Quality Assurance, R&D, Food Safety, or other similar discipline.A working knowledge of product formulation calculations and government regulations pertaining to meat, cheese, and condiment processing is necessary.Candidate must have complete understanding of all USDA FSIS HACCP & FDA FSMA regulatory requirements. Proficiency in Microsoft Office programs is necessary.Language Skills:Must be fluent in oral and written English, be able to report, and understand scientific data.Must be able to read and interpret FSIS and FDA regulations concerning all aspects of meat and poultry processing, cheese processing, and condiment processing.Must be able to communicate with and train people of various educational levels on quality and regulatory related subjects.Candidate must communicate effectively with all levels of company personnel as well as customers, Distributors, and regulatory agencies.Must be able to read, write, analyze and interpret complex technical reports.Bilingual in Spanish, preferred in order to communicate with International VenuesMathematical Skills:Technical level mathematical skills are necessary for chemical and microbiological data interpretation. Knowledge of statistical process control would be helpful.Ability to use formulations and calculate ingredient percentages is required.Must be able to perform and understand mathematical calculations associated with meat, cheese, and condiment processing and laboratory testing such as product formulations, percent yield, added ingredients, and protein fat free calculations.Must be able to read and analyze process data, charts, graphs, and logs.Reasoning Ability:Technical reasoning and analytical skills are extremely important.Certificates, Licenses and Registration:HACCP Training class meeting the requirements of 9 CFR 417.SQF Practitioner or other GFSI equivalent audit scheme training.ASQ Certification in one &/or all the following: Certified Food Safety Quality Auditor, Certified Quality Auditor, Certified Supplier Quality ProfessionalFDA FSMA PCQI Lead InstructorPhysical Demands:Extended periods of walking and standing should be expected. Lift up to 50 lbs. infrequently; capable of walking up and down four flights of steps.Location: New Castle, INTime Type: Full timeDepartment: FSQA