FSQ Manager

The FSQ Manager is a critical role within the Food Safety and Quality Assurance (FSQ) Team at Jack Link's Beef Jerky. This position is responsible for leading the development, implementation, review, and maintenance of the SQF Quality System at our USDA-inspected meat snacks manufacturing facility.

• Lead the FSQ Team: Provide strategic direction and management of the site SQF Quality System, including program development, implementation, review, and maintenance of HACCP plans, sanitation procedures, prerequisite programs, and other procedures and policies.
• Food Safety and Quality Culture: Drive food safety culture in site initiatives and across departments, ensuring that all Team Members have the training, resources, and awareness needed to meet our food safety and quality standards.
• Issue Resolution: Lead the resolution of food safety and quality issues by serving as onsite subject matter expert in regulatory, customer, and company requirements.
• Performance Metrics: Establish and maintain processes to trend progress in food safety and quality performance against benchmarks, develop and lead plans for continuous improvement.
• Senior Site Management Team: Serve as a member of the Senior Site Management Team to drive food safety culture in site initiatives and across departments, regularly reporting on specification compliance, process and product variation, customer requirements, continuous improvement activities, and matters impacting the implementation and maintenance of the SQF Quality System.

• Education: Associate Degree or Higher Education
• Experience: 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry
• Preferred: Bachelor's Degree and More than 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; Education Focused in Food Science, Microbiology, Meat Science, or Animal Science

• Leadership: Must work effectively, respectfully, and collaboratively with all levels of management and Team Members
• Communication: Excellent verbal and written communication skills in English; bilingual with the ability to read, write, and speak Spanish preferred
• Technical Skills: Proficient in Internet navigation; Microsoft Word, Excel, PowerPoint, and Outlook
• Certifications: Certified in HACCP and competent in implementing and maintaining food quality plans using risk-based methodology
• Knowledge: Understand Safe Quality Foods (SQF) Quality Code and the requirements to implement and maintain a quality management system as an SQF Practitioner or similar
• Process Control: Be competent, through training or experience, in process control and/or other quality tools to reduce process variation impacting quality and achieve regulatory, customer, and consumer requirements
• Leadership and Team Management: Demonstrated leadership, team management, and training skills in a food manufacturing environment
• Continuous Improvement: Demonstrated knowledge of continuous improvement methodologies and tools