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Quality Assurance Manager

2 months ago

Perry, Georgia, United States Jack Link's, Inc. Full time
Job Overview

The Quality Assurance Manager is responsible for leading the Food Safety and Quality (FSQ) Team, ensuring the establishment, execution, assessment, and upkeep of the SQF Quality System at our meat snacks manufacturing facility.

This position holds key responsibilities for overseeing our site's HACCP-based food safety framework and ensuring adherence to regulatory, customer, and internal quality standards.

As a vital member of the Site Leadership team, this role fosters a culture of food safety, drives continuous improvement initiatives, and guarantees that all team members are equipped with the necessary training, resources, and awareness to uphold our food safety and quality benchmarks.


Key Responsibilities
  • Provide training, mentorship, and direct oversight to all team members to cultivate the behaviors and awareness required to meet our stringent food safety and quality standards.
  • Strategically manage the site SQF Quality System, including the development, implementation, evaluation, and maintenance of HACCP plans, sanitation protocols, prerequisite programs, and other relevant procedures.
  • Act as the onsite subject matter expert to resolve food safety and quality challenges, ensuring compliance with regulatory, customer, and company standards.
  • Establish and maintain processes to monitor food safety and quality performance against established benchmarks; develop and lead plans for ongoing improvement.
  • Collaborate with the Senior Site Management Team to promote a culture of food safety across site initiatives and departments; regularly report on compliance with specifications, process and product variations, customer requirements, and continuous improvement efforts.
  • Manage relationships and compliance with USDA FSIS and other regulatory and certification bodies.

Qualifications

Required Education: Associate Degree or higher.

Required Experience: Minimum of 5 years in leadership roles within Food Safety and Quality Assurance in the Meat and Poultry sector.

Preferred: Bachelor's Degree and over 5 years of leadership experience in Food Safety and Quality Assurance in the Meat and Poultry sector, with a focus on Food Science, Microbiology, Meat Science, or Animal Science.


Essential Skills and Abilities
  • Ability to work effectively and collaboratively with all levels of management and team members.
  • Strong verbal and written communication skills in English; bilingual capabilities in Spanish are preferred.
  • Proficient in Microsoft Office Suite and internet navigation.
  • Certified in HACCP and skilled in implementing and maintaining food quality plans using risk-based methodologies.
  • Knowledgeable in Safe Quality Foods (SQF) Quality Code and the requirements for implementing and maintaining a quality management system as an SQF Practitioner or similar.
  • Experienced in process control and quality tools to minimize process variation impacting quality and meet regulatory, customer, and consumer requirements.
  • Demonstrated leadership and team management skills in a food manufacturing context.
  • Familiarity with continuous improvement methodologies and tools.

Physical Demands

The physical demands outlined here are representative of those that must be met by a team member to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While executing the duties of this position, the team member will be required to wear appropriate Personal Protective Equipment, stand for extended periods, and utilize hands/arms for pushing, pulling, reaching, and occasionally lifting above head. The team member must be able to lift, push, or pull up to 25 pounds regularly and 50 pounds infrequently.


Work Environment

The work environment characteristics described here are representative of those encountered while performing the essential functions of this job. The role is primarily situated in a plant setting with wet/slippery floors and varying temperatures, averaging around 40 degrees in the production area, although much of the work occurs in a climate-controlled office.

Team members will be exposed to raw and/or cooked meat products and moving equipment, and are required to adhere to all Food Safety Quality protocols.