Quality Systems Mgr Assistant

Found in: Resume Library US A2 - 1 week ago


Opelika Alabama, United States Golden State Foods Full time
Overview:
JOB SUMMARY:  

Represent and lead protein division with subject matter expertise in beef value chain (cow/calf to processed beef).  Serve as scientific and technical advisor to drive continuous improvement in food safety, quality, and sustainability in beef value chain.

Responsibilities:
ESSENTIAL FUNCTIONS:

 

Monitors, audits, and evaluates protein raw materials and processing operations to ensure compliance with product specifications, quality standards and regulatory agency guidelines (HACCP, GMP, Animal handling and welfare). (30%)

Facilitates the planning and implementation of Scope 3 sustainability projects to drive improvements in supply chain including environmental, resiliency, assured supply, and other factors. (25%)

Monitors, audits, and evaluates internal operations to augment continuous improvement in the areas of food safety, quality, and sustainability. (15%)

Establishes and maintains strong customer relationships, meeting routinely to keep updated on animal protein raw material issues including food safety, quality, sustainability, assured supply, and other. (15%)

Maintains subject matter expertise and animal protein industry involvement to identify, develop and implement plans to address existing and emerging issues. (15%)

Performs other related and assigned duties as necessary.

LEADERSHIP/MANAGEMENT RESPONSIBILITY

Must be capable of leading teams that include non-direct reports.

Must be able to influence and lead change of all levels in organization (C suite to hourly).

 

PERFORMANCE CATEGORIES 

Productivity/quality standards:  accuracy, timeliness, thoroughness

Productivity/quality standards:  formulation optimization

Productivity/quality standards:  raw material quality

Productivity/quality standards:  continuous improvement

HACCP and GMP compliance

Audit results

Teamwork within the department and across departments

Project/assignment standards

Customer satisfaction

Vendor relations

Qualifications:
ESSENTIAL FUNCTIONS:

 

Monitors, audits, and evaluates protein raw materials and processing operations to ensure compliance with product specifications, quality standards and regulatory agency guidelines (HACCP, GMP, Animal handling and welfare). (30%)

Facilitates the planning and implementation of Scope 3 sustainability projects to drive improvements in supply chain including environmental, resiliency, assured supply, and other factors. (25%)

Monitors, audits, and evaluates internal operations to augment continuous improvement in the areas of food safety, quality, and sustainability. (15%)

Establishes and maintains strong customer relationships, meeting routinely to keep updated on animal protein raw material issues including food safety, quality, sustainability, assured supply, and other. (15%)

Maintains subject matter expertise and animal protein industry involvement to identify, develop and implement plans to address existing and emerging issues. (15%)

Performs other related and assigned duties as necessary.

LEADERSHIP/MANAGEMENT RESPONSIBILITY

Must be capable of leading teams that include non-direct reports.

Must be able to influence and lead change of all levels in organization (C suite to hourly).

 

PERFORMANCE CATEGORIES 

Productivity/quality standards:  accuracy, timeliness, thoroughness

Productivity/quality standards:  formulation optimization

Productivity/quality standards:  raw material quality

Productivity/quality standards:  continuous improvement

HACCP and GMP compliance

Audit results

Teamwork within the department and across departments

Project/assignment standards

Customer satisfaction

Vendor relations

MINIMUM QUALIFICATIONS:

 

Education/Certification:

Graduate or Doctorates degree in food science, animal science, microbiology, or related field of science from an accredited college or university

 

Experience:

3 years of relevant work experience, with an understanding of beef value chain.  Food safety and regulations, meat quality, and animal protein sustainability knowledge a plus.

 

Knowledge, Skills, and Abilities

 

Knowledge of (B/basic; J/journey; E/expert):

Food processing (E)

HACCP programs and related food safety regulations and processes (E)

Beef production (cow/calf to feedyard) (B)

Beef slaughter/fabrication procedures (E)

Animal protein sustainability (J)

Statistical process control (E)

Food safety concepts and techniques (J)

Food chemistry (J)

Quality assurance concepts and techniques (J)

Supervisory concepts and techniques (J)

PC word processing/spreadsheet software (B)

 Skill and ability to:

Analyze and resolve complex problems

Identify problems or irregularities for early resolution

Communicate and coordinate effectively with internal and external customers verbally and in writing

Read and process written information with a high degree of accuracy

Work effectively in a general business environment, with a focus on high levels of quality and customer service

Act in accordance with GSF’s Values and Creed

 



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