MINIMUM QUALIFICATIONS: Education and experience equivalent to:
Education/Certification:
Bachelor’s degree in food science, Engineering, Chemistry, Biology, or related areas from an accredited university.
ASQ Certified Quality Auditor or equivalent preferred but not required.
Experience:
Minimum of 10 years of relevant food safety, quality and/or regulatory affairs work experience within the food manufacturing environment.
5 years of experience auditing food safety, quality, sanitation, and regulatory compliance programs.
Knowledge, Skills, and Abilities
Knowledge of (B/basic; J/journey; E/expert):
- Food safety concepts, techniques, and regulations (J)
- Regulatory requirements (J)
- Domestic and international export and food regulations (J)
- FDA/FSMA sanitation preventive controls regulatory requirements (E)
- GMP’s (E)
- HACCP/Food Safety Programs and Food Safety Regulations (E)
- Manufacturing concepts and techniques (J)
- Food Processing concepts and techniques (J)
- Sanitation concepts and techniques & sanitary design (E)
- Food processing equipment (J)
- Food Safety, Sanitation and Quality audit concept and techniques (E)
- PC: Word processing/spreadsheet and presentation (PowerPoint) software (J)
- Continuous Improvement Methodology (TPM, 6-Sigma, SPC) (J)
- Strong writing and record keeping ability for reports and training manuals (E)
- PC word processing/spreadsheet software (J)
Skill and ability to:
- Identify problems or irregularities for early resolution.
- Ability to prioritize assigned projects, review deliverables, performance metrics and focus on executing results while holding self and others accountable.
- Ability to plan, multi-task and manage time effectively.
- 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.
- Travel in the US (approx. 10%).
- Work flexible hours - ability to plan, multi-task and manage time effectively.
- Strong follow-through and organizational skills.
- Prioritize multiple projects and adapt to changing priorities.
- Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
- Communicate in written and verbal form and coordinate effectively with internal and external customers (all levels of organization).
- Effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
LEADERSHIP/MANAGEMENT RESPONSIBILITY
- Excellent communication and leadership skills.
- Ability to lead by influencing.
- Capable of independently leading multiple cross functional teams focused on improvement projects.
- Possess a facilitative style of management.
- Create and cultivate positive work relationships at all levels of the plant/organization.
PERFORMANCE CATEGORIES
- Domestic regulatory compliance
- Productivity/food safety/quality/sanitation standards: quality, food safety and sanitation programs effectiveness
- Productivity/quality standards: continuous process improvement
- Training
- Compliance with food safety, regulatory & quality requirements
- Teamwork within the department and across departments
- Internal and external customer satisfaction
- Safety standards and procedures: employees