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