JOB SUMMARY:  Manages and coordinates Quality Assurance activities to ensure smooth QA operations and compliance with GSF, customer, and regulatory agency standards for food and packaging quality and safety.

ESSENTIAL FUNCTIONS:

1. Develops, implements, and manages QA policies, procedures, manuals, and techniques to ensure compliance with product and packaging consistency, safety, and quality standards and to increase production efficiency. (40%)

2. Identifies, investigates, and troubleshoots food processing problems and non-conformances to ensure compliance with product and packaging consistency, safety, and quality standards and to increase production efficiency. (20%)

3. Directs assigned staff, including selection, work assignments, training and development, performance appraisal, and motivation to increase regulatory compliance, improve production efficiency, and ensure that QA policies and procedures are correctly implemented. (20%)

4. Formally and informally communicates with plant personnel to provide QA and safety-related information and to keep GSF and customers apprised of quality and safety concerns, opportunities for preventive maintenance, techniques, and regulations. (15%)

5. Participates on teams and committees as required to enhance GSF-wide teamwork and internal communication. (5%)

6. Performs other related and assigned duties as necessary.

LEADERSHIP/MANAGEMENT RESPONSIBILITY

Manages up to 20 QA staff.  Decisions have a significant financial and customer service impact.

PERFORMANCE CATEGORIES

• Productivity/quality standards:  QA processes and procedures
• Productivity/quality standards:  accuracy, timeliness, thoroughness
• Domestic regulatory compliance
• Budget
• Cost containment
• Employee development and training
• Teamwork within the department and across departments
• Customer satisfaction
• Vendor relations
• Safety standards and procedures:  food
• Safety standards and procedures:  laboratory equipment and procedures

MINIMUM QUALIFICATIONS:  Education and experience equivalent to:

Education/Certification:

Bachelor’s degree in food science, chemistry, microbiology, or related field of science from an accredited college or university

Experience:

7 to 10 years of relevant work experience, with an understanding of food safety and regulations and management experience

Knowledge, Skills and Abilities

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

• Food safety concepts and techniques (E)
• Quality assurance concepts and techniques (E)
• Management concepts and techniques (E)
• HACCP programs and related food safety regulations and processes (E)
• Employee relations concepts and generally accepted practices (E)
• Statistical process concepts and techniques (J)
• Food chemistry (J)
• Food microbiology (J)
• Food processing equipment (J)
• PC word processing/spreadsheet software (J)

Skill and ability to:

• Supervise and motivate up to 20 employees in a team-based environment
• Interpret QA anomalies and irregularities and identify appropriate solutions
• Interact effectively with employees at all organizational levels
• Conduct performance evaluation of direct reports
• Communicate and coordinate effectively with internal and external customers verbally and in writing
• Read and process written information with a high degree of accuracy
• Perform a variety of food safety tests
• Work in a laboratory environment
• 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