• The Quality Assurance Supervisor will develop and manage Quality Control programs and activities that will ensure compliance with company policies, food safety standards, government regulations, and industry best practices including GMP and HACCP.
• The QA Supervisor will integrate quality control into all functions and people.
  

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Implement and maintain product quality at all levels within the facility and ensure that quality programs are consistent with regulatory agencies requirements. Responsible for establishing standards, policies and procedures for QA programs.
  
• Foster and maintain the Facility Food Safety and Quality systems and culture.
  
• Monitor, support and enforce all food safety processes and procedures and maintains the corrective and preventive action program for troubleshooting production concerns and customer product issues.
  
• Manages teambuilding and evaluates the skills and training needed of the hourly QA team members. Participates in investigation and research and contributes to continuous improvement of the department.
  
• Implement quality control programs that effectively monitor product manufacturing in a way that result in company compliance with regulatory GMP, HACCP, and SQF level standards for third party audit and customer product requirements.
  
• Act as backup for Allergen, Kosher, Gluten Free, Vegan, and Organic programs.
  
• Establish manufacturing specifications, standards, protocols and procedures for quality control and new product development
  
• Serves as SQF Practitioner as well as HACCP Coordinator.
  
• Conducts verification, validation of Food Safety Pre-requisite programs.
  
• Participate in weekly Food Safety Inspections. Ensure all quality procedures are followed according to document policies.
  
• Develop and execute training programs that support the Companyâ??s objectives with regard to quality and food safety
  
• Develop and monitor QA budgets and provides support to operations.
  

SUPERVISORY RESPONSIBILITIES

• Directly supervises employees in the quality area. Carries out supervisory responsibilities in accordance with the organization\'s policies and applicable laws.
• Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
• The requirements listed below are representative of the knowledge, skill, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  

EDUCATION and/or EXPERIENCE

• Bachelor's degree from four-year College or university;
• Bachelor of Science (BS) degree in Food Science or related field, food process engineering, or Business Administration with related course of study or two to three years QC food processing experience,
• Total Quality Management, HACCP, SQF, statistical process control and analysis or related experience and/or training; or equivalent combination of education and experience.
  

LANGUAGE SKILLS

• Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.
• Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
• Ability to effectively present information to top management, public groups, and/or boards of directors.
  

MATHEMATICAL SKILLS

• Ability to apply advanced mathematical concepts such as exponents, logarithms, quadratic equations.
• Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.
  

REASONING ABILITY

• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
  

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  
• While performing the duties of this job, the employee is regularly required to talk or hear.
• The employee frequently is required to sit.
• The employee is occasionally required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms.
• The employee must occasionally lift and/or move up to 25 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.