Responsible for managing the facility’s quality control activities and results through subordinate staff and by developing and deploying programs and processes based on a variety of quality principles
- Develop facility quality control procedures using statistical process control (SPC), hazard analysis and critical control points (HACCP) and total quality management (TQM) principles that ensure quality and production targets are met.
- Ensure that complete and accurate records are maintained for all government requirements and quality programs within the facility through the management of quality control department staff members.
- Monitor and audit sanitation processes with regards to their impact on quality and make recommendations of process changes as necessary to meet quality standards. Meet with plant cross functional team and contract sanitation weekly to review performance and sanitation KPIs.
- Serve as the primary facility liaison during internal or external quality or food safety audits; respond to requests for information, coordinate on-site resources, and provide subject matter expertise.
- Investigate quality complaints; document complaint, investigation, conclusion and any related recommendations for customer or company actions. Work with customer to fully resolve the issue.
- Compile and analyze quality performance data to identify areas for operational improvement. Develop reports and reporting processes for data and resulting analysis and recommendations to be delivered to management.
- Participate on project teams such as the development of new products or new processes or the installation of new equipment by providing analyses on quality impact and needs. Actively participate in plant trials and commercialization of new products.
- Oversight of hiring, training, development, discipline and termination of quality department staff.
- Maintain personal knowledge of current and developing government food regulations and food industry trends.
- Work with customers on new product development.
- Perform other duties as assigned.
Required Skills
Required Skills:
- Bachelor’s degree in Food Science, Animal Science, or related field
- At least five years supervisory or management experience in a food manufacturing environment working in or with Production, Quality Control, Inspection, or Sanitation
- Knowledge of good manufacturing practices, hazard analysis and critical control points, lean manufacturing and other food safety, quality and manufacturing principles.
- Ability to communicate effectively in writing and verbally with employees at all levels of the organization.
- Ability to work with employees at all levels and to motivate direct reports; specifically mentoring and coaching individuals and identifying short- and long-term development needs and providing appropriate support.
- Ability to manage multiple priorities at one time using effective organizational skills and judgment in an environment of frequently changing circumstances.
- Ability to use the Microsoft Office suite of applications; specifically using Word to create and modify documents, Excel to record data and calculate results, and Outlook to communicate internally and externally.
- 85% of the time will be standing and sitting in an office environment.
- 15% of the time will be on the production floor which will include exposure to chemicals, cold (40 degrees) and a wet working environment.
- Will be exposed to raw product (meat) and meat processing machines.
- Must be able to lift up to 50 lbs.
OSI Industries is an Equal Employment Opportunity employer that believes everyone has the right to be treated with dignity and respect. OSI does not discriminate on the basis of national origin, gender, race, color, religion, pregnancy, gender identity, sexual orientation, protected veteran status, disability, or any other characteristic protected by applicable law. All applicants will receive consideration for employment based on merit, qualifications and business needs. OSI participates in the E-Verify program.
Required Experience