Responsible for participating in 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.
- Participate in the development of 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.
- Prepare, or supervise the preparation of, complete and accurate records 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.
- Serve as the secondary 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 as assigned; document complaint, investigation, conclusion and any related recommendations for customer or company actions. Work with customer to fully resolve the issue as directed.
- Compile and analyze quality performance data to identify areas for operational improvement.
- As directed by the QA Manager, 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.
- Participate in the hiring, training, developing, disciplining and termination of quality department staff.
- Ensure operational compliance with company policies and regulatory requirements in the areas of safety, employment, quality, work rules, good manufacturing practices, hazard analysis and critical control points, and others as established by communicating requirements to employees, validating understanding and correcting behavior as required.
- Maintain personal knowledge of current and developing government food regulations and food industry trends.
- Perform other duties as assigned.
Required Skills
Required Skills:
- 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.
- Ability to perform comparative analysis and make recommendations.
- Bachelor’s degree in Food Science, Animal Science, or related field.
OSI believes all persons have the right to be treated with dignity and respect. It is the policy of OSI to provide equal employment opportunity (EEO) to all persons regardless of age, national origin, gender, race, color, religion, pregnancy, gender identity, sexual orientation, protected veteran status, disability, or any other characteristic protected by federal, state or local law. All applicants will receive consideration for employment based on merit, qualifications and business needs. OSI participates in the E-Verify program.
Required Experience