Job Description

PRIMARY PURPOSE:

The Quality Assurance Supervisor is responsible for assisting in the development, maintenance and execution of all food safety, HACCP and quality policies and procedures required for the site. They are to oversee the start-up and daily runs of production lines to ensure products are produced in sanitary conditions and according to current specification.

RESPONSIBILITIES:

Quality Programs and Compliance

• Assist in developing, maintaining and ensuring proper execution and documentation of all food safety and quality policies and procedures

• Aid in the site’s Internal Audits as required

• Oversees the start-up of production lines and Daily Pre-Operational checks for sanitary conditions. Supports the sanitation department to ensure the overall effectiveness of Sanitation Program.

• Assist in the management of the site’s microbiological programs including problem solving environmental, sanitation and food safety issues

• Provide direction, assistance and training to production personnel who monitor and check production lines for HACCP and regulatory compliance to ensure safe, quality product is produced

• Aid the production department when quality issues arise. Ensure product is produced to customer specifications.

• Assist the production department during test runs and new product start-ups. Ensure clarity of customer specifications and labeling, casing and palletizing requirements.

• Assist in the development of programs and procedures for proper food handling and safety

• Ensure all internal and external product testing, including microbiological and chemical testing, is conducted as required and per customer specification. Oversee the generation of customer COA’s based on current specifications.

• Oversee the site’s hold and release program

• Improve team morale and performance through coaching and feedback. Identify and develop future leaders to improve the team’s bench strength.

Audit Support

• Support Quality team during facility visits, audits and inspections

Training and Employee Education

• Conduct training for site personnel as required. Periodically monitors adherence and compliance of policies by employees.

All other duties as assigned.

EDUCATION, EXPERIENCE, QUALITIES AND SKILLS REQUIREMENTS:

• Bachelor’s degree, in food science preferred

• At least 2 years in a related quality field or 5 years in food manufacturing

• Business Acumen: Decision making based on knowledge of the company, consumer/customer needs, organizational impact, and competitive/industry knowledge. Demonstrates understanding of financial impact of decisions. Actively shares core business knowledge and processes to leverage team.

• Change Management: Incorporates change and possess the management skills to lead and coach other through change. Comfortably manages risk and uncertainty for self and team.

• Communications: Facilitates consensus, resolves conflicts and overcomes resistance from groups and individuals. Builds collaborative relationships with peers across the organization to ensure understanding and speech in delivering results. Communicates the “big picture” to employees.

• Culture: Demonstrates legal/safe work practices for others and ensures a legal/safe work environment for the team. Models key processes and communicates reasoning behind policies and procedures.

• Disciplined Leadership: Aligns team goals/objectives with business and company strategy/goals. Implements effective action plants to achieve business results. Uses appropriate resources, analysis, experiences, judgement and wisdom to make timey, sound business decisions. Creates focus and eliminates barriers for individuals and teams to accomplish goals.

• Operational Excellence: Prioritizes continuous improvement opportunities and develops team’s proficiency in continuous improvement methods. Delivers resources for priority business projects. Recognizes employees for innovative solutions. Projects how ideas/suggestions will meet internal/external customer needs.

• Organizational Capabilities: Provides the tools, training and supportive work environment for employees to succeed. Eliminates barriers to ensure effective individual and team performance. Coaches and mentors employees to maximize skills and talent. Provides resources for employee development. Identifies and attracts talent to the organization.

WORK ENVIRONMENT/PHYSICAL REQUIREMENTS:

Work environment fluctuates between office, laboratory setting and food production areas. GMPs must be followed in designated areas. Temperatures range from 30°-100°F. Standing is required for 70% of the shift. Must be able to occasionally lift 25-50lbs. Personal Protective Equipment must be worn in required areas.

Company Description

For four generations, the Schuman family has earned a reputation for delivering world-class cheese to customers around the globe. Whether importing the best cheeses from Europe, making award-winning cheeses in Wisconsin or crafting inspired new cheese products, Schuman Cheese has never strayed from its core purpose: to enhance everyday eating experiences with the highest quality cheese. Explore how a genuine passion for great cheese and the latest innovations, along with investments in the best people and facilities, continue to honor founder Arthur Schuman’s legacy at SchumanCheese.com