Assistant FSQA Manager (2nd Shift) - Sandridge Crafted Foods

Position Purpose:

This position provides management and leadership guidance with food safety and quality initiatives while reinforcing the Sandridge Core Values.

Summary of Responsibilities:

The responsibilities of this position are the daily management of Food Safety and Quality initiatives and culture while assuring compliance/maintenance of the SQF System. This person shall exemplify the Sandridge Core Values at all times (Integrity/Ethics, Always Improving, Caring Employee Environment, Excellence in Reputation and Responsive Customer Service).

Key Specific Responsibilities:

• Implement and maintain specific USDA/FSIS & FDA Regulations applicable to the production of Ready-to-Eat Fresh Salads and Soups (HACCP, HARPC, SSOP, & Pre-requisite Programs).
• Manage the QA Techs in their daily routine, monitor progress of tasks, and evaluate annually.
• Maintain close working relationship with Operations Managers to identify technical concerns in production procedures that impact Food Safety and Quality
• Under the oversight of the Sr. Manager of Food Safety and Quality, assure all HACCP procedures are performed accurately and efficiently, review, develop and revise the HACCP and HARPC programs as needed.
• Manage the USDA and FDA SSOP programs and review daily documentation generated to assure regulatory and specification compliance.
• Act as SQF Practitioner.
• Revise and Maintain the SQF Program to meet the requirements of the current SQF Code.
• Coordinate the scheduling and perform the internal auditing process, required by the SQF Code, with the Sr. Technical Manager.
• Perform internal audits of the processes and procedures throughout the plant to insure compliance with the SQF Code.
• Take actions on the results of the internal audits to drive compliance with the SQF Program by the responsible parties.
• Assist Sr. Manager of Food Safety and Quality to manage all food safety improvement initiatives, working with multiple departmental disciplines to achieve company goals and reduce risk.
• Conduct root cause investigations for problem solving.
• Investigate and respond to customer complaints.
• Develop and deliver technical training for the QA team.
• Identify and lead continuous improvement efforts in Food Safety and Quality Assurance.
• Perform Sanitary Design Inspection of equipment and facilities.
• Assist Sr. Manager of Food Safety and Quality in developing and achieving QA departmental goals.
• Utilize problem solving and decision making for all food safety decisions in the absence of the Sr. Manager of Food Safety and Quality.
• Develop and deliver Food Safety Training for the entire company.

Summary of Authority Granted To This Position:

The person in this role will work directly with appropriate SFC employees and management regarding all production issues relative to food safety and quality, as directed by Sr. Manager of Food Safety and Quality. Perform required activities in the absence of the Sr. Manager of Food Safety and Quality.

Position Competencies

• Ability to manage people
• Adapt to often changing priorities
• Must have good verbal and written communication skills
• Shared information must be accurate
• Must be detail oriented
• Root cause investigation skills

Measurements of Performance:

Corporate Key Performance Indicators will be utilized as a method to measure individual performance.

Essential Functions:

• Ability to walk around facility 8 hours per day
• Ability to work in cold (refrigerated less than 40 F and freezer 0 F or less) & warm (50 F & 85 F) climates
• Exemplify the Company’s Core Values with each day’s activities throughout all shifts

Qualifications Required for Position:

• Minimum of a 4 Year Degree
• Proficient in Microsoft Office
• Ability to measure and drive improvement

Qualifications Desired For Position:

• Degree in Food Science, Microbiology or related field
• Certifications: SQF Practitioner Certificate, HACCP and PCQI
• Five plus years in Food, Beverage or related field with USDA/FSIS or FDA regulated Ready-to-Eat establishment
• Proficient knowledge of food regulations as outlined in the code of federal regulations
• Supervisory experience