Manager, Quality Assurance II

Position Summary:
Reporting to the Director, Operations, the Quality Assurance Manager is responsible for all aspects of food safety and quality within the facility, including, the development, implementation and maintenance of all quality assurance, regulatory, and HACCP programs. Responsible for ensuring that the Company’s objectives and strategic initiatives for food safety and regulatory compliance meet or exceed regulatory requirements. The Quality Assurance Manager will be directly responsible for providing leadership, direction, development and support to the QA team.
Key Accountabilities:

Develop, implement, maintain, and reassess all aspects of the Quality Management System required to operate a federally licensed RTE establishment:

Validation programs (e.g. cooking, chilling, etc)
Regulatory (e.g. SFCR/SFCA)
Microbiology (e.g. environmental monitoring, shelf life)
HACCP (Hazard Analysis Critical Control Point) /FSEP (Food Safety Enhancement Program) programs

Ensure the plant meets all regulatory components within the SFCR and SFCA, including all environmental monitoring.
Responsible for direct communication with local CFIA staff on an ongoing basis, including any major issues or concerns. Requirements communicated through local CFIA are implemented, as necessary.
Maintain documentation as it relates to HACCP, product and processes, KPI’s and ensure trends are identified. Utilize root cause analysis tools to ensure proper corrective actions and preventive measures are established.
Reporting of plant level QA FS performance metrics to all levels of leadership, as required.
Collaborate with the Plant Operations, Sales and Product Development Teams on new product launches and ensure all products meet specifications.
Ensure all employees are trained effectively on quality, regulatory and food safety principles and policies.
Ensure effective pest control management and act as liaison with outside pest control
Following up on customer complaints and ensuring timely follow up to the appropriate team.
Accountable for preparation and leading all third party audits, both GFSI and customer based.
Implement procedures at the plant level in conjunction with the Plant Operations (i.e. production, maintenance, sanitation, etc.) to achieve process improvements and cost savings
Completion of annual performance appraisals including business and personal growth objectives for each direct report
Accountable for the maximum performance, technical competence and healthy management succession through acquiring, organizing, developing and motivating personnel
Act as a back up for the HACCP Coordinator or QA Technician, as required.

Assist the Director of QA and Food Safety (designated back up) in food safety recall or crisis situations
Other duties as determined by the Plant Manager

Requirements:

Degree in Food Science or a related discipline
Min of 3 - 5 years of proven food safety experience in a Quality Assurance management capacity is required.
Microbiology knowledge and understanding is required.
Strong knowledge of RTE manufacturing food processes
Strong understanding and experience with HACCP principles and government regulations, in regard to meat processing.
Knowledge of Statistical Process Control, GMPs, Quality regulatory requirements and systems
Organizational skills and the strong ability to multi-task
Strong communication skills (verbal and written) as required to interact with various levels of management, customers, suppliers, present findings and represent the company on various audits
Strong sense of teamwork, leadership and ability to work with any functional group of individuals including senior management
Task and detail oriented
Able to deal with ambiguity, while respecting the established standards.
Computer knowledge and ability to work with various programs (Microsoft Excel, Word, PowerPoint, Minitab) to create word documents, spreadsheets, reports and written letters of response

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