FSQA Superintendent - 2nd shift

SUMMARY

Under the direction of the Food Safety Quality Assurance (FSQA) Director, the FSQA Superintendent is responsible for supervision of Food Safety and Quality personnel. Assist in overseeing procedures, regulatory compliance, inventory control of hold products, problem detection and correction, and all other quality and food safety related matters. Supports other departments by ensuring awareness of quality, food safety and regulatory requirements. Assist with preparation for audits.

This position should be able to perform the duties of the Quality Assurance Director, Quality Assurance Supervisor, Quality Assurance Lead, and Quality Assurance Technician as needed. The primary hours are 2nd shift with occasionally working 1st shift to cover for Supervisor, etc. Additionally, working weekends as required to cover when production is running and assist with micro samples / submission.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Learn and become proficient in all FSQA Supervisor, Tech and Lead positions to ensure understanding and be able to assist for coverage on the floor as needed.
• Work in collaboration with the Quality Control team.
• Drive consistency within the FSQA department across the shifts.
• Ensure proper coverage of FSQA Tech positions in the absence of the FSQA Supervisor.
• Aid supervisors in Conducting investigations regarding FSQA Leads and/or tech performance and recordkeeping.
• Conduct performance assessments of direct reports and provide recommendations.
• Back up for reviewing and signing off on completed foreign material incident reports, SSOP and HACCP deviation reports, etc.
• Assist with conducting the daily record review of Food Safety and Quality records and Pre-Shipment Review as needed.
• Work closely with FSIS to follow up on observations and tasks with USDA.
• Back up / assist with the microbiological sampling program including any of the following: preparing, labeling, collecting micro swabs, interpretation of results from 3rd party laboratory, preparation of customer specific COA’s and performing final Pre-Shipment Review.
• Maintains knowledge of all applicable regulatory agencies including USDA-FSIS, Bureau of Weights and Measures, and State and Local Regulations.
• Assist with reassessing all pre-requisite programs and other programs as required.
• Participate in HACCP, GMP and SSOP Reassessments
• Maintain GFSI code / system the plant has implemented and documentation.
• Earn respect by being the subject matter expert who effectively communicates and

provide feedback to each other and our customers (internal).

• Lead the internal audits on 2nd shift and work with HACCP Coordinator on documentation.
• Keep FSQA Director informed daily of problems incurred. Provide leadership, coaching and accountability with FSQA Supervisors.
• GFSI code program Practitioner - responsible for their department’s knowledge and compliance to the GFSI standard – includes: Housekeeping and Hygiene in High-Risk and High-Care Zones/Waste/Waste Disposal in High-Risk, High-Care Zones/Protective Clothing in High-Risk and High-Care Zones; Control of Non-conforming product; Documentation, Records; Management of allergens; Personal Hygiene/Protective clothing; Corrective & Preventative Actions; Housekeeping and hygiene; Chemical and Physical Product Contamination Control; Product Inspection and Laboratory Testing/Product Release; Chemical and Physical Product Contamination Control; Written HACCP Program and records.
• Work with and understand customer specifications to ensure quality and food safety parameters for their products are implemented.
• Assist with tracking / trending data as needed
• Responsible for placing nonconforming products on hold and notifying relevant departments of the holds as well as releasing of product.
• Leads and/or participate in meetings with quality and/or production personnel to ensure communication with all levels of facility personnel on quality and food safety related topics.
• Participate in the investigation and corrective actions for HACCP Deviations, foreign objects, microbiological non-conformities and from GFSI audit findings.
• Assist with FSQA Program and document management.
• Responsible for releasing non-conforming products and notifying relevant departments of the release.
• Make decisions regarding corrective actions.
• Perform Pre-Operational Inspection when covering 1st shift.
• Performs daily walk throughs of the production floor to look for food safety / quality opportunities for improvement.
• Assist with Traceability Exercise as appropriate.
• Maintain good communication and working relationship with FSQA team members, operations, and USDA personnel.
• Other duties as assigned.

Supervisor’s Responsibilities such as but not limited to:

• FSQA Supervisors - direct reports.
• Build strong quality assurance and food safety teams to include holding them accountable for job performance, attendance, etc.
• Assist with weekend coverage and supervising of technicians working on weekends.
• Assist with submission of micro, chemistry and shelf-life samples on weekends along with conducting Pre-Shipment Review.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

• Strong working knowledge of Quality Systems including HACCP, GMP’s and SSOP’s.

• Judgment – Displays willingness to make decisions; exhibits sound and accurate judgment; supports and explains reasoning for decisions. Includes appropriate decision-making process; makes timely decisions.
• Planning/Organizing – Prioritizes and plans work activities; uses timely efficiently; Plans for additional resources; Sets goals and objectives.
• Quantity – Meets productivity standards; completes work in timely manner; strives to increase productivity.
• Professionalism – Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position. Accepts responsibility for own actions; follows through on commitments.
• Attendance/Punctuality – Ability to maintain regular and punctual attendance; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Dependability – Follows instructions, responds to management direction; Takes responsibility for own actions; keeps commitments; commits to long hours of work when necessary to reach goals; completes tasks on time or notifies appropriate person with an alternate plan.

EDUCATION and/or EXPERIENCE:

• B.S. Degree in Animal Science, Food Science or related field preferred
• Quality Assurance and Food Safety experience of 5+ years in meat processing or value-added food processing.
• Quality Assurance and Food safety Leadership experience of 3+ years - preferred
• Strong working knowledge of Quality Systems including HACCP, GMP, SSOP
• HACCP Certified
• Certified in GFSI standard – Current standard being utilized in the plant preferred.
• Complete Gluten Free Certification training within 6 months

LANGUAGE SKILLS:

Ability to read, write and communicate in English. Bilingual; English and Spanish a plus but not required. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

CONTACTS:

Communicates with internal and external customers with tact and discretion. Applies broad knowledge of products and services when communicating with individuals outside the immediate work area/department.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Computer Skills:

To perform this job successfully, an individual should have basic knowledge of computers, Knowledge of Database, Spreadsheet, Word Processing, and Manufacturing software.

REASONING ABILITY:

Ability to apply disciplined knowledge to analyze and resolve problems involving several concrete variables in standardized situations. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

CERTIFICATES, LICENSES, REGISTRATIONS:

HACCP Certified.

GFSI Code – Current standard being utilized in the plant preferred.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

• Requires full range of body motion to include lifting, bending, twisting, kneeling, pushing, pulling, reaching outward and overhead, stopping, and squatting.
• Regularly required to sit or stand and move about the production floor.
• Position requires frequent walking and/or standing on even concrete surface or on fatigue mats, which may at times be slippery due to marinates, water, and other liquids associated with the production process. May walk up to multiple miles per workday while performing essential duties.
• The ability to maintain one’s balance while performing the required work tasks is essential.
• While in the production area Personal Protective Equipment (PPE) such as hair and beard nets, rubber-soled shoes, smocks, rubber gloves and hearing protection is required.
• Requires corrected vision and hearing to normal range.
• May require unassisted lifting or a variety of objects from various positions, which range in weight from 5 to 60 pounds with an average weight of 34 to 37 pounds.
• Utilizes a variety of hand positions that require hand and finger dexterity, including the use of mouse and keyboard.
• May be exposed to strong odors such as marinade from seasoned meats.
• The job is fast-paced and the ability to deal with job demands and stress is essential. Will often be working under pressure of production deadlines or emergency situations.

Full-time regular position that works Monday through Friday, generally 8-10 hours per day, Saturday / Sunday hours when production runs. Some travel might be required.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

• The office environment is typically climate controlled of 68ºF to 72ºF and clean, with normal air contaminants, such as dust, typically found in an office environment.
• The indoor production environment is climate-controlled of -40ºF to 45ºF with regular exposure to prolonged noise.
• While in the production area, all employees are required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber-soled shoes, smocks, and hearing protection and hard hats.

1:00 pm to 10:00 pm