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QA Manager

Company Overview:

Develop and maintain a quality system to ensure that all products manufactured by the organization meet food safety standards (GFSI), customer specifications under food regulations. Must ensure that the plant maintains all sanitation and allergen standards prescribed by all regulatory agencies and customers, including but not limited to GMPs and HACCP programs. The incumbent supports improvement and development of new and existing products. In incumbent’s absence, QA Coordinator will act as deputy.

MAJOR RESPONSIBILITIES & ACCOUNTABILITIES

  • Design, develop, and maintain Quality Assurance and Food Safety programs (BRC/GFSI). Compliance with FDA and any other government authorities, regulations and standards. Develops quality assurance plans by conducting hazard analyses; identifying critical control points and preventive measures; establishing critical limits, monitoring procedures, corrective actions, and verification procedures, (HACCP).
  • Achieves quality assurance Company objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality; identifying and resolving problems; completing audits; determining system improvements; implementing change.
  • Develop key performance indicators (KPIs) to measure performance of QA systems, and develop goals and benchmarks to track performance of QA team. Ensure compliance of our customer's quality standards in the company co-manufacturing business.
  • Accomplishes quality assurance human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
  • Meets quality assurance financial objectives by estimating requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
  • Develop and implement a quality program to ensure conformity of purchased raw material, packaging and finished products to quality standards. Works in conjunction with the Customer Service Department to respond to customer complaints and work to eliminate the causes of the problems. Responsible for analysis, tracking, and reporting customer complaint performance to staff and team members.
  • Review, approve and execute contract manufacture quality programs in liaison with other departments such as business development, marketing, exports.
  • Support new product development by creating and maintaining product, processing, packaging specifications. Including the creation and verification against government and health authorities of ingredient statements, nutritional panels, certification and any other product claim. Assist with the creation of Bill of Materials.
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  • SUPERVISORY RESPONSIBILITIES

QA Technician(s); QA Coordinator; QA technicians
Indirect: R&D Technicians, interns

KNOWLEDGE, SKILLS, AND ABILITIES

  • For Use When Developing KSAs:
  • Knowledge: theoretical or practical understanding of a subject, largely gained through books or research (ex: understanding of NYS employment law)
  • Knowledge of GFSI systems.
  • Knowledge of application of GMPs, HACCP and SOPs relative to food safety.
  • Knowledge of application of Kosher, Halal, GMO, UTZ, Gluten free and other food manufacturing certifications.
  • Local and international food regulations.
  • Knowledge of the concepts, principles, and theories of the composition, structure, and properties of substances, including chemicals/organisms and their interactions, danger signs, production techniques, and disposal methods. Allergens and Pest control programs.
  • Knowledge of raw materials, production processes, quality assurance and control, budget, costs, bill of materials and other techniques for maximizing the effective manufacture and distribution of goods.
  • Root cause analysis mythology and crisis management.
  • Skills: proficiencies developed through training or experience, oftentimes the application and execution of knowledge (ex: can develop policies and procedures that are in compliance with NYS employment law)
  • Organizes work, sets priorities, and determines resource requirements; determines short- or long-term goals and strategies to achieve them; coordinates with other parts of the organization to accomplish goals; monitors progress and outcomes.
  • Manage several projects at the same time
  • Conflict resolution and team building
  • Couching, job delegation and team empowerment.
  • Abilities: natural or inbuilt traits that are difficult to learn/improve (organization, copes well in stressful environments, ability to coach/mentor)
  • Considers and responds appropriately to the needs, feelings, and capabilities of different people in different situations; is tactful, compassionate and sensitive, and treats others with respect.
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  • Exercises good judgment by making sound and well-informed decisions; perceives the impact and implications of decisions; makes effective and timely decisions, even when data are limited or solutions produce unpleasant consequences; is proactive and achievement oriented.
  • Inspires, motivates, and guides others toward goal accomplishments. Consistently develops and sustains cooperative working relationships. Encourages and facilitates cooperation within the organization; fosters commitment, team spirit, pride, and trust. Develops leadership in others through coaching, mentoring, rewarding, and guiding employees.

REQUIRED EDUCATION AND EXPERIENCE

  • Education: Bachelors Degree, preferably in Food Science, Chemistry or Microbiology.
  • Formalized training in Quality Principles.
  • Experience: 2 - 5 years experience in Quality Management preferably in a food manufacturing
  • environment.

 

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