Job Duties:
Duties may include, but are not limited to the following:

• Evaluate, understand, and develop plans to comply with customer requirements. 
• Create metrics to monitor compliance to customer and agency requirements.
• Facilitate all customer and 3rd party audits.
• Manage audit related CAPA (Corrective Action Preventive Action) to closure.
• Serve as technical liaison/leader for the facility/procurement on supplier related defects and improvement opportunities.
• With procurement develop a supplier rating, corrective/preventative process to improve supplier quality.
• Partner with Quality Systems on supplier approval, incoming ingredient requirements, and ingredient hazard analysis.
• Act as primary quality resource and coordinator on sanitary design & change control activities.
• Facilitate all internal auditing processes & maintain/perform training on departmental-specific policies, procedures and programs.
• Manage compliance schedules with all departments.
• Ensure all HACCP and Food Safety Plans are up to date, verified, and validated.
• Support Quality Manager and commercialization teams in integrating customer and compliance requirements into internal specifications.
• Support Quality Assurance department as necessary, in other areas.
• Serve as a backup for the Quality Manager if needed during his/her absence.

Required Competencies & Knowledge:
Knowledge of: 

• Ingredient hazards in accordance with FSMA
• Intentional Adulteration Risk Assessments
• Food Defense
• Knowledge and experience with SAP preferred
• Advanced computer skills and a knowledge of project management tools 

Skill in:

• Maintain harmonious working relations with employees from all departments.
• Maintain harmonious working relations with management from all levels.
• Communicate effectively with all employees and management.
• Comfortable with leading difficult decisions.
• Flexible, agile, creative, able to lead by example and be ready to be part of a multidisciplinary department team.

Ability to: 

• Communicate effectively both verbally and in writing.
• Manage multiple projects/ trackers at one time
• Ensure collaborative relationships with industry, trade, other associations, regulatory agencies and Maker’s Pride staff.
• Lead ‘best in class’ behaviors with focus on safety, quality, and policy focus

Proficiency in:  

• MS Office Suite and large ERP systems, SAP preferred
• Problem solving: Create hypothesis for a challenge, elaborate on test plans, analyze and interpret results, critical thinking.
• RCA-CAPA Tools (5-Why, Fishbone, etc.)

 Work Environment:

• Ability to work in a light to high noise environment
• Communicate in English to give acknowledgement
• Handle daily employee issues
• Travel up to 25% is possible

 Physical Requirements:

• Reaching with hands and arms throughout shift.
• Ability to use hands and fingers.
• Ability to see, hear and talk.
• Employee frequently required to sit.
• Occasionally required to walk, climb and/or balance.
• Ability to lift and carry up to 20 lbs.
• Walk up to 400 yards to work and break areas. 

Minimum Qualifications:

• 4-year College or university program certification in food safety, microbiology, biology or experimental scientist related background. Or three or more years related experience and/or training. SQF or ISO certification a plus.
• 2 or more years of supervisory leadership experience is required.
• Minimum 3 years’ experience in product compliance and/or commercialization in the food industry, product development or similar discipline, in a related environment.
• Familiar with state and federal food processing regulations.
• ISO, ASQ and/or SQF/BRC certification preferred.
• HACCP and PCQI Certifications.
• Must be accurate and detail-oriented.
• Excel (conditional formatting, formulas, drop downs, trend charting, pivot tables, etc.)
• Ability to work with minimal supervision and at times independently.

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