Essential Duties and Responsibilities:

• Lead the Companies HACCP / Food Safety Team
• Responsible for adherence to and enforcement of the Corporate Supplier Approval Program
• Responsible for adherence to and enforcement of the Corporate Product Development Program
• Responsible for obtaining and maintaining updated product specifications for all ingredients, food products, and packaging, including meeting all FDA and state requirements

• Responsible for assisting with the development and maintenance of all new and current finished product specifications
• Responsible for maintaining accurate traceability records for all incoming and outgoing products.
• Work directly with marketing, product development, purchasing, and plant production to ensure all requirements as written in SQF Module 2/ Product Development and Realization are followed during the product development process
• Collaborate with production, contract manufacturers, and sales to develop and manage specific customer product specifications and requirements
• Manage, record, trend, and respond to customer complaints and product non-conformities and investigate root- cause and corrective actions required to prevent future incidents

• Manages the Corporate Pest Control program
• Manages the Corporate Environmental Monitoring program
• Manages the Corporate Allergen Control program
• Manages the Corporate Food Defense program
• Manages the Corporate Sanitation program

• Works with the Human Resource Department to ensure training of all employees as required under SQF: GMP Training, Food Defense Training, Allergen Training, Basic Food Safety Training, HACCP Training, Sanitation /Chemical Handling Training are completed, and records are maintained

• Other duties as assigned.

Core Competencies:

• Completion of Advanced HACCP Training and Implementing SQF/BRC Systems is strongly preferred
• Comprehensive knowledge of regulatory requirements for food products

• Experience in product development
• Resourceful problem solver who takes the initiative in addressing challenging issues
• Strong analytical and decision-making skills
• Effective written and verbal communication skills
• Proficient in root cause analysis and implementation of sustainable corrective action

• Ability to work independently and as a team member who is approachable and collaborative
• Strong relationship management skills
• Excellent time management skills, adept at managing multiple priorities with short timelines

Minimum Qualifications:

• Bachelor’s degree. Concentration in food science or human nutrition is strongly preferred, comparable knowledge and experience will be considered

• 5+ years of experience in a Quality Management capacity in a regulated industry required - food/pharma industry experience is preferred
• 2+ years of experience supervisory experience

• Must be able to provide proof of eligibility to work in the U.S.

Job Environment and Conditions:

Working conditions are indoors in environmentally controlled conditions and occasional work in warehouse freezer at temperatures of -20 degrees.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk and listen. This position requires a lot of walking and standing. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.