QUALITY ASSURANCE MANAGER

AMPI owns eight Midwest-based manufacturing plants where 10 percent of the nation’s American-type cheese, processed cheese and butter is produced. The cooperative’s award-winning cheese, butter and powdered dairy products are marketed to foodservice, retail and food ingredient customers. In 2019, the co-op launched its Dinner Bell Creamery brand and accompanying Co-op Crafted promise, highlighting more than 50 years of dairy farm families partnering with skilled buttermakers and cheesemakers.

ESSENTIAL RESPONSIBILITIES:

This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time:

1. Responsible for food safety and quality.
2. Manage the department and direct supervision of staffing; this includes but is not limited to hiring, training, evaluating performance, disciplining, wage review, and scheduling or directing the work.
3. Mentor and develop staff to ensure they have the proper skills and knowledge to effectively perform the required duties and deliver the required results.
4. Direct and manage your staff to ensure: Compliance with state and federal regulations, third party audit requirements (including but not limited to SQF & NSF) customer requirements, and internal quality programs. Prompt and complete follow up on corrective actions noted in audits.
5. Food Safety/HACCP plan is managed, maintained and improved as requirements and internal processes change. Food Safety/HACCP requirements are met on a continuous basis.
6. Manage costs to budget requirements including O.T. and cost of materials. Etc.
7. Ability to facilitate change through employee involvement for continuous improvement of lab functions gaining efficiency and enhancing our food safety systems.
8. Pre-requisite programs (as defined in SQF) are effective and updated/improved as required. Programs are compliant with requirements and documentation is current.
9. Onsite customer, regulatory, and 3rd party audits are managed properly; including prompt follow up and corrective action where necessary.
10. SQF, Kosher, and Halal certifications are maintained for existing products and new product or ingredient introductions when applicable.
11. Raw material and finished product specifications are accurate and properly maintained in our computer systems; including the development of specifications for new raw materials and new finished products.
12. Food safety & GMP training provided to plant operation is effective.
13. Pest control program is effective and managed properly.
14. Environmental monitoring program is effective in maintaining a sanitary condition within the plant, including prompt follow up on out of spec conditions and investigation of root cause/effective preventive action plans.
15. Vendor approval program is effective and risks are being identified/mitigated; ingredient and vendor documentation is up to date and filed.
16. Follow AMPI change management program.
17. Customer complaint program is being managed properly; including investigation, root cause analysis, corrective action, and timely written response back to customer.
18. Stay current with changes to 3rd party audit expectations and regulatory agency requirements (SQF, FSMA, NSF, FDA, WDA, AMPI).
19. Provide technical support to customers when needed.
20. Serve on Safety Committee, plant leadership team and other committees as needed.
21. Implement, maintain, monitor, and manage quality assurance systems and policies, including internal and external quality audits.

An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

REQUIRED COMPETENCIES:
The following are required competencies of the position that must be met by the employee to successfully perform the essential functions of the job:

• Demonstrated proficiency in Windows, MS Office Suite including; Word, Excel, Power Point, and Outlook, internet/intranet and other organizational specific software.
• Exceptional attention to detail, strong organizational and time management skills.
• Knowledge of procedural controls and data validation techniques required.
• Professional communication skills for both internal and external customers, coworkers, team members and consultants.
• Demonstrated excellent training skills involving making presentations covering various topics.
• The Manager should be a person with solid understanding and respect for the differences of roles between management, supervisory and line personnel.
• Ability to plan, initiate, direct and carry out short and long-term programs.
• Ability to define problems, collect and document data, establish facts, and draw valid conclusions.
• Ability to interpret an extensive variety of situations and events and respond accordingly.
• Possess traits of honesty, integrity, creativity and flexibility.
• Must have high level of discretion and ability to handle sensitive and confidential information appropriately.
• Demonstrate an understanding of the products manufactured and the processes involved.
• Basic understanding of equipment operations and minor troubleshooting ability.
• Must be able to demonstrate an ability and willingness to communicate effectively in order to maintain high levels of confidentiality, safety, health, quality and efficiency.
• Ability to read and comprehend standard operating procedures and company guidelines in order to maintain regulatory compliance.
• Ability to understand daily production needs.
• Demonstrated strong teamwork skills, with the ability to lead, participate, and/or work directly with cross-functional teams and/or individuals.
• Ability to perform at a high level in a fast-paced environment with the ability to adapt to a continually changing environment.
• Detail oriented, be quality minded.
• Excellent interpersonal skills.

EDUCATION / EXPERIENCE:

• Bachelors’ degree in dairy science, food science, or a biological science or other equivalent experience preferred.
• Strong understanding of HACCP, FSMA and GMP’s as they relate to food safety programs.

• Ability to communicate effectively throughout organization, vendors and regulatory agencies.
• Current regulatory certification for anti-biotic testing or willingness to receive within one year.
• Food manufacturing experience preferred.
• Prior experience in the dairy or cheese industry is preferred.
• Prior experience in manufacturing is a plus.
• Knowledge of FSMA, HACCP, GMP's, PCQI, OSHA and loss control programs is highly desirable.
• HACCP, PCQI and SQF trained a plus.

PHYSICAL AND MENTAL DEMANDS:

The physical and mental demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Office – Work is performed in a general office environment with low to moderate noise exposure.  May on occasion be exposed to loud sounds and distracting noise levels, such as from office equipment.  While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch; talk or hear; taste or smell. The majority of the time is spent seated at a work station with access to telephone, computer, printer, files, and reference materials.  Requires frequent verbal communication either in person, by telephone or by use of online interactive communication, to interact with vendors, suppliers, and consultants.  Requires frequent written communication by requiring frequent typing and writing.  The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Manufacturing – Work is performed in a manufacturing plant. While performing the duties of this job, the employee is occasionally required to sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The employee will frequently have to walk and stand. The employee should have the ability to regularly lift up to 55lbs.  The employee must be able to push and pull up to 75lbs. Must be able to climb ladders and work at elevations above 4 feet. Employees are regularly exposed to cold temperatures when performing tasks in storage areas. Employees are regularly exposed to warm or hot temperatures with moderate to high humidity levels varying based on the location of the work area. The employee is regularly exposed to wet walking surfaces. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORKING ENVIRONMENT:

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

Office - This job operates in a professional office environment. Employees will work face-to-face with others on a daily basis.  Some may share office space. While performing the duties of this job, the employee is rarely exposed to outside weather conditions and risk of electrical shock. The noise level in the work environment is usually low. May on occasion be exposed to loud sounds and distracting noise levels, such as from office equipment.  The employee may be exposed to very low levels of ammonia.

Manufacturing - Employee is occasionally exposed to risk of electrical shock, wet work conditions, fumes or airborne particles. Employee is occasionally exposed to warm conditions with regular exposure to temperature conditions in excess of 100*F or cold temperatures when working in cold storage areas. The employee is regularly exposed to work near moving mechanical parts. Employee is regularly exposed to chemicals during sanitation processes. The noise level in the work environment is occasionally at a high level. The employee is not routinely exposed to weather conditions. The employee may be exposed to very low levels of ammonia. Personal Protective Equipment (PPE) – Personal protective equipment is required depending on the job being performed, including protective eye wear, or face shields, hearing protection, hair and beard nets, uniforms and footwear. Additional equipment is required when working with chemicals, such as rubber gloves and use of chemical proof aprons as appropriate for the job being performed.  

Associated Milk Producers Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.