QUALITY MANAGER

Job Summary:

The Quality Manager (QM) leads the Quality department to verify the quality, consistency, safety, and adherence to specifications of all products produced at Hop Valley Brewing Company. The QM works directly with all area managers, department leads, Operations Manager, and the Director of Brewing Operations to coordinate production, process flow, sampling, and product release timelines. The QM identifies product trends that affect quality and communicates these trends to the area managers & senior leadership. The QM is responsible for Quality & Food Safety management, ensuring that Good Manufacturing Practices (GMP) are followed. The QM is actively involved in development of new products, communicating product release timelines with the Sales and Marketing teams when required. The QM leads the sensory program, ensuring a panel of trained tasters is maintained. The QM is expected to drive continuous improvement of the Hop Valley Quality Management System, including identifying and implementing new analyses and QA/QC procedures.

Essential Duties and Responsibilities:

• Promote safety and encourage a safe work environment.
• Develop a strong team of individuals capable of delivering technical support to the business with excellence and impact via performance management and employee development
• Review and assess quality lab analyses in accordance with Hop Valley Brewing SOPs.
• Maintain a working knowledge of and be able to complete quality analyses including yeast cell quantification, ABV measurement, IBU via UV/Vis, pH measurement, apparent attenuation calculation, microbiological assessment, aseptic sample collection, VDK assessment, and sensory analysis.
• Verify the operation, calibration, and upkeep of lab equipment, including DO/TPO meters, alcolyzers, UV/Vis Spectrophotometer, densitometers, pH meters, cellometers, etc.
• Drive Quality KPIs by leading or assisting operations teams in identifying root causes and monitoring progress against corrective actions & clearly defined standards.
• Drive quality data analysis and reporting including monthly trend reviews with operational leaders.
• Maintain GMP and Quality Food Safety compliance standards through regular training, inspections, audits, and enforcement.
• Review the preparation, updating, and auditing of SOPs. Assist the development of SOPs when required
• Direct sensory training and audit sensory teams efficacy; organize and participate in sensory analysis; report and evaluate sensory results and conclusions from shelf stability trials.
• Escalate quality concerns to area managers, Operations Manager, and Director of Brewing Operations to drive corrective action.
• Maintain strong communication with the Molson Coors Craft Quality Manager, driving the implementation of Corporate Quality Initiatives when required.
• Develop & manage the Quality department budget.
• Support attainment of volume and cost targets by driving organizational goals.
• Other duties as assigned by Senior Leadership.

Work Experience Requirements:

• Minimum 3 years of related Quality Control experience in a manufacturing environment preferred
• Minimum 2 years of leadership or management experience preferred
• Experience with data collection, documentation, and analysis
• Demonstrated expertise in Food Safety & HACCP
• Experience executing 5-Why, Root Cause Analysis, or other similar problem-solving techniques
• Must be 21 years of age or older

Business Skills:

• Strong organizational, problem-solving, decision-making, and delegation skills.
• Strong work ethic and business integrity
• Excellent written and verbal communication skills
• Demonstrated leadership skills with the ability to motivate teams while maintaining positive morale in the workplace
• Team oriented with an ability to work independently while achieving a common goal
• Strong fundamental knowledge of brewing principles & practices including manufacturing equipment, process flow, & process control
• Keen attention to detail and accuracy
• Strong analytical skills with the ability to present data and propose solutions based on identified opportunities for continuous improvement
• Proficient with computer functions, including Microsoft Office, PC, and Apple products
• Understanding of HMI and PLC process control systems
• Working knowledge of ERP systems such as Orchestrated Beer a plus

Education Requirements:

• Bachelors degree in food science, chemistry, biology, or similar field preferred.
• Formal brewing qualification from the IBD, MBAA, or Siebel Institute preferred
• Formal management training preferred
• Equivalent experience may be substituted for education

Competencies:

To perform the job successfully, an individual should demonstrate the following competencies to perform the essential functions of this position.

• Safety perform safety audits, safety training, and other duties required.
• Problem Solving - the individual identifies and resolves problems in a timely manner, gathers and analyzes information skillfully.
• Employee Focus - the individual manages difficult employee/operational situations, responds promptly to employee needs, solicits employee feedback to improve service, responds to requests for service and assistance and meets commitments.
• Planning/Organizing - the individual prioritizes and plans work activities and uses time efficiently.
• Quality Control - the individual demonstrates accuracy and thoroughness, monitors own work to ensure quality, and applies feedback to improve performance.
• Quantity - meets productivity standards and completes work in a timely manner.
• Adaptability - the individual adapts to changes in the work environment, manages competing demands, and can deal with frequent change, delays, or unexpected events.
• Dependability - the individual is consistently at work and on time, follows instructions, responds to management direction, and solicits feedback to improve performance.
• Safety & Security - the individual observes safety and security procedures and uses equipment and materials properly.

Physical Requirements:

• Stand continually for several hours a day.
• Lift 55 lbs. from ground to shoulder height repeatedly. Lift 110 lbs. from ground to waist high. Move 150 lbs. along the floor.
• Able to safely climb ladders, ramps, and stairs.
• Work in small and confined spaces.
• Organoleptic competence for the execution of sensory analysis
• Physically and legally able to taste alcoholic beverages.

Benefits:

• Medical, Dental & Vision
• 401k
• Eligible for Bonus Program
• Paid Holidays
• Paid Time Off
• Paid Maternity/Paternity Leave
• Employee Assistance Program
• Discount on Merch, Beer & Food