FSQS Manager

Description

The primary responsibility of the Food Safety and Quality Systems Manager is to provide leadership and support to the Food Safety and Quality Systems department for their respective facility. This includes but not limited to providing the necessary support for the planning, guidance and execution of departmental activity to achieve facility and corporate goals related to food safety, quality assurance, and regulatory compliance. The Food Safety and Quality Systems Manager will strive to identify and remove any obstacles that may impede completion of accountabilities assigned within the department. Through communication and the exchange of ideas the Food Safety and Quality Systems Manager will work to maintain a strong synergistic work environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1. Reporting Structure:

o The LFI FSQS Manager reports directly to the Director, FSQS and indirectly to the Corporate Manager, FSQS and Facility General Manager.

o The Campos and Dorada FSQS Manager reports directly to the Corporate Manager, FSQS and indirectly to the Facility General Manager.

2. The FSQS Manager is responsible for timely and appropriate communication with all stakeholders within the corporate and/or facility reporting structure.

3. The FSQS Manager is responsible for participating in the capacity of a resource, to all departments.

4. The FSQS Manager is responsible for establishing, maintaining and projecting a high level of urgency with regard to food safety, product quality and the training/development of all associates on these issues.

5. The FSQS Manager is responsible for holding the FSQS Superintendents, Supervisors and HACCP Coordinator accountable for assigned specific responsibilities respectively, within the facility and the department.

6. The FSQS Manager will guide and direct the energies of the department toward achievement of department and facility goals by demonstrating strong traits of teamwork, while encouraging others to do the same.

7. The FSQS Manager is responsible for the continued growth and development of all members of the department, ensuring those identified as back-ups for key positions receive the grooming and mentoring necessary to provide a strong platform from which to promote.

8. The FSQS Manager is responsible for performing timely formal annual reviews of department personnel and making appropriate recommendations for wage increase consideration, based on performance and overall contribution. In addition, the review of performance deemed above and beyond, will be evaluated at year-end with recommendations provided to the Director of FSQS.

9. The FSQS Manager will work closely with the Director of FSQS, the Human Resources department, and the Facility General Manager in the preparation and adherence to succession planning agendas for department personnel, providing progress reports as directed.

10. The FSQS Manager is ultimately responsible for the efficient management of all department budgeted monies, to include providing reconciliation and summary information to Corporate and Facility leadership.

11. The FSQS Manager will be responsible for process data review and to communicate deficiencies and/or trends to the management team of the facility as well as ensure timely completion and reporting of customer required data.

12. The FSQS Manager will continue pursuing additional knowledge in the areas of SPC for process improvement initiatives, HACCP and other areas of expertise as deemed necessary.

13. The FSQS Manager will be required to continue to focus on adherence to product specifications, sensory attributes, PQI/food claims, export requirements and other related industry information.

14. The FSQS Manager will work closely with the HACCP Coordinator as well as Corporate FSQS to ensure the HACCP plans and SSOP programs are current and applicable for the business unit and ensure that the plans are reassessed on an annual basis and that all regulatory requirements are achieved.

15. The FSQS Manager will be responsible to review and that the responses to NR’s are applicable and are consistent with corporate food safety policies and procedures.

16. The FSQS Manager will perform routine travel paths with the QA Supervision and technicians to identify and address opportunities impacting product quality, food safety and plant safety.

17. The FSQS Manager will need to prepare and present departmental and/or facility data as required to a variety of both internal and external groups.

SUPERVISORY RESPONSIBILITIES 

Directs the work of the Food Safety and Quality staff at their respective production facility and encourages their continual professional development.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

A working knowledge of the food/meat industry including product formulating, processing and packaging, food safety and regulatory compliance is expected.

Strong and well developed leadership, analytical, communication, and presentation skills are required. Must be able to manage time, multiple tasks, lead meetings, and allocate resources to accomplish project goals. The FSQS Manager shall be proficient in the applicable Microsoft Office software and be familiar with statistical software solutions that can facilitate data analysis.

A working knowledge of developing and implementing statistical process control as well as the ability to evaluate data and determine process appropriate conclusions in a manner to facilitate continuous improvement is expected.

Experience in animal welfare auditing and slaughter/fabrication of red meats and/or poultry is preferred.

EDUCATION and/or EXPERIENCE 

A degree in a Food Science, Meat Science, or related field and 5 years of food safety and quality assurance management experience is strongly preferred.  Demonstrated industry leadership and knowledge with a minimum of 10 years experience may be considered in lieu of a degree.