QC Lab Supervisor

Description

JOB OVERVIEW

Manage and supervise the activities of the laboratory and Color and Flavor batching area including standard microbiological, physical and chemical tests of incoming materials, in-process product and Finished Goods.

DUTIES AND RESPONSIBILITIES

1. Assist the SQFP in the implementation, maintenance and continuous improvement of HACCP and SQF Systems.
2. Assist in the preparation of regulatory and customer inspections and audits.
3. Report food safety and quality issues to Plant Management and SQFP.
4. Act as Back-up SQFP.
5. Follow PIM Brands GMP rules
6. Monitor fellow employees for adherence to GMP’s.
7. Take appropriate actions to ensure the integrity of the SQF System.
8. Supervise the day to day operation of the laboratory to insure the smooth flow of samples.
9. Supervise the Colors & Flavors batching process to ensure production has the necessary color solution and flavor to meet the production requirements.
10. Supervise Color & Flavor FEFO.
11. Train and supervise training of lab and color and flavor staff.
12. Evaluate staff performance.
13. Make personnel shifts when necessary to accommodate fluctuating workloads.
14. Counsels employees with regard to problems encountered in daily operations.
15. Manage the calibration of the scales used in the process and in the laboratory.
16. Check and transfer data as necessary and take steps to correct possibly inaccurate data prior to continue processing.
17. Test new and improved laboratory methods and procedures. Prepare laboratory reports and data analysis. Keep accurate daily records. Perform related duties as requested.
18. Perform organoleptic evaluation of incoming flavors.
19. Plan work load distribution and make schedules.
20. Evaluate quality control data.
21. Create and maintain laboratory protocols.
22. Responsible for purchase of supplies and maintain equipment inventory.
23. Develop a budget for the laboratory and maintain control of lab costs.
24. Create and maintain Training manuals for Quality Control staff as well as FCS employees.
25. Conduct Training including GMP’s, SQF, HACCP, Quality Systems, Food Defense, Foreign Matter and Water Potability.
26. Perform Glass and Brittle plastic audit.
27. Act as a back-up QC Supervisor.
28. Ability to work additional hours as needed

PHYSICAL DEMANDS/ ESSENTIAL JOB FUNCTIONS

Standing, walking, sitting, bending, reaching, kneeling and crouching. Manual dexterity of hands and fingers to handle or feel objects, tools and controls. Lifting and moving of objects weighing at least 15 lbs. Reasonable accommodations will be evaluated and considered to enable an individual to perform the essential job functions.

WORK ENVIRONMENT

Job will generally be performed in the manufacturing plant. When on the plant floor it is representative of a large, busy manufacturing operation. Noisy, active, objects on the floor, constant movement and traffic flow of motorized equipment. Hair net, beard net, assigned work uniform, protective eye wear and gloves are among the GMP required apparel that must be worn, if indicated, on the plant floor.

Qualifications

EDUCATION, EXPERIENCE AND TRAINING

• Basic math and computer skills are preferred.
• Willing to be trained.
• Ability to read, speak, and write English is required.
• Bachelor’s Degree in Science or related areas strongly preferred.
• 2-5 years supervisory experience.
• Knowledge of Microsoft Office.
• Knowledge of GMP’s, GLP’s, HACCP, SQF and ERP systems.
• HACCP and SQF Systems Certification.
• Excellent analytical, problem solving, verbal and written communications skills essential.
• High degree of accuracy in performing analysis.