Food Safety & Quality Supervisor - Egg Production

Summary

Under the direction of the Director of Quality Systems & Compliance or local FSQ Manager, this position provides oversight for the quality, food safety and food defense programs at the processing facilities in the assigned area/location. Duties also include guidance of and assisting in the creation, implementation and administration of security and bio-security programs. The FSQ Supervisor attains and maintains required programs such as SQF, HACCP and SFSF. Key component of food processing regulatory and customer compliance requirements, communication and initiatives.

Key Responsibilities

• Ensure compliance with product safety and quality parameters in the processing area with regards to company standards, customer requirements, GMP's, HACCP, and USDA, FDA and other regulations as they apply
• As the SQF practitioner, this position is responsible for the implementation of the SQF program and also has authority to take appropriate action(s) to ensure the integrity of the SQF system is maintained.
• Integral member of local site management team
• Lead the development, implementation, review, maintenance and continual improvement of the food safety and quality system and best practices in the egg industry
• Oversight of product, process testing and environmental monitoring
• Responsible for audits of processing plants, biosecurity and site security
• Work in tandem with Animal Welfare Manager and Senior Compliance Manager to integrate programs and audit birds and feed supply for animal welfare, egg safety, feed safety and quality
• Compilation and analysis of data
• Communication with Director of Quality Assurance, site management, contract flock and mill managers (as applicable), and customers for normal communications, problem identification, out of compliance situations and process improvements.
• Participate in Vendor Certification Program
• Responsible for training processing employees and QA technicians about food safety and quality
• Oversight of processing activities and employees in absence of Processing Management on occasion
• Create and oversee scheduling for the FSQ Department
• Provide coaching and development opportunities for stakeholders within the FSQ Department, as needed
• Provide progressive discipline and corrective action with stakeholders within the FSQ Department as needed
• Provide performance evaluations for stakeholders within the FSQ Department

Qualifications

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.

Education and/or Experience

• Bachelor's Degree in Quality, Food or Biological Sciences, or equivalent experience preferred
• SQF, HACCP, ASQ, PAACO, Water Operator certifications a plus.
• SQF, HACCP, and Internal Audit certification required within 6 months of employment if not already held.
• Valid driver's license.
• Minimum of 5 years of experience in Poultry Processing or Production background.
• 3 years of supervisory or leadership duties.
• Experience in Food Processing or Pharmaceuticals or related product safety and quality programs required.

Knowledge, Skills and Abilities

• Thorough knowledge of Food Quality Systems
• Strong organizational skills required
• Hands-on, self-starter approach
• Detail orientation
• Ability to handle multiple projects and priorities
• Computer skills in Microsoft Office Suite required
• Formal and informal leadership skills important
• Good communication skills and ability to inform, train and motivate employees and contract suppliers to work within company parameters are a must
• Enforce company requirements, take corrective actions and implement preventative actions as needed
• Bi-lingual in Spanish and English is a plus
• Ability to interact with individuals from diverse ethnic and socio-economic backgrounds
• Ability to hire, train, motive, and retain a talented workforce
• Ability to provide effective coaching, mentoring, and discipline
• Ability to plan, execute, and measure results and outcomes

Physical Demands

Stand and walk constantly; grip, grasp, push, pull, reach, bend, stoop, lift up to 10 pounds frequently; sit, climb, lift up to 50 pounds occasionally.

Work Environment

Frequently exposed to moving mechanical parts and water, and chemicals. Temperature is regulated for operations standards. Cooler temperatures occur in specific areas. The noise level in the work environment is usually moderate. Proper personal protective equipment will be required during certain working conditions. Employees are required to comply with Good Manufacturing Practices (GMP's) due to working in a food manufacturing environment (hairnets, clean clothes, etc.).