ATHENS FOODS INC.
Quality Control Mgr (Administrative)
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.
Serve as the on-site liaison with USDA and FDA regulatory officials, compliance auditors and other external personnel.Manage Hazard Analysis and Critical Control Points (HACCP) assessments and reassessments. Compose and edit HACCP plans and strategies for new products. Manage HACCP records and file maintenance.Manage daily pre-operational, operational and mid-shift inspections.Assure compliance to Good Manufacturing Practices (GMPs) Standard Operating Procedures (SOPs), and Sanitation Standard Operating Procedures (SSOPs)Maintain current library for all GMPs, SOPs and SSOPs.Manage GMP training and development programs.Manage laboratory infrastructure including analytical methods and calibration programs.Improve Product Quality utilizing key product / process attributes, sensory and quality metrics. Work with R & D to revise product specifications based on capability assessment.Manage the Quality Assurance Department and supervise Quality Assurance Technician.Develop annual department strategic goals and objectives and establish measurements to determine outcomes and results. Manage annual departmental budget to plan.Manage product Recall program capability.Manage Raw Material Quality Program. Work with R & D to revise raw material specifications based on capability assessment.Manage shelf life and other inventory related studies for product quality and food safety.Develop and execute challenging study protocols and procedures.Manage ingredient, nutritional and claim labeling requirements in accordance to FDA and USDA regulations and stands.Assist in addressing and providing resolution to customer and vendor complaints.Develop and maintain Quality Assurance manual.
Follows all good housekeeping measures, Safety, GMPs and Food Safety Policies.
REQUIRED QUALIFICATIONS listed below are indicative of the knowledge, skills, and abilities required to be successful in this position.
Education, Training and/or Experience
Bachelors of Science (BS) degree in Food Science, Microbiology, Baking Science or Cereal Chemistry.Minimum 5 - 7 years of experience in quality assurance or control.Minimum 2+ years supervisory experience.HACCP certification from a nationally recognized organizationExcellent knowledge of HACCP and the proven ability to write HACCP plans required.Working knowledge of regulations and guidelines imposed by state and federal agencies and authorities required.
Knowledge, Skills, Abilities and Personal Characteristics
Strong Microsoft Office PC skills and use of intranet and internet.Strong problem analysis and root cause problem solving skills.Excellent knowledge and application of food manufacturing policies and procedures, in compliance with FDA and USDA regulations and standards.Ability to demonstrate a high attention to detail and good follow-up skills.Ability to organize work, engage in a variety of tasks simultaneously and consistently meet deadlines.Ability to read and interpret technical documents such as chemical labels, operating and maintenance instructions, and procedure manuals.High degree of initiative and independent judgment.Effective oral and written communication skills. Must be self-motivated, proactive and solution focused.Ability to tactfully and effectively deal with public and staff in a personable and professional manner.Maintains a high level of energy and a consistent positive attitude.
Certifications, Licenses, registrations
SQF Certification
HAACP Certification
PREFERRED QUALIFICATIONS
Bilingual
PHYSICAL DEMANDS described here are representative of those that must be routinely met by an employee to successfully perform the essential duties of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.
Nature of work requires depth perception, normal vision, normal finger dexterity and ability to communicate and exchange information at normal speaking levels. Working conditions require the individual to hear, sit, walk, stand, stoop, bend, reach, crouch, crawl, lift and usage of a computer.The job requires the individual to work in a light to high noise environment. 4.Requires ability to communicate and exchange information, collect, compile and prepare work documents, set-up and maintain work files.Ability to occasionally lift up to 20 lbs. independently.May require occasional evening and weekend hours as business needs demand.Requires participation and attendance at organization sponsored events and meetings.
WORKING CONDITIONS described here are representative of those that must be met by an employee while performing the essential duties of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.
Majority of work performed in a food production environment and a general office environment.Regular exposure to hazardous chemicals, above normal levels of noise, heat and humidity.Requires use of but not limited to: the donning, wearing and usage of hairnets, smock, coats, gloves etc. Requires use of personal protective or safety equipment.
This job description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of Athens Foods, Inc. Since no job description can detail all the duties and responsibilities that may be required from time to time in the performance of a job, duties and responsibilities that may be inherent in a job, reasonably required for its performance, or required due to the changing nature of the job shall also be considered part of the job holders responsibility.