Hygiene Lead

The French’s Food Company, a subsidiary of McCormick & Company, Inc. and a global leader in flavor is seeking a full-time Hygiene Lead for the plant located in Springfield, MO. This person will report to the Quality Manager.

 

With more than $500 million in annual sales, our company has been crafting trusted foods using simple ingredients of the highest quality.  From French’s Classic Yellow Mustard, long America’s top-selling mustard, to its most recent innovations, such as French’s Ketchup, the company has a history rich with delicious creations made from what today would be considered “clean, simple ingredients.”  To learn more please visit us at www.frenchs.com.

 

 

Position Overview: Under the general direction of the Quality Manager, the Hygiene Lead will provide oversight, support, and governance for all aspects of hygiene at the Springfield, MO Plant facility. The role will ensure quality, food safety and operational expectations are met while preventing sanitation and design-related food safety failures. The role will be responsible for the development, validation and implementation of sanitation practices including SOPs, cleaning practices, CIP & COP methodology including the selection & use of cleaning chemicals, and the development and delivery of training materials. The Hygiene Lead will work within the McCormick High Performance Cultural Framework; actively teaching, coaching, developing and mentoring sanitation Ensure full compliance with Company Quality, Food Safety, Health & Safety and Environmental requirements.

 

Key Responsibilities:

• Oversees the plant sanitation and GMP compliance through managing the pest control and environmental control programs and assuring appropriate corrective actions when gaps exist 30% 

• Leads and manages the plantwide sanitation program to achieve key indicator results that support the site strategic objectives, goals, strategies and measures 10%

• Provide guidance and develop technical expertise in appropriate personnel with regard to sanitation and hygienic design and controls 25% 

• Collaborates with facility departments to define sanitation activities and resources needed to ensure completion of Master Sanitation Schedule (MSS). Audit MSS and complete RCCA on issues identified. 10%

• Provides direction and supports the daily management and work prioritization of direct reports across shifts. 10% • Collaborate with cross-functional partners to improve sanitation programs, procedures, and metrics 10%

• Conduct cleaning, CIP and allergen validations 10%

• Provides support, including training, troubleshooting, and some maintenance, to the production sanitation systems, equipment, and tools. 15%

 

Secondary Responsibilities

• Manages fiscal responsibility to ensure the department spend is consistent with business requirements

• participates in customer visits and audits as needed 

 

Required Qualifications

 

Level of Education and Discipline:

• BS Degree in Food Science, Sanitation, Food Safety, Chemistry, Biology, Engineering, Food Technology, Microbiology or a related technical field of study in the applied sciences or comparable experience in lieu of a degree technical field of study in the applied sciences or comparable experience in lieu of a degree 
• Experience - functional/industry/commercial knowledge, business acumen: Current advanced working knowledge in sanitation, HACCP, microbiology, pest control and quality systems
• Experience with core sanitation services to include cleaning (wet and dry, COP and CIP, validation and verification of sanitation systems)
• Experience working with SAP & MES software systems

 

Interpersonal Skills

 

• Leadership, interactions, communication, influence: Demonstrated ability to influence, to change thinking and lead change efforts across the organization without direct line reporting
• Ability to work and communicate with all levels of the organization
• Excellent written and verbal communication skills with the ability to break a complex task down into discrete tasks that can be comprehended by a wide range of employees.
• Proven problem-solving skills that lead to recommending and implementing solutions, often with incomplete or inconclusive information.
• Must have a curious and tenacious approach to work.
• Experience developing, coaching and motivating employees in a team