Manager, Quality (SAPB)

We are currently hiring a Manager, Quality Assurance at the Samuel Adams Brewery in Breinigsville, PA

The Quality Manager is responsible for leading Brewery Quality, Food Safety, and Regulatory programs and processes at our Brewery. The position holds a key role on the Brewery Leadership Team and must be skilled at identifying opportunities, using data to drive decisions, cross-functional influence, and collaboration. This includes development, maintenance, and improvement of the Food Safety Program and Quality Systems, including pre-requisite programs, sanitation, GMP's, HACCP, allergen control, QC Programs, traceability, non-conformance management, auditing, recall, analytical and microbiology lab management, etc. The ideal candidate will be outgoing, flexible, energetic, results-oriented, be a bit off-centered, and passionately develop people and processes.

What You'll Brew: 
 

• Provide quality leadership and support for a 24/7 Brewing, Distilling, Blending, and Packaging Operation 
• Coach, mentor, teach and develop team members to be the next leaders
• Ensure the Brewery operates within compliance with all local, federal, and industry regulations, including FDA, TTB, and local regulations 
• Monitor Food Safety and Quality performance using metrics, KPIs and develop improvement strategies
• Protect product safety, quality, and integrity using data, statistics, and sound decision-making
• Develops and analyzes performance data and charts against defined parameters, including reporting and improvement against KPI's 
• Includes ensuring tests and procedures are properly understood, carried out, and evaluated. Presents this data to key stakeholders to drive alignment and action
• In partnership with other department heads, be responsible for implementing and auditing process control points to ensure abnormalities are identified and resolved
  •    Verify QA and QC Procedures are understood and performed accordingly
  •    Develop SOP's and guide training to improve efficiency and reduce the risk of quality failures
  •    Lead the internal audit program and facilitate external audits
  •    Maintain certifications such as Kosher and ensure label declarations are met
  •    Track consumer complaints and use them to develop improvement opportunities
  •    Active and proficient participant in daily taste panel and developing Beer, Spirits, and Beyond-Beer Flavor evaluation skills
  •    Responsible for ensuring maintenance and calibration of all lab equipment, including field lab instruments
  •     Incoming ingredient and material inspections, including auditing of proper documentation
  •    Lead, develop and evaluate assigned staff. Provide direction through training, coaching, and evaluation of team to meet goals. Mentor staff and assures staff have appropriate knowledge and training
  •    Establishes departmental goals, policies, and procedures in alignment with BBC policies
  •    Routinely identify process improvements and implements changes as needed
  •    Manage laboratories following Good Laboratory Practices (GLP's) 
  •    Maintains awareness of the business context and company profitability, including budgetary control issues

Physical Demands
•    All production roles are required to pass a pre-employment physical exam to comply with their specific role requirement(s)
•    Certain roles may require the use of a respirator and passing the associated fit test
•    Ability to lift up to 50lbs, sometimes repeatedly
•    Regular walking and standing for long periods of time (up to 11 hours a day) on concrete, metal and grated surfaces
•    Responsibilities may require crouching, stepping over, crawling under, bending, twisting, climbing and reaching above head and shoulders repeatedly throughout the day
•    Responsibilities may require climbing flights of stairs, working from heights or on elevated platforms
•    Ability to wear assigned PPE (safety shoes, gloves, facemask, hearing protection and hard hat)
•    Established dexterity so you can handle materials, operate equipment and interface with computer systems with precision
•    Some roles (e.g., forklift operator) may be required to sit for a prolonged period of time and have strong peripheral vision and depth perception

Working Conditions
•    There is frequent exposure production environments:
•    Subject to loud and constant noise
•    Non-environmentally conditioned spaces which may lead to extreme hot and cold
•    Operating environment is complex and densely populated with production equipment and forklifts that necessitates high situational awareness
•    Work overtime as needed which may require 12-hour days, weekends, and holidays

What Ingredients You'll B