DIRECTOR OF QUALITY

The Director of Quality should have a passion for top quality products. This leader within our organization will develop, implement, and evaluate food safety and quality programs to ensure the organization’s production operations, from raw materials to finished products, meet the quality, integrity, and efficiency standards set by the organization. This position is responsible for meeting and achieving strategic goals by conducting regular meetings and orchestrating leadership participation as part of the food safety culture.  This position will oversee the Quality and Regulatory departments and staff.

ESSENTIAL FUNCTIONS

• Promote and demonstrate a culture of employee engagement and participation in providing the highest quality products to our customers
• Oversee, develop, execute, and improve Food Safety programs and ensure compliance with federal, state, and local regulations
• Evaluates production operations from a strategic level to ensure that products meet quality, integrity, functionality, and other specifications and requirements
• Lead and influence process improvements by reviewing trends and data and presenting to Food Safety and Quality Team
• Prepare and conduct SQF and customer audits to ensure the company is compliant and meeting organization standards
• Oversee and support management of quality issues, customer complaints, and product holds
• Oversee quality and regulatory departments and serve backup the Quality Manager
• Lead and direct investigations related to food safety concerns both internally and externally and provide corrective actions where necessary
• Provide direction on product disposition
• Develop and support team members by providing training and development plans
• Conduct performance evaluations that are timely and constructive
• Perform other related duties as assigned

Competencies

• Must possess excellent verbal and written communication skills with the ability to communicate effectively with any audience
• Must possess a thorough understanding of quality control standards and methodologies
• Must be able to demonstrate critical analytical and problem-solving skills
• Must be able to multitask while maintaining organization and providing direction

Education, Skills, and Experience

• Bachelor’s degree in food science, microbiology, or business related field required
• 7 to 10 years of related experience required in either food manufacturing or packaging
• Previous experience developing food safety programs
• PCQI, HAACP certification required
• Previous experience managing teams
• Proficient with Microsoft Office Suite

Work Environment

The work performed is often within an office environment. There are job functions that would require going into production as well as the warehouse. Frequent exposure to loud noises and powered equipment would be expected. The office and production/warehouse are climate controlled.

Physical Demands

Frequently required to sit and operate office equipment. Ability to see, speak, and hear. Bend, stoop, twist, turn, push, pull, grasp, grip, infrequent. Typing expected at least 75% of the work week. Lifting up to 50lbs infrequently whereas lifting up to 10lbs may be more frequent.

Position Type/Expected Hours of Work

This position will maintain regular office hours Monday through Friday between 7am-5pm. Mandatory and v