FSQ Supervisor - 3rd Shift (Weekend Days)

Jack Link's Protein Snacks•New Glarus, WI

4h•$27 - $41•Onsite

About The Position

Manages Food Safety and Quality (FSQ) staff and determines the overall direction, coordination, and evaluation of all quality systems as they relate to achieving corporate FSQ objectives.

Requirements

BS Degree preferred. High School Diploma required.
3 years of Quality Assurance experience in the food industry plus prior supervisory experience in Food Industry
Proven understanding of food safety and quality in a manufacturing environment.
Excellent verbal and written communication skills; must work effectively with all levels of management and employees.
Demonstrated professionalism, effective leadership, problem solving, presentation, prioritization, attention to detail, and employee motivational skills. Proficient in Internet navigation, Microsoft Word, Excel, PowerPoint, and Outlook. Knowledge of cost accounting.

Nice To Haves

Bachelor’s Degree and 5 or more years of successful supervisory experience in a food manufacturing environment
Education focused in Food Biology or Microbiology
A High School Diploma or GED is equivalent to two years of experience
An Associate’s Degree or higher can be taken into consideration for 2 years of experience

Responsibilities

Monitor Return-to-Vendor (RTV) items, investigate issues, determine corrective actions and appropriate disposition, and follow up with, record keeping, and reporting.
NR response/tracking/reporting.
Consumer complaint investigation, corrective actions, record keeping, and reporting.
Communicate with USDA/FSIS concerning regulatory issues
Implement and/or maintain a Listeria environmental monitoring and control program including corrective actions, record keeping, and reporting
Manage the USDA pathogen monitoring sampling program, product retention & release.
Maintain HACCP support documentation file & prepare for USDA HACCP In-Depth-Verification (IDV) review.
Manage the use of chemicals in the quality control department.
Function as the liaison between the plant and the USDA.
Maintain and reassess SQF, HACCP and SSOP Plans.
SOP’s & SSOP’s – Program development, training, implementation, maintenance, validation, reassessment, corrective actions, record keeping, and verification in support of plant operations & quality systems or as defined in 9 CFR, Chapter III, Part 416 – Sanitation, Part 417 – Hazard Analysis and Critical Control Point (HACCP) Systems.
Review, monitor, and maintain all ingredient and process control systems.
Conduct a mock recall bi-annually to verify the effectiveness and accuracy of data gathering and record keeping functions.
Establish, monitor and control a Quality Systems Laboratory capable of conducting chemical testing of in-process and finished products as required by corporate FSQ objectives.
Implement and monitor training for new hires & continuing training of current team members.
Ensure all state, local, and federal Food Safety regulatory issues are adhered to, and implement changes.
Enforce all safety rules and company policies; provide appropriate interpretation of company policies and safety policies for team members.
Suggest improvements; continuously improve the quality of all support activities.
Encourage team members’ initiative and innovation, and show recognition for effort & achievement.
Create and cultivate positive work relationships at all levels of the plant/organization.
Ensure proper staffing is maintained, including interviewing and hiring new team members.
Maintain attendance records, counsel team members with poor attendance, & follow up with coaching/discipline as appropriate.
Appraise work performance: conduct appropriate reviews for team members; give coaching/discipline as appropriate in a consistent and timely manner.
Review, correct, and approve timekeeping tool to ensure team members are paid correctly each pay-period.
Performs other duties and responsibilities as necessary.