Manager, Food Safety and Sensory

Office•White City, OR

3d•Onsite

About The Position

Amy's Kitchen is a family-owned, independent organic and vegetarian food company that is a Certified B Corporation. Their mission is to make it simple and enjoyable for everyone to eat well by crafting authentic dishes using organic ingredients. They are committed to quality and making healthy eating accessible and convenient.

Requirements

Bachelor’s degree in Food Science and Technology or a degree in a related Life Science from a four-year College or University, or equivalent combination of experience and education.
One or more years of relevant industry experience.
One or more years of supervisory experience.
Detail oriented
Works well with others
Reliable/Dependable
Intermediate computer skills
Valid US Driver’s License
SQF, PCQI, HACCP, FDQI and Better Process Control School Certification or willingness to gain any/all certifications as required.

Nice To Haves

Bilingual Spanish/English
Training in Continuous Improvement and Lean Manufacturing is a plus.

Responsibilities

Contribute to the success of validation programs: for new equipment commissioning, cleaning validation, extended runs, preventive controls validation, process validation, and shelf-life studies.
Supervise the QA Raw Materials staff and communications, as well as resolutions to Raw Materials issues.
Identify, report, and investigate out-of-spec materials, WIPS, and operating conditions to the appropriate managers.
Collaborate with others using sensory abilities to remedy problems.
Manage the hold and release process for out-of-specification materials for food safety or sensory issues.
Review and approve non-conformance reports and investigations submitted by supplier(s).
Review and approve Quality, Hazard Analysis Critical Control Point (HACCP), and Global Food Safety Initiative (GFSI) policies and procedures of the food safety and sensory system.
Lead the facility’s Food Safety Team and implement non-conformity management with follow-up of food safety CAPAs.
Assist and/or lead third-party and internal audits and regulatory inspections.
Oversee the evaluation of the appearance, odor, flavor, and texture of ingredients and meals during and after the production process.
Support various plant staff on sensory standards, new products, and sensory evaluation techniques.
Participate in the daily tasting; identify differences from expectations/standards.
Monitor trends in sensory attributes to help prevent any product “drift” from established standards and alert Enterprise Food Safety and Sensory if any are observed.
Perform any other reasonable actions as determined by leadership.
Review and approve plant trials.
Review and approve new products and procedure changes.
Uphold the mission of the Amy’s Food Safety and Quality Policy, including following all Food Safety and Sustainability programs and participating in all required training.