QA Supervisor (Pea Protein)

Louis Dreyfus Company • Yorkton, SK

5d • Onsite

About The Position

This position will support the Pea Protein facility with implementing and coordinating a Quality management system and process integrity with coverage of this food manufacturing facility. They will work with internal and external stakeholders to implement, maintain and continuously improve the Quality Management System including but not limited to FSSC 22000 and Organic. This position must lead and supervise a small team of Quality Analysts for the facility, as well as work closely with other departments as well as Canola Processing operations as needed.

Requirements

• At least 10 years’ experience in Quality, acquired mainly in Food and/or Pharma industry.
• Experience in customer/Food Safety audits and manufacturing process
• Experience in managing recall plans and statutory compliances.
• Lead Auditor ISO 9001 and FSSC 22000 required.
• Knowledge of developing prerequisite programs & food safety plans.
• ISO internal auditor training and external audit process.
• Technical and practical knowledge of machinery/equipment.
• Previous work experience leading and supervising direct reports.
• Strong communication and problem-solving skills.
• Proven skills in collaboration and problem-solving, ideally within other food manufacturing facilities.
• Highly developed organizational skills.
• Proven aptitude with building and maintaining lasting relationships with internal and external stakeholders.
• Detail oriented and able to work well under pressure.
• High proficiency with computers; Microsoft Office (Excel, Word).
• Able to work in an extremely fast paced environment, while prioritizing tasks and managing time effectively.
• Able to work independently with minimal supervision, high level of initiative, well-organized and able to follow through with critical timelines.
• Excellent self-discipline and has the ability to work well in a team environment.

Nice To Haves

• Knowledge and/or experience in ISO quality standards system and LEAN manufacturing an asset.

Responsibilities

• Maintain external certifications (i.e. ISO) and monitor the closure and learning outcomes for facility non-conformances.
• Continually improve the Quality Management System for collaboration with all stakeholders, cross functional teams, and support the mindset of continuous improvement and customer satisfaction.
• Perform usage decisions when there are out of specification results and ensure waivers are documented in collaboration with the site Quality Manager.
• Establish, implement and manage the Internal Audit Program for LDC including scheduling, training, and developing the Quality Management System audit assessment checklist to ensure conformance with ISO requirements.
• Coordinate the change management process parameters.
• Participant in meetings and workshops to fulfill the requirements of the Quality system. Work with the corporate quality team to develop and implement a Food Safety Culture for LDC.
• Assist the Site Food Safety and Quality Manager to develop, implement, maintain and report on all Pre-Requisite Programs (PRP) and HACCP Plans which are associated with the FSSC 22000 program, and other quality and cultural requirements (Kosher, Halal and Organic) including but not limited to: Updating and/or revising the FSSC 22000 program (including the PRP and HACCP plan), performing risk assessments, obtaining validation data and developing preventative measures.
• Perform internal audits, streamlining monitoring and verification activities, reviewing all non-conformances and corrective actions with the Site Food Safety and Quality Manager, validating PRPs and Critical Control Points (CCPs) and implementing continuous improvement.
• Assist the Site Food Safety and Quality Manager and stakeholders to perform room cause analysis for customer complaints, and as required, implements change to prevent further or repeated occurrences.
• Take action on GMP violations.
• Assist the Site Food Safety and Quality Manager to set department goals and develop Key Performance Indicators and responsible for consistently meeting KPIs for which they are responsible.
• Lead HACCP team meetings, records meeting minutes and tracks tasks assigned to team members.
• Develop, implement and maintain a customized food safety training program, and ensures staff understanding through competency tests.
• Perform Mock Recalls as per PRP Recall program.
• Prepare for, and participates in third party audits (e.g. regulatory, certifications, customer, cultural, etc.).
• Provide advice to management, production and operations personnel about suitable hygienic equipment and premises design and installation.
• Confirm the plant meets all regulatory requirements for HACCP, FSSC 22000 and Organic production.
• Responsible for the management of the HACCP Program and confirm that all non-regulatory requirements are met for Kosher, Halal and Organic.

Benefits

• Comprehensive benefits program including extended health care and dental coverage, employee and family assistance program, life insurance and disability coverage
• Retirement Savings Plan with Employer contributions and matching
• Paid vacation, paid sick time and paid statutory holidays

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed