Quality Continuous Improvement Program Lead

Wonderbrands•Kitchener, ON

11d•Onsite

About The Position

The Quality Continuous Improvement (QCI) Program Lead is a pivotal role focused on upholding and enhancing food safety, Good Manufacturing Practices (GMP), and overall quality standards within the bakery. This position involves close collaboration with the Bakery Quality Manager (BQM) and QA technicians to ensure rigorous compliance through a robust system of verification and audits, including self-inspections and line inspections. The successful candidate will be a strong leader and team player, instrumental in guiding the facility's transformation into a premier bakery. Key aspects of the role include the execution of Quality Assurance and Product Quality Programs, diligent monitoring of Food Safety Programs, and direct supervision of the QA Lab, which includes stepping in as the Bakery Quality Manager when needed.

Requirements

Knowledge of GFSI (preferably BRC), food safety (HACCP) programs, Preventive Controls, and Quality Systems
Bachelor’s degree in science strongly preferred
Must have worked in the food industry (ideally in bakery), for a minimum of 5 years
At least 3 years of experience in supervision / team management
Ability to create a high performance work team
Excellent communication skills, both verbal and written
Proficiency in Microsoft environment (Excel, Word, Visio, etc.)
Strong problem solving and analytical skills
Able to work flexible hours and shifts (afternoon/nights) including weekends (as needed)

Nice To Haves

an asset if obtained in Food Science or Microbiology
Knowledge of SAP, EMS, Paperless, FGF portal is an asset

Responsibilities

Investigate consumer/customer complaints and quality / food safety incidents; ensure that root cause is identified and corrective actions are taken to immediately eliminate the risks and prevent the problem from reoccurring; communicate to Bakery Quality Manager
Review complaint and non-conformance reports to identify trends and identify ways to improve food safety and quality
Monitor ingredient quality and process controls to optimize performance
Support R & D initiatives and monitor new product launch, understand and engage in product improvement/technical services activities, monitor and follow through
Monitor plant activity to ensure compliance to GMP’s and implementation of QA policies and procedures are effective
Maintain QA documents; policies, procedures and records as required
Document and maintain raw material and finished product specifications
Use “Hazard Analysis Critical Control Points [HACCP] approach to identify, mitigate and/or eliminate potential hazards specific to products and premises with emphasis on sifter tailings and metal detection
Develop and execute training materials to support and reinforce GMP’s/HACCP; ensure 100% completion of food safety training
Maintain document control and effective follow-up on deviation and corrective actions
Identify areas of improvement based on self-inspection and audit findings, follow up to ensure gaps are addressed, adapt procedural changes to eliminate recurrence
Understand and adhere to private label/food service customer requirements
Supports the BQM during GFSI and customer audits
Assist in product recovery, withdrawal and/or recall
Maintain food safety documents; policies, procedures and records, as required
Acts as the Bakery Quality Manager during his/her absence
Supervises employees on shift, including monitoring work, training and coaching in procedures and meeting out discipline when required
Tracks production performance, assuring health & safety, food safety & quality, and GMP standards are being met
Conducts spot checks on the process variables [on the dough, on proofer & oven temperatures, cooling & wrapping temperatures, etc.] to assure operating standards are being met
Inspects operating machinery and equipment periodically and specifically after repairs are made to ensure that its running safely and according to specifications
Programs machines to ensure formulations meet specifications; resolves problems with product quality
Makes recommendations to upgrade/change equipment e.g. pans, based on analysis of production data and trends
Improves results, safety, quality and complaints, cost, waste reduction, efficiency using continuous improvement methodology
Participates in food safety & quality inspections and internal audits