Quality Continuous Improvement Technician (Afternoon Shift)

Wonderbrands • Concord, ON

1d • Onsite

About The Position

The Quality Continuous Improvement (QCI) Program Lead provides focus in the monitoring of standards and programs to meet all food safety, GMP and quality requirements of the bakery. The Quality Assurance Coordinator works closely with the BQM and QA technicians to ensure compliance with standards and programs through execution of an effective verification and audit (including self-inspection, line inspections, etc.). The ideal candidate is a team player, with excellent leadership skills, and is willing to participate in the transition of the facility to a premier bakery.

Requirements

• Knowledge of GFSI (preferably BRC), food safety (HACCP) programs, Preventive Controls, and Quality Systems
• Bachelor’s degree in science strongly preferred, an asset if obtained in Food Science or Microbiology
• 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.)
• Knowledge of SAP, EMS, Paperless, FGF portal is an asset
• Strong problem solving and analytical skills
• Able to work flexible hours and shifts (afternoon/nights) including weekends (as needed)

Nice To Haves

• Knowledge of SAP, EMS, Paperless, FGF portal is an asset

Responsibilities

• Execution of Quality Assurance and Product Quality Programs: 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; and Maintain QA documents; policies, procedures and records as required; Document and maintain raw material and finished product specifications.
• Monitoring of Food Safety Programs: 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; and Maintain food safety documents; policies, procedures and records, as required.
• Supervision of QA Lab: 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; and Participates in food safety & quality inspections and internal audits.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level