Quality Supervisor

Kraft Heinz•Jacksonville, FL

23d

About The Position

The Quality Supervisor leads off-shift food safety and quality initiatives while supporting sanitation supervision at the Jacksonville Plant. The role evaluates daily production, improves and simplifies programs and documentation, and verifies ongoing compliance with food safety, quality, and food defense programs. Areas of focus include Kraft Heinz policies, KHMS, HACCP, FDA regulations, FSSC, religious laws, and state laws. The supervisor learns facility production processes and regulatory equipment, verifies equipment functionality and compliance with hourly training programs, and communicates and coaches employees at all levels.

Requirements

Prefer a minimum of 3 years of experience in quality, production, or sanitation departments within the food industry.
Prefer at least 3 years in a leadership position in a food manufacturing facility.
Strong understanding of HACCP principles, food safety regulations, quality management systems, sanitation run rules, production processes, and the KHMS framework if applicable.
Strong leadership, technical, communication, delegation, and organizational skills, with keen attention to detail.
Proficiency in Microsoft Office, SAP, Agile, and matrix databases is preferred.

Nice To Haves

At least 3 years of food-industry experience in quality, production, or sanitation.
At least 3 years of leadership experience in a food manufacturing facility.
Knowledge of HACCP, food safety regulations, quality management systems, sanitation run rules, production processes, and the KHMS framework.
Proficiency in Microsoft Office, SAP, Agile, and matrix databases.

Responsibilities

Lead the department in maintaining food safety programs and compliance.
Support planning, defining, and directing the site auditing control program to ensure compliance with procedures, policies, GMP standards, Kraft Heinz requirements, and applicable laws.
Perform assignments in accordance with 5S, Six Sigma, and Lean Manufacturing initiatives.
Support the KHMS system and plant operational standards.
Train, mentor, and lead off-shift Quality, Maintenance, Materials, and Production team members.
Support the site KHMS/ISO Coordinator and maintain the plant KHMS program in accordance with Kraft Heinz and international FSSC/ISO audit standards.
Facilitate and co-lead the site cross-functional quality team and work with Kraft Heinz corporate on site certifications.
Maintain and execute Specification, KPI, KHMS, FSSC/ISO, and Golden Rules plans.
Support internal and external inspections and regulatory visits; lead off-shift audit preparation, accompany inspectors, and complete reports.
Follow up on non-conformances, communicate risks, and provide responses as appropriate.
Review and approve minor change requests.
Monitor weekly sanitation records and follow up on compliance with programs and established limits.
Lead sanitation improvement, automation, and expansion projects.
Direct and report on plant sanitation programs, including PSS, RSS, PIC/PEC, expansion, and extended runs.
Direct sanitation environmental control programs, including clean equipment swabs, environmental monitoring, and pathogen testing.
Coordinate and conduct full sanitation audits, including equipment tear-downs, to verify cleaning procedure effectiveness.
Support compliance with Hold/Release documentation and product dispositioning.
Complete and lead validation studies for CCPs, OPRPs, and other significant controls using approved methodologies.
Maintain Quality Suite to track and trend quality-check data and create projects as needed.
Perform net content calculation analysis for new SKUs and retargeting current SKUs to meet NIST requirements.
Audit, report, and trend compliance with Golden Rules and other quality principles.
Provide off-shift expertise and support other shifts; participate in equipment commissioning and startup, ensuring quality and food safety procedures are standardized and gaps are identified for corrective action.
Follow approved control-of-change procedures, including reviewing partial HACCP plans and issuing Agile change requests as needed.
Serve as the point of contact for meetings impacting third shift.