Superintendent Quality

• Develop and ensure maintenance of a consistent HACCP and SSOP format

• Develop and ensure maintenance of a consistent pre-requisite program strategy and format

• Assist Quality and Food Safety Manager withAllergen, Pathogen, and Foreign Material Control programs

• Assist Quality and Food Safety ManagerWeight and Measures programs

• Schedule and lead training activities

• SupportQuality and Food Safety manager inmaintainfood safety systems and regulatory systems consistent with company continuous improvement processes.

• Utilize process metrics toanticipatepotential problems and recognize existing problems that could affect product safety and quality.Identifyroot causes and resolve problems before they add risk and costs.

• AdviseOperations (corporate and plant), R&D, and Marketing on the development and maintenance of HACCP and SSOP plans toassurecompliancetoregulations and the production of safe products.

• Support plant management through regulatory audits, plant inspector challenges, and other food safety/economic regulatory issues.

• Review current control programs

• Develop and ensure measures of compliance, with plant managementstaffs, tofood safety and regulatory programs. Maintain open communication with plantstaffsregardingmetrics of compliance to regulatory and food safety programs and activities.

• Facilitate implementation of corrective action responses to address food safety & regulatory trends

• Ensure andfacilitatethat annual HACCP & SSOP reassessments are conducted.

• Lead and/or support projects directed at, or associated with, initiatives dealing with food safety and regulatory issues

• Support in addressing customer complaints through research and development of corrective actions

• Proactivelydevelop quality programs and enhancements

• Lead focused improvement teams for food safety and product quality issues

• Lead and develop Team Lead group mentoring through Food Safety and Quality metrics, as well as PQ development.

• Provide support to QA Techsand QA Clerksthrough conducting lab audits, training and development of technicians,and overall support of the department.

Qualifications & Experience 

• Bachelor’s degree in Business, Engineering, or other relevantfieldof study. 

• 5-10 years related experience or training

• Knowledge of Microbiology, Food Science or Chemistry

• 3-5 years’ experience in sanitation supervisory and/or production

• CPR and First Aid certifications are preferred

• Understanding of various chemicals and sanitation procedures

• Five (5)yearssupervisory experience.

• Good verbal,writtenand technical skills.

Language Skills                                                                     

Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards ofdirectors..

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY

Ability to defineproblemscollectsdata,establishfacts, and draw valid conclusions. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.