Responsible for leading and directing the facility's quality control activities and results through subordinate staff and by developing and deploying programs and processes based on a variety of quality principles.
MAJOR POSITION RESPONSIBILITIES:
Oversee the development of facility quality control procedures using statistical process control (SPC), hazard analysis and critical control points (HACCP) and total quality management (TQM) principles that ensure quality and production targets are met.
Ensure that complete and accurate records are maintained for all government requirements and quality programs within the facility through the management of quality control department staff members.
Monitor and audit sanitation processes with regards to their impact on quality and make recommendations of process changes as necessary to meet quality standards.
Serve as the primary facility liaison during internal or external quality or food safety audits; respond to requests for information, coordinate on-site resources, and provide subject matter expertise.
Direct the investigation of quality complaints; review and analyze conclusions and related recommendations for customer or company actions; determine and oversee corrective actions.
Review and analyze quality performance data to identify areas for operational improvement. Oversee the development of actionable reports and reporting processes.
Participate on project teams such as the development of new products or new processes or the installation of new equipment by providing analyses on quality impact and needs.
Hire, train, develop, discipline and terminate quality department staff.
Maintain personal knowledge of current and developing government food regulations and food industry trends.
Perform other duties as assigned.
Bachelor's degree in Food Science, Animal Science, or related field
At least ten years supervisory or management experience in a food manufacturing environment working in or with Production, Quality Control, Inspection, or Sanitation
Knowledge of good manufacturing practices, hazard analysis and critical control points, lean manufacturing and other food safety, quality and manufacturing principles.
Ability to communicate effectively in writing and verbally with employees at all levels of the organization.
Ability to work with employees at all levels and to motivate direct reports; specifically mentoring and coaching individuals and identifying short- and long-term development needs and providing appropriate support.
Ability to manage multiple priorities at one time using effective organizational skills and judgment in an environment of frequently changing circumstances.
Ability to use the Microsoft Office suite of applications; specifically using Word to create and modify documents, Excel to record data and calculate results, and Outlook to communicate internally and externally.
OSI is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.