Kettle Cuisine

Food Safety and Quality Assurance Manager

  • Location:   Lynn, MA
  • Position Type:   FT

JOB SUMMARY The Food Safety & Quality Assurance Manager is responsible for leading, developing, planning and directing food safety and quality activities in support of Kettle Cuisine’s quality assurance operations and goals, ensuring that company standards are exceeded with a targeted emphasis on continuous improvement, providing support, structure and documented formalized training for employees within the organization in all areas. This position is a key member of the leadership team and has direct budget responsibility for all areas which fall under his/her supervision. The position requires a hands-on, self-starter with the ability to motivate and lead subordinates and others. The Quality Assurance Manager must be a skilled communicator who can convey information, ideas and policy to all levels within the organization. In the absence of the FS&QA Manager the duties will be performed by the either the Director of FS&QA or as prescribed by the company’s organizational chart.

ROLE AND RESPONSIBILITIES

• Serve as the lead within the plant for Company Quality initiatives including the implementation of the Kettle Cuisine’s Quality Management System

• Serve as primary plant liaison and investigator for all quality and food safety complaints, working closely with Customer/Consumer Service, Sales Department as well as Directly with consumers.

• Track, analyze, perform root cause and recommend corrective actions for all quality and customer complaint issues within the plant-dashboard rollup.

• Update Director and Team daily on customer complaints, investigation results, root causes and corrective actions

• Serves as Food Safety Management System Team Leader to: Review and update the Team on all industry Food safety requirements, training programs within the facility, ensure that the current Food Safety System is adhered to and updated when required; Prerequisite Programs, HACCP and HARPC(Preventive Controls), GMPs, SSOPs, GFSI Standards and current procedures, USDA/FSIS, NOP and GFCO guidelines and policies.

• Develop, update and effectively communicate sanitation policies, standards, and procedures, including Sanitation Preventive Controls

• Write new policies and procedures, if necessary, to support GFSI certifications and regulatory requirements as well as Company quality and food safety related procedures.

• Ensure audit readiness for all Internal Quality Audits, SQF, GFCO, FDA, USDA, NOP and all other 3rd Party audits, and respond to findings with Preventive and Corrective Actions

• Responsible for all recordkeeping for all regulatory and GFSIS compliance documents including quality (QMS) checks, testing, sampling and sanitation activities.

• Manage budgeting, purchasing and inventory of plant operating supplies such as laboratory supplies, chemicals and food safety equipment

• Monitor the performance and competencies of plant QA staff and provide leadership, coaching and development as needed.

• Perform food processing audits and complete findings reports where required and report out to the Team. • Lead the execution of cultural changes and activities needed to support Continuous Improvement and QA&FS Initiatives

• Develop initiatives to improve plant performance with regards to quality and food safety policies, regulatory directives and ensure plant compliance with company and regulatory agencies.

• Provide day-to-day leadership to QA&FS Departments and act as the primary liaison to outside laboratories, and to external regulatory agencies (FDA, USDA)

• Responsible for overall Incoming receiving program for raw materials including the updates of quality and food safety specifications.

• Responsible for the Taste and evaluation (sensory) program for finished goods and ensuring all FG’s adhere to specifications and quality standards.

• Assist and lend expertise on New Product Development and Commercialization of New Product in go live process. • Oversee the microbiological and quality testing laboratory program to ensure all QC testing is completed per procedures and results are maintained and reported out as required.

• Other duties as required.

LEVEL OF RESPONSIBILITY

• Works with little supervision, but work is reviewed. Exercises discretion within area of responsibility. • Builds concensus across functional areas.

• Receives customer questions and responds within prescribed areas of knowledge.

• Position has little or no impact on revenue, actions and results are subject to review or inspections.

. • Ineffective actions could result in significant loss of time, resources and/or could have moderate impact on the organization’s public image. Decisions or actions have a significant impact on the organization. Errors are difficult to detect and may be difficult and/or costly to correct. Decisions may have a significant impact on resources and organizational effectiveness; funding, productivity, service, quality, security of assets or external relationships may be adversely affected.

SUPERVISORY RESPONSIBILITIES • Responsible for the work and results of employees within area of responsibility, influences others within organization.

KILL REQUIRED

• Bachelor's degree required in a field of science.; or 8 years of manufacturing experience with strong background of supervising a team

• HACCP, PCQI, SQF; HACCP Certified, PCQI Certified, SQF Practitioner, with USDA and FDA experience • Requires requires eight -ten years of experience;

• On-the-job training of 6-12 months. • Creates advanced templates linking databases, spreadsheets and other documents.; Word, Excel, Access, PowerPoint, ERP system and Quality system experience needed

WORKING CONDITIONS AND PHYSICAL EFFORT The work environment characteristics described here are representative of those a Quality Assurance Manager encounters while performing the essential functions of this job. Physical Demands/Efforts

• Work requires occasional physical exertion including some lifting of objects weighing up to 25 pounds. Mental & Visual Demands • Work performed by this position requires a high degree of mental concentration required to prioritize and effectively execute extremely complex tasks.

• Work requires frequent visual effort for extended periods of time. Work Environment and Hazards

• Employee works in a manufacturing setting with frequent exposure to heat/cold, dust, or other factors that may require protective equipment and still pose a hazard.

• This position has infrequent exposure to hazards that could result in injury and loss of time at work. • Travel for this position is in excess of 50% including regular out-of-state and overnight travel.

ADDITIONAL KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge of Statistical Process Control, HACCP, Sanitation, and Hygienic design

• Sage X3 and Ross system experience preferred

• Knowledge of Food Processing equipment, preferably in a RTE facility

• Knowledge of Lean Manufacturing concepts and Strong Defect Root Cause Analysis process

• Strong project management skills; mathematical, statistical, analytical and problem solving skills

• Proven leadership skills, coaching and developing leaders & employees

• Demonstrated ability to drive continuous improvement and manage to/achieve metrics

• Strong communication skills with the ability to interact effectively with frontline employees, peers, and executives • Ability to drive positive change in both processes and systems and culture

• Strong internal and external customer focus with great follow-up

• Ability to provide afterhours support to a 24 X 7 operation for critical issues

• Self-directed with high integrity and the maturity commensurate with being an effective leader • Bilingual (English and Spanish) – NOTE: Is this preferred or required?

• Must be able manage multiple assignments and perform in a demanding, fast-paced environment

CORE VALUES Kettle Cuisine takes the utmost pride in its people, products and reputation. Each employee is expected to understand and live our Core Values every day. • Honor Food – We create and produce the best tasting, safest, all-natural recipes that strive for perfection in every batch, from bench to kettle • Honor Each Other – We seek to develop trusting, respectful and mutually rewarding relationships with all our team members and business partners • Honor Development – We recognize and nurture each other’s talents, strengths and interests in order to further strengthen and grow our team • Honor Innovation – We continually strive for creative and sustainable ways to achieve excellence

AMERICANS WITH DISABILITIES ACT Kettle Cuisine complies with all aspects of the Americans with Disabilities Act (ADA) and state disability laws. This means we will not discriminate against qualified individuals with a disability in any phase of the employment relationship including application for employment, hiring, promotions and/or advancement opportunities, termination, compensation, training and any other conditions or privileges of employment.

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