Kettle Cuisine

Regulatory Manager

  • Location:   Everett, WA
  • Position Type:   FT

JOB SUMMARY

As part of the Food Safety and Quality team, the Regulatory Manager is a key subject matter expert (SME) for the business ensuring that Kettle Cuisine produces products that are compliant with all national (USDA/FDA/State), international (in some cases) and customer standards. Supply chain assurance, ingredient specification and manufacturing standards, packaging, labelling and quality management systems are all in scope for this role. The Regulatory Manager offers business partnership over the full product lifecycle from concept, through commercialization and launch. As a regulatory SME, The Regulatory Manager offers support and training to Quality, Operational and Commercial teams as needed. The position requires a hands-on, self-starter with the ability to motivate, lead and influence others.

DUTIES & ESSENTIAL JOB FUNCTIONS

 

Line Management of Labelling and Supply Chain Regulatory team members

Responsible for hiring and leading the performance of employees in the Regulatory and Supplier Quality roles Customer liaison on regulatory issues Management of customer-specific regulatory information via online customer portals Maintenance and consultation of subject matter expertise for the business Expertise in FDA/USDA and state regulatory requirements

Responsible for ensuring key employees are trained, understand and follow food safety and quality practices and adhere to established quality standards and safety guidelines.

Develop policies, procedures, and systems for the management of 3rd party audits including program development for SQF. Supports internal and external audits, including 3rd party, SQF, regulatory agencies, Organic and Gluten-Free Responsible for Label and Nutritional compliance, customer quality requirements and that the standards are understood and met.

Develops, implements and oversees vendor/material qualification requirements and monitoring programs.

REPORTING RELATIONSHIPS This position reports to the Regulatory Director.

The number of reports varies by departments and may include supervisory, non-exempt and temporary employees.

QUALIFICATIONS PCQI Certification HACCP trained/certified Bachelors Degree preferred (Science based or Food Science) 3-5 years management or leadership position within the food industry.

KNOWLEDGE, SKILLS, AND ABILITIES

The Regulatory Manager must be a skilled communicator who is able to convey information, ideas and policy to all levels within the organization.

The ability to anticipate issues and facilitate change in a fast-moving environment is important. Ability to assess risks and vulnerabilities, prioritize and make data-based decisions.

Knowledge of manufacturing principles and business practices Demonstrated leadership and development of employees Strong organizational skill and able to collaborate and work effectively with all teams Ability to present information in an advisory capacity, facilitate meetings and conduct training effectively at every level of the organization.

Excellent multi-tasking, analytical and decision-making skills with the ability to troubleshoot, identify root cause and systematically solve problems Demonstrated experience in food regulatory compliant food safety program development and implementation Training program development and implementation experience with emphasis in understanding the resident population in the facility Strong computer skills including MS Office (with ERP system experience preferred)

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT

The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

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