Job Title: QA Manager/Director
Location: Rockford, IL area
http://www.bosmaxhire.net/cp/?E5546F361D43515B77501B653A551663482E
Our client is a 70-year-old, family-owned business producing natural cheese, processed cheese, specialty dips, spreads and sauces. They co-manufacture for private label customers, including supermarkets, drug stores, food distributors and food service companies. The Company has a new opportunity for an QA Manager at their location in the Rockford, IL area . Depending upon the candidate’s experience/seniority, this may be a Director position.
Summary:
Develops, implements, and coordinates product assurance program to prevent or eliminate defects in new or existing products by performing the following duties personally or through subordinate supervisors. The Manager/Director of Quality Assurance will report to the Chief Operating Officer as his/her immediate contact person.
Essential Duties and Responsibilities include the following. Other duties may be assigned to meet business needs.
• Analyzes, evaluates, and presents information concerning factors such as business situations, production capabilities, manufacturing problems, economic trends, and design and development of new products for consideration by other members of management team.
• Suggests and debates alternative methods and procedures in solving problems and meeting changing market opportunities.
• Cooperates with other top management personnel in formulating and establishing Company policies, operating procedures, and goals.
• Develops initial and subsequent modifications of product assurance program to delineate areas of responsibility, personnel requirements, and operational procedures within program.
• Evaluates contents of reports from product assurance program department heads and confers with top management personnel preparatory to formulating fiscal budget for product assurance program.
• Conducts management meetings with product assurance program department heads to establish, delineate, and review program organizational policies, to coordinate functions and operations between departments, and to establish responsibilities and procedures for attaining objectives.
• Reviews technical problems and procedures of departments and recommends solutions to problems or changes in procedures.
• Visits and confers with representatives of material and component vendors to obtain information related to supply quality, capacity of vendor to meet orders, and vendor quality standards.
• Confers with engineers about quality assurance of newly designed products and manufactured products on the market to rectify problems.
• Responsibility and authority to oversee the development, implementation, review and maintenance of the SQF 2000 System.
• Responsible to ensure, as the SQF Practitioner, that all pre-requisite programs, Food Safety Plans, and Food Quality Plans are validated, verified and implemented.
• Reviews technical publications, articles, and abstracts to stay abreast of technical developments in the industry. Oversees the training of employees in Good Manufacturing Practices (GMP’s), HACCP, sanitation, SOP’s, safety, SQF 2000 System requirements.
• Oversees the preparation, implementation, and training of employees on Food Safety Guidelines.
• Oversees and reviews all process documentation (production and quality).
• Oversees the training of employees in Good Manufacturing Practice (GMP’s), HACCP, sanitation, SOP’s, safety, and SQF 2000 System requirements.
• Oversees the preparation, implementation, and training of employees on Food Safety Guidelines.
• Oversees and reviews all process documentation (production and quality).
• Maintains vendor/supplier certification programs, including raw material sampling and C of A’s on received goods.
• Ensures that the various analytical tests on products; i.e. (viscosity, moisture, ph, vacuum checks and shelf-life status with records) are being performed.
• Assists production in complying with the quality system requirements.
• Ensures internal auditors are properly trained with certification status.
• Oversees the internal audit system and corrective action criteria. Maintains and implements all of the Quality Programs that ensure the Company meets all compliances and regulatory requirements of Food Safety.
• Oversees the Environmental Program.
Supervisory Responsibilities:
• Manages two subordinate supervisors who supervise a total of 14 employees in Quality. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises two non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Competencies:
To perform the job successfully, an individual should demonstrate the following competencies:
Analytical – Synthesizes complex or diverse information; collects and researches data; uses intuition and experience to complement data; designs work flows and procedures.
Design – Generates creative solutions; translates concepts and information into images; uses feedback to modify designs; applies design principles; demonstrates attention to detail.
Problem Solving – Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions; works well in group problem-solving situations; uses reason even when dealing with emotional topics.
Project Management – Develops project plans; coordinates projects; communicates changes and progress; completes projects on time and within budget; manages project team activities.
Technical Skills – Assesses own strengths and weaknesses; pursues training and development opportunities; strives to continuously build knowledge and skills; shares expertise with others.
Customer Service – Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.
Interpersonal Skills – Focuses on solving conflict, not blaming; maintains confidentiality; listens to others without interrupting; keeps emotions under control; remains open to others’ ideas and tries new things.
Oral Communication – Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills; participates in meetings.
Written Communication – Writes clearly and informatively; edits work for spelling and grammar; varies writing style to meet needs; presents numerical data effectively; able to read and interpret written information.
Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others’ views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone’s efforts to succeed.
Visionary Leadership – Displays passion and optimism; inspires respect and trust; mobilizes others to fulfill the vision; provides vision and inspiration to peers and subordinates.
Change Management – Develops workable implementation plans; communicates changes effectively; builds commitment and overcomes resistance; prepares and supports those affected by change; monitors transition and evaluates results.
Delegation – Delegates work assignments; matches the responsibility to the person; gives authority to work independently; sets expectations and monitors delegated activities; provides recognition for results.
Leadership – Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others.
Managing People – Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates’ activities; Makes self available to staff; provides regular performance feedback; develops subordinates’ skills and encourages growth; solicits and applies customer feedback (internal and external); fosters quality focus in others; improves processes, products and services; continually works to improve supervisory skills.
Quality Management – Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness.
Business Acumen – Understands business implications of decisions; displays orientation to profitability; demonstrates knowledge of market and competition; aligns work with strategic goals.
Cost Consciousness – Works within approved budget; develops and implements cost-saving measures; contributes to profits and revenue; conserves organizational resources.
Diversity – Demonstrates knowledge of EEO policy; shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce.
Ethics – Treats people with respect; keeps commitments; inspires the trust of others; works ethically and with integrity; upholds organizational values.
Organizational Support – Follows policies and procedures; completes administrative tasks correctly and on time; supports organization’s goals and values; benefits organization through outside activities; supports affirmative action and respects diversity.
Strategic Thinking – Develops strategies to achieve organizational goals; understands organization’s strengths and weaknesses; analyzes market and competition; identifies external threats and opportunities; adapts strategy to changing conditions.
Judgement – Displays willingness to make decisions; exhibits sound and accurate judgment; supports and explains reasoning for decisions; includes appropriate people in decision-making process; makes timely decisions.
Motivation – Sets and achieves challenging goals; demonstrates persistence and overcomes obstacles; measures self against standard of excellence; takes calculated risks to accomplish goals.
Planning/Organizing – Prioritizes and plans work activities; uses time efficiently; plans for additional resources; sets goals and objectives; organizes or schedules other people and their tasks; develops realistic action plans.
Professionalism – Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions; follows through on commitments.
Quality – Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
Quantity – Meets productivity standards; completes work in timely manner; strives to increase productivity; works quickly.
Safety and Security – Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.
Adaptability – Adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays, or unexpected events.
Attendance/Punctuality – Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.
Dependability – Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments; commits to long hours of work when necessary to reach goals; completes tasks on time or notifies appropriate person with an alternate plan.
Initiative – Volunteers readily; undertakes self-development activities; seeks increased responsibilities; takes independent actions and calculated risks; looks for and takes advantage of opportunities; asks for and offers help when needed.
Innovation – Displays original thinking and creativity; meets challenges with resourcefulness; generates suggestions for improving work; develops innovative approaches and ideas; presents ideas and information in a manner that gets others’ attention.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education, Training, & Experience:
• Master’s degree in Food Science or equivalent; or four to ten years’ related experience and/or training; or equivalent combination of education and experience.
• Training for the position of Manager/Director of Quality will consist of the same training that new hires receive; i.e. HACCP, Retort, SQF 2000 Systems, Food Safety and Pest Control. (This training will take up to (6) months to sufficiently cover all the items listed above.)
• Candidates for this position will need to have a minimum of 7 years in Quality with SQF/ISO/QS background and at least 2 years at a management level. Problem solving is a must, along with Corrective and Preventive actions experience. Must have a Food Safety certificate and be able to deal with day-to- day problems and Customer Satisfactions, along with delegating and overseeing daily operations of the Quality department.
Language Skills:
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Mathematical Skills:
Ability to apply advanced mathematical concepts such as exponents, logarithms, quadratic equations, and permutations. Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.
Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Computer Skills:
To perform this job successfully, an individual should have knowledge of Contact Management systems; Internet software; Net Time Payroll systems; Spreadsheet software and Word Processing software.
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.
While performing the duties of this job, the employee is regularly required to sit, talk or hear and taste or smell. The employee is frequently required to stand and reach with hands and arms. The employee is occasionally required to walk; use hands to finger, handle, or feel and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly exposed to wet and/or humid conditions. The employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles; toxic or caustic chemicals; risk of electrical shock and vibration. The noise level in the work environment is usually loud.
All applicants for this position must be authorized to work in the United States now and in the future without requiring sponsorship.
For more information, please contact Moira McGrath, at 954 428-3888, or moira@foodscience.com