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Our client is a privately owned food and beverage company. They have been in operation for more than 10 years with annual sales revenue of over $25M.
Qualifications / Skills Required
1) Bachelor’s degree in Chemistry, Microbiology or Food Sciences
2) Equivalent combination of education and experience may be acceptable
3) Minimum 5 – 7 years of related experience
4) At least 3 years of supervisory experience
5) Working experience in relational databases, statistical programs and other tools to compile and interpret quantitative data
6) Experience in Global Food Standard initiatives such as BRC and SQF
7) Expert knowledge of SSOPs, HACCP, GMPs, GAPs and USDA
8) Experience in the fresh cut fruit and vegetable business a big plus
9) Familiarity with microbiological requirements, testing and implementing a trace and recall program
10) Ability to operate a variety of powered industrial equipment
11) Maintain Powered Industrial Certification for lift trucks, pallet jacks and man lifts
12) Ability to frequently lift and carry 1 – 70 pounds and occasionally lift and carry 70 – 115 pounds
13) Individual with own transportation
14) Ability to work a flexible schedule to include holidays and weekends
Partial Job Description
1) Improve quality of products sold, inventory turnover, quality training of Warehouse staff and reduce poor quality returns and waste
2) Ensure compliance with all local, state and federal food safety guidelines
3) Develop, administer, and lead the company’s Food Safety and Quality Department
4) Ensure the highest level of accountability and value for customers and stakeholders
5) Direct all activities related to food safety instilling a zero tolerance and continual improvement attitude throughout the department
6) Direct all activities related to Quality Assurance instilling an absolute commitment to excellence and customer satisfaction
7) Serve as customer liaison and coordinator for all Quality and Food safety, sanitation and pest control relations and issues
8) Establish perpetual education philosophy and practices throughout the company as it relates to food safety and quality systems
9) Protect the company’s success by ensuring customer protection, satisfaction, defect free work and operational efficiencies
10) Design, develop and implement departmental measurement and monitoring systems to monitor success.
11) Develop and maintain the HACCP Plan and SOPs for the company
12) Plan and implement all activities, products and services in a manner designed to reduce the adverse environmental, social and economic impacts
13) Incorporate commitments to continuous improvement and efficient use of natural resources and sustainable practices
14) Plan procedures for sampling and manage the environmental and microbiological programs
15) Conduct plant self-inspections as per Global Food Safety Standards
16) Conduct annual performance reviews and address/document disciplinary matters as needed
17) Work safely at all times and comply with all safety policies and procedures
18) Participate in inventory needs as necessary
19) Maintain cleanliness of warehouse
20) Perform other duties as assigned
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