Summary Plan, Manage, and direct quality control programs and the quality team to ensure continuous production of products consistent with established standards and GMPs (Good Manufacturing Practices) by performing the following duties personally or through direct reports (QA Technicians).

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Manage the Quality Assurance Programs to make sure they are being followed accordingly to the written programs and/or prerequisite programs .
• Oversee and perform daily reviews of the Quality Assurance Technicians documentation for each production line. Hourly pickups, Temperature Calibrations, hourly metal detection checks, box weight checks, product specification checks, organoleptic analysis
• Participate in and play a leadership role for weekly QA meetings with staff to discuss concerns, customer issues, QA issues, etc.
• Manage QA Technician’s inspection of incoming raw material (beef, pork, chicken, etc.) and other materials (i.e. packaging, seasoning, etc.) at receiving and audit all documentation.
• Manage, maintain, and keep up to date the cooked product specifications including maintenance of control copies throughout the company. Working collaboratively with the FSQ Manager, Operations Manager, the VP of Culinary Development and the VP of Food Safety and Quality.
• Work collaboratively with the FSQ Manager, and the HAACP/Food Safety Coordinator on monitoring GMP Practice throughout the plant.
• Maintain current with all applicable USDA regulations as they pertain to Stampede Culinary Partners, operations.
• Manage relationship with all USDA Inspection personnel so as to maintain a positive professional and effective cooperative relationship.
• Perform pre-operational inspection and/or operational inspection as needed .
• Responsible for the Quality Incident Reports (an in-house form), conducting root cause analysis for complaints and issue, preparing response on complaints and/or issues related to plant products and reviewing them with the QA Technician and maintaining them on file.
• Responsible for managing the metal detectors in production; making sure they are functioning properly, adjusting them when needed and maintaining a log of the setting for each metal detector.
• Supervise the training of all new QA Technicians and back-ups, while maintaining the documentation of their training.
• Perform reviews of all QA Technicians performances and identify areas to improve at a minimum of twice annually.
• Conduct shelf life test for cooked items as Stampede Management determines necessary.
• Work with FSQA Managers, Directors and the VP of Food Safety and Quality Assurance to investigate and gather responses for customer related inquiries including but not limited to complaints and other product related deficiencies.
• Assist in roll out of new product during first several production run.
• Maintain and prepare QA documentation needed for third party audits.
• Review finished products on an ongoing basis and per customer requirements.
• Resolve any and all QA issues in a satisfactory manner.
• With the support of the FSQ Manager , maintain raw supplier audit information on an ongoing basis.
• Monitor, track, and follow up regarding any raw suppliers on quality issues
• Serve as a backup for the FSQ Manager and HACCP/Food Safety Coordinator.
• Maintain bar coding/check weigh scales and assist with implementation of new processes and automation.
• Conduct GMP and Safety training and audits.
• Manage and oversee product on hold processes.
• Maintain and enhance current product specifications to include digital pictures and video of trimming and other process methods for employee training purposes.
• Implement SPC, 6 Sigma and other total quality tools at the Oak Lawn facility.
• Perform marinade formula checks.
• Assist with maintaining the Bio-terrorism/security program for the n facility.
• Enhance overall employee morale by modeling the Stampede Values.
• Other duties, as necessary to meet the facility’s Quality Goals while supporting overall production.

EDUCATION AND/OR EXPERIENCE

Bachelor’s degree (B. S.) from four-year College or university is preferred; At least 2 years related food production experience, preferably in food quality assurance and/or food manufacturing, food safety and food handling practices. Previous supervisory experience may be required depending upon other related work experience or education.

OTHER SKILLS AND ABILITIES

Must have excellent communication skills, excellent organizational skills.

COMPUTER SKILLS

Must have excellent computer skills and an understanding of Microsoft Word, Excel, Power Point, and Access.

OTHER QUALIFICATIONS

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 stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. Position requires use of the keyboard. The employee is occasionally required to sit. The employee must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
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 moving mechanical parts. The employee is regularly exposed to moving vehicles (fork jeeps.) The employee is exposed to extreme cold temperatures in the plant and freezer. The employee is frequently exposed to fumes or airborne particles. The noise level in the work environment is usually loud

SUPERVISORY RESPONSIBILITIES

Directly supervises QA Technicians at the facility in accordance with company policies and applicable laws. Responsibilities include training employees; appraising performance; addressing complaints and resolving problems.
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. Regular attendance is required.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Manage the Quality Assurance Programs to make sure they are being followed accordingly to the written programs and/or prerequisite programs .
• Oversee and perform daily reviews of the Quality Assurance Technicians documentation for each production line. Hourly pickups, Temperature Calibrations, hourly metal detection checks, box weight checks, product specification checks, organoleptic analysis
• Participate in and play a leadership role for weekly QA meetings with staff to discuss concerns, customer issues, QA issues, etc.
• Manage QA Technician’s inspection of incoming raw material (beef, pork, chicken, etc.) and other materials (i.e. packaging, seasoning, etc.) at receiving and audit all documentation.
• Manage, maintain, and keep up to date the cooked product specifications including maintenance of control copies throughout the company. Working collaboratively with the FSQ Manager, Operations Manager, the VP of Culinary Development and the VP of Food Safety and Quality.
• Work collaboratively with the FSQ Manager, and the HAACP/Food Safety Coordinator on monitoring GMP Practice throughout the plant.
• Maintain current with all applicable USDA regulations as they pertain to Stampede Culinary Partners, operations.
• Manage relationship with all USDA Inspection personnel so as to maintain a positive professional and effective cooperative relationship.
• Perform pre-operational inspection and/or operational inspection as needed .
• Responsible for the Quality Incident Reports (an in-house form), conducting root cause analysis for complaints and issue, preparing response on complaints and/or issues related to plant products and reviewing them with the QA Technician and maintaining them on file.
• Responsible for managing the metal detectors in production; making sure they are functioning properly, adjusting them when needed and maintaining a log of the setting for each metal detector.
• Supervise the training of all new QA Technicians and back-ups, while maintaining the documentation of their training.
• Perform reviews of all QA Technicians performances and identify areas to improve at a minimum of twice annually.
• Conduct shelf life test for cooked items as Stampede Management determines necessary.
• Work with FSQA Managers, Directors and the VP of Food Safety and Quality Assurance to investigate and gather responses for customer related inquiries including but not limited to complaints and other product related deficiencies.
• Assist in roll out of new product during first several production run.
• Maintain and prepare QA documentation needed for third party audits.
• Review finished products on an ongoing basis and per customer requirements.
• Resolve any and all QA issues in a satisfactory manner.
• With the support of the FSQ Manager , maintain raw supplier audit information on an ongoing basis.
• Monitor, track, and follow up regarding any raw suppliers on quality issues
• Serve as a backup for the FSQ Manager and HACCP/Food Safety Coordinator.
• Maintain bar coding/check weigh scales and assist with implementation of new processes and automation.
• Conduct GMP and Safety training and audits.
• Manage and oversee product on hold processes.
• Maintain and enhance current product specifications to include digital pictures and video of trimming and other process methods for employee training purposes.
• Implement SPC, 6 Sigma and other total quality tools at the Oak Lawn facility.
• Perform marinade formula checks.
• Assist with maintaining the Bio-terrorism/security program for the n facility.
• Enhance overall employee morale by modeling the Stampede Values.
• Other duties, as necessary to meet the facility’s Quality Goals while supporting overall production