REQUIREMENTS INCLUDE:

• B.S. Degree preferred in microbiology, food science, or chemistry; or a minimum of a passing grade in the following classes with lab: Chemistry, Biology, or Microbiology. Minimum 3 years industry experience in food safety and quality areas. 2-3 years leadership experience required.
• Knowledge of Safe Quality Food (SQF), Hazard Analysis Critical Control Point (HACCP), Food Safety Modernization Act (FSMA), Internal Auditing, USDA and Good Manufacturing Practices (GMPs). Must be HACCP and PCQI certified. Travel up to 20% of the time may be required.

PHYSICAL REQUIREMENTS - MUST BE ABLE TO PERFORM THE FOLLOWING FUNCTIONS WITH OR WITHOUT ACCOMMODATIONS:

• frequent lifting, carrying, pushing, and/or pulling; frequent stooping, kneeling, crouching, and/or crawling; and some fine finger dexterity. Generally, the job requires the following percentages of time committed to physical activity: 50% or more sitting, 50% or more walking, and 50% or more standing.

ESSENTIAL DUTIES & RESPONSIBILITIES INCLUDE:

• Ensures effective employee relations by providing employee coaching and development and participates in making employment decisions. Resolves employee issues through problem resolution. Schedules staffing and resource needs for day-to-day production support, calibration, product traceability, product sampling, pre-operational inspections, and other special projects.
• Training and development of Quality Assurance team to ensure full understanding of food safety and quality programs and department SOP’s. Plans and assigns work, implements policies and procedures, and recommends improvements in quality methods, equipment, standard operating procedures and working conditions. Manages departmental performance measures and provides regular progress reports to manager.
• Assists with the implementation, auditing, and execution of Thrive Food’s food safety, quality assurance, and regulatory compliance policies and establishes performance standards, procedures, and audit controls to meet business requirements. Compiles, analyzes and communicates quality and food safety related information to management team.
• Documents and maintains quality control standards and on-going quality control objectives. Documents and implements inspection criteria and procedures. Ensures all quality and food safety programs are being followed on the floor by regularly auditing the production floor.
• Ensure that the company’s hold and release program is properly implemented, including placing defective raw material, WIP and finished goods on appropriate QA status, working with management team to ensure timely disposition of hold materials. Work with Operations and Maintenance on investigation and root cause analysis on customer and internal quality and food safety concerns or complaints and implement timely corrective and preventive actions. Responsible for other duties as assigned.

• HOLD SELF AND OTHERS ACCOUNTABLE TO THRIVE FOODS FOOD SAFETY & SANITATION GUIDELINES AND POLICIES BY COMMUNICATING ANY FOOD SAFETY INCIDENT, OBSERVATION, OR OPPORTUNITY TO YOUR LEADERSHIP TEAM OR TEAMMATES.

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• In the absence of Lead serves as back up to ensure all food safety, quality objectives and SQF system requirements are met.