Job Description:
Implements, audits, assesses, and trains quality systems. Provides technical expertise relative to Hazard Analysis and Critical Control Points (HACCP), food safety, sensory, and quality evaluations. Tracks performance and monitor CSC progress objectively weekly based on internal key indicators required by organization, regulatory agencies, and customers. Conducts monthly HACCP audits and assesses HACCP program compliance by reviewing and analyzing weekly HACCP logs and management checklists to determine consistent fulfilment of required HACCP standard operating. Supports CSC leadership with inspection readiness, coach CSC before, during and after all external quality, food safety and sanitation inspections. Supervises delivery and quality assurance of pest control, contract services and supplies. Conducts local vendor audits. Researches and respond to all alleged food-borne incidents. Monitors routine microbiological testing program. Implements tools to promote internalization and standardization of quality, food safety and sanitation process. Ensures compliance with customer specifications and quality standards (e.g. Food and Drug Administration (FDA), United States Department of Agriculture (USDA), HACCP etc) and follow up with corrective actions if necessary. Ensures kitchen exceeds customer and internal standards. Maintains and utilizes quality system processes and procedures to impact customer quality. Performs and documents periodical and random checks on products and services to ensure quality standards are met. Analyzes and replies to quality issues reported by customers. Investigates all food safety incidences, food poisoning etc.
Initiates appropriate action and reporting. Quality Reporting Monitors and prepares reports for the quality management system. Collects and monitors all quality documents (e.g. Chef Table, portion control, equipment handling, ramp-on time and safety performance). Keeps manuals and documentation updated and implement new procedures and rules Leadership Ensures that the area of responsibility is properly organized, staffed and directed Guides, motivates, and develops the subordinate employees within the Human Resources Policy. Participates in coaching the expanded Global Performance System (GPS) process, as well as additional career development activities to enhance the effectiveness and potential of the team. Plans, implements and controls the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations. Participates and supports company sponsored initiatives such as Global Quality Standards (GQS), HACCP, Lean Manufacturing, Employee Safety, and Key Performance Indicators (KPI). In-charge of the following: Quality score (GQS) Customer satisfaction index Quality system implementation Quality trainings conducted Smooth manufacturing processes Food cost variance Number of delays, aircraft incidents Realized cost savings Projects being realized on time and in budget Minimum Qualifications:
Bachelor's degree in Food Science or Food Safety is preferred. Five to seven years of quality experience. At least 2 years of Management experience. Compliance and Investigative Audit experience. Knowledge of Total Quality Management and Change Management. Proven understanding of Good Manufacturing Practice (GMP), FDA, USDA, and HACCP regulations. Good knowledge of Microsoft Office and Windows-based computer applications. Proven analytical and leadership skills. Strong interpersonal and communication skills. Excellent verbal, written and organizational skills. Aptitude for multitasking. Ability to develop and lead others to obtain desired results.
