Quality Assurance Manager - Caldwell, ID

Summary

This role will direct and coordinate the Plant Quality Assurance Department to provide the necessary support to operations to assure all products are manufactured and/or packaged within good commercial practices, meet accepted company standards and policies and meet all Federal and State regulations in a cost effective and food safe manner. The incumbent reports to the Plant Director and is a critical part of the plant leadership team. The facility is involved in producing food service french fries, specialty products such as formed hashbrowns and retail french fries.

Key Responsibilities

• Displays professionalism as the customer point of contact for the plant.
• Ensures that the interface with other support groups is conducted in a manner that is conducive with the operations goal. 
• Ensures that the Plant Policies, Procedures and Union contracts are administered and followed in a fair and consistent manner.                       
• Directs the loss control program in his/her area of accountability, to reduce personal injury accidents, other losses, and to ensure a safe working environment.                    
• Conduct oneself in a professional manner and ensures personal appearance meets the standards necessary to perform the job function while representing the Company.
• Ensures that additional accountabilities, as may be required by management, be handled in a manner necessary to meet operational and Divisional standards.                                        
• Directs the Quality Assurance functions to provide the necessary support to operations, to ensure consistent high-quality product is maintained as well as proper costs control, food safety, sanitation and safety performance.
• The QA Manager is the Technical and SPC expert in each facility. He or she must promote statistical processes, know and disseminate customer expectations to facility personnel, and understand division procedures.  

Typical Education

Relevant Experience

Other Information

Thorough knowledge of HACCP program and USDA SSOPs. Knowledge of state, federal, and local regulations. Also have basic knowledge of the budget process. Degree in food science (or related discipline), chemistry, biology, or microbiology preferred. Must have strong computer skills and analytical problem-solving skills.