Campus Pride Jobs

Basic Purpose

Responsible for the direct supervision of FSQA technicians, administering and maintaining all aspects of the food safety and quality programs.  Responsible for implementation, development and oversight of operational processes for compliance with established procedures to include but not limited to SSOP's, HACCP, GMP, Animal Welfare, GFSI and other regulatory programs. Provide support and assist with FSQA audits (both internal and external) and support company FSQA programs. Provide support and oversight of FSQA supervision and technicians, administer and maintain all aspects of FSQA within the department.

Schedule Time

Monday to Friday (Occasionally Saturday -- in an event of need)

Shifts: 1st - Day Shift

Essential Duties and Responsibilities

1. Coordinates daily scheduling of all FSQA team members including identifying ways to maximize food safety and quality
2. Assesses all plant operations to verify that established quality standards are being met.
3. Reviews results of operations and develops corrective action plans. Develop long-term plans for improvements.
4. Participates in the corporate quality planning process including goal and objective setting, capital development and employee training program development.
5. Manages FSQA department staff including coaching, performance management and appraisal, setting compensation levels and problem resolution
6. Performs other duties, as assigned

Supervisory Responsibilities

1. Manages FSQA personnel and practices
2. Schedule department staff to control costs and overtime
3. Schedule and assign work activities for FSQA Technicians
4. Develop a cross functional work force within the FSQA facility staff
5. Carry out supervisory responsibilities in accordance with company policies and procedures and applicable laws
6. Plan, assign and direct work for FreeBird FSQA
7. Assist in customer and consumer complaint investigations
8. Participating in FSQA department staffing including training, development and performance reviews of FSQA technicians
9. Communicate food safety standards and regulations to ensure compliance with company policies and procedures, food safety and quality standards, GMP's, HACCP, SSOP's, GFSI and other procedures
10. Encourage a food safety culture
11. Train and enforce safety regulations and practices
12. Manage staffing and attendance
13. Facilitate team meetings, including team member training
14. Ensure appropriate documentation is maintained

15. Serve as backup/assume responsibilities of FSQA Director of FSQA as needed

     

     

Skills/Knowledge/Abilities

• Bachelor's degree on Poultry/Animal Science, Food Science or related field or equivalent combination of education and experience
• HACCP certified by an accredited certifying body
• Strong analytical abilities and math skills
• Ability to calculate figures, analyze reports, work with percentages and apply basic algebra and geometry
• Ability to communicate and work effectively with a variety of people
• Thorough knowledge of poultry processing operations.
• Oral and written communications skills
• Ability to organize, plan and complete work in a timely fashion
• Basic proficiency in Microsoft applications
• Ability to resolve practical problems and deal with a variety of variables. 
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to meet attendance guidelines and work flexible hours (including some weekends and overtime) to perform all duties and responsibilities
• Ability to maintain an effective working relationship with all contacts both inside and outside the company
• Ability to recognize and respond to changes appropriately

• Demonstrate a positive attitude and uncompromising regard for quality

   

Physical Demands

• Standing 30%                          
• Walking 60%
• Sitting 10% Lifting -- Up to 50 lbs
• Near acuity (clarity of vision at 20 inches or less)                  
• Speaking-ordinary speech
• Hearing-ordinary conversation

• Fingering-computer keyboard                                                                        

   

Work Environment

• Exposure to fluorescent lights.
• Climate temperature variations
• Meat Processing Environment

• Exposure to nose above 85 dbl