Smithfield Foods

Quality Assurance Manager

ID
2018-7685
Job Locations
US-IL-Bolingbrook
Category
Food Safety/Quality Assurance
Type
Full-Time
FLSA Status
Exempt
Shift
1st Shift

Overview

The position summary states the general nature and purpose of the job. Overall accountabilities are defined in this section.

 

Responsible for managing the Plant Quality Assurance Department. Ensures high quality products that meet customer expectations while maintaining compliance with USDA/other applicable regulations, as well as company policies and procedures. Provides solid leadership to achieve company, plant, and department goals through various management, evaluation and improvement skills and strategies that improve overall quality and profitability. Masters and implements all QA policies, programs and procedures. Manages and effectively follows up on multiple projects and assignments.

 

EEO/AA Information

Smithfield is an Equal Opportunity/Affirmative Action (EEO/AA) Employer.  All qualified applicants will receive consideration without regard to race, color, national origin, sex, sexual orientation, gender identity, religion, age, status as a protected veteran, status as an individual with disability, or any other protected group status or non-job related characteristic as directed by law.

Responsibilities

Responsibilities and tasks are written as follows:

  1. Responsible for overseeing the QA staff and ensures that all QA and Regulatory programs are followed, makes sound decisions and executes quality oversight.
  2. Executes quality objectives as directed by the Corporate Quality Assurance Manager, as well as the adherence and execution of all company policies and programs associated with Foods Safety, Quality, and Regulatory Compliance.
  3. Works with QA staff members to prevent process or product failures. Focuses on continuous improvement of product quality through the development of quality plans, process controls, attention to process details and specifications and quality training.
  4. Responsible for managing performance plans, work schedules, vacations, assignments, and special projects as well as training and personnel development for direct reports.
  5. Ensures that operational and pre-operational sanitation is acceptable. Implements and develops necessary verification activities including micro sampling to verify the effectiveness of sanitation activities. Ensures GMP and Sanitation audits are conducted by the department as required with documented corrective actions and follow-up as necessary. Takes action in response to negative micro and Shelf Life data to drive improvement.
  6. Completes reassessments of SQF Quality Plan if:
    1. addition or removal of processing steps
    2. Introduction of new product with processing steps not in currently included in Quality Analysis
    3. At a minimum SQF Quality Plan is reassessed annually.
  7. Oversees the development, implementation, review and maintenance of the SQF System, including food safety fundamentals outlined in 2.4.2, the food safety plan outlined in 2.4.3 and the food quality plan outlined in 2.4.4;
  8. Takes appropriate action to maintain the integrity of the SQF System.
  9. Communicates to relevant personnel all information essential to ensure the effective implementation and maintenance of the SQF System.
  10. In the absence of key personnel the employee’s supervisor or qualified designee (one that has been trained in the key employee's duties) is responsible to complete or delegate the completion of all required tasks and responsibilities.

 The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned.

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 to perform the essential functions.

  • Bachelor’s degree (B.A.) from a regionally accredited four-year college or university in Food Science or related field and 5+ years’ experience in the food industry; or equivalent combination of education and experience.
  • Minimum of 2+ years’ experience in a position of leadership to include team development and management, required.
  • Knowledge and understanding of quality assurance principles, food science and meat processing, SPC and statistics; preferred.
  • Comprehensive knowledge of USDA, FSIS, HACCP, and SSOP requirements.
  • Knowledge of Database software; Inventory software; Manufacturing software; Spreadsheet and Word Processing software; QMS system and SAP.
  • Ability to uphold regulatory, company and customer standards.
  • Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
  • Excellent oral and written comunication skills.
  • Strong decision making and problem solving skills.
  • Excellent planning and organizational skills with demonstrated multi-tasking and project management skills.
  • Must be able to travel up to 10% of the time.
  • May be required to work long hours and weekends.

Supervisory Responsibilities

  • Provides leadership and guidance to employees in the Quality Assurance Department.

  • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

  • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and assisting in providing appropriate resolutions.

Physical Demands

The physical demands described here are representative of those an employee should possess to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Occasionally lift and/or move up to 50 pounds.
  • Specific vision includes close vision, distance vision, and ability to adjust focus.
  • Frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.

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.

  • Office and plant setting. The plant environment will include wet or humid conditions (non-weather related), extreme cold and heat (non-weather related), working near moving mechanical parts, exposure to fumes or airborne particles, and chemicals.
  • Noise level in the work environment is usually moderate but can be loud when in the production area.

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