Essential Functions/Primary Responsibilities

• Manages a staff of technical professionals that may include R&D and Quality Assurance Analysts and Technicians.
  
• Develops new products or modifies existing products/processes and coordinates plant introduction. Inputs and maintains Pathway database on assigned projects being lead at the plant level (ingredients/formulas/processes)
  
• Ensures compliance to quality, food safety and HACCP support programs; assures conformity to all company, customer and government standards.
  
• Makes recommendations and decisions involving food safety issues and quality issues having significant potential business impact to corporate and plant management.
  
• Develops and implements programs, policies, procedures, and work instructions for quality and food safety assessment and improvement.
  
• Coordinates plant quality and food safety audits (internal and third party). Works with plant manager to assign audit responsibilities to various members of the plant team.
  
• Serves as a key technical resource in plant and as a liaison between corporate R&D, Tech Services and plant operations. Interfaces with customers and suppliers as needed for technical initiatives.
  
• Resolves non-conformance issues/quality problems at plant facilities, warehouses, and in the market. Works with plant management team to develop corrective action plans and communicates plans to QA management, sales, marketing, and the customer as appropriate.
  
• Recommends and/or develops orientation and training programs for quality, food safety, GMP training. Assist members of the plant team in training as appropriate. Trains and instructs plant employees in recommended quality assurance testing and general housekeeping practices and advises on equipment sanitation; confirms these procedures are being maintained.
  
• Reports on key Quality Indicators to plant and corporate management.
• Responds to all customer/consumer food safety issues through vendors or customer service
  

Working Conditions/Environment

• Works in a laboratory and manufacturing environment where the employee is regularly required to speak, read, sit, stand, walk, climb, crouch, lift, reach, grasp and bend while moving about the facility.
  
• Requires some lifting of moderately heavy items such as test equipment and product cases.
• Must be able to stand for an 8 - 10 hour shift (sometimes longer) with regular breaks while performing repetitive tasks.
  
• May be required to work overtime and/or weekends as needed.
  
• The employee may be exposed to non-ambient temperatures, odors, dust, oil, slippery floors, moving parts/equipment, and handling of hazardous testing and sanitation chemicals.
  
• The noise level in the lab is moderate and loud in the plant.
• Ear protection, eye/face protection, hair/beard nets, steel-toed/slip-resistant shoes, and gloves are required as necessary in accordance with company GMP and safety standards.
  

Qualifications Or Skill Required

• BS or BA degree in food science, food engineering, microbiology, chemistry, or other similar science related field.
  
• Lean Six Sigma Experience. Green Belt Certification desired. Product development experienced desired.
  
• Five plus years of experience as a quality assurance supervisor/manager in a food related industry.
  
• Must be able to lead projects/people, motivate associates and proactively anticipate and address issues