GROUP QUALITY MANAGER, JOB POSTING

Walter Findlay
Date: 8 April 2014
Reports to David Findlay – Managing Director
Function US Quality Assurance Manager
Site/Location – Caldwell
Responsibility – Quality/Food Safety at FFCL USA sites:

PURPOSE OF POSITION
Brief Summary:
 Objective
Key areas of focus • To lead and direct the Quality Systems and compliance issues associated with the FFCL sites.
• To work as a key member of the FFCL team to ensure that FFCL produces products that are safe, of the highest quality, and meets our customer requirements.
• To contribute and add value to FFCL through improved processes, systems and practices.

KEY ACCOUNTABILITIES
KPI / MEASURES

BRC Practitioner
Responsible for:
• Development, implementation, review and maintenance of the BRC system.
• Communicate the requirements of BRC to all staff and provide the necessary information.
• Food Legislation (Regulatory/Compliance)
• Conducting Internal Audits; Mock Recall & Trace;
• Food Safety Plan
• Food Safety and Quality Management system
• Maintain Site Standards
• Staff Training
Quality Systems
• Quality & Food Systems including
- GMP
- HACCP
- BRC

• Develop the site quality plans in line with plant objectives
• In consultation with the Production Managers, develop and maintain the site quality & food safety systems including allergen management and food security
• The effective delivery of training programmes to staff
• Carry out internal audits to ensure procedures are being followed.

Quality Manual
• Development of Quality Manual
• Maintenance and update Manual
• Awareness of industry standards
• Adherence to GMP Systems
• Awareness of HACCP principles and application
Corrective Actions / Complaints • Corrective actions co-ordinated efficiently and effectively
• Verification and close-out effective
• Customer complaints managed efficiently and effectively
Audits (Internal, External, Supplier) • Effective use of internal audit tool
• Conducting Pre-Audits and attending External audits at all sites
• Following up on Audits within the Plants
• Limited non conformances
• Maintain current certification levels
Recipes / Specifications • Adherence to legislative and company policy and procedures
• Recorded who has which copy
• Error free documents
• Review dates on time
• Timely supply of documents to Customers
• Timely release to Manufacturing sites
Approved Suppliers / Ingredients • Adherence to legislative and company policy and procedures
• New ingredient Approval
• Maintenance of PIA Manual (Purchased Items Assessment)
• Supplier Audits
• Supplier Review dates on time
• Raw material Specifications held are current and on file
• Looking for pricing opportunities
QA Testing • Conduct Product testing as required by the Quality Assurance Program

Influence Company Culture • Compliance to QA Systems
• Clearly demonstrate commitment to “best practice principles”

REPORTING RELATIONSHIPS

Reports to:

This position:

MOST FREQUENT CONTACTS
NATURE OR PURPOSE
• Managing Director
• Site Production Managers
• Production Supervisors
• Site Engineering
• External Auditors
• Customers • Setting culture for Quality/Food Safety
• Mentoring to achieve quality targets.
• Providing leadership and assistance
• Assisting in achieving quality standards
• Setting ingredient standards
• Monitoring complaints & trending
• Product approvals
• Auditing and Quality standards
• Assisting in maintaining standards
• Development of systems, problem solving

DELEGATION OF RESPONSIBILITY

• In the absence of the Quality Manager, the Managing Director, Site Manager and the Technical Dept. will manage in their absence. Managing Director:
• will delegate responsibilities as required
Site Manager:
• Site Quality including CARs, complaints, mgmt. review, audits,
Technical Team
• Specifications, recipes, ingredients, technical issues

MAJOR CHALLENGES

1. Developing and improving WFL Quality Systems and meeting the certification standards for each site. 2. To ensure staff are trained and meeting the quality standards set. This can be measured through audits, CARs, Complaints and customer satisfaction.

CRITICAL QUALIFICATIONS/SKILLS/EXPERIENCE
Qualifications, (eg. Tertiary, trade):
Formal qualifications such as Diploma or Degree in Food Science, Science or Microbiology.

Quality training including internal and supplier auditing, HACCP, BRC, GMP

Business/Technical Skills, (eg. computing, negotiating, leadership, project management):
• Effective planning and organisational skills
• Effective leadership and motivational skills
• Good computer skills including Word,Excel, Flow charting
• Hygiene and Quality experience.
• Decision making within agreed limits.
• Effective communication skills to all levels in the business
Experience /Specific skills and knowledge
• At least three years practical experience in the food industry
• Demonstrated experience in all aspects of Food Safety, HACCP, GMP, BRC, Allergen, and management
• Team player to achieve overall goals.
• Auditing experience
COMPETENCY
Planning and Organising
Meeting Deadlines and objectives
Anticipation and allocation of resources
Workload Management
Communication Effective communication with team and customers
Build rapport
Approachability
Team Approach
Decision Making/Risk management Evaluates opinions
Responsibility for decision making
Practical and logical solutions
Take calculated risks
Presentation Skills Delivers presentations effectively
Technical Knowledge Understand relevant legislation
Understand computer and relevant technology
Understand broader business environment
Projects Deadlines achieved
Effective management of resources
Desired outcomes achieved

R&D Technologist

oregonspice-logo
Oregon Spice Company is a supplier of quality bulk spices, seasonings and customized blends to the food industry. We are looking for an additional R & D Technologist to join our growing team, and share our commitment to delivering Safe Food, Superior Quality, and Excellent Customer Service.

R&D Technologist

The R & D Technologist is responsible for the development of high quality, customized seasoning blends. He/she also ensures the technical documentation required to meet Company, customer and regulatory requirements is in place when needed. Reporting to the R & D Director, the successful R & D Technologist will work closely with the technical services, QA, and Sales in the development and introduction of a wide variety of products.

The R & D Technologist fills a full-time, on-site position located in our Portland, Oregon headquarters. He/she primarily works regular business hours M-F, and may be asked to work overtime and travel infrequently as business needs dictate.

Responsibilities
• Develop new products based on customer flavor profiles, applications, uses,
and other requirements.
• Match and convert seasoning formulations and recipes.
• Conduct application testing of blends using basic cooking and other methods.
• Blend R & D samples for customer testing.
• Source new ingredients including the required documentation for formulation projects.
• Develop documentation for products as required, including but not limited to:
 Ingredient statements that meet FDA regulatory requirements.
 Develop blend specifications per customer and company requirements.
 Create nutritional documentation using Genesis R&D program.
 Organize and maintain records for R & D projects.
 Maintain a clean and organized lab.

Required Knowledge, Skills and Abilities
• A BS degree in Food Science or related field, or equivalent education and experience.
• Three years experience in the food industry.
• Understands and applies a variety of R & D techniques in a laboratory setting.
• Applies his/her advanced ability to develop creative and well-balanced flavors.
• Demonstrates moderate level of knowledge of GMP, HACCP and GFSI programs.
• Applies advanced knowledge of USDA and FDA labeling regulations.
• Demonstrates moderate level of knowledge of Organic and Kosher Certification processes.
• Works on projects both independently and collaboratively.
• Manages multiple, and sometimes shifting, priorities within a fast-paced environment.
• Uses a high degree of organization skills.
• Demonstrates meticulous attention to detail.
• Moderate- to highly-proficient user of Microsoft Office, Genesis, and Outlook

Qualified applicants are invited to send a cover letter and resume to Jobs@OregonSpice.com. We offer a competitive compensation plan and work-life balance.

Research Scientist – Redmond, WA

king and prince jpg

King & Prince Seafood Corporation, a global leader and processor of quality, value-added seafood products, is currently seeking a candidate for Research Food Scientist.  This career opportunity is located in Redmond, Washington. 

The qualified individual will serve as technical specialist in the development of new and improved seafood products.  A thorough foundation in food production equipment/processes, as well as strong communications, project management and team skills are required.  A BS, MS preferred, in Food Science is required, and at least 2-4 years experience in the food industry, seafood and/or meat and poultry preferred.  Expertise in food processing, new product development, batters/breadings/glazing/grilling technologies as well as shelf-life extension of processed food products are highly desirable.  The ideal candidate should be flexible to travel to our domestic and international process locations. 

We offer an excellent work environment, competitive compensation, comprehensive benefits and insurance coverage, and 401k.  Additionally, our employees enjoy opportunities for professional development in a workplace that encourages initiative, fresh ideas and working and winning as a team. 

To learn more about King & Prince Seafood, please visit our website http://www.kpseafood.com

To learn more about this career opportunity, please contact:  Candy West at King & Prince Seafood, Redmond.  mailto:candy.west@kpseafood.com, 425-861-5348.

Senior Principal Scientist at HappyFamily in Boise, ID

happyfamily

Position:  Senior Principal Scientist

Reports To: Senior VP of Quality and Senior Director of R&D

Location: Boise, ID

Overall Function: The Senior Principal Scientist reports to and works closely with the Senior Vice President of Quality and the Senior Director of R&D, and is responsible for the Research and Development technically based product development activities.  Secondly, the Senior Principal Scientist is accountable for leading the internal product development team to fulfill marketing and sales generated expectations for creating and executing new product concepts and finished product matches from the initial concept through commercialization stages.

This position will play a key role in working with outside product development firms to develop

finished product formulas and cost improved formulas while expanding the current finished product portfolio.  This position will work with outside product development firms focused on R&D bench development through finished product R&D commercialization at co-packing accounts.  This post will also be involved in raw material sourcing and approval, plus finished product formula costing.  The position will actively interface with marketing, the supply chain, quality, production and research and development resources.

This position will facilitate the maximization of technical resources to ensure consistent regulatory compliance with all production processes and materials.  The position will deliver R&D technical support and hands on management while also meeting the business needs of Happy Family Brands.  Lastly, this person will be actively involved with specific R&D projects at the Boise, Idaho located R&D laboratory.

Major Responsibilities:

  • Oversee technical R&D product development activities
  • Desire a detailed knowledge of food manufacturing processes, especially thermal processing (e.g. retort, hot fill hold, and pasteurization), plus extrusion
  • Ensure finished product development compliance with FDA and USDA government regulations plus Organic, Kosher and Halal private industry standards
  • Support new product plant introduction/commercialization while maintaining compliance with quality and food safety mandates
  • Oversee and generate new product development finished product specifications
  • Oversee generation of R&D product briefs, R&D plant trial reports and R&D commercialization reports

Qualifications & Experience:

  • Master’s degree in Food Science or Food Technology in combination with a Bachelor’s degree in Food Science or Food Technology
  • 10+ years of experience in product development within a food manufacturing environment
  • FDA and USDA regulatory knowledge and prior experience
  • Organic and Kosher certification knowledge and experience
  • Prior experience working with organic ingredients in product development
  • Completed Better Process Control School (BPCS)
  • Experience with the following thermal processes (e.g. retort, hot fill hold) and extrusion
  • Strong working knowledge of GMPs, HACCP, basic quality testing and food safety issues
  • Organization skills and the ability to multi-task major project initiatives simultaneously
  • Excellent written & verbal communication skills
  • Travel may be up to 25% to oversee R&D commercialization trials at various co-packing sites

Please submit resume and cover letter to Alton Bradshaw, Senior VP Technical Services

alton@happyfamilybrands.com

Senior QA Manager/ Director of Quality at HappyFamily in Boise, ID

happyfamily

Position:  Senior QA Manager/Director of Quality – Production Specialist

Reports To: Senior VP of Quality

Location: Boise, ID

Overall Function: The Senior Quality Manager – Production Specialist reports to and works closely with the Senior Vice President of Quality, and is responsible for establishing and validating the procedures (e.g. SOPs) that assure consistent quality and food safety production, while supporting the overall innovation strategy and commercialization process.  The position will also maximize the technical resources to ensure consistent regulatory compliance with all production processes and materials.  The position will deliver Quality/Technical support and hands on management of positions under the Quality and Food Safety department, while also meeting the business needs of HappyBaby Brands.

Major Responsibilities:

  • Must have a detailed knowledge of food manufacturing processes, especially thermal processing (e.g. retort, hot fill hold, and pasteurization), plus extrusion
  • Established company quality goals and food safety principles through continuous improvement ensuring compliance with OSHA, AIB, FDA, USDA, GFSI, and other relevant government and private industry standards
  • Provide routine technical support to co-packing facilities as it relates to process improvement of new products and equipment
  • Execute quality and food safety system audits of co-packers and suppliers
  • Work closely with Research and Development to support the co-manufacturing plants introduction/commercialization while maintaining all quality and food safety mandates
  • Establish and monitor production standards, examining samples of raw product and/or directing testing during processing, to ensure finished products are of prescribed quality and food safety.
  • Utilize statistical data techniques (e.g. SPC) to monitor production performance
  • Investigate customer concerns or complaints about food quality and/or food safety within a short time frame. Reduce risk through effective system design, implementation and compliance
  • Oversee and direct customer quality and food safety data management systems (e.g. iCiX, Aspirago)

Qualifications & Experience:

  • Bachelors degree in Food Science, Microbiology or Food Technology
  • 10+ years of experience in quality and/or food safety within a food manufacturing environment
  • Ability to actively engage in the plant operations – hands on manager
  • FDA and USDA regulatory knowledge and prior experience
  • Organic certification knowledge and experience
  • Experience with organic ingredients in product development
  • Completed Better Process Control School (BPCS) and/or the Grocery Manufacturer’s Association (GMA) Thermal Processing Professional Training Regiment
  • Experience working with R&D and with the following thermal processes (e.g. retort, hot fill hold) and extrusion
  • 5-10 years of experience in quality and food safety systems auditing
  • Strong working knowledge of GMPs, HACCP, basic quality testing and food safety issues
  • Organization skills and the ability to multi-task major initiatives simultaneously
  • Excellent written & verbal communication
  • Travel will be > 35% to perform co-packer and supplier audits and on-site investigations

Please submit resume and cover letter to Alton Bradshaw, Senior VP Technical Services

alton@happyfamilybrands.com

Product Development Scientist at Happy Family in Boise, ID

happyfamily

Position:  Product Development Scientist

Reports To: Senior Principal Scientist

Location: Boise, ID

Overall Function: The Product Development Scientist reports to and works closely with the Senior Principal Scientist in R&D, and is responsible for delivering specifically assigned Research and Development technically based product development activities on time.  Secondly, the Product Development Scientist is accountable for completing R&D projects which meet marketing and sales generated expectations for creating and executing new product concepts and finished product matches from the initial concept through commercialization stages.

This position will play a vital role in the development of finished product formulas and cost improved formulas while expanding the current finished product portfolio.  This post will be involved in raw material sourcing and approval, plus finished product formula costing.  The position will also actively interface with marketing, the supply chain, quality, production and research and development resources.

This position will ensure consistent regulatory compliance with all production processes and materials.  The position will deliver R&D technical support while also meeting the business needs of Happy Family Brands.  Lastly, this person will be actively involved with specific R&D projects at the Boise, Idaho located R&D laboratory.

Major Responsibilities:

  • Actively participate in assigned technical R&D product development activities
  • Desire a detailed knowledge of food manufacturing processes, especially thermal processing (e.g. retort, hot fill hold, and pasteurization), plus extrusion
  • Ensure finished product development compliance with FDA and USDA government regulations plus Organic, Kosher and Halal private industry standards
  • May support new product plant introduction/commercialization while maintaining compliance with quality and food safety mandates
  • Oversee and generate new product development finished product specifications
  • Oversee generation of R&D product briefs, R&D plant trial reports and R&D commercialization reports

Qualifications & Experience:

  • Bachelor’s degree in Food Science or Food Technology
  • 3-5 years of experience in product development within a food manufacturing environment
  • FDA and USDA regulatory knowledge and prior experience
  • Organic and Kosher certification knowledge and experience
  • Prior experience working with organic ingredients in product development
  • Experience with the following thermal processes (e.g. retort, hot fill hold) and extrusion
  • Strong working knowledge of GMPs, HACCP, basic quality testing and food safety issues
  • Organization skills and the ability to multi-task major project initiatives simultaneously
  • Excellent written & verbal communication skills
  • Travel may be up to 10% to participate in R&D commercialization trials at various co-packing sites

Please submit resume and cover letter to Alton Bradshaw, Senior VP Technical Services

alton@happyfamilybrands.com

Research and Development Chef at Basic American Foods in Blackfoot, ID

baf

Research and Development Chef

                                               

Summary

The Research and Development Chef’s primary responsibility will be to facilitate project work creating and launching new products, utilizing formulation skills, creative product ideation, and real-time, hands-on cooking in the labs and kitchens.  The Research and Development Chef will focus on strategic growth opportunities with targeted product development and product discovery projects.  Additionally, this position will be responsible for creative product development in the form of paper concepts as well as tangible prototypes, on-site and on-location product demonstrations, and all associated tasks. 

 

Essential Duties and Responsibilities

45%     Perform all bench-top, laboratory, pilot plant, and plant tests in the development of products with an emphasis on culinary abilities and formulation, and a primary role of developing proprietary formulations that deliver sensory excellence.  Work in conjunction with the New Product team to provide culinary input and advice; assess and evaluate new products and offer formulation guidance.

 

20%     Research, source, and prepare high quality, tangible food concepts, ideation sessions, and product discovery to bring new products to market for appropriate channels of business. Explain, teach, and train basic cooking methods and skills, and showcase BAF products.  Demonstrate a passion for food, sharing and perpetuating a culture of food throughout BAF.

 

20%     Conduct recipe research and development to promote new products.  Write, test and improve proprietary formulas, recipes and Gold Standards for use by internal and external customers. 

 

10%     Attends planned trade functions and professional culinary organization events for all market channels. Keep abreast of trends and opportunities within the food industry by being active in the industry, through trade publications, industry organizations, trade shows and foodservice seminars.

 

5%       Support evaluation of ingredients and products used in the development and production of finished goods; and ensures compliance with specifications and standards that have been established during the test and trial period of new products. Perform all assigned projects and duties

 

Demonstrated Skills:

  • Strong culinary skills required, with demonstrated love of food and cooking and strong flavor development skills.  Certified culinary scientist or research chef preferred
  • Demonstrate resourcefulness and entrepreneurial thinking
  • Ability to make decisions and be resourceful to quickly and economically find solutions.
  • Manage projects, plan and coordinate project activities, communicate progress and challenges, and be a culinary expert
  • Have flexibility to work beyond normal workday hours, shift work, and some weekends. Operation of process equipment is require
  • Leadership, cost consciousness, communication skills, and diplomacy that will promote good relations with all facets of management and other disciplines in the effective execution of projects

Must maintain the highest standards of ethics and integrity while embodying the tenets of “What We Stand For” and “The Basic Principles.”

 

Must maintain the highest standards of data management by creating consistent, reliable data which will ensure accuracy and in turn, maximize the use of data and provide confidence in decision making.

Must support the concept of Continuous Improvement and the development of successful SQF processes in the Product Development area.

Other duties may be assigned.

 

Supervisory Responsibilities                                               

No supervisory responsibilities.

 

Education and/or Experience                                             

Bachelor’s degree in Culinary Arts, Culinary Science or Food Scinece with two years related experience in food product development or Associate degree in Culinary Arts with 4 years of related experience.  Preferred degrees include Culinary Arts, Culinology or Food Science.  Complimentary food science or culinary certification strongly preferred.

Certificates, licenses, registrations

Individual possessing or working toward certification from an accredited organization preferred (ACF, RCA, etc.).

 

Other Qualifications                                                 

Travel within a 60 mile local area is regularly required. Other travel is on a project basis and is typically 20-30 % but can be as high as 75% when required by a project.

 

How to Apply

Visit http://www.baf.com/careers.cfmto apply.