Summary

We are actively recruiting for a strong FSQA Manager to provide leadership, direction and execution of all plant food safety and quality functions to support Perdue’s food safety and quality goals and ensure compliance with all regulatory agencies and customers’ expectations. To ensure all products produced meet or exceed all customer, regulatory and company requirements as they relate to food safety and quality. Directs the plant Food Safety Department and Quality in selecting, developing, and motivating food safety and quality team members to achieve organizational goals. Act as plant authority on all food safety and quality matters to ensure product safety and quality is always maintained. Position requires assisting FS & QA Supervisors in decision making when needed. This is a remote position in the east coast. 

Principal and Essential Duties & Responsibilities

• Manages all activities of the Food Safety and Quality department in a manner which results in consistent food safety and quality results as measured through the company matrix and regulatory mandates.
• Develop, document, and implement food safety and quality processes/procedures to ensure product safety and quality are always monitored and maintained. 
• Lead all Food Safety, Quality and Regulatory efforts at the plant.
• Enforces Perdue’s food safety and quality standards as outlined in the facility HACCP, LCP, Listeria Control and other programs and maintain the required documentation.  
• Is the catalyst for leading continuous improvement through technology and scientific research to take the plant’s food safety and quality program(s) to the next level. 
• Provide leadership and be an active member of all project teams to ensure food safety and quality concerns are addressed in timely manner. 
• Maintain open communications with Corporate Food Safety and Quality Assurance, plant management, sales and marketing staffs to ensure each are aware of any potential food safety and quality related concerns with product or product requirements/specifications.  
• Develop a professional working relationship and act as a plant liaison with FDA and USDA staff. 
• Develop staff through appropriate mentoring and continuing education efforts. Ensure Perdue’s food safety and quality programs are properly communicated and plant employees have a working knowledge of the programs through training and mentoring. 
• Provide timely, accurate and relevant data and analysis to plant and corporate management.
• Leads the facilities Quality Improvement Process by becoming a business partner with operations management, working with them to identify opportunities, develop solutions, and implement agreed to continuous improvement alternatives. 
• Ensures deliverables support the 4-P’s.  People (turnover, increased collaboration), Products (consistency in products, quality of products, reliability of service), Profitability (support the attainment of key initiatives), Planet 
• Gains a solid understanding of the Company’s key initiatives / accountabilities and ensures linkage of process improvement efforts with these goals.
• Manages the quality systems and uses tracking mechanisms for ongoing reporting, develops and implements a follow-up process and a plant communication plan for process improvements to ensure sustainability
• Promotes the transformation of a reactive organizational culture to one that is more proactive, utilizing data driven decision-making, and giving priority to preventative actions.
• Develops and maintains partnerships with local State and Federal agencies (FDA & USDA) to identify issues that could impact food safety and quality of products.
• Ability to travel.

Minimum Education

Bachelors degree or higher in the area of poultry, meat or food science.

Experience Requirements

• 5 years’ experience in a HACCP, QA or Food Safety supervisory role.
• Good analytical and communication (both oral and written) skills. 
• Experience in further processing may be required. Must have or complete certification status as Certified Food Safety Manager or equivalent.
• Knowledge of Food processing principles.
• Understanding of management principles and team concepts. 
• General knowledge of plant functions – production, maintenance; warehouse; shipping and sanitation. 
• HACCP Certified and very strong HACCP and regulatory skills.                                           

Environmental Factors and Physical Requirements

1. Position is partially sedentary but will require frequent visits to the processing plant floor and occasional moving to other offices or buildings.
2. May need to move light equipment, product containers, or supplies from one place to another.
3. May need to access files, supplies and equipment.
4. Work activity is in an office and plant floor environment.
5. When in a plant environment:

• Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces.
• May be exposed to temperatures of -10 degree to 100 degrees Fahrenheit with both ambient and 100% humidity.
• May handle product 0 degrees to 100 degrees Fahrenheit
• May be exposed to noise ranges of 50 db to 110 db.
• May be exposed to all chemicals found in poultry, food and processing plant.
• Must wear and use protective and safety equipment required for the job as directed by the Company