SUMMARY OF ESSENTIAL DUTIES AND RESPONSIBILITIES

The Quality Assurance Manager is responsible for the management, development and continuous deployment of the quality strategy. This person is technically savvy with applied expertise in HACCP food safety, FDA/ USDA regulations, frozen foods production, thermal processing of Low Acid Canned Foods (LACF), principles of food science, flexible packaging, sanitation, quality assurance and quality control systems development and implementation. The QA manager must be a strong leader with such expertise that their recommendations and programs are beyond reproach.

The QA Manager provides technical expertise in the application of Lean/ Total Quality principles, processes, and tools to improve product and service quality and operational results. This position provides leadership and support to the food plant operations, aimed at producing quality products at a least cost. This activity includes quality systems development and maintenance, work instruction development, training, audits, project support, new product commissioning, and employee and organizational development. This position drives continual improvement in both quality systems and food safety and sanitation as measured by internal and external audits, and KPI goal achievement. This position will be the site specialist for Red Zone.

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