Quality Control Team Leader

Position Summary

Reporting to Quality Control Manager, the Quality Control Team Leader will ensure proper function of the Quality Department including the Quality Control department, Food Safety, GMPs (Good Manufacturing Practices), S/he will participate in the quality control staff training to meet BRC and company requirements. 

Responsibilities

• Participate in proactive team efforts to achieve departmental and company goals;
• Must work safely at all times and comply with all safety policies and procedures;
• Perform different tasks per the supervisor's instructions and in accordance with all safety guidelines mandated by the employer;
• Supervise quality control technicians, as needed;
• In the event the Quality Manager/Supervisor is unavailable (absence, vacation, training, etc.) the Quality Team Leader will provide leadership to the team members and ensure that all tasks and duties of the team are being completed;
• Report food safety issues to the Quality Manager;
• Assist the quality manager in directing and managing most of the quality activities in all plant areas that are impacted by the in-plant programs and the continuous improvement process;
• Assist the Quality Manager in regulatory compliance, adherence to Good Manufacturing Practices (GMP) and an effective food safety program;
• Assist in identifying the root cause of quality problems in production or supply chain and reduce or eliminate them;
• Assist in internal audits;
• Provide introduction and daily application of the quality policy in the plant to ensure continued compliance to HACCP and other food safety programs;
• Assist in SOPs/Forms required updates;
• Create and keep up to date POKA guide relative to quality department;
• Analyze/Review quality control test results and communicate quality control information to all relevant organizational departments; and
• Perform other duties as assigned.
   

Requirements

• B.S. degree in food science, quality, production or related field or relevant education/experience required;
• Minimum of 3 years’ experience in the food industry;
• Knowledge and/or direct experience with GFSI/BRC, SQF, GMP and other food safety standard including ;
• HACCP or similar food industry regulations;
• Ability using Microsoft Office and other computer-based application (Ipad, One Note, etc.);
• Be able to effectively understand and adhere to a variety of guidelines and work procedures (including health, safety, hygiene and sanitation);
• Demonstrate strong management, leadership, detail-oriented and organizational skills;
• Excellent people skills, maintain positive attitude and ability to motivate people, specifically mentoring and coaching individuals;
• Strong analytical and decision-making skills;
• Excellent communication skills (verbal and written);
• Ability to work in a fast-paced, challenging, and consistently changing environment;
• Strong mechanical aptitude and troubleshooting through root cause problem solving;
• Ability to stand and walk for extended periods of time (up to 10 -12 hours);
• Excellent manual dexterity; Strong physical endurance; Ability to lift up to 50lbs.;
• Ability to work in a fast-paced, challenging, and consistently changing environment; and
• Ability to work a flexible schedule including overtime and weekends as needed.

• Must be able to lift from floor to waist 20 lbs. 33% of the time; and
• Regular and reliable attendance.