Role Summary:
The FSQ Supervisor is responsible for implementing quality programs to ensure product meets quality standards as required by internal and customer requirements, as well as state and federal regulations. The FSQ Supervisor provides daily direction and supervision to the plant quality team; including the QC Lead, QC Auditor, and Quality Assistants on their assigned shift to ensure food safety and quality requirements are met.
Essential Competencies of the Role (3 - 5 Primary Areas):
This list of competencies is not all-inclusive and may be expanded to include other areas of responsibilities, as management may deem necessary from time to time.
Food Safety and Quality:
Regulatory:
Team Development:
Safety:
* Complete mandatory E. A. Sween Company Training sessions, and attend external training sessions as needed.
* Report hazardous conditions to the Sr. Plant Quality Manager.
* Cooperate with all aspects of the safety program at E. A. Sween Company
* Perform all activities in accordance with company safety policies.
Development:
* Attend classes/seminars/webinars to maintain qualifications for the Food Safety & Quality Manager position.
* Develop and maintain accurate job descriptions and performance standards for direct reports within the Food Safety & Quality Department.
* Ensure direct reports have the proper education and training to meet the requirements of their positions.
* Review the salary of each direct report on an annual basis.
* Conduct performance reviews with each direct report at minimum twice per year.
* Assist each direct report with development of their personal goals.
* Provide leadership support to the Food Safety & Quality Department in the absence of the Sr. Plant Quality Manager.
* Represent our department and company to the public, industry and government in a professional manner.
* Participate in process improvement Kaizen or similar events.
Required Qualifications:
* BS degree in Food Science, related degree field, or equivalent experience
* 2-3 years of Quality Control experience in the food industry
* Management/Supervisory experience - minimum 2 years
* HACCP, SQF, and PCQI certificates preferred, or ability to obtain within 3 months of employment
* Knowledge of SQF, USDA, FDA requirements
* Experience implementing HACCP principles and FSMA rules including preventive controls
* SPC (Statistical Process Control) and data analyses skills
* Personal computer skills (Windows, Microsoft Word, Excel, Network)
* Attention to precision and detail
* Excellent interpersonal communication skills
* Ability to interact with all divisions and levels of employees
Possess problem solving strengths, work independently
Physical Demands and Work Environment:
A. Work with materials associated with microbiological analyses
B. Must be able to lift and carry up to 50 lb. waist high
C. Must be able to remain on feet for up to 10 hours per day
D. Must be able to work in a cold environment (40 - 50 degrees F) as needed to monitor the production area
E. Must be able to work for short periods of time in a freezer (-10 to 10 degrees F) to gather samples.
F. Good finger dexterity
G. Work under pressure, yet maintain accuracy / precision
H. Must have ability to handle confidential information
I. Must be able to handle multiple projects and to prioritize effectively
J. Must be able to maintain and extend positive attitude to the work environment, but also be able to accept and provide negative feedback in an effective manner.
K. Must be able to handle interruptions to work-in-progress.
L. Must be able to work overtime, some rotating weekends, and early morning hours, depending on ongoing projects, production schedules, and Microbiologist staffing.
M. Must be highly motivated and willing to work in a fast pace environment
N. Must be able to work well with various levels of employees and diverse cultures.
O. Nothing in this description restricts management's right to reassign duties and responsibilities at any time.