Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. We offer exciting job possibilities throughout our organization where you can enhance your career, sharpen your talents and make an impact.
The purpose of the Quality Supervisor, under direction of the QA manager, is to lead and oversee the quality/sanitation practices. This person ensures procedures are followed, cleanliness is maintained, and timelines are met. The supervisor motivates the QA employees to meet the company’s goals and initiatives.
DUTIES AND RESPONSIBILITIES:Responsible for the development, implementation and maintenance of the Global Food Safety Initiative (GFSI) in coordination with the Quality Assurance Manager.Oversight of the SQF (Level III) Certification process and ongoing management, communication, follow-up, evaluation, and improvement related to all aspects of the SQF (Level III) and prerequisite programs to ensure their effective implementation and maintenanceResponsible for the development, implementation and maintenance of a Hazard Analysis Critical Control Point (HACCP) system.Supervises Quality Assurance Department employees by scheduling work assignments and evaluating performance.Prepares reports on inspection findings and accidents.Participate in food safety and other regulatory auditsLeads and coordinates the personnel who perform the inspecting and testing of ingredients and final products by making sure inspections are done correctly, correct decisions and inspections are done at the correct frequency.Studies reports and other documents to identify problems with production and suppliers.Performs food safety inspections in order to identify problems in the production process.Oversees the process to swab environment and product surfaces for bacteria in order to identify unsanitary surfaces.Ensures quality hold activities are performed and reported in a proficient manner (includes corrective action reporting and documentation).Ensures that quality and production records are legible, accurate, complete, maintained, and easily retrieved.Updates and maintains facility batch and quality related records as necessary.Updates quality related manuals as required (customer specific documentation, HACCP, labels, etc.)Maintains raw material, in-process, and finished product retention program.Performs plant food safety inspections, in-process inspections, mock recalls, label audits, thermometer calibration and other inspections/audits as required.Conducts new hire GMP and HACCP training and other training as necessary.Completes and submits specification change requests as necessary.Works with external pest control service. Maintains appropriate pest control documentation.Acts as the facility – Kosher liaison. Maintains facility schedule A and B.Prepares and issues reports as required.Communicates with suppliers as necessary.Expected to adhere to safe work practices , follow GMP and HACCP guidelines, maintain sanitary conditions and ensure that product quality is maintained in order to maintain SQF certification. Report to management any conditions or practices that may adversely affect food safety, food quality or personnel safety.May make decisions and perform the job responsibilities of the Quality Assurance Manager in their absence.RedZonePerforms other duties of a similar nature or level as required.
PREFERRED EDUCATION, EXPERIENCE AND SKILLS:Associate Degree (AA) or equivalent combination of education, training and/or experience.Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups, customers/vendors or employees of the organization.Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.Driver’s license, basic HACCP certificate (advanced certificate preferred), SQF practitioner certificate.Specific skills and abilities required that are not included in other sections:Associate degree (Bachelor’s degree in science preferred), or two-year technical certificate in Food Science or a related field and two years of experience performing similar work; or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.Knowledge of quality systems and pre-requisite programs.Knowledge of relevant federal, state, and local laws, rules, and regulations.Demonstrated skill in leading, coaching, teaching, and supervising employees.Skill in identifying quality opportunities.Communication and interpersonal skills to interact with co-workers and managers sufficient to exchange or convey information and to receive work direction.Ability to perform basic computer functions including spreadsheets, word processing, and e-mail.Ability to actively participate in and lead teams.Ability to write standard operating procedures and reports.Knowledge of statistical methods.Demonstrated time management ability.Demonstrated organizational skills.Be a self-motivated individual with the ability to work independently.Have work scheduling flexibility with the ability to work some weekends.Ability to operate specific equipment or toolsSkill in working with computers and experience with spreadsheet and word-processing software. Travel as needed, up to 10%.