QA/QC Manager-Beverage Production

JOB DESCRIPTION

Responsible for the Quality Control Department of a Beverage co-packing facility in the Los Angeles area, and day to day management for the manufacturing plant to ensure that products are manufactured in accordance with any Federal and system requirements.

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EDUCATION & CERTIFICATION

• B.S. or M.S. in Food Science, Chemical Engineering, Biology, Biochemistry, Microbiology, or any other physical science
• PCQI certification desired
• SQF and HACCP Certifications Required

EXPERIENCE:

• Minimum 7 years’ experience in Quality, Operations, R&D, Process Engineering, Technical Service Management in Food Industry
• Statistical Process Control experience desired.
• SQF Practitioner and SQF program management

SKILLS:

• Demonstrated familiarity with beverage-related quality assurance and quality control management systems
• Demonstrated familiarity with quality, FSMA, HACCP, GMP, and GFSI auditing (BRC SQF)
• Minimum 3 years quality control laboratory experience in a food/beverage manufacturing environment
• Minimum 7 years demonstrated management experience in food/beverage manufacturing environment
• Knowledgeable in multiple areas of operational Beverage manufacturing (HTST, Cold Fill, Carbonated, Pasteurized, Shelf Stable, low acid, water, tunnel pasteurization, and blending), sanitation, CIP, blending, and knowledge of simple chemistry Advanced math and problem solving
• Knowledge, Computer skills, Ability to manage and lead Mechanical aptitude Root Cause A
• Bilingual English and Spanish Preferred

JOB DUTIES:

Quality Systems – Ensure reliable and robust systems and controls to maintain product safety, regulatory compliance, and product quality. Maintain a focus on the Quality key process indicators (KPI’s) and Improvement against defined targets. Active participation in the development and implementation of quality initiatives. Represent Quality as part of the local management team. Ensure Quality Management involvement in the Management of Change (MOC) process. Manage the day-to-day operation of all quality functions: inspection, supplier management, Quality Engineering, corrective/preventive actions, etc. Manage the required training, improvement of the production process, and the development and implementation of new systems affecting the Quality Control Department. Oversee calibration and testing programs. Manage and report quality issues, trends, and losses. Responsibility to act as the primary liaison with the FDA and other regulatory agencies. Ensures all documentation meet required regulatory standards. Develops, implements, and maintains the quality assurance plan for internal activities. Provides quality input and advice on the creation, implementation, and revision of SOPs. Serve as the primary quality control resource for problem identification, resolution, loss reporting, and continuous improvement. Support concurrent engineering efforts by participating in design development projects representing quality assurance and the customer. Design, implement and document procedures for process control, process improvement, testing, and inspection. Establish and implement metrics (process capability, control charts, measurement quality) for monitoring system effectiveness and to enable managers to make sound product quality decisions

Food Safety Systems – Accountable to lead the Food Safety program. Ensure approval of Contract Manufacturers and Suppliers to ensure food product safety is not compromised. Ensure that all location employees have basic product quality and crisis management training. Ensure all labeling and Nutritional information is within regulatory compliance. Working with R&D and Purchasing to ensure all formulations and procedures meet shelf life and regulatory compliance. Serve as primary quality staff and coordinator for engineering and program management issues and manufacturing activities, including production control, procurement, planning, assembly, testing, and shipping.

Customer and Vendors – Maintain Customer and Vendor audit programs and agreed on 3rd party certification. Customer focus, manage customer documentation, specifications, and ensure active customer support. Responsible party to manage and coordinate with supplier and customer quality representatives concerning problems with quality control and assure that corrective action is implemented

Employees – Ensure that all employees have basic product food safety, product quality, and crisis management training. Train and manage quality control department staff in all aspects of production and quality control measures and SOPS. Ensure the optimal organization of the Quality Management team to meet customer and corporate requirements.