FSQ Manager

The FSQ Manager leads the Food Safety and Quality (FSQ Team) and oversees the development implementation review and maintenance of the SQF Quality System at our USDA-inspected meat snacks manufacturing facility as an SQF Practitioner. This role has primary responsibilities for our sites HACCP-based food safety system and compliance with regulatory customer and company quality requirements. A member of the Senior Site Leadership team; this role drives food safety culture continuous improvement activities and ensures that all Team Members have the training resources and awareness needed to meet our food safety and quality standards.

DIRECT REPORTS

HACCP Coordinator FSQ Supervisor(s)

DUTIES AND RESPONSIBILITIES

The duties and responsibilities of this position shall consist of but not be limited to the following:

• Training coaching and direct observation of all Team Members to build the behaviors actions and awareness needed to meet the high standards of our food safety and quality system; performance management and supervision of FSQ Team 
• Strategic direction and management of the site SQF Quality System including program development implementation review and maintenance of HACCP plans sanitation procedures prerequisite programs and other procedures and policies 
• Lead appropriate resolution of food safety and quality issues by serving as onsite subject matter expert in regulatory customer and company requirements
• Establish and maintain processes to trend progress in food safety and quality performance against benchmarks; develop and lead plan for continuous improvement 
• Serve as a member of the Senior Site Management Team to drive food safety culture in site initiatives and across departments; regularly report on specification compliance process and product variation customer requirements continuous improvement activities and matters impacting the implementation and maintenance of the SQF Quality System 
• Manage on-site relationships and compliance with USDA FSIS and other regulatory and certification organizations

Qualifications :

REQUIRED EDUCATION AND EXPERIENCE

Required Education: Associate Degree or Higher Education

Required Experience: 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry           

Preferred Education: Bachelors Degree and More than 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; Education Focused in Food Science Microbiology Meat Science or Animal Science

REQUIRED SKILLS KNOWLEDGE AND ABILITIES

• Must work effectively respectfully and collaboratively with all levels of management and Team Members
• Excellent verbal and written communication skills in English; bilingual with the ability to read write and speak Spanish preferred
• Proficient in Internet navigation; Microsoft Word Excel PowerPoint and Outlook
• Certified in HACCP and competent in implementing and maintaining food quality plans using risk-based methodology
• Understand Safe Quality Foods (SQF) Quality Code and the requirements to implement and maintain a quality management system as an SQF Practitioner or similar
• Be competent through training or experience in process control and/or other quality tools to reduce process variation impacting quality and achieve regulatory customer and consumer requirements
• Demonstrated leadership team management and training skills in a food manufacturing environment
• Demonstrated knowledge of continuous improvement methodologies and tools

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job the Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard/hairnet ear plugs frock boots etc) stand for extended periods of time and use hands/arms to push pull reach and occasionally lift above head.  The Team Member must occasionally lift push pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.  

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors varying degrees of temperatures with an average temperature of 40 degrees in the production area.  Team Members will be exposed to raw and/or cooked meat products and moving equipment and will be required to follow all Food Safety Quality requirements. 

Additional Information :

The hiring range for this role is $80000 - $115000 (Annually).  Actual salaries will vary based on several factors including but not limited to external market data internal equity location and candidate skill set and experience. Base pay is just one component of Jack Links Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Links provides a variety of benefits to eligible Team Members including medical dental and vision benefits life and disability insurance 401k participation paid holidays and paid time off.

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:
Jack Links provides equal employment opportunity (EEO) to all persons regardless of age color national origin citizenship status physical or mental disability race religion creed gender sex sexual orientation gender identity and/or expression genetic information marital status status with regard to public assistance veteran status or any other characteristic that is protected by federal state or local law.

E-VERIFY:
Jack Links is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees.  For information about the E-Verify program please visit:   Work :

No

Employment Type :

Full-time