Quality Assurance Manager overseeing seafood quality assurance program at a processing plant. Coordinating HACCP Plans and ensuring food safety standards compliance.
Responsibilities
Oversees all aspects of the quality assurance program at a seafood processing plant.
Acts as the plants HACCP Team Coordinator, directing the preparation and implementation of the sites HACCP Plans.
Prepares and disseminates the plants operation manuals in cooperation with the sites management.
Ensures plant operations adhere to the companys and sites operations manuals, regulatory requirements, customer specifications, and food safety standards mandated by the HACCP plan.
Reports to the Corporate QA Manager, with dotted line reporting to the Plant Manager.
Performs and manages all functions of the quality assurance program.
As HACCP Team Coordinator, directs all activities of the sites HACCP Team(s).
Responsible for the site QMS program and quality benchmarks.
Responsible for HACCP plan and BRC certification.
Acts as plant liaison with internal managers and regulatory agencies on food safety and quality issues.
Develop programs, standards, and procedures for quality control.
Establish inspection, monitoring, sampling, and testing procedures.
Supervise, coach, and develop plant personnel in food safety and quality procedures.
Represent the company to suppliers, buyers, government inspectors, industry organizations, and regulatory bodies.
Lead plant and supplier inspections and compliance audits.
Analyze QA data and report findings to senior management.
Maintains accurate, compliant, and organized paper and electronic business records and files various internal and external reports.
Keeps up to date with changing food safety and quality regulations and requirements.
Requirements
3-5 years of food industry experience (manufacturing/distribution); candidates with seafood experience will be given preference.
Food processing/food science training.
HAACP certification preferred.
BRC certification experience preferred.
Hands-on approach and Can-do attitude.
Strong computer skills, spreadsheet proficiency and data management skills.
Proven ability to manage employees, food safety and quality functions professionally and collaboratively.
Working knowledge of good manufacturing practices and food safety regulations.
Effective oral and written communications.
Strong organizational and time management skills.
Critical thinking and problem-solving skills.
Ability and willingness to work in a remote area of Alaska and work in a seafood processing plant for several months.
Ability to work long hours, seven days a week, during the production seasons.
Consistent and reliable attendance is an essential function of this position.
Benefits
NPSI provides transportation from the nearest major airport to the work location and back if you complete the season.
Employees live on site in communal bunkhouses with shared facilities, rooms are assigned based on gender identity, bed linens are provided.
The cookhouse prepares hearty and nutritious meals and snacks.
The housekeeping staff cleans and sanitizes restrooms and common areas.
Laundry is done for employees once a week.
Opportunities for pay such as referral bonuses.
Generous employer matching 401(k) retirement plan, eligible from day one.
Affordable, traditional health insurance benefits including medical, dental, vision and prescription coverage.
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