Purpose.........

To represent and direct all quality control activities within the processing plant and receiving stations.

Scope............

Responsible for implementing accepted quality control standards, systems and procedures.

Required........

Ability to develop, conduct and measure quality specifications.   Ability to manage and organize multiple projects.  Excellent communication and interpersonal skills.  Must be highly organized and able to make decisions under pressure.  Is positive, self-motivated, independent working and assertive.  Will have extensive quality control knowledge related to food processing and specifically the seafood industry.  Project management skills including: creating project schedules, specifications and implementation are necessary. 

DUTIES

Typical...........

Duties include but not limited to:

Be a role model in projecting and applying The Pacific Group Diamond Philosophy (Productivity, Quality, Excellence and Teamwork) and promote teamwork at all times

Lead, drive and maintain HACCP, SSOP, food safety, and product specifications

Conduct field inspections for seafood items procured by the Pacific Sourcing Group and effective communicate the QC report to the Sourcing and QC teams.

Assist Sourcing QC Manager in implementing and maintaining HACCP programs and records for all products procured by the Sourcing Group in meeting FDA and USDC requirements

Provide technical assistance to the Sourcing Group on import documentation requirements.

Assist Sourcing QC Manager in establishing performance standards (HACCP, SSOP/GMP, product specifications, Food Safety, recall/traceability, and labeling programs) for vendor selection/pre-qualifications, and conducting vendor screening and on-site facility audits.

Assist Sourcing QC Manager in establishing product specifications and product inspection procedures/standards.

Provide technical assistance to vendors and co-packers in implementing GMP/SSOP, HACCP , QC inspection, pathogen prevention, food safety, recall/traceability, and labeling programs.

Monitor and verify that vendors and co-packers follow product specification and food safety standards.

Establish  and implement standard receiving procedures and quality check for incoming raw materials

Communicate with the Sourcing teams on quality standards and labeling requirements

Perform other duties, as assigned

EDUCATION

Required........

Bachelor of Science Degree or related field is necessary. Should possess or should obtain the knowledge, skills, and disciplines needed to carry out the functions assigned to the individual occupying this position.

EXPERIENCE

Required........

At least five years of seafood inspection experience in items such as tilapia, catfish, prawn, salmon, scallop, squid, cod, crab and halibut.  Must be HACCP Certified, familiar with SSOP, FDA and USDC food safety standards.

WORKING CONDITIONS

Usual.............

Frequently works in an warehouse environment.  The primary work location is at the main processing location in Clackamas. 

Special...........

Occasional travel is required