SUMMARY

Purpose.........

To manage accepted quality control standards and procedures.

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

Responsible for leading, implementing and modifying company quality systems.

Required........

Must be highly organized and able to make decisions under pressure.  Excellent communication and interpersonal skills along with a positive, proactive attitude.  Ability to manage and organize multiple projects.  Is self-motivated, independent, assertive.  Ability to recognize and be a part of the big picture.  Displays a high level of ethics and holds self and others accountable for their actions.  Ability to work in a dynamic, team-focused and self-directed environment effectively.  Will have extensive quality control knowledge related to food processing and specifically the seafood industry.  Team building skills are vital (working with other team members) to achieve and exceed financial, productivity and quality targets. 

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

Implement and maintain 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.

Establish performance standards (HACCP, SSOP/GMP, product specifications, Food Safety, recall/traceability, and labeling programs) for vendor selection/pre-qualifications and conduct vendor screening and on-site facility audits.

Establish product specifications and product inspection procedures/standards, conduct physical inspections, manage product inspection programs with third party inspection services and effectively communicate QC reports to the Sourcing team.

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

Maintain product traceability and implement an effective recall program

Provide technical assistance to customers on HACCP, food safety, quality, and recall/traceability requirements.

Establish standard record keeping procedures for product specifications, QC reports, HACCP, Bioterrorism Act, and import documentations.

Handle FDA and USDC inspections, and the required corrective actions and follow-up.

Perform other duties as needed

EDUCATION

Required........

BA or BS in food, chemistry, or life science related discipline with 5+ years experience in seafood industry. Alternatively, 10+ years experience in food industry with in-depth knowledge in HACCP, SSOP, quality, and food safety programs.

EXPERIENCE

Required........

At least three years in manager or supervisory position with proven excellent management skills.  Candidates with less experience but with high motivation and potential will be considered.  Knowledge and experience in seafood production, product specifications, inspection and food safety program.

WORKING CONDITIONS

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

The primary work location is at the main Processing/Distribution location. However, some work may be performed other locations (i.e. receiving stations, secondary facilities).  Will also be at a standard warehouse setting with typical lab and office equipment, including a computer and fax machine, etc.  Environment may be cold, wet and humid at times.

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

Occasional travel, as needed.