Lab Quality Services Manager (Food Safety) - Ripon
The primary function of this position is to ensure the integrity and safety of products throughout manufacturing and the responsibility for the development, implementation, and maintenance of various food safety, quality, and sanitation programs and systems designed to assure product wholesomeness and consistency. The Quality and Food Safety (QFS) Manager provides leadership in these areas and is responsible for supervising all Quality and Food Safety related matters for the facility. The role of Quality and Food Safety will ensure the team compiles, interprets, and communicates the conformance to standards for product components and finished products to all customers utilizing measurement metrics. The QFS Manager provides direction and knowledge for creating, implementing, and maintaining of HACCP and Food Safety Plans. The QFS Manager will promote and follow the TWG Values safely and efficiently producing quality affordable products. This position requires strong leadership skills, demonstrated by good communication, organization, and coordination skills. The QFS Manager will foster and sustain excellent relations with direct reports, peers, and co-workers. This person will lead large projects/initiatives and serve on various cross-functional teams as they will interact with various internal and external groups including customers, suppliers, and auditors.
- Manage key components of the food safety and quality management system and develop programs and/or policies to ensure food safety, product quality, and legality.
- Provide technical capacity with an emphasis on meeting customer expectations and developing continuous improvement opportunities.
- Interact with external stakeholders concerning product issues and needs.
- Develop and execute HACCP/FSSC 22000 plans to achieve/maintain HACCP/FSSC 22000 Certification, oversee compliance and interactions with Certification parties for validation testing and assurance compliance.
- Direct the activities related to the company HACCP program and serve as HACCP Coordinator: write, review, and revise HACCP plans and/or documentation as needed, conduct and/or coordinate HACCP/related activities including hazard analysis, monitoring, verification, and validation etc.
- Interact with other managerial disciplines including Production, Warehouse, Procurement, Maintenance, Finance, and Sales to address issues affecting the quality of ingredients and packaging supplies, in-process components and finished goods, the cleanliness of equipment and plant environment, and other environmental issues.
- Act as liaison with international, federal, state, and local regulatory agencies to handle legal and other issues.
- Work with external stakeholders coordinating and conducting inspections and audits and addressing concerns and corrective actions.
- Implement and maintain the risk controls for the company’s Quality and Food Safety System.
- Coordinate recall program including annual mock recalls (includes required traceability exercises).
- Conduct annual Food Safety GMP training of company employees and temporary workers.
- Coordinate plant sanitation program, including monthly internal sanitation inspections with Operations Manager; make recommendations to other Managers on sanitation issues.
- Oversee continuous improvement in the Quality and Food Service Programs and the departmental personnel.
- Develop, and implement the internal Food Safety programs including HACCP, Allergen, GMP’s, Cleaning and Sanitation procedures, regulatory compliance, vendor approval, etc.
- Manage Consumer Complaint Programs along with Customer Service.
- Initiate plant level investigations into the non-conformance issues, identify cause and rectify with the management team.
- Prepare and present a quarterly management review.
- Manage Pre-Requisite Programs (PRP’s), Operation Pre-Requisition Programs (OPRP’s), and Critical Control Points (CCP’s) and all documents associated with these programs.
- Oversee internal inspections and audit programs for the facility as part of a continuous improvement program designed to assure product safety and consistency, and to disclose areas needing improvement before an external/customer audit/inspection is conducted.
- Develop and implement corrective actions for external inspections and follow up with department managers to ensure documented corrective actions are taken.
- Coordinate and evaluate outside audits with regulatory agencies, and customers.
- Provide all documentation necessary to respond to inspections.
- Maintain product specifications and standards requirements, and participate in new product rollouts with Winemaking, Cellar, and Production departments.
- Educate managers, supervisors and employees regarding internal quality and sanitation programs, helping to ensure facility has a well-educated and trained workforce.
- Provide technical guidance to managers, supervisors, and employees.
- Oversee the facility HOLD program to prevent substandard materials or product from reaching consumers.
- Coordinate with procurement the Minimum Requirement for Vendors to maintain incoming component consistency.
- Manage and monitor labeling compliance including but not limited to nutritional fact panels, ingredient labels, and allergen declarations.
- Provide guidance to the team in supporting TWG’s Safety culture, encouraging active participation from all Lab employees through creative motivation and accountability to ensure we all go home safe.
- Stay well informed of new development in the quality, food safety, and sanitation fields, upgrading company programs as necessary and appropriate.
- Supervise the development and incorporation of proper product and process measurement metrics using Intelex, Red Zone and other methods of technology for tracking/trending.
- Provide strategic perspective for product and process quality through Food Safety systems, Sanitation/SSOP programs including Environmental monitoring.
- Support TWG in managing emerging food safety, food fraud or quality risks.
- Coordinate and manage GFSI and third-party audits and all associated SOPs.
- Travel Required: Up to 25% (typically within California) to vendors, Co-Packers or elsewhere as necessary.
- This job description reflects management’s assignment of essential functions; it does not prescribe or restrict the responsibilities or tasks that may be assigned.
- BS in Chemistry, Biochemistry, Food Science, Microbiology, or related field, or 5-10 years equivalent experience, or an equivalent combo of education and experience also considered.
- Winery experience with demonstrated supervisory skills a plus.
- Complete familiarity with Regulatory requirements.
- Strong leadership experience and proven skills evaluating and implementing strategies that improve overall quality and profitability.
- Able to develop and implement FSQ policies, programs, and procedures.
- Able to prioritize high level assignments and work independently.
- Possess strong analytical skills including problem solving and critical thinking.
- Possess excellent verbal and written communication skills to communicate with internal and external stakeholders.
- HACCP and FSSC 22000 certified.
- Accomplished in presenting information/ideas concisely, accurately, and clearly, both verbally and in writing.
- Ability to interpret a variety of technical information in mathematical and/or narrative form and deal with abstract and concrete variables.
- Capable of analyzing and documenting simple and/or complex business processes.
- Skilled in communication with a focus on listening and influencing skills.
- Priority management of tasks while achieving desired results.
- Capacity to exercise appropriate judgment in decision-making and problem solving.
- Support and model all company procedures and policies.
- Embrace and demonstrate The Wine Group’s Values: Be a Steward, See Possibility, Find a Way, Stay Grounded.
- Must be able to frequently lift and carry weights of up to 50 pounds at varying frequencies.
- Possess the ability to work in a fast-paced production environment, both indoors and outdoors, with exposure to related equipment and noise levels.
- Ability to perform tasks requiring bending, stooping, standing, and twisting in the performance of various task in the production environment.
- Hiring Salary Range Posted: $94,900 - $142,300.
- Actual compensation will be based on factors such as experience; skills, knowledge, and abilities; education; and other position related factors.
At The Wine Group, we are proud to be an equal opportunity employer and we are committed to an environment of mutual respect, diversity, and inclusion. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, genetic information, national origin, disability, protected veteran status or other characteristic protected by law.
- Job Family Winery Operations
- Job Function Operations
- Pay Type Salary
- Min Hiring Rate $94,900.00
- Max Hiring Rate $142,300.00
- Required Education High School
- The Wine Group, 17000 E. Highway 120, Ripon, California, United States of America