Purpose.........

To plan, coordinate and direct the quality control program designed to ensure continuous production of products consistent with established standards.

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

Responsible for developing and modifying company quality systems and procedures.

Required........

Must be highly organized and able to make decisions under pressure.  Is self-motivated, independent working and assertive.  Excellent communication and interpersonal skills with the ability to manage and organize multiple projects.  Ability to recognize and be a part of the big picture.  Maintain a positive attitude and constantly look for opportunities for improvement.  Display 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.  Project management skills (creating project schedules, specifications and implementation) is necessary.  Team building skills are vital 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

Supervise and mentor quality assurance personnel

Implement HACCP, SSOP/GMP, Bio-Terrorism Act, COOL Act, and all other food safety programs in meeting FDA, USDA, and other regulatory requirements

Lead, drive, maintain HACCP and SSOP procedures and requirements and participate in actual quality audits in cooperation with the Quality Control General Manager

Represent and direct all quality control activities within the processing plant and receiving stations

Implement accepted quality control standards and procedures

Implement and maintain product traceability for all in-bound and out-bound materials

Work together with the sales, procurement, warehouse, and operation teams to improve food safety and quality standards.

Review Quality Audit results with the GM and management teams with specific corrective action steps related to all variances

Perform continuous improvement of all areas

Ensure a formalized/structured product recall procedure and specific product tracking are in place

Review quality data generated by line personnel and ensure information integrity

Perform visual inspections of product and process and perform lab test as required

Stop production of product if a serious quality defect is present

Establish and measure product specifications relative to quality and product brand requirements (internal production and suppliers)

Conduct periodic vendor/vessel audits to measure/ensure product quality specifications are being met

Develop, implement and review a weekly Quality Report (QDOR) that measures quality

Provide/direct quality guidelines, procedures and forms for proper completion and implementation

Maintain records for Q.C. Logs

Perform and monitor scheduled audits

Offer and implement training (HACCP, SSOP, GMP, Product Spec, COOL Act and Bio-Terrorism Act) to team members

Perform inspections (Daily, Weekly, Monthly, Quarterly)

Remain current on all regulatory requirements and law changes

Interpret and implement FDA, ODA regulations

Interact with Regulatory Agencies and/or third party auditors

Environmental testing-contact surfaces, water, product

Product tracking

Follow-up on customer complaints

Perform internal/external audits and inspections to ensure that all standards and requirements are met

Responsible for achievement of quality department goals and objectives

Assist in all plant quality activities

Identify, investigate and report on critical quality defects on production processes and products

Determine source of quality variance and specific steps to be taken in correcting the process and product

Ensure systems are in place to make certain that vendors are capable of meeting quality expectations

Participate in periodic conference call (chaired by Quality Control General Manager) with the other primary quality control personnel in every operation.  The conference call will center on procedures and audit follow-up requirements.

Prepare and submit reports as required

Conduct line level problem analysis

Project zero product defects objective/philosophy

Implement Hazard Analysis and Critical Control Points (HACCP) program

Perform other duties, as assigned

EDUCATION

Required........

Ideal candidates will possess a BA, BS or an associate degree in food, chemistry or life science related discipline with three or more years experience in the seafood industry. Alternatively five or more years of experience in the food industry with in-depth knowledge in HACCP, SSOP, quality and food safety programs.

EXPERIENCE

Required........

At least three years in a managerial or supervisory position with proven excellent management skills. Candidates with less experience, but with high motivation and potential will be considered.  Knowledge and experience with seafood production, product specifications, inspection and food safety program.  Five to seven years in Processing/Distribution and experience with quality assurance is desired.   Knowledge of the seafood/processing industry is also helpful.

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...........

Must be able to handle stress and communicate effectively.