Job Description

KAYEM FOODS, INC.

JOB TITLE: Food Safety and Quality Assurance Supervisor- Chelsea & Woburn, MA

SUMMARY

Kayem’s Food Safety and Quality Assurance Supervisor will lead QA technicians to ensure the production and distribution of safe and high-quality products in compliance with Federal and State requirements. Our Team member will Monitor and audit processes to verify and maintain compliance. Will Identify areas or systems that require improvement or updates. Will provide strong support and resources to internal departments including Sanitation in the development of programs and procedures. Will maintain a presence on the production floors to provide assistance and monitor programs and procedures.

Essential Functions, Duties & Responsibilities:

• Responsible for overseeing FSQA Technicians.
• Oversee, guide and delegate the development, implementation, monitoring, maintenance and improvement of the Quality & Food Safety, HACCP and Food Safety, Foreign Material Control, Regulatory Compliance, and Food Defense programs.
• Work with operations leadership to assess, develop and implement the process and methodologies required to continuously reduce product variability and improve overall product quality. Is a driving force leading the organization to improved customer and specification compliance with a strong quality culture.
• Act as a strategic thinker to implement and improve the ongoing food safety program in collaboration with all cross functional operations teams, particularly sanitation and maintenance.
• Perform random inspection of production and follow-up with technicians and operations to ensure quality and food safety standards are being maintained throughout plant.
• Assist in preparing the organization for heightened regulatory and customer expectations by developing and optimizing enhanced food safety and quality programs across the enterprise that ensures compliance with all federal, state, and local regulations.
• Ensure that State and Local Health Departments and USDA or other enforcement agency concerns are dealt with quickly and efficiently such that there is no interruption to standard business operations
• Responsible for Unusual Occurrence reports for Non-conformances, including root cause analysis, and corrective actions.
• Oversee QA laboratory programs relative to Food Safety, such as but not limited to: Pest Control, Listeria Sampling/Testing of finish product, QA Holds, SSOPs, unusual occurrences, R&D tests and sample requests.
• Manage Laboratory equipment: preventive maintenance, operating issues, and supplies.
• Communicate with all levels of management to ensure they maintain control of the process. Work with QA staff members to prevent process or product failures.
• Attend various meetings and participate on cross functional teams, particularly sanitation, operations and R&D testing, and maintenance meetings.
• Assist FSQA manager in preparing for internal and external GFSI/customer audits.
• Sanitation and Commercialization Liaison: Troubleshoot food safety/quality issues relative to sanitation issues. Assist production and R&D with test run oversight.
• Manage updates of forms and procedures related to food safety, quality, lab procedures and certifications (such as BRC).
• Conduct departmental trainings and maintain all training records for QA personnel.
• Investigate customer complaints and provide a written report to FSQA director describing findings.
• Maintain the plant improvement plan (PIP) and work with maintenance team to complete on schedule.
• Assist in product recalls as necessary.
• Perform annual reviews, performance reports and skills assessment of all direct reports.
• Promote and maintain Company and departmental Continuous Improvement initiatives.
• Maintain up to date knowledge of USDA/FDA regulations and policies.
• Acts as deputy for FSQA leadership.
• Other duties or special projects as assigned.

QUALIFICATIONS AND REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Skills and competencies:

• Problem solver with a hands-on approach
• Ability to anticipate adverse scenarios and provide contingency plan recommendations to address them.
• High sense of urgency
• Resilience to work well in a fast- paced environment with competing priorities at times
• Sound judgement
• Ability to lead a team to successful department outcomes.
• Must have basic word processing, Spreadsheet, communications via email and virtual meetings (Teams or zoom)
• Ability to learn new information quickly (i.e. technology, compliance related matters, significant initiatives)
• Proficiency with reading, writing, and speaking English; Bi-lingual (English/Spanish) is a plus.

EDUCATION and/or EXPERIENCE:

• Two-year degree in food/science related field preferred and 8 years of experience in a processed meat production environment or an equivalent combination of education and experience.
• Knowledge of USDA, FSIS, HACCP, SSOP, and GFSI requirements.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk and hear. The employee is regularly required to stand, walk, sit, bend, stoop, climb stairs and smell.

The employee must regularly lift and/ or move up to 25 pounds

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

The noise level in the work environment is moderate to loud.

While performing the duties of this job, the employee is regularly exposed to refrigerated and wet conditions.

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