Quality Assurance Manager II

Title: Quality Assurance Manager

Department: Innovation

Reports To: Refer to location organizational chart

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At Mennel, we believe in doing right and bringing our best to our people who are helping to feed the world. We promote teamwork and recognize the individual contributions everyone plays in the overall success of the company.

JOB SUMMARY: In this role, you will help sustain Mennel's tradition of excellence established in 1886 as well as support our food safety programs and mission to reliably deliver superior quality, uniformity, and service. The purpose of this position is to own the overall Food Safety, Quality & Regulatory program at the food production facility. This position will also lead an effective Quality Control (QC) lab that monitors raw materials, in-process and finished products.

PRIMARY WORK SHIFT: Works shift as assigned and overtime as required.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without accommodation.

Follow all food and personal safety rules and regulations in respect to GMP's, OSHA, HACCP, the Global Food Safety Initiative, the US FDA Food Safety Modernization Act as stated in the FS&Q Statement, and sanitation guidelines as set forth by the company as listed in Corporate Health, Safety & Environmental (HSE) and attend all required training sessions. Maintain the department/facility in an everyday audit ready condition.

Communicates important quality, safety, and security concerns to Quality Assurance personnel, Plant Manager and Director of Quality Assurance.

Participates in customer audits, corporate audits, BRC audits and other inspections.

Owns response to audit activities (CAPAs), completing in a reasonable timeframe.

Maintains accountability with all testing methods, data entry performed, operator training, and equipment validation at Quality Assurance department.

Manages the laboratory budget to effectively control costs.

Leads local Food Safety/HACCP, recall and sanitation teams and responsible for monthly safety meetings.

Responsible for creating product specification cards per the request of Sales team.

Responsible for creating blending formulas to meet product specifications.

Is an active participant in the Quality Resolution Team meetings, leading the task of root cause analysis, CAPAs, and communication of findings to Sales and the Customers for observations that occurred at their site.

Conducts SQC charts for internal quality control and external customer service.

Maintains confidentiality of customer files and other documents.

Responsible to cover the Plant Manager and Quality Assurance Technicians in their absence.

Executing the strategic and tactical plans as established by the VP of Innovation and Regulatory Affairs. Must foster a collaborative working relationship with the entire Innovation team to achieve these plans.

Other duties may be assigned. SUPERVISORY RESPONSIBILITIES:

This position supervises the daily activities of the Quality Control Lab. At some locations this

position may also supervise Quality Engineer, Sanitation Engineer, and Quality Specialist.

QUALIFICATIONS:

The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job.

A minimum of a High School Diploma or equivalent required. An Associate's or Bachelor's Degree in cereal science, food science, chemistry, biology, biochemistry, analytical instrument, microbiology or related field is preferred; a Master's Degree desired.

Familiar with flour and its by products, flour and dough testing methods.

Demonstrates knowledge and experience in cereal chemistry, analytical chemistry, food science, and statistics or statistical process control (SPC).

Proficient in the use of Microsoft Office and SPC software.

Good planning and organizational skills.

Excellent interpersonal and customer service skills.

LANGUAGE SKILLS:

Ability to read and comprehend simple instructions, short correspondence, memos, procedures, and plans. Ability to write, complete checklists and other basic documentation and correspondence. Ability to effectively present information or data in one-on-one and small group situations to co-workers, supervisors, and managers.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY:

Must use solid judgment when making decisions. Must have ability to quickly recognize and plan for changing work duties and events.

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:

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to perform maintenance tasks, reach with hands and arms; climb or balance; stoop, kneel, twist, crouch, or crawl, and talk or hear. The employee must occasionally lift and/or move up to 50 pounds or more. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT:

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

While performing the duties of this job, the employee is regularly exposed to conditions that are typical to a fast- paced manufacturing environment, including: moving equipment and machinery, dusty, hot/humid, and cold conditions; employee must be willing to work in all weather conditions, at heights, and in the presence of airborne particles. The noise level in the work environment usually requires the use of hearing protection. Work involves exposure to common wheat allergens.