Regional Quality Assurance Manager Ohio

The Regional Manager of Quality Assurance Operations for 1800 Food Brands will lead the Food Safety and Quality operational functions across all 1800 Food Brand sites within their region. This position leads a team of quality professionals over multiple shifts. The Manager upholds all internal and external requirements and maintains site certifications.

Major responsibilities of the position are listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties, assignments and specific projects may be assigned at the discretion of management.

• Oversee the regional food safety program, maintaining top level certification, including procedure verification and maintenance, training, process review, and program validation.
• Manage incoming ingredient/product process to ensure that the appropriate paperwork is received and verified and that the shelf-life assignment is correct.
• Manage internal audits and inspection teams to verify that stated procedures are being followed and that requirements are consistently being met.
• Work to solve issues as they occur to maintain the safety, legality and quality of products and services.
• Review and update of site Food Safety Plans; serve as the HACCP team leader.
• Lead by example; ensure that site GMPs are maintained.
• Ensure the validity of test results generated.
• Manage the hold process and be able to efficiently investigate and disposition material on hold.
• Responsible for the direction and supervision of staff.
• Manage the analyzing of customer service adjustments, product issue investigations, audit results and other data to identify safety, legality and quality issues and creatively seek continuous improvement.
• Respond to emails in a timely fashion to satisfy issues/concerns.
• Collaborate with teammates to achieve the desired outcome on special project assignments.
• Monitor and report KPIs.
• Understand audit practices and facilitate audits as required for the Quality function.
• Provide training, as necessary.
• Act as an SQF Practitioner, as necessary.
• Monitor and uphold the Food Safety Objectives for each site that have been established by the Enterprise.
• Other duties as assigned.

• Must be available for travel.
• Must be able to lift, push or pull up to 50 pounds on an occasional basis.
• Be physically able to stand and walk on hard and irregular surfaces for extended periods of time.
• Perform light lifting, bending, and reaching activities as required.

Must be able to withstand working in cold storage type environments as well as warm outside environments in temperatures above 100 degrees Fahrenheit.

• A technical four-year degree in a natural science or related discipline preferred
• Minimum of 5 years of technical experience with food and food-related products within a manufacturing environment
• 3-5 years' experience building and managing staff
• Experience with GFSI programs, such as SQF or BRC
• Knowledge and competency in HACCP principles and applications
• Project Management experience preferred
• Experience with Quality Management Systems and processes
• Proficient in Microsoft Outlook, Teams, Word, Excel, and PowerPoint
• Effective communicator (written and oral) who can build consensus
• SAP/Oracle WMS knowledge preferred