Food Safety, Quality, and Regulatory Manager - Dressings, Sauces and Mayonnaise

Food & Beverages 

Food Safety, Quality, and Regulatory Manager - Dressings, Sauces and Mayonnaise- 

Sidney Ohio

Food & Beverages 

Exp 5-7 yrs

Deg Bach

Relo

Bonus

Travel – Occasional 

Job Description

Our Dressings, Sauces & Oils refines vegetable and tropical oils and animal fat for a wide range of food and nonfood manufacturers. We also make shortenings, frying oils, mayonnaise, dressings, and sauces for the foodservice industry.

The business operates seven oil refineries, five shortening and oil packaging plants, a mayonnaise production facility, a dressings plant and a culinary sauce facility, all of which are located in the United States. We also operate an edible oil refinery in Mexico.

Customers include major food manufacturers and quick-service and casual-dining restaurant chains. Dressings Sauces & Oils is integrated with our soybean crushing activities, which provide a reliable source of crude soybean oil for further processing.

Position Purpose:

The Food Safety, Quality, and Regulatory (FSQR) Manager - Dressings, Sauces and Mayonnaise (DSM) will be responsible for the planning, development and maintenance of all Dressings, Sauces & Mayonnaises Food Safety, Quality, and regulatory systems at the Sidney location including: developing and implementing FSQR policies, continuous improvement of FSQR processes and systems, shaping the location’s quality and food safety culture and leading talent management practices. Responsible for developing, implementing, driving and delivering superior execution of business and customer expectations. Key member of the location leadership team. 

Principal Accountabilities 

20% Ensure compliance of regulations/policies – ultimate accountability for all FSQR compliance. Analyzes, reviews, interprets FSQR policies. Implements programs to ensure customer and supplier standards are met. Monitors regulatory activities, ensures plant compliance, acts as liaison with regulatory authorities at local level.

20% Perform prevention activities and issue resolution – acts as customer interface, manages FSQR audits, responds to customer questions/complaints, proactively identifies risks, takes action to prevent FSQR non-conformities.

20% Develops, implements and assesses process/systems – plans and directs all FSQR programs and management of change, implements product specification systems, drives continuous improvement, and provides input to location leaders related to capital needed to maintain a food safety and quality leadership position in the business.  

Drives Implementation of process control strategies using data analysis, trending, application of statistics, root cause analysis & corrective actions and other quality management tools.

20% Shapes food safety, quality and regulatory culture/reputation - interfaces with manager/directors within BU and represent FSQR as part of location management team, acts as liaison between customer and operations to ensure standard/expectations are met, builds and develops effectively engaged FSQR workforce, leads implementation of FSQR strategy/tactical plans for Sidney DSM and other related BU projects

20% People/resource/budget management – lead talent management of employees in FSQR organization. Accountable for selection, training, development, performance management and engagement of direct/indirect reports, develop/implement short range (tactical) FSQR plans in alignment with BU and local plans, actively participates in development of FSQR initiatives and budgets, and sets accurate and challenging budgets, key member of location leadership team. Works collaboratively within FSQR function and cross functionally.   

Does this describe you?

Qualifications

Required Qualifications

4-year degree in scientific discipline such as food science, chemistry, biology or related field

Minimum 5 years in quality control/quality assurance experience in the food and/or pharma industry

Minimum 3 years experience with direct supervision of Laboratory personnel, preferably with multiple shifts  

Keen understanding of laboratory function/operations of standard to moderately complex lab equipment

Demonstrated knowledge and experience with Quality, HACCP and food safety practices such as risk assessment, auditing, assigning product disposition,

Demonstrated ability to evaluate processes, identify Opportunities For Improvement and successfully act on OFI.

Proven ability to behave in accordance with Cargill values and ethics

Preferred Qualifications

Dressings, Sauces and Mayonnaise Quality and Manufacturing experience or other relevant RTE Food Manufacturing experience

Excellent organizational skills including time management and ability to effectively prioritize multiple projects

Demonstrated ability to provide leadership/motivation to engage employees and work collaboratively in a plant environment

Basic to Moderate understanding of Good Laboratory Practice, SPC, and quality management tools such as Lean, 6 Sigma

USDA and FDA regulatory knowledge

Demonstrated ability to lead change effectively

Ability to deal with ambiguity in a fast paced environment

Ability to managing customer expectations within business constraints

All your information will be kept confidential according to EEO guidelines.

Direct Staffing Inc