Food Safety Supervisor II

Description

SUMMARY: The Food Safety Supervisor II has primary responsibility for coordinating regularly occurring activities within the food safety system. Duties are primarily involved in the implementation and maintenance of the GMP program, internal audit program, training program, environmental swabbing/microbiological testing program and continued development of the food safety culture. The Food Safety Supervisor II will report to the Director of Food Safety and will have the ability to maintain large aspects of the Food Safety system in the absence of the Director. The position will work on broad scale projects and may receive little day-to-day direction by the Director.

JOB DUTIES & RESPONSIBILITIES:

• Training coordinator; coordinate and perform new hire and refresher food safety trainings
• Internal audit coordinator; coordinate, perform and complete corrective action process for internal audit program
• Monitor and improve food safety culture in company facilities, including meeting with department managers/supervisors to review performance.
• Environmental Monitoring coordinator; coordinate and perform environmental monitoring sampling
• GMP compliance coordinator; implement and maintain facility GMP programs
• Perform non-conformance investigations, including root cause identification and corrective action completion
• Verify Food Safety recordkeeping
• Assist Food Safety management in third-party audit preparation 
• Provide feedback related to the day-to-day implementation and maintenance of a multi-site GFSI food safety system.
• Other duties as assigned

 BENEFITS:

• Medical, Vision, Dental insurance and many more voluntary coverage options
• Company paid Disability, Life and Identity Theft insurance.
• FMLA, 401K, Matching and Profit Sharing (when eligible), FSA and HSA options
• Paid Vacation, Sick Leave and Holidays

SCHEDULE:

Monday through Friday 6:00AM to 2:30PM OR 7:00AM to 3:30PM

Requirements

EDUCATION REQUIREMENTS: High school diploma or equivalent preferred but not required.

TRAINING, SKILLS, LICENSES: High level of proficiency in Microsoft programs (Word, Excel, Outlook, Visio). Self-motivated and detailed-oriented. Effective communication skills (oral written and verbal). Planning and organizing skills. Demonstrate ability to work with cross-functional groups. Experience within a food manufacturing environment. Manufacturing facility operating systems experience. GFSI audit experience preferred. Accredited HACCP training preferred. Accredited PCQI training preferred.

WORKING CONDITIONS: While performing the duties of this job, the employee may be required to stand and talk or hear. The employee frequently is required to walk, use hands to handle or feel and reach with hands and arms. The employee is occasionally required to sit, climb or balance, and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move more than 100 pounds. There are aspects of the position that require ability to withstand cold temperatures (33-39) for extended periods.  

The above statements reflect general details considered necessary to decide the essential functions of the job identified and is not a detailed description of all work requirements that may be inherent in the job. Not all functions listed may be performed and other duties may be assigned to meet business needs.

EOE/Vet/Disabled