Senior Quality, Health, Safety, and Environment Manager

The Sr. QHSE Manager is responsible for developing, managing, and executing all aspects of Quality, Health & Safety, and Environment (QHSE) across the organization. This role champions a culture of continuous improvement, compliance, and operational excellence, ensuring the highest standards for product quality, environmental stewardship, and workplace safety. The position also leads cross-functional teams, manages key certifications (ISO) from our vineyards to the shipment of our finished product and including our DTC business.

1.     HEALTH & SAFETY

• Lead safety committee, drive safety initiatives and Health and safety program for the company.
• Develop and maintain a cohesive Health & Safety training program for all employees, including new hire orientation.
• Ensure compliance with all safety requirements, company policies, and regulatory standards (OSHA, Cal OSHA).
• Lead ISO 45001 certification and manage the Integrated Management System (IMS) for safety.
• Conduct regular safety inspections, incident reporting, and contractor safety management.
• Foster a positive safety culture, encouraging open communication and proactive hazard reporting.
• Engage with MH safety community, share learnings and submit key initiatives.
• Ensure monthly/quarterly departmental inspections as outlined in company procedures of reporting.
• Develop the contractor safety management program and ensure all contractors understand and adhere to the program.
• Ensure proper management of site risks to ensure the successful achievement of site safety goals.
• Maintain accurate and timely documentation, to include proper records of all safety training.
• Respond to critical incidents and other events as required.
• Coordinate with key stakeholders on the CAPEX issuance process (preparation submission, progress, …)  for projects related to Health and Safety.
• Maintain relationships with vendors.
• Maintain safety standards with OSHA and Cal OSHA

2.     QUALITY

2.1. QUALITY MANAGEMENT:

• Collaboration with DCC team and external stakeholders: This involves supporting training, control, reports, and compliance, defining quality procedures, maintaining the quality system, recommending improvements, providing a quality roadmap, and implementing new certifications.
• Quality Management System (QMS) Development and Maintenance: Leading the development, implementation, and management of the organization's Integrated Management System (IMS) or QMS, ensuring compliance with ISO certifications (e.g., ISO 9001, ISO 45001, ISO 14001, ISO 50001).
• KPIs and Reporting: Improving, maintaining, and communicating quality KPIs and reports regularly, including monthly dashboards and providing insights to leadership
• Compliance and Auditing: Conducting regular audits of DCC quality systems, managing corrective and preventive action (CAPA) programs, ensuring system adherence to MH global practices, maintaining documentation, and updating a compliance database.
• Supplier Quality Management: Ensuring quality and regulatory aspects are covered in supplier selection, control, and monitoring, and reviewing improvement plans.
• Communication and Planning: Acting as the DCC point of contact for quality coordination teams.

2.2. QUALITY CONTROL:

• Leadership and Support: Managing, mentoring, and supporting the Quality Supervisor and Technician.
• Complaint Investigation: Supporting/leading root cause/corrective action investigations for complaints.
• Audits: Leading audits of the Production process, suppliers, and 3PL suppliers.
• Inspections: Ensuring DG incoming inspection and FP inspections are performed on time, processing wine returns, and inspecting in-process and post-process packaged wines with prompt feedback to line operations.
• New Packaging and Specifications: Assisting in the design and trials of new packaging, determining inspection specifications, and setting up finished product quality standards.
• Specification Management: Ensuring finished product specifications are current and communicated to relevant personnel.
• Complaint Investigation: Investigating and responding to quality complaints.

2.3. CONTINUOUS IMPROVEMENT:

• Process Improvement and Optimization: Driving continuous improvement initiatives to identify strategic and productivity enhancements.
• Lean Manufacturing: Taking a leadership role in the development and evolution of lean manufacturing knowledge and application.
• Process-Oriented Analysis: Developing process-oriented analysis and continuous improvement methodology, including 5S, Six Sigma, Lean Management.

ENVIRONMENTAL & ENERGY MANAGEMENT:

• Lead environmental compliance and sustainability initiatives, including Napa Green Winery Certification and other relevant local certifications.
• Lead sustainability committee (Soils, Water, Packaging and Waste, H&S, Energy, Carbon footprint, CSR, Workplace wellness working streams)
• Develop and execute environmental projects to reduce waste, improve efficiency, and support company growth.
• Oversee ISO 14001 & 50001 certification processes and maintain compliance with all environmental regulations.
• Collect, evaluate and report environmental data performance via (e.g., Cascade Report, LVMH Environmental Report, annual Energy report and performance).
• Identify and implement investment opportunities to reduce environmental impact.
• Establish annual objectives for Environment and Energy.
• Foster an engaging sustainability culture to ensure all departments work to achieve environmental initiatives and continuously improve.

FINANCIALS & EXPENDITURE MANAGEMENT:

BUDGET MANAGEMENT

• Budget/LE’s: Using the PMT plan as a basis provides a detailed annual expenditure and capital expenditure budget for QHSE initiatives.  Provide all required strategic and investment summaries (which may change from year to year).
• In conjunction with the Winemaking Director and Operations Director developing and revising annually the 5-year quality management plan including operational and expenditure requirements.
• Work closely to identify cost efficiencies and waste reduction.
• Identify cost opportunities on a continual basis.

------------ TRANSVERSAL RESPONSIBILITIES –-----------

PEOPLE AND CULTURE:
Embrace the leadership responsibilities working to build a positive DCC culture

• Exceptional leadership and team management skills.
• Lead, manage and develop technical skills of the team – identify development opportunities and a training plan for the team and coach towards new skill development. 
• Contribute to a culture which embraces safety, quality, environment, cost saving opportunity and alignment to company goals as key values.
• Share knowledge amongst the DCC team and encourage a strong learning and development culture
• Strong strategic planning and organizational abilities.
• Excellent analytical and problem-solving skills, with a focus on root cause identification and corrective action.
• Superior communication and interpersonal skills, capable of collaborating effectively with cross-functional teams and external stakeholders.
• Ability to drive continuous improvement and foster a health & safety, quality-focused culture.
• Proficiency in quality metrics analysis and reporting

BENCHMARKING/BEST PRACTICE INITIATIVES:

• Keep abreast of trends and technical changes in Quality,Health, Safety and Environmental benchmarks.
• Contribute to management team projects and Moet Hennessy wide initiatives as required.
• Benchmark methods used in the other Moet Hennessy Maison (Chandon wineries, MHCS, etc. and work to implement best-in-class procedures and processes.

Education:

• Bachelor’s degree in engineering, Quality Management, or a related technical field, with a Master's degree preferred but not required.

Languages: English required, French and Spanish preferred but not required.

Professional experience & know how: 7-10 years of quality and environmental experience in industry.

Winery experience is preferred. History of successful ISO management systems implementation. Management experience.

Technical & management skills:

• Proven track record of developing and implementing successful QA strategies and managing quality systems.
• Strong understanding of quality methodologies, tools, and processes (e.g., Lean, Six Sigma, FMEA, SPC)
• In-depth knowledge of relevant ISO standards (e.g., ISO 9001, ISO 14001, ISO 45001) and other industry-specific regulations.
• Knowledge of Product Quality Assurance analyses and methodology.
• Excellent organizational and communication skills.
• Strong understanding in the process of food items to include the application of dry goods materials to containers.
• Ability to work safely, including the proper use of protective equipment and proper handling of hazardous substances as specified in Domaine Chandon’s Chemical Hygiene Plan.
• Working knowledge of MS Excel and Word.
• Ability to maintain a positive work atmosphere by behaving and communicating in a harmonious manner with co-workers and management.

Personal & interpersonal skills: Diplomacy, Integrity.

Core competencies: Results oriented, priority setting, problem solving, leadership, assertiveness, quality of contact, adaptability.

Secondary competencies: Creativity, Dealing with Ambiguity.

• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k, IRA)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Family Leave (Maternity, Paternity)
• Short Term & Long Term Disability
• Training & Development
• Wellness Resources