Director of Food Safety & Quality

Strategic goals – Ensure Our Quality Culture can deliver continuous FSQ improvement.

• Ensure the facility is ‘audit ready everyday’ by setting standards and establishing a strong quality culture at all levels
• Leads the Quality Continuous Improvement program to increase customer satisfaction through increased product ratings and reduced complaint levels
• Works to systematically reduce risk through constant re-evaluation of the HARPC/Food Safety plan using data and observation to assess and minimize risks and vulnerabilities

Role and Responsibilities

• Lead the quality team and, as a member of the site senior management team, ensure that the plant is ‘doing the right things’ (validation) and ‘doing things right’ (Verification)
• Develop and implement the Food Safety Plan (HARPC, HACCP, SSOP, GMP)
• Ensure full compliance with regulatory codes
• Coordinate/Plan Regulatory visits (USDA, FDA, FDA-FSMA, State & City)
• Coordinate/Plan 3rd Party and Certification audits (SQF, GIG, Organic, Military).
• Develop wider FSQ understanding within the team
• Ensure the internal audit system is capable of driving compliance and expose improvement opportunity is process and team/individual capability and competency
• Work with vendors and corporate team to ensure incoming material standards are met
• Develop sensory and other quality tools for the team
• Audit suppliers of raw materials
• Oversee and audit finished product specifications to ensure they are accurate and the specification is being met
• Lead the CAPA process for complaints and internal deviations
• Oversee customer manufacturing documents (iCiX, GORP)
• Manage laboratory and all associated items (allergen testing, environmental sampling program, pre op testing, microbiological testing program for shelf life and confirmation studies) and budgets

As A Leader Within the Kettle Cuisine Team You Are Expected To:

• Model, develop and support Kettle’s Core Values and safety culture
• Manage performance of all team members
• Build a strong, committed, and collaborative team
• Develop individual team members & their careers
• Conduct annual reviews and PDPs for all direct team members
• Create a culture of accountability & performance
• Drive a focus on quality and continuous improvement
• Plan work, track results and resolve variances

Qualifications and Experience

• 10 years+ experience in the fresh food manufacturing in a technical role
• Degree or equivalent qualification in Food Science/Microbiology or equivalent
• Drive, Energy, Integrity , Tenacity
• Excellent communication skills at all levels
• High Level of computer literacy – Excel, Word & internet

Required Attributes

• Self-starter able to conceptualize and drive initiatives forward
• Positive attitude and motivated by contributing to the overall success of the team
• Able to develop strong relationships with internal and external stakeholders
• Creative problem solving skills
• Obsessive attention to detail, well organized and able to juggle many projects at once
• Comfortable moving at a fast pace and in ambiguous environments
• Passionate about food
• Willing to address difficult situations head on with patience and respect