Quality Assurance Supervisor

Responsible for oversight and assistance on all requirements related to Quality Assurance programs and policies. Ensures the Quality Assurance department is effective at ensuring the facility is meeting customer specification requirements and audit requirements related to the facility and products being produced. Supports the facility in ensuring programs and regulatory requirements are being met.

Ensures accurate inspection and reporting of required information. Establishes and maintains inspection procedures and frequencies. Oversees statistical charting and inspection findings. Uses available data to aid in continuous improvement on products and process. Accomplishes all paperwork in accordance with established time frames and record keeping requirements. Facilitates organization of quality related records. Demonstrates knowledge of inspection requirements and customer expectations. Schedules staff effectively to cover all required inspections and tasks.

Assists in management of food safety programs and audit requirements. Oversees implementation of HACCP, SSOP, GMP, prerequisite programs, and other audit related programs by appropriate personnel. Daily review of the records and inspections related to these programs. Demonstrates knowledge of food safety programs and regulatory requirements related to the programs. Facilitates organization of audit materials.

Manages people and resources to meet business goals. Manages people and resources to meet regulatory requirements and expectations. Ensures effective scheduling and spending to meet quality requirements and ensure product meets expectations.

Builds strong plant leadership and quality teams. Effectively communicates specifications, quality, and foods safety related requirements to necessary personnel. Guides and develops cooperative relationships between plant and quality personnel. Effectively manages staffing to meet business and customer needs. Ensures accurate and effective training of necessary personnel.

Manages employees. Directs and supervises employees' work activities and monitors work performance. Collaborates with Human Resources to screen, interview and hire candidates. Administers disciplinary actions and recommends performance improvement actions in collaboration with the HR Manager. Monitors work performance and recommends compensation decisions based on guidelines. Follows Simmons values to develop and maintain a favorable working relationship with all employees. Promotes a cooperative and harmonious environment in order to facilitate positive employee morale, productivity, and continued improvement.

Physical Activities: Enters and locates information on a computer. Visually verifies information, often in small print. Communicates with Customers, Vendors, or Employees via telephone, in person, and/or electronic mail. May present information to small or large groups. Must be able to work in various temperatures. Move about in a manufacturing environment and surrounding property. May travel via car or plane to various work locations. Must be able to stoop, bend, and climb ladders to perform inspections. Must be able to lift up to 50 lbs.

Personal Protective Equipment (PPE): Hairnets, earplugs, slip resistant shoes, and any other protective equipment as needed or required.

Travel: Minimum local travel to other work sites. Occasional travel for training.

Technical Experience: Willingness to lead, take charge, and offer opinions and direction required. Must be able to read and write English. Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. Knowledge of business and management principles involved in strategic planning, resource allocation, human resource management, leadership technique, production methods, and coordination of people and resources. Must be familiar with computers and be proficient in Microsoft Office suite.

Industry Experience: Preferred experience within a food processing organization

Minimum Education: Bachelor's Degree in Food Science, Animal Science, Poultry Science, Microbiology, or related field, or 4 years related work experience with a minimum of 1 year experience in a leading role included in the 4 years related work experience

Preferred Education: N/A