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QA Manager

City & State: 

Ancaster, ON, CA, L9G 3L1

L9G 3L1
Job Category:  Bakery Operations
L9G 3L1

ARYZTA is a global baking company with a Passion for Good Food. We provide our retail and foodservice customers with a portfolio of bakery solutions so they can deliver memorable, delicious food to consumers. With operations in the United States, Canada, South America, Europe, Asia, Australia and New Zealand, ARYZTA has become a global leader in the baked goods industry and one of the largest specialty bakery companies in the world. Our leading bakery brands in North America include La Brea Bakery®, Otis Spunkmeyer®, and Oakrun Farm Bakery®. We have 58 state-of-the-art bakeries and kitchens around the globe, with 20 of those in North America, and are committed to driving innovation, predicting upcoming consumer trends and flavors, and exceeding our customers’ expectations. The Americas team champions the values of Integrity, Ownership, Customer Focus, Creativity and Care to help us deliver on People Safety, Food Safety, Quality and Collaboration.

Job Title

  • Quality Assurance Manager

Department

  • Quality Assurance

Reporting to

  • Director, Food Safety and Quality Assurance

 

Position Purpose

The Quality Assurance Manager has the primary responsibility for protecting the food by establishing and implementing food safety and quality strategy and meeting all regulatory, customer, and ARYZTA requirements.

 

Key Accountabilities

The QA Manager is a leader within the bakery responsible for developing, implementing and monitoring food safety and quality assurance programs and ensuring operations is in compliance with best practices for food safety and quality. The QA Manager reports directly to the Corporate Food Safety & Quality Assurance Department with dotted line reporting to the bakery leader to assure effective implementation of food safety and quality programs. The QA Manager provides leadership directly to their team (exempt and/or non-exempt) and indirectly to other bakery personnel.

 

Responsibilities

  • Responsible for understanding all applicable food regulations (international, national, state, and local) and assuring the bakery meets all regulations
  • Responsible for understanding and complying with Global Food Safety Initiative (GFSI) standards (i.e. BRC, SQF)
  • Responsible for implementation, documentation, control, and maintenance of a detailed Quality Management System (QMS) including procedures, records, Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Points (HACCP), and reassessment
  • Works to maintain and improve on the safety, legality and quality of each food and the processes used in their manufacture.
  • Responsible for meeting and exceeding customer requirements and effectively communicating with customers as requested
  • Responsible for investigating customer/consumer complaints for foods manufactured on site using root cause analysis, determining corrective actions and preventive measures, responding to complaints in the required timeframe, and analyzing complaint trends
  • Responsible for the day to day management of the Quality Assurance team including training and development of QA staff and clear identification of objectives to meet the bakery needs
  • Quality Assurance Manager clearly communicates food safety and quality objectives with production, maintenance, sanitation departments, and external contractors
  • Responsible for reporting the food safety and quality issues, corrective actions, and preventive measures to the plant management team and Corporate Food Safety & Quality Assurance
  • Responsible for ensuring training is effective for operations, sanitation, and maintenance staff in basic food hygiene, GMPs, HACCP, allergen control, and other food safety and quality requirements
  • Responsible for monitoring and adherence to Quality Assurance budget
  • Measures plant process capabilities, sampling plans, and statistical analysis to assure compliance
  • Authorized to hold and release product based on food safety or quality non-conformance
  • Ensures a daily food evaluation is conducted to identify possible defects and provide direction for improvement
  • Ensures physical bakery inspections are conducted on a weekly basis and reports are generated on each area (pest control, operational methods, maintenance for food safety, sanitation, personnel practices, etc.)
  • Contract review, approval, and performance monitoring of external suppliers/services relating to QA
  • Technical representative for ARYZTA at customer and third-party bakery audits
  • Responsible for assuring materials are received from ARYZTA approved suppliers and conducts raw material supplier performance monitoring
  • Responsible for the effective implementation of ARYZTA Recall and Traceability Program including accurate, timely mock traceability exercises
  • Responsible for providing technical advice and direction with respect to ARYZTA food safety and quality policies and keeping bakery team informed of applicable scientific, industry, and regulatory changes.
  • Other duties may be assigned and QA Manager is expected to effectively manage and execute changes
  • Adhere to GMPs and Health and Safety rules as outlined in employee handbook
    • Keep work area clean and clear of hazards
    • Report any unsafe conditions, incidents or injuries to supervisor immediately
    • Use all prescribed personal protective equipment
  • Ensure GMP’s and safe food handling practices are being followed
    • Follow all GMPs including maintaining personal hygiene, hand washing/sanitizing hands, clean up spills
    • Report any foreign material findings
    • As part of food security, report any unusual people or behavior
  • Primarily in contact with:
    • Bakery Director: Daily basis to report on any quality issues and taste panel results
    • Building Managers: Daily audit of process and ensure product specifications
    • Sanitation Supervisor:  Daily discussions on quality and sanitation issues and concerns
    • Purchasing Supervisor: As needed to set up new ingredient specifications and audits of in-coming raw material
    • Logistics Manager: As required HACCP audits and GMP’s
    • Plant Employees: Training as required
    • Sales area: New products, Customers, consumer complaints.
    • R&D Manager:  As required set up of taste panel, New products, product specifications
    • Customers: Set up product standards, QMS documents sensory evaluations
    • Auditors: QA Manager will be responsible for dealing with outside customer audits and regulatory agencies audit

 

Skills, Experience & Qualifications

  • Effective work ethic and good communications skills
  • Training in HACCP (Hazard Analysis & Critical Control Points) preferred
  • Good writing, analytical, and critical thinking skills
  • Detail oriented, and possess strong computer skills
  • Excellent leadership, communications and team building skills
  • Understanding of microbiology aseptic sampling, methods, and interpretation
  • Good writing, statistics (SPC and charting), analytical, and critical thinking skills
  • Proficient in computers including spreadsheets, statistical programs, and SAP applications

 

Education, Technical Qualifications, Experience and Competencies Proficiency Level

 

Required

  • Bachelor of Science Degree in Microbiology, Chemistry, Food Technology, or Food Science preferred or sufficient experience in the food industry to cover the technical skills needed
  • Certified in HACCP (Hazard Analysis & Critical Control Points)
  • Certified in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF
  • Minimum of 5 years comprehensive food processing, food safety and quality experience with an extensive background in manufacturing food industry, HACCP, USDA, or FDA preferred

 

Preferred

  • 5-7 years food industry manufacturing or quality experience including leadership experience
  • Experience in food preparation facility, preferably bakery
  • Previous experience with GFSI, BRC, SQF and/or USDA audits desirable

 

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Regularly required to climb, stand or walk for extended periods of time.
  • Use a computer keyboard and monitor more than 25% of total work time.
  • The employee must occasionally lift and/or move up to 50 pounds.

 

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • ARYZTA Limited is a 24 hour/ 7 day manufacturing operation
  • The temperature of the environment within the production area can range from 58 - 80 degrees fahrenheit depending on the department 
  • The production areas are often loud, exceeding 85 decibels, due to the machinery that is running; earplugs are required to be worn while in the bakery at all times
  • While performing the duties of this job, the employee frequently works near moving mechanical parts and is occasionally exposed to outside weather conditions, wet and/or humid conditions, fumes or airborne particles, and extreme cold.

We thank each applicant for taking the time and effort to submit your resume, however, only candidates to be interviewed will be contacted. Our organization is committed to promoting the independence, dignity, integration, and equality of opportunity of persons with disabilities by ensuring the accessibility of our facilities and services. Accommodations are available for all parts of the recruitment and selection process. Applicants need to make their required accommodations known in advance.