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Director, FSQA

City & State: 

Los Angeles, CA, US, 90094

90094
Job Category:  Food Safety & Quality Assurance
90094

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

· Food Safety & Quality Assurance Director

Location

· Remote, or Los Angeles, CA or Mississauga, Ontario, Canada

 Reporting to

· VP, Food Safety & Quality Assurance

 

Position Purpose

Provide leadership and guidance to bakeries on the implementation of Food Safety and Quality Assurance programs and systems outlined in AIMS. Continuously improve quality processes by developing, implementing, and enforcing food safety and consistency policies company-wide while ensuring strict compliance with Regulatory Agencies. Working in collaboration with cross-functional partnerships at the bakery and corporate level to establish and enact plans for continuous improvement of bakeries and programs.

Key Accountabilities

The FSQA Director is a leader within ARYZTA and externally with customers and regulatory agencies. They are responsible for developing and implementing food safety and quality assurance programs and ensuring operations is in compliance with best practices for food safety and quality. The FSQA Director reports directly to the Vice President, Corporate Food Safety & Quality Assurance. The FSQA Director provides leadership directly to their team (exempt and/or non-exempt) and indirectly to other leaders in Operations, Sanitation, Innovation, and Commercialization.

Responsibilities

· Drive continuous improvement in the area of Food Safety and Quality Assurance by supporting bakery teams in goal and key performance indicator achievement.

· Set challenging, reasonable performance expectations for microbiological performance, foreign material control, regulatory compliance, and HACCP programs

· Responsible for the selection, motivation and development of Quality Assurance personnel, along with DVP, to ensure all positions are effectively staffed and managed. Reviews progress with Human Resources on an ongoing basis. Conducts timely formal performance evaluations for all direct reports, in addition to recommending developmental training.

· Responsible for implementing and improving corporate food safety and quality assurance policies including Good Manufacturing Practices (GMPs), Hazard Analysis and Risk Based Preventive Controls (HARPC), ARYZTA Integrated Management System (AIMS) and creating improvement strategies for the business.

· Responsible for undertaking the responsibilities of a Preventive Controls Qualified Individual as outlined under the Preventive Controls for Human Food regulation. Including the overseeing the preparation of a Food Safety Plan, the validation of Preventive Controls, the Review of Records and the Reanalysis of the Food Safety Plan in bakeries.

· Responsible for supporting the up-dating and the continuous review of existing Food Safety plans to incorporate current GMP, Process Preventive Controls, Allergen Preventive Controls, Sanitation Preventive Controls and Supply Chain Applied Controls.

· Responsible for supporting bakery Food Safety (HARPC) team in the evaluation and implementation of controls on all biological, chemical, physical and economically motivated hazards to our foods. This should also include consideration for the development of defect action limits, hygienic zoning and adequate by-product controls.

· Responsible for the effective implementation and adherence to the ARYZTA Recall and Traceability Program

· Responsible for understanding all applicable food regulations (international, national, state, and local), leading bakeries in assuring they meet all regulations, and effectively interacting with regulatory personnel.

· Responsible for understanding and leading the Global Food Safety Initiative (GFSI) standards (i.e. BRC, SQF) implementation and recertification in bakeries and responsible for facilitating and overseeing bakery preparations for all customer and third party audits.

 · Routinely interfaces with major customers to preserve and enhance the image of the company as a competent supplier of quality foods exceeding their expectations, relationships determined with DVP input.

· Responsible for assuring bakery QA Managers effectively investigate customer/consumer complaints using root cause analysis, corrective actions and preventive measures, and respond to complaints in the required timeframe, and analyzing complaint trends.

· Supports in new food development and ensures appropriate controls and inspections are in place for the successful launch of new foods.

 · Maintain awareness of industry advances and technologies to assure that customers have the benefit of the latest the industry has to offer with regards to food safety, sanitary design of equipment, and product quality.

· Responsible for assuring effective implementation and adherence to ARYZTA’s Net Weight Verification Procedure is completed within the bakeries, including understanding of federal laws governing net weight and labeling.

· With Regulatory, responsible for ensuring Organic, non-GM, Kosher, and Halal certifications are being maintained and are up-to-date for each location as applicable.

· Responsible for ensuring customer requests and communications with bakeries are effectively controlled and completed.

· Responsible for maintaining brand integrity through focus on food safety, quality and legality, in line with ARYZTA expectations and guidelines.

· Responsible for identifying resource needs within the team and applicable bakeries.

· Work directly with Operations management and in conjunction with R&D, Purchasing, Logistics, and other departments to provide guidance and assure implementation and adherence to AIMS policies, programs and procedures.

· Oversee the enforcement of robust testing programs on foods to ensure compliance with regulations, adherence to specifications, and the advancement of product safety for our consumers.

· Responsible for existing food shelf life studies including handling, storage requirements, coding, compliance of standards, sensory criteria and implementation and oversight of test to fail studies.

· Adherence to AIMS document retention and control procedures.

· Assist in monitoring general housekeeping and cleanliness of the bakery location.

Skills, Experience & Qualifications

· Excellent leadership, customer and internal communication, negotiation, and team building skills

· Able to work unsupervised and manage independently

· Ability to function strategically and handle multiple projects simultaneously

· Understanding of microbiology, aseptic sampling, methods, and interpretation

· Proficient in computers including spreadsheets, statistical programs, and SAP applications

· Lean Six Sigma training or black belt certification is a plus

· Good writing, statistics (SPC and charting), analytical, and critical thinking skills

· Detail oriented

Education, Technical Qualifications, Experience and Competencies Proficiency Level Required

· Bachelor of Science Degree in Microbiology, Chemistry, Food Technology or related discipline required, and particular experience with manufacturing QA

· 5+ years food industry manufacturing or quality experience including multi-site leadership experience · Certified in HACCP (Hazard Analysis & Critical Control Point), USDA or FDA required. Must be PCQI certified.  

· Certified in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF

· Strong statistical analysis, interpretation and reporting skills

· Exceptional written and verbal communication Preferred

· Minimum of 5 years comprehensive food safety and quality experience with an extensive background in manufacturing food industry, HACCP, USDA, or FDA preferred

· Comprehensive knowledge GMP’s

· 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 stand, walk and climb

· Lifting or carrying heavy pans/kitchen equipment

 · Working in awkward positions and performing repetitive tasks 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.

· The employee occasionally works near moving mechanical

· The noise level in the work environment is often moderate to loud

· Up to 75% travel is necessary and possibly outside of the U.S.

· Informally coach and mentor department associates

· Support company initiatives and policies

· Stay current in scientific discipline/field of expertise

· Conduct all activities in compliance with Good Manufacturing Practices (GMP), Good Laboratory Practices (GLP), and all required company policies and procedures

· Work flexible hours based on business need

· Additional duties as assigned

 

 

 

 

ARYZTA is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.