ESSENTIAL JOB FUNCTIONS:

• Provides technical guidance on quality programs to management.
• Develops and manages quality audit program to ensure standards of quality, sanitation, etc., are met.
• Initiates quality assurance product surveys, analyzes data and provides recommendation for actions.
• Interfaces with various departments to develop schedules, project plans, and cost estimates for implementing new activities, procedures, or methods to improve the quality and performance of the organization's products.
• Researches, evaluates, and recommends investments in technology, capital, equipment, systems, or other assets.
• Works with external suppliers to ensure that their products meet quality standards.
• Serve as a key leader during crisis management. Depending on severity of situation, position will direct cross-functional response team to evaluate and determine corrective action/safeguards as required to ensure product safety and quality. Lead the food recall and food crisis management processes.
• Provide operational direction for the organization by understanding vision and business plan and transforming into tangible quality objectives with both a short-term and long-term impact.
• Define and deploy the quality strategy driving continuous improvement into processes and products from concept to obsolescence. Position at a competitive advantage with respect to beverage quality. Ensure QMS (Quality Management System) is robust, scalable and able to stretch with new products and line extensions.
• Outline Quality's expectations for internal and external stakeholders as it relates to each project.
• Guide and oversee the prioritization and resource management relative to the company-wide quality objectives.
• Conduct department-wide planning of activities (across projects and key objectives) and to create and maintain the visibility around the planning.
• Ensure internal and external laboratory capability is in place and validated for all product assurance activities
• Ensure appropriate Quality Management and Food Safety systems are maintained and continuously improved at all manufacturing sites.
• Responsible for leading quality, regulatory and engineering risk management process and mitigation protocol. Able to effectively provide Risk Management guidance to executive team while directing all Reliability and Risk Management activities related to Quality globally.
• Performs other related duties as assigned.

QUALIFICATIONS:

Education:

Minimum four-year college degree in Food Science or Technology, Microbiology or related field preferred.

Technical skills:

• Knowledge of systems and procedures for food laboratory operations
• Broad based knowledge of food & beverage product technologies and applications
• Knowledge of production methods and quality control systems and procedures in manufacturing facilities
• Knowledge of food safety principles and global standards, FSMA, GFSI
• In-depth technical product knowledge in one or more of assigned areas of responsibility
• Knowledge of food labeling regulations, NFP, GMO
• Knowledge of food ingredients and their influence on nutritional aspects of food products, PHO
• Knowledge of sensory principles and understanding of the data analysis of sensory results.

Previous experience:

At least 12 years in progressive quality assurance positions with a food manufacturing operations or at major a food retailer, five years in a supervisory and management position. Exposure to and practical experience in Foods and Non Foods quality and safety, Regulatory compliance and Nutrition.

Other qualifications:

• Superior ability to communicate effectively with others at all levels verbally and in writing.
• Willingness and ability to give oral presentations and conduct evaluation and demonstrations before small and large audiences.
• Ability to work smoothly and effectively with people at all levels both at Topco and at external locations.
• Ability to display a high degree of professionalism and personal integrity at all times.
• Ability to apply proven administrative skills to the position.
• Ability and willingness to travel by car or air to visit member locations, production facilities, etc. on a regular basis.
• Ability to effectively evaluate, sample and critique food products.