FSQA Manager

About Sara LeeSara Lee desserts have always stood for incredible flavor and superior value in the frozen food aisle and away from home markets. The Sara Lee Frozen Bakery collection of top brands includes Sara Lee, Chef Pierre, Vans, Bistro Collection, Superior on Main and Cyrus OLearys.

Sara Lee Frozen Bakery is proud to take these iconic brands into a new era and to continue the evolution that transformed one small Chicago bakery into an American institution. Using carefully sourced ingredients and time-honored recipes, the company is committed to making lifes moments a little sweeter, putting its customers first and discovering new ways to make everyones favorite foods even better.

Working for Sara LeeOur vision is to be the worlds most beloved bakery by creating irresistible foods, growing with our customers, and delivering value for all. We believe that each of us has unique points of difference and experience to offer. We will achieve success through collaboration and innovation in an environment where employees feel empowered to execute with speed. SummaryThe Food Safety & Quality Assurance (FSQA) Manager is a key role for our food safety and quality plans representing all SOM and private label brands produced within our bakeries. In this role you will be responsible for leading and ensuring the overall functions of the Food Safety & Quality Assurance Department. The FSQA Manager provides oversight and monitoring of operational processes for compliance with policies and procedures to include, but not limited to GMP, SSOP, FDA, HARPC, HACCP, SQF, and other regulatory and company pre-requisite programs, audits (internal and third party), and supporting company or customer QA programs. The FSQA Manager will also plan, coordinate, implement, and monitor all quality assurance programs and activities, provide quality-related technical services, and participate in the review of product quality and process control issues. This position involves close communication with production, purchasing, sales and R D regarding acceptance, rejection and disposition of raw materials and finished products and is accountable for monitoring and ensuring a high standard of food processing sanitation at the pre-operational and operational stages of production. Essential Duties and ResponsibilitiesLeads the in the area of Quality and Food Safety for the facilityMaintains all necessary SQF documentsSupports and drives continuous improvementManages and supports the following facility programs including: Hazard Analysis and Critical Control Point, Sanitation Standard Operating Procedures, Current Good Manufacturing Practices, Quality Plans, Standardized Work, Safe Quality Foods (SQF), Other relevant Food Safety Procedures (i.e. allergen program)Manages on-going operation of the facility SPC data collection system and completes system updatesInvestigates consumer complaints and completes necessary reportingFacilitates/ leads consumer complaint problem solving to address trends and leading issuesConducts facility/department orientation training, SQF training and Safety trainingDirects/ leads facility internal and external pre-operational inspections, FSQA line audits, FSQA materials inspections and microbiological testingAssists with management of established department budgetProvides guidance and leadership in situations where deviations have occurred or a potential risk has been identified related to food safety and/or quality attributesMaintains facility Quality PlansEnsures compliance to facility GMPs, HACCP, SQF and Regulatory requirementsBack-up contact for GFCO, implements, maintains, and improves gluten programsSupports plant cost savings initiatives Supports plant safety initiativesOversee QA TechniciansAnalyze foreign material findingsPreparation for SQF auditTotal Quality Management Program (TQM)Evaluate Maintenance response to the operationEvaluate current CPMU Sanitation ProgramsEducation and Experience RequirementsBachelors degree in Food Safety, Microbiology, Chemistry, Food Science, or related field5+ years of food processing experience, with at least 2 years in a manufacturing environment under USDA and/or FDA and HACCP2+ years facilitating food safety/quality related training eventsDemonstrates leadership in the areas of food safety and plant regulatory affairsUSDA/FSIS and/or FDA experience required; PCQI certificationHACCP certification requiredExperience as an SQF practitioner requiredAbility to analyze processes for Biological, Chemical, and Physical hazards with a thorough understanding of the science and support behind each type of hazard and each step of a production processStrong computer skills with experience using Word, Excel, Access, Power Point. NetSuite experience is a plus.

Technical Skills:

Demonstrates the technical / functional skills to complete job responsibilities. This includes knowledge of regulations (FSMA and FDA), global standards, formulations (science/chemistry), food microbiology, sanitation, R D process, and continuous improvement methodologies

Leading Others:

Ability to get work done through others; effective at managing and developing individuals and teams. Demonstrates leadership in the areas of food safety and regulatory affairs

Project Management:

Ability to manage people and projects simple to complex

Influencing Skills:

Ability to build relationships, influence, and collaborate, within and across departments

Leadership Presence:

Demonstrates managerial courage, resolves conflicts, and communicates well with all levels in the organization•Equivalent combination of education and experience will be considered.

SQF Requirements:

Take appropriate action to ensure the integrity and sustained certification of the SQF systemResponsible for reporting and taking any necessary action to prevent food safety and food quality problems from occurringResponsible for following and enforcing procedures outlined in the Food Safety Plan and the Food Quality Plan and any other programs that support the SQF system and other 3rd party auditsDuring absences temporary coverage for this position will be determined by plant management.

Physical Requirements:

May be required to lift up to 30 lbs.

May be required to work in a cold and wet environmentMay be required to work in a hot and humid environment May be required to climb ladders/stairsMay be required to stand for long periods of timeMust wear protective clothing including steel toed shoesMust be able to work non-traditional work schedule as neededSara Lee Frozen Bakery provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.