Auditor, Food Safety & Food Quality at Boar's Head… · New York

Supervise and support with the development and rollout of Tracegains and other QMSs. Responsible for maintaining accurate data, providing analytical reports, and providing advanced support to QMS users. Support the BH Audit Team with performing Food Safety & Product Quality audits at different venues to include but not limited to Food Service Operations, Retail Store Operations, Manufacturing Plants, and Food Distribution Ops. Summarize follow up actions and initiate CARs as necessary to drive root-cause investigation & resolution. Responsibilities will also include various activities related to ensuring customers and suppliers are adhering to finished product quality standards and meet the expectations of the Boars Head Brand. Complete special projects as assigned by the Sr. QA Manager.

Essential Duties and Responsibilities

• Provide advanced super user support to functional groups (R&D, Procurement, Engineering, Quality Assurance, and Manufacturing) on QMS related issues.
• Provide technical support to Family Foods team, suppliers of Family Foods products, raw material, ingredient and packaging suppliers on creating and maintaining information and documents in Tracegains.
• Create customized views, generate analytical reports, maintain required documentation/data, and provide basic programming support for operations and support departments within Tracegains
• Assist QA with the maintenance of processing documents and files associated with SQF, HACCP, and other quality or food safety related programs as requested.
• Organize and Audit co-manufacturers QA related documents to ensure compliance to Boar’s Head expectations (i.e. annual GFSI audit reports, CAPAs, Nutritional Documents, COAs, Allergen forms, Weight & Tare, any other product claims, etc.), as applicable.
• Perform Food Safety & Product Quality audits at different venues (i.e. Food Service Operations, Retail Store Operations, Manufacturing, and Food Distribution outlets, etc.).
• Conducts ongoing risk assessments, develops corrective actions and monitors implementation, efficacy, and maintenance of preventive measures.
• Work with BH Local Purveyor & Sales Team to provide Food Safety training as needed (i.e. BH UFSP Program).
• Communicate directly with BH manufacturing plants and/or co-manufacturing facilities on all customer feedback and initiate CAPAs as required to drive root-cause investigation & resolution.
• Enter Local Purveyor Concerns into Tracegains Customer Feedback system and ensure LPs receive follow-up calls as necessary.
• Any other duties as assigned.

Education and Experience

• Bachelor’s degree in a food science or related discipline; 7+ years of work experience. A mixture of education and experience equivalent to the above may substitute.
• Experience in auditing various USDA & FDA environments is a significant benefit; knowledge of HACCP, SSOP, GMP, GFSI schemes are essential.
• Diverse background of experience in cheese production, meat (cooked and fermented) production, emulsion technology, and hot/cold pack production is beneficial.

Additional Responsibilities

Language Skills

• Fluency in the English language required.
• Fluency in the Spanish language desired.
• Must have excellent oral and written skills at a technical and general level.
• Must be able to effectively communicate throughout all levels of the supply chain within manufacturing, customer locations and corporate environments.
• Proficiency in Microsoft Office programs.

Mathematical Skills

• General math skills
• Must be able to read and analyze process charts, graphs, and logs.
• Must have a thorough understanding of statistical analysis.

Reasoning Ability

• Must possess sharpened analytical, logical and problem-solving skills.

Certificates, Licenses, and Registrations

• Valid Driver’s License
• Must be HACCP trained or be able to attend a training course.
• Serve Safe Manager Certification or be able to attend a training course.
• SQF or any other GFSI Scheme certification desired.
• Auditor Certification preferred (i.e. American Society for Quality – Certified HACCP Auditor, Certified Quality Auditor, Certified Supplier Quality Professional).

Physical Demands

• Must be able to lift overhead up to 30 pounds.
• Must be able to stand and/or walk for extended periods of time.
• Must possess sufficient senses to perform effective organoleptic evaluations (corrected sensory ability is acceptable). This includes visual (acuity and color differentiation), olfactory, gustatory, tactile, and auditory ability.

Work Environment

• Must be able to work in both warm and cold environments.
• Must be able to work in a meat, cheese or condiment processing environments (wet, presence of blood and meat juices, loud noises, various olfactory conditions, etc.)
• Must be able to travel and assist in auditing venues with manager.
• Travel is less than 50%.

Interpersonal Skills

• Excellent verbal and written communication skills
• An ability to communicate complex and technical issues to diverse audiences, orally and in writing, in an easily-understood, authoritative, and actionable manner
• Strong decision-making capabilities, with a proven ability to weigh the relative costs and benefits of potential actions and identify the most appropriate one
• An ability to effectively influence others to modify their opinions, plans, or behaviors
• An understanding of business needs and commitment to delivering high-quality, prompt, and efficient service to the business
• An understanding of organizational mission, values, and goals
• Excellent prioritization, time management and multi-tasking capabilities
• Innovative thinker
• Ability to deal with confidential information and matters
• Adaptable and able to work well under pressure
• Positive, proactive and flexible