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DIRECTOR OF FOOD SAFETY
Our client makes and sells branded plant-based foods and beverages, coffee creamers and beverages, and premium dairy products throughout North America and Europe. They have made healthy, alternative food choices mainstream, creating not just new categories, but a new consumer mind set. They are unique in possessing both the creativity and the scale not only to meet the world’s emerging needs, but to shape them, and help define the future of food.
As they experience growth, and as their portfolio of products grows, they maintain a constant focus on their environmental and social responsibilities. They pursue reductions against waste, water usage and greenhouse gas emissions throughout their operations, focusing on their plants and Company-owned farms. They are also champions for food security, lending their support to national hunger relief organizations and those that operate in their local communities. They currently have an opportunity for a Director of Food Safety at their facility located in the Mountain States area.
JOB PURPOSE SUMMARY
The Director of Food Safety establishes and delivers all food safety strategies across a $2B enterprise comprised of numerous category leading brands, five (5) company-owned manufacturing facilities, and approximately fifty (50) co-manufacturing facilities. As a member of the Corporate Quality Leadership Team, the Director will lead several programs including Corporate Food Safety, Quality Systems, and compliance to the Food Safety Modernization Act (FSMA).
The Director will partner closely across the Supply Chain and Research & Development organizations and with other members of the Corporate Quality Leadership Team including the Director of Quality Assurance, Director of Technical Services, Sr. Manager of Compliance and Manager of Laboratory Services in order to develop appropriate strategies and objectives that drive continuous improvement and regulatory compliance. The Director will then lead the implementation of these strategies in order to achieve, maintain, and improve food safety programs and performance enterprise-wide.
In addition, the Director will work closely with their state-of-the art corporate laboratory and all facility laboratory operations in the areas of research, validation, and performance excellence.
The Director of Food Safety will also serve on the corporate crisis management team.
Lead the Food Safety effort to include developing strategies, objectives, and priorities. Publish and deliver annual operating plans and strategic plans.
Ensure tight linkage to higher-level Supply Chain and enterprise-wide priorities.
Assure Food Safety’s needs are built into key cross-functional processes from concept through commercialization.
Prepare the organization for heightened regulatory expectations by developing/optimizing enhanced quality and food safety plans/programs across the Supply Chain.
Represent Food Safety to all business teams and serve as a conduit for information. Improve visibility to performance and business team needs.
Lead the Quality Systems program to define standards for the Supply Chain and broader organization.
Transform data into meaningful information by developing new metrics and define activities that will drive improvement.
Interact effectively at all levels within the organization, influence key stakeholders, and constructively manage opposition.
Provide thought leadership within the broader organization.
Serve as principal investigator and lead troubleshooting / root cause efforts related to microbiological challenges; design preventative solutions.
Serve as a technical expert for food science and microbiology matters.
Assist in the development of specifications for raw materials and finished goods with regards to food safety and quality.
Promote positive change (continuous improvement) in Company facilities.
Oversee the development and review of standardized sampling and testing programs.
A. Education and Experience:
At least 10 years of previous Quality Assurance, food manufacturing, food safety, and laboratory experience
Minimum of a M.S. degree in Food Microbiology or Food Science, or other related fields.
B. Knowledge, Skills and Abilities:
Excellent communication skills
Great organization, Multi-tasking, Great customer service and coaching abilities, Team oriented, Motivator, Detail oriented, effective time management
Extensive experience in a food/beverage manufacturing and laboratory environment, HACCP, and food safety practices
Ability to perform complex statistical data analysis is a must utilizing statistical process control (InfinityQS) or other software
Experience with baking, dairy, plant-based nutrition, cereals, and grains a plus
C. Travel Requirements:
Estimated between 5% and 20%
All applicants for this position must be authorized to work in the United States now and in the future without requiring sponsorship.
For additional information, please contact Moira McGrath, (954)428-3888 or firstname.lastname@example.org.
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