Commissary Quality Assurance Supervisor AM Shift

Overview

Joining King’s Hawaiian makes you part of our `ohana (family). We are a family-owned business for over seventy years, respecting our roots while thinking about our future as we continue to grow and care for our customers and the communities we serve. Our `ohana members build an environment of inclusivity as they freely collaborate, pursue learning through curiosity, and explore innovation as critical thinkers. Beyond that, we are also passionate about supporting the long-term health and well-being of our employees and their families. If you’re excited to rise with our team, come and join our `ohana! Summary

Reporting to the site Quality Assurance Manager, the Commissary QA Supervisor will provide quality assurance support for the Commissary site by developing, implementing, and sustaining robust food quality and safety programs. This position will play a key role in ensuring the King’s Hawaiian Commissary operates in full compliance with both company standards and regulatory requirements. The Commissary QA Supervisor will conduct routine inspections and audits of the site, in close collaboration with adjacent departments to uphold excellence across operations. Employees in this position may interact with their leader several times a week or as needed, to receive guidance and feedback. Some non-routine activities may require their leader’s advanced approval, but routine decisions within the general scope of the role may be made independently. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

Provide QA oversight and technical support to Commissary operations in the areas of food safety and quality compliance. Develop, implement, maintain, and provide training on plant food safety and QA/C programs. Investigate external and internal complaints. Supervise, coach, train and develop hourly QA personnel. Conduct routine internal inspections and supplier quality/food safety audits. Lead and complete CAPAs and RCAs. Develop and train GLPs and calibration programs to ensure accurate lab results. Assure Hold/Disposition functions are conducted in accordance with the established procedures. Design and implement quality specifications and standards aligned with company goals. Maintain food security strategies, environmental monitoring program, and foreign material control processes and procedures. Manage QA documentation, including approved supplier program, product specifications, quality policies, and customer reports. Coordinate training programs on product quality, food safety, and customer satisfaction. Collaborate with departments such as Food Science, Innovation, and Baking to support development of new product development and quality processes. Drive continuous improvement by researching, evaluating, and implementing state-of-the-art quality control equipment and technologies. Maintain regular communication with Commissary leadership and participate in weekly operations meetings. Coordinate with site leaders and team members to understand product sensory evaluation programs and ensure quality standards. Utilize statistical process control programs and quality systems to record and analyze laboratory test results and production data. Lead quality assurance and food safety programs as SQF Practitioner and/or HACCP Coordinator. May also act as back up. Responsible for Quality and Food Safety functions as assigned and outlined in Safe Quality Food (SQF) Program. Perform other related departmental duties as assigned by QA Manager. Qualifications

Bachelor of Science degree in Food Science/Technology, Microbiology, Biology, or a related technical field and 2+ years of food / beverage manufacturing (FDA or USDA), bakery experience is highly preferred. Combination of education and 5+ years of food / beverage manufacturing (FDA or USDA), bakery experience is highly preferred. 1 – 3 years of supervisory experience or demonstrated leadership competencies. Strong working knowledge of GMPs, HACCP, FSMA, Food Allergens, Food Microbiology, and other food safety / quality programs. Working knowledge of current GFSI Schemes – SQF / BRCGS / FSSC 2200. Strong working knowledge of laboratory methods. Excellent verbal and technical writing skills; demonstrated ability to write effective QA/C procedures and technical reports. Demonstrated ability to work effectively and manage multiple priorities in a fast-paced environment. Demonstrated intermediate to advanced computer skills: MS Office / QMS Certification in HACCP, SQF Practitioner, PCQI or equivalent preferred. Ability to travel up to 10-15% Personal Attributes

Great teammate with strong interpersonal skills and the ability to effectively interact both inside and outside the organization. Able to lead, coach, and follow. Flexible and willing to handle an ever-changing work environment. Strong organizational skills; results oriented Excellent communication, leadership, and cross-functional collaboration skills. Ability to consistently demonstrate King’s Hawaiian’s values of excellence, dignity, saying it like it is in a way that can be heard, and curiosity. Critical thinker, curious and collaborative. Physical Requirements

Ability to sit and use a computer for extended periods of time. Ability to lift a minimum of 50 lbs. Ability to climb stairs / ladders. Ability to crouch, stoop and twist. Ability to make common sensory evaluations through sight, smell, taste and feel. Note: This position description highlights the key aspects of the role as currently envisioned. These may evolve over time in response to changing business needs or other factors. The individual in this role may be invited to contribute to additional initiatives as needed. King’s Hawaiian is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for our ohana. Compensation Range: $68,400- $95,000

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