Sara Lee Frozen Bakery,LLC
FSQA Supervisor (night shift)
Sara Lee Frozen Bakery,LLC, Tarboro, North Carolina, United States, 27886
Job Description
Job Description
About Sara Lee Frozen Bakery Sara 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®, Van’s®, Bistro Collection®, Superior on Main® and Cyrus O’Leary’s®. 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 life’s moments a little sweeter, putting its customers first and discovering new ways to make everyone’s favorite foods even better. Working for Sara Lee Our vision is to be the world’s most beloved bakery by creating irresistible foods, growing with our customers, and delivering value for all. We will achieve success through collaboration and innovation in an environment where employees feel empowered to execute with speed. We believe that each of us has unique points of difference and experience to offer. We believe that there is always a better way, and we will never be satisfied with status quo. If you have an entrepreneurial spirit, continually seek process improvements and a strong sense of customer service, then this is the right type of environment for you.
Essential responsibilities: The Food Safety and Quality Assurance (FSQA) Supervisor is responsible for Food Safety and Quality compliance at the facility. The supervisor is a key member of the Food Safety and/or Quality team and has responsibility for leading implementation and on-going program
management/oversight
for both Quality and Food Safety at the designated manufacturing facility.
Scope of position
: Reporting to FSQA Manager, provides leadership in the area of Quality and Food Safety for the facility Maintains all necessary SQF documents Supports and Drives continuous improvement Manages 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 updates Investigates consumer complaints and completes necessary reporting Facilitates/ leads consumer complaint problem solving to address trends and leading issues Conducts
facility/department
orientation training, SQF training and Safety training Directs/ leads facility internal and external pre-operational inspections, FSQA line audits, FSQA materials inspections and microbiological testing Assists with management of established department budget Provides guidance and leadership in situations where deviations have occurred or a potential risk has been identified related to food safety and/or quality attributes. Maintains facility Quality Plans Ensures compliance to facility GMPs, HACCP, SQF and Regulatory requirements Back-up contact for GFCO, implements, maintains, and improves gluten programs Supports plant cost save initiatives Supports plant safety initiatives Comprehensive experience with FDA and/or USDA Rules and Regulations. Must have strong organizational and leadership skills. Ability 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 process. Able to work with cross functional departments within the organization. Good problem solving skills. Strong computer skills with experience using Word, Excel, Access, Power Point. NetSuite experience is a plus. A trained designee will be appointed by plant management to cover for absences or vacancies.
Education and Work Experience: Bachelor’s degree in Food Safety, Microbiology, Chemistry, Food Science, or related field. 4+ years of food processing experience, with at least 2 years in a manufacturing environment under USDA and/or FDA and HACCP. 1+ years facilitating food safety/quality related training events. Demonstrates leadership in the areas of food safety and plant regulatory affairs. Previous
supervisory/leadership
responsibility strongly preferred. HACCP Certification from a
nationally/internationally
recognized and accredited HACCP training firm preferred. Possesses a thorough understanding of FDA and/or USDA inspected manufacturing facilities. Comprehensive experience with FDA and/or USDA Rules and Regulations. Must have strong organizational and leadership skills. Ability 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 process. Able to work with cross functional departments within the organization. Good problem-solving skills. Strong computer skills with experience using Word, Excel, Access, Power Point. NetSuite experience is a plus.
Physical requirements
: Must be able to wear personal protective equipment while performing job. (i.e. safety glasses, ear plugs, bump cap, hair net, steel toe rubber boots, autoclave gloves, goggles). May be required to work in hot (up to 102 degrees Fahrenheit) for intervals of 45 minutes. May be required to work in cold and/or wet environments of a minimum of 0 degrees Fahrenheit. Must be able to constantly stand, stoop, walk, bend, push or pull for duration of shift, which may last up to 12 hours. May be required to lift up to 40 pounds. May work in Production or Warehouse storage areas. May be required to climb ladders/stairs. Must have the visual acuity to perform possible pre-op duties and/or read paperwork and labels.
Sara 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.
Job Description
About Sara Lee Frozen Bakery Sara 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®, Van’s®, Bistro Collection®, Superior on Main® and Cyrus O’Leary’s®. 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 life’s moments a little sweeter, putting its customers first and discovering new ways to make everyone’s favorite foods even better. Working for Sara Lee Our vision is to be the world’s most beloved bakery by creating irresistible foods, growing with our customers, and delivering value for all. We will achieve success through collaboration and innovation in an environment where employees feel empowered to execute with speed. We believe that each of us has unique points of difference and experience to offer. We believe that there is always a better way, and we will never be satisfied with status quo. If you have an entrepreneurial spirit, continually seek process improvements and a strong sense of customer service, then this is the right type of environment for you.
Essential responsibilities: The Food Safety and Quality Assurance (FSQA) Supervisor is responsible for Food Safety and Quality compliance at the facility. The supervisor is a key member of the Food Safety and/or Quality team and has responsibility for leading implementation and on-going program
management/oversight
for both Quality and Food Safety at the designated manufacturing facility.
Scope of position
: Reporting to FSQA Manager, provides leadership in the area of Quality and Food Safety for the facility Maintains all necessary SQF documents Supports and Drives continuous improvement Manages 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 updates Investigates consumer complaints and completes necessary reporting Facilitates/ leads consumer complaint problem solving to address trends and leading issues Conducts
facility/department
orientation training, SQF training and Safety training Directs/ leads facility internal and external pre-operational inspections, FSQA line audits, FSQA materials inspections and microbiological testing Assists with management of established department budget Provides guidance and leadership in situations where deviations have occurred or a potential risk has been identified related to food safety and/or quality attributes. Maintains facility Quality Plans Ensures compliance to facility GMPs, HACCP, SQF and Regulatory requirements Back-up contact for GFCO, implements, maintains, and improves gluten programs Supports plant cost save initiatives Supports plant safety initiatives Comprehensive experience with FDA and/or USDA Rules and Regulations. Must have strong organizational and leadership skills. Ability 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 process. Able to work with cross functional departments within the organization. Good problem solving skills. Strong computer skills with experience using Word, Excel, Access, Power Point. NetSuite experience is a plus. A trained designee will be appointed by plant management to cover for absences or vacancies.
Education and Work Experience: Bachelor’s degree in Food Safety, Microbiology, Chemistry, Food Science, or related field. 4+ years of food processing experience, with at least 2 years in a manufacturing environment under USDA and/or FDA and HACCP. 1+ years facilitating food safety/quality related training events. Demonstrates leadership in the areas of food safety and plant regulatory affairs. Previous
supervisory/leadership
responsibility strongly preferred. HACCP Certification from a
nationally/internationally
recognized and accredited HACCP training firm preferred. Possesses a thorough understanding of FDA and/or USDA inspected manufacturing facilities. Comprehensive experience with FDA and/or USDA Rules and Regulations. Must have strong organizational and leadership skills. Ability 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 process. Able to work with cross functional departments within the organization. Good problem-solving skills. Strong computer skills with experience using Word, Excel, Access, Power Point. NetSuite experience is a plus.
Physical requirements
: Must be able to wear personal protective equipment while performing job. (i.e. safety glasses, ear plugs, bump cap, hair net, steel toe rubber boots, autoclave gloves, goggles). May be required to work in hot (up to 102 degrees Fahrenheit) for intervals of 45 minutes. May be required to work in cold and/or wet environments of a minimum of 0 degrees Fahrenheit. Must be able to constantly stand, stoop, walk, bend, push or pull for duration of shift, which may last up to 12 hours. May be required to lift up to 40 pounds. May work in Production or Warehouse storage areas. May be required to climb ladders/stairs. Must have the visual acuity to perform possible pre-op duties and/or read paperwork and labels.
Sara 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.