James Skinner Baking Company
Senior Director Compliance is the site champion for designing and implementing Combined Food Safety & Safety management systems—Quality Assurance, Sanitation, and Employee Safety—integrating HARPC-based food safety, SQF compliance, OSHA programs, Environmental and continuous‑improvement activities into one seamless operation. The role serves as the facility’s primary technical authority and external liaison for food‑safety/quality, sanitation excellence, and workplace‑injury prevention, while driving real‑time data trending, rapid issue communication, and zero‑incident culture. The role leads a coordinated use of technology, training and processes to ensure all Compliance programs are aligned with a common Skinner Culture and format.
CORE ACCOUNTABILITIES Integrated Food Safety & Quality Leadership
Own the plant SQF/HARPC system, hazard analyses, preventive controls, allergen maps, environmental monitoring, and recall readiness.
Author SOPs, SSOPs, and standardized work; verify compliance through daily floor Gemba walks.
Release or hold all product lots; maintain electronic traceability to achieve ≤ 2hr mock‑recall time.
Lead FDA, USDA, SQF, and customer audits; deliver opening/closing meetings and corrective‑action plans.
Maintain FDA registration, FSMA FSVP documentation, and HARPC re‑analysis records.
File quarterly customer scorecards summarizing quality, sanitation, and safety metrics.
Sponsor Lean/Six‑Sigma projects targeting ≥ 10 % Year Over Year for all Metrics, sanitation downtime, and OSHA recordable injuries.
Sign final release for all finished product shipments and approve return‑to‑work after safety incidents.
Direct sanitation supervisors and crew; approve master sanitation schedules, chemical SDS/usage logs, and pre‑op inspections.
Validate CIP/COP cycles and ATP swab trending; ensure ≤ 1 corrective ATP per week.
Lead cross‑functional “clean‑plant” kaizen events to cut sanitation downtime ≥ 10 % Year over Year.
Employee Safety & OSHA Compliance
Function as site Safety Manager: chair Safety Committee, maintain OSHA 300 logs, and file electronic OSHA reports.
Complete incident investigations within 24 h; drive root‑cause analysis (5‑Why, Fishbone) and track CAPA to closure.
Conduct Job Safety Analysis (JSA) for every new task/machine; update lockout/tagout, confined‑space, PPE, and chemical‑handling programs.
Deliver monthly safety‑training modules, near‑miss campaigns, and behavioral‑observation programs to achieve zero lost‑time injuries.
Real‑Time Trending & Communication
Build dashboards for quality micro data, ATP fails, foreign‑material events, customer complaints, and OSHA TRIR.
Issue “QA‑Safety Alert” e‑mails when any KPI (CCP limit, ATP fail, TRIR rate) is exceeded or trends toward the limit for three consecutive points.
Host daily 10‑min Tier‑1 huddles to review previous‑shift data and assign immediate actions.
QUALIFICATIONS
Bachelor’s degree (master’s preferred) in Food Science, Occupational Safety, Microbiology, or related field.
7–10 yr progressive leadership in FDA/USDA food manufacturing; bakery/RTE experience preferred.
Certifications: SQF Practitioner, PCQI, OSHA 30‑Hour, and Advanced HARPC, or Six‑sigma Black Belt a plus.
Demonstrated ability to present technical data to non‑technical audiences and negotiate with regulators, customers, and insurers.
SUCCESS METRICS (12‑mo)
Customer complaint rate ≤ 0.15 %; critical complaints = 0.
Micro, ATP, foreign‑material, and allergen failures reduced ≥ 25 %.
TRIR ≤ 1.0; zero OSHA lost‑time injuries; 100 % CAPA closed on or before due date.
Omaha, NE $85,000.00‑$90,000.00
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CORE ACCOUNTABILITIES Integrated Food Safety & Quality Leadership
Own the plant SQF/HARPC system, hazard analyses, preventive controls, allergen maps, environmental monitoring, and recall readiness.
Author SOPs, SSOPs, and standardized work; verify compliance through daily floor Gemba walks.
Release or hold all product lots; maintain electronic traceability to achieve ≤ 2hr mock‑recall time.
Lead FDA, USDA, SQF, and customer audits; deliver opening/closing meetings and corrective‑action plans.
Maintain FDA registration, FSMA FSVP documentation, and HARPC re‑analysis records.
File quarterly customer scorecards summarizing quality, sanitation, and safety metrics.
Sponsor Lean/Six‑Sigma projects targeting ≥ 10 % Year Over Year for all Metrics, sanitation downtime, and OSHA recordable injuries.
Sign final release for all finished product shipments and approve return‑to‑work after safety incidents.
Direct sanitation supervisors and crew; approve master sanitation schedules, chemical SDS/usage logs, and pre‑op inspections.
Validate CIP/COP cycles and ATP swab trending; ensure ≤ 1 corrective ATP per week.
Lead cross‑functional “clean‑plant” kaizen events to cut sanitation downtime ≥ 10 % Year over Year.
Employee Safety & OSHA Compliance
Function as site Safety Manager: chair Safety Committee, maintain OSHA 300 logs, and file electronic OSHA reports.
Complete incident investigations within 24 h; drive root‑cause analysis (5‑Why, Fishbone) and track CAPA to closure.
Conduct Job Safety Analysis (JSA) for every new task/machine; update lockout/tagout, confined‑space, PPE, and chemical‑handling programs.
Deliver monthly safety‑training modules, near‑miss campaigns, and behavioral‑observation programs to achieve zero lost‑time injuries.
Real‑Time Trending & Communication
Build dashboards for quality micro data, ATP fails, foreign‑material events, customer complaints, and OSHA TRIR.
Issue “QA‑Safety Alert” e‑mails when any KPI (CCP limit, ATP fail, TRIR rate) is exceeded or trends toward the limit for three consecutive points.
Host daily 10‑min Tier‑1 huddles to review previous‑shift data and assign immediate actions.
QUALIFICATIONS
Bachelor’s degree (master’s preferred) in Food Science, Occupational Safety, Microbiology, or related field.
7–10 yr progressive leadership in FDA/USDA food manufacturing; bakery/RTE experience preferred.
Certifications: SQF Practitioner, PCQI, OSHA 30‑Hour, and Advanced HARPC, or Six‑sigma Black Belt a plus.
Demonstrated ability to present technical data to non‑technical audiences and negotiate with regulators, customers, and insurers.
SUCCESS METRICS (12‑mo)
Customer complaint rate ≤ 0.15 %; critical complaints = 0.
Micro, ATP, foreign‑material, and allergen failures reduced ≥ 25 %.
TRIR ≤ 1.0; zero OSHA lost‑time injuries; 100 % CAPA closed on or before due date.
Omaha, NE $85,000.00‑$90,000.00
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