Cuisine Solutions
SUMMARY:
Reporting to the Sr QA Manager, the QA Manager aids in ensuring the production and distribution of products meet or exceed all quality standards, in addition to adhering to company and regulatory standards. He/She also supports the continuous quality improvement program that includes quality control and quality assurance.
Location 8339 Sous Vide Way, San Antonio, TX 78223
Shift 12:00 PM – 9:00 PM
Experience
Minimum of 3 years managing Quality and Food Safety Operations, preferably in a sous‑vide food‑manufacturing environment
Minimum of 2 years managing QA/QC Staff
Education
Bachelor’s degree in Food Science or a related field
SQF Practitioner Certificate Preferred
Excellent organizational, written and verbal communication skills
Proficiency in MS Office
Job Responsibilities
Participate in the preparation and implementation of Standard Operating Procedures (SOP) for all tasks related to Food Quality and Food Safety. Identify the need for improvement of current programs and implement the necessary changes while properly communicating with the QA and Production Management.
Perform general daily Quality Control tasks based on established procedures.
Monitor food processing procedures by all plant personnel to ensure regulatory compliance while producing premium full‑cooked sous‑vide products.
Assist with food safety and quality audits performed by regulatory agencies (USDA, FDA, Health Department, Virginia Department of Agriculture, Military Veterinary Command) and third‑party certifying auditing companies, and customers’ audits.
Lead the implementation of the SQF Food Safety and Quality codes.
Maintain QA programs in compliance with SQF food safety and quality codes, and ensure effectiveness through verification and validation.
Facilitate communication on the site regarding the implementation and maintenance of the system.
Must have completed HACCP training and be competent to implement and maintain HACCP‑based food safety plans.
Understanding of the SQF Standard and requirements for implementing and maintaining an SQF System relevant to the supplier scope of certification.
Perform release inspections on incoming materials; in‑process and finished product to ensure quality standards and process controls are met.
Support calibration and preventative maintenance programs.
Participate in writing nonconformance investigations and implementing corrective action plans.
Make quality‑related recommendations to Sr QA Manager to enhance the company’s ability to produce high‑quality sous‑vide cooked products.
Investigate customer complaints and internal non‑conformities, determine root cause analysis, implement corrective action and follow up on the efficiency of the changes made.
Review production and quality control records to ensure corrective actions are taken as needed.
Organize team resources based on workload, ensuring all tasks are covered at all times.
Ensure the plant operates in accordance with federal regulations, customer requirements and BRC standard; educate all departments on these standards and audit processes to identify and address gaps.
Provide technical assistance to customers and Sales as needed.
Answer customer complaints after proper investigation has been performed.
Prepare for and conduct customer and federal agency audits.
Maintain written programs and policies, including HACCP.
Oversee prerequisite programs such as maintenance, supplier approval, pest control, sanitation, environmental and product testing, allergen programs.
Supervise Quality Control Staff: train, review performance, provide guidance and cover as needed.
Perform other duties as assigned by management.
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Reporting to the Sr QA Manager, the QA Manager aids in ensuring the production and distribution of products meet or exceed all quality standards, in addition to adhering to company and regulatory standards. He/She also supports the continuous quality improvement program that includes quality control and quality assurance.
Location 8339 Sous Vide Way, San Antonio, TX 78223
Shift 12:00 PM – 9:00 PM
Experience
Minimum of 3 years managing Quality and Food Safety Operations, preferably in a sous‑vide food‑manufacturing environment
Minimum of 2 years managing QA/QC Staff
Education
Bachelor’s degree in Food Science or a related field
SQF Practitioner Certificate Preferred
Excellent organizational, written and verbal communication skills
Proficiency in MS Office
Job Responsibilities
Participate in the preparation and implementation of Standard Operating Procedures (SOP) for all tasks related to Food Quality and Food Safety. Identify the need for improvement of current programs and implement the necessary changes while properly communicating with the QA and Production Management.
Perform general daily Quality Control tasks based on established procedures.
Monitor food processing procedures by all plant personnel to ensure regulatory compliance while producing premium full‑cooked sous‑vide products.
Assist with food safety and quality audits performed by regulatory agencies (USDA, FDA, Health Department, Virginia Department of Agriculture, Military Veterinary Command) and third‑party certifying auditing companies, and customers’ audits.
Lead the implementation of the SQF Food Safety and Quality codes.
Maintain QA programs in compliance with SQF food safety and quality codes, and ensure effectiveness through verification and validation.
Facilitate communication on the site regarding the implementation and maintenance of the system.
Must have completed HACCP training and be competent to implement and maintain HACCP‑based food safety plans.
Understanding of the SQF Standard and requirements for implementing and maintaining an SQF System relevant to the supplier scope of certification.
Perform release inspections on incoming materials; in‑process and finished product to ensure quality standards and process controls are met.
Support calibration and preventative maintenance programs.
Participate in writing nonconformance investigations and implementing corrective action plans.
Make quality‑related recommendations to Sr QA Manager to enhance the company’s ability to produce high‑quality sous‑vide cooked products.
Investigate customer complaints and internal non‑conformities, determine root cause analysis, implement corrective action and follow up on the efficiency of the changes made.
Review production and quality control records to ensure corrective actions are taken as needed.
Organize team resources based on workload, ensuring all tasks are covered at all times.
Ensure the plant operates in accordance with federal regulations, customer requirements and BRC standard; educate all departments on these standards and audit processes to identify and address gaps.
Provide technical assistance to customers and Sales as needed.
Answer customer complaints after proper investigation has been performed.
Prepare for and conduct customer and federal agency audits.
Maintain written programs and policies, including HACCP.
Oversee prerequisite programs such as maintenance, supplier approval, pest control, sanitation, environmental and product testing, allergen programs.
Supervise Quality Control Staff: train, review performance, provide guidance and cover as needed.
Perform other duties as assigned by management.
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