Quality Continuous Improvement Program Lead

Wonderbrands; Regina; On-site; CAD 70,000 - 90,000; Full time

Job summary

A leading bakery manufacturer in Canada is seeking a Quality Continuous Improvement Program Lead to ensure food safety and quality standards at their facility in Regina. The ideal candidate will have experience in GFSI and HACCP programs, a strong background in food production, and excellent leadership skills. Responsibilities include monitoring compliance, managing quality assurance teams, and enhancing food safety protocols. Competitive benefits and opportunities for growth are offered.

Qualifications

• Minimum of 5 years in the food industry, ideally in bakery.
• At least 3 years of experience in supervision / team management.
• Ability to create a high performance work team.

Responsibilities

• Investigate consumer/customer complaints and quality / food safety incidents.
• Monitor ingredient quality and process controls.
• Support R&D initiatives and monitor new product launches.

Skills

Knowledge of GFSI (preferably BRC)

Food safety (HACCP) programs

Supervision / team management

Excellent communication skills

Proficiency in Microsoft environment (Excel, Word, Visio)

Strong problem solving and analytical skills

Education

Bachelor’s degree in science (Food Science or Microbiology preferred)

Tools

SAP

EMS

Job description

Job Posting

Summary:

The Quality Continuous Improvement (QCI) Program Lead provides focus in the monitoring of standards and programs to meet all food safety, GMP and quality requirements of the bakery. The Quality Assurance Coordinator works closely with the BQM and QA technicians to ensure compliance with standards and programs through execution of an effective verification and audit (including self-inspection, line inspections, etc.). The ideal candidate is a team player, with excellent leadership skills, and is willing to participate in the transition of the facility to a premier bakery.

Primary Responsibilities

Execution of Quality Assurance and Product Quality Programs

• Investigate consumer/customer complaints and quality / food safety incidents; ensure that root cause is identified and corrective actions are taken to immediately eliminate the risks and prevent the problem from reoccurring; communicate to Bakery Quality Manager;
• Review complaint and non-conformance reports to identify trends and identify ways to improve food safety and quality;
• Monitor ingredient quality and process controls to optimize performance;
• Support R & D initiatives and monitor new product launch, understand and engage in product improvement/technical services activities, monitor and follow through;
• Monitor plant activity to ensure compliance to GMP’s and implementation of QA policies and procedures are effective; and
• Maintain QA documents; policies, procedures and records as required;
• Document and maintain raw material and finished product specifications.

Monitoring of Food Safety Programs

• Use “Hazard Analysis Critical Control Points [HACCP] approach to identify, mitigate and/or eliminate potential hazards specific to products and premises with emphasis on sifter tailings and metal detection;
• Develop and execute training materials to support and reinforce GMP’s/HACCP; ensure 100% completion of food safety training;
• Maintain document control and effective follow-up on deviation and corrective actions;
• Identify areas of improvement based on self-inspection and audit findings, follow up to ensure gaps are addressed, adapt procedural changes to eliminate recurrence;
• Understand and adhere to private label/food service customer requirements;
• Supports the BQM during GFSI and customer audits;
• Assist in product recovery, withdrawal and/or recall; and
• Maintain food safety documents; policies, procedures and records, as required.

Supervision of QA Lab

• Acts as the Bakery Quality Manager during his/her absence;
• Supervises employees on shift, including monitoring work, training and coaching in procedures and meeting out discipline when required;
• Tracks production performance, assuring health & safety, food safety & quality, and GMP standards are being met;
• Conducts spot checks on the process variables [on the dough, on proofer & oven temperatures, cooling & wrapping temperatures, etc.] to assure operating standards are being met;
• Inspects operating machinery and equipment periodically and specifically after repairs are made to ensure that its running safely and according to specifications;
• Programs machines to ensure formulations meet specifications; resolves problems with product quality;
• Makes recommendations to upgrade/change equipment e.g. pans, based on analysis of production data and trends;
• Improves results, safety, quality and complaints, cost, waste reduction, efficiency using continuous improvement methodology; and
• Participates in food safety & quality inspections and internal audits.

Required Experience

• Knowledge of GFSI (preferably BRC), food safety (HACCP) programs, Preventive Controls, and Quality Systems;
• Bachelor’s degree in science strongly preferred, an asset if obtained in Food Science or Microbiology;
• Must have worked in the food industry (ideally in bakery), for a minimum of 5 years;
• At least 3 years of experience in supervision / team management;
• Ability to create a high performance work team;
• Excellent communication skills, both verbal and written;
• Proficiency in Microsoft environment (Excel, Word, Visio, etc.);
• Knowledge of SAP, EMS, Paperless, FGF portal is an asset;
• Strong problem solving and analytical skills;
• Able to work flexible hours and shifts (afternoon/nights) including weekends (as needed).

FGF Group Competencies

Adaptive Intelligence - Team Members respond effectively to challenges by evolving their skills, mindset, and approach.

• Flexibility, Agility, Adaptability: Thrives in dynamic environments by embracing continuous change. Quickly adjusts to new priorities and actively seeks innovative solutions. Uses setbacks as opportunities for growth and applies a relentless focus on improving outcomes. Approaches challenges with a proactive, solutions-driven mindset and openness to feedback.
• Calculated Risk‑Taking: Makes strategic decisions by evaluating options and creating contingency plans.

Collaborative Intelligence - Collaborative intelligence empowers teams to unlock collective strengths and achieve results through synergy and mutual trust.

• Team First and Collaboration: Engages with Team Members and colleagues, builds relationships, and fosters an inclusive, innovative environment.

Entrepreneurial Intelligence - Equips Team Members to identify opportunities, overcome setbacks, and move ideas to execution effectively.

• Continuous Improvement: Drives innovation and optimizes processes to enhance quality and productivity.
• Customer and Product Focus: Addresses need proactively with accountability and a solution‑oriented mindset.
• Fierce Execution: Achieves results with a strategic and hands‑on approach, learning from mistakes and building trust.

Leadership Competencies

Inspire & Energize Team Members

• Continually inspires and develops Team Members and promote cross‑functional collaboration.
• Supports shared knowledge and experience with your Team through authentic conversations and development planning.
• Communicates clear expectations.
• Uses insight and knowledge to influence others.
• Understands and acknowledges differences and modifies style to support unleashing potential.
• Demonstrates patience and empathy, while listening.

Create Winning Relationships

• Inspire enthusiasm & commitment by communicating a clear path to success.
• Empowers others by delegating and providing support and opportunities for growth.
• Identifies, raises and resolves conflict.
• Builds trust and models the “Coach Approach.”

Entrepreneurial Leadership

• Encourages informed risk‑taking and supports learning from outcomes.
• Creates an environment where your team enjoys working hard while having fun.
• Provides feedback to reinforce results.

Disclaimer

The above describes the general responsibilities, required knowledge and skills. Please keep in mind that other duties may be added, or this description may be amended at any time.

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