Director, Food Safety and Quality Assurance - Buckhead Chicago

Sysco; Illinois; On-site; USD 100,000 - 130,000; Full time

Job summary

A leading food service company is seeking a Director of Food Safety and Quality Assurance to develop and oversee FSQA programs. This role involves ensuring compliance with corporate and regulatory standards across multiple operations. Ideal candidates will have a strong background in the meat and seafood industry, and experience with HACCP and FSQA management. The position offers a full-time employment type in Illinois.

Qualifications

• 5-10 years of experience in FSQA management in the meat and/or seafood industry.
• 3-5 years of experience in a R&D or production operations role preferred.
• Familiarity with HACCP and good manufacturing practices.

Responsibilities

• Direct and manage FSQA programs including HACCP.
• Lead training programs on FSQA policies and procedures.
• Coordinate recall and mock recall programs.

Skills

Ability to read and interpret regulations

Effective communication skills

Analytical and problem-solving skills

Education

Bachelor’s degree in Animal Science, Food Science, or Biological Science

Masters degree or higher preferred

Tools

Lab equipment

Food preparation equipment

Job description

Overview

Director, Food Safety and Quality Assurance - Buckhead Chicago at Sysco. Develop and direct Food Safety & Quality Assurance (FSQA) support/evaluation programs and inspection/audit procedures to ensure compliance of products and processes to corporate and regulatory requirements at Sysco Specialty Meat and/or Seafood Company with multiple shift operations or over multiple facilities within a region. Participate with Sysco Specialty Meat Company (SSMC) and/or Sysco Specialty Seafood Company (SSSC) personnel in the ongoing development, improvement and support of new and existing product quality and FSQA processes including supplier and customer interaction on FSQA matters. The incumbent will manage FSQA execution of source supplier approval, product sourcing functions, produced products, plant sanitation and FSQA related regulatory interaction for the company.

Responsibilities

• Develop, lead, direct, update, reassessment, verification and periodic validation of FSQA programs including HACCP Program, Sanitation Standard Operating Procedures, Pest Control, Good Manufacturing Practices, Approved Supplier Program, Foreign Material Control, Plant Sanitation, Chemical Control, Product Quality Assurance, FSQA Customer Complaints, Food Defense and Security
• Direct Employee Training of FSQA Programs, Policies, and Procedures
• Direct Recall and Traceability Programs including Mock Recalls
• Assist when necessary for product evaluations, plant visits, and supplier/customer communication to assist other staff members.
• Assist as needed in any manner capable of during emergencies the plant President or General Manager determines are paramount to the business.

Qualifications

Education

• High school diploma or equivalent;
• Bachelor’s degree in Animal Science, Food Science or Biological Science from four-year college or university
• Masters degree or higher preferred

Experience

• 5-10 years meat and/or seafood industry FSQA Management experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate) acceptable instead of a degree.
• A minimum of three to five years FSQA management with additional R&D (research and development) or production-operations in a meat and/or seafood processing environment being ideal (combined experience preferred).

Professional Skills

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Demonstrate the ability to write reports, business correspondence, and procedure manuals, as well as to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, can compute rate, ratio, and percent and draw and interpret bar graphs.
• Demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions.
• Demonstrate the ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
• Ability to use personal computer, lab equipment, food preparation equipment and office communication equipment.

Certifications, Licenses and/or Registrations

• Valid driver’s license. SQF Practitioner or equivalent GFSI scheme experience, Meat and/or Seafood HACCP Certified (as appropriate)

Physical Demands

• Regularly required to talk or hear.
• Frequently is required to use hands to finger, handle, or feel objects, tools, or controls.
• Occasionally required to stand; walk; sit; reach with hands and arms; stoop, kneel, crouch, or crawl; and taste or smell.
• Occasionally lift and/or move up to 100 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Plant audits and inspections may require lifting of products up to 100 pounds and inspection requires working in a production environment on a moving line, lifting cartons, and visual inspection.
• Corrected vision required for sensory analysis to identify color, clarity.
• Warehouse and plant audit require close and distance vision to judge GMPs; peripheral vision and depth perception mandatory for safety.

Seniority level

• Director

Employment type

• Full-time

Job function

• Quality Assurance

Industries

• Food and Beverage Services and Food and Beverage Manufacturing