FSQ Manager

Jack Link’s, Inc. • Perry, GA, United States • $200k - $250k / year • 3m ago

When it comes to being wild, we know a thing or two. We're not afraid of trying something new or the hard work it takes to make it happen. It's in our DNA. We've turned a family recipe into a new snacking category. And the wilderness into the world's largest meat snack business, that's still proudly family owned and operated.

We're a company built by innovators, and are driven to not only satisfy your hunger, but to also feed your journey – whether that journey is on the road, on the run, at the campground, at the playground, in the office or in the moment. It’s a journey we share with you. It’s the journey forward of our people, of our communities, of our category…with a reverence for quality and an irreverence for the status quo.

At Jack Link's Protein Snacks, we see every moment of every day as an opportunity to move forward, to forge new ground. To realize our vision of becoming the World’s #1 Protein Snack Company. We never give up. You never give up. Together, we keep going. Are you wild enough to join us?

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Family-owned and operated with headquarters in Minong, Wisconsin, Jack Link’s Protein Snacks also has a large corporate hub in Downtown Minneapolis, Minnesota. The company is made up of over 4,000 passionate team members, across 11 countries, who share an uncompromising commitment to delivering awesome products and feeding the journey of those who move things forward. The Jack Link’s Protein Snacks portfolio of brands includes, Jack Link’s, Lorissa’s Kitchen, BiFi, Peperami, Wild River, Golden Island and Country Fresh.

Job Description

JOB DESCRIPTION SUMMARY

The FSQ Manager leads the Food Safety and Quality (FSQ Team) and oversees the development, implementation, review, and maintenance of the SQF Quality System at our USDA-inspected meat snacks manufacturing facility as an SQF Practitioner. This role has primary responsibilities for our site’s HACCP-based food safety system and compliance with regulatory, customer, and company quality requirements. A member of the Site Leadership team; this role drives food safety culture, continuous improvement activities, and ensures that all Team Members have the training, resources, and awareness needed to meet our food safety and quality standards.

DUTIES AND RESPONSIBILITIES

Training, coaching, and direct observation of all Team Members to build the behaviors, actions, and awareness needed to meet the high standards of our food safety and quality system; performance management and supervision of FSQ Team.
Strategic direction and management of the site SQF Quality System including program development, implementation, review, and maintenance of HACCP plans, sanitation procedures, prerequisite programs, and other procedures and policies.
Lead appropriate resolution of food safety and quality issues by serving as onsite subject matter expert in regulatory, customer, and company requirements.
Establish and maintain processes to trend progress in food safety and quality performance against benchmarks; develop and lead plan for continuous improvement.
Serve as a member of the Senior Site Management Team to drive food safety culture in site initiatives and across departments; regularly report on specification compliance, process and product variation, customer requirements, continuous improvement activities, and matters impacting the implementation and maintenance of the SQF Quality System.
Manage on-site relationships and compliance with USDA FSIS and other regulatory and certification organizations.

Qualifications

REQUIRED EDUCATION AND EXPERIENCE

Required Education: Associate Degree or Higher Education.
Required Experience: 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry.
Preferred: Bachelor’s Degree and More than 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; Education Focused in Food Science, Microbiology, Meat Science, or Animal Science.

REQUIRED SKILLS, KNOWLEDGE AND ABILITIES

Must work effectively, respectfully, and collaboratively with all levels of management and Team Members.
Excellent verbal and written communication skills in English; bilingual with the ability to read, write, and speak Spanish preferred.
Proficient in Internet navigation; Microsoft Word, Excel, PowerPoint, and Outlook.
Certified in HACCP and competent in implementing and maintaining food quality plans using risk-based methodology.
Understand Safe Quality Foods (SQF) Quality Code and the requirements to implement and maintain a quality management system as an SQF Practitioner or similar.
Be competent, through training or experience, in process control and/or other quality tools to reduce process variation impacting quality and achieve regulatory, customer, and consumer requirements.
Demonstrated leadership, team management, and training skills in a food manufacturing environment.
Demonstrated knowledge of continuous improvement methodologies and tools.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard/hairnet, ear plugs, frock, boots, etc), stand for extended periods of time, and use hands/arms to push, pull, reach and occasionally lift above head. The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area. However, the vast amount of work is conducted in a climate-controlled office. Team Members will be exposed to raw and/or cooked meat products, and moving equipment and will be required to follow all Food Safety Quality requirements.

Additional Information

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:
Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:
Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For information about the E-Verify program, please visit: http://www.uscis.gov/e-verify/employees.

All your information will be kept confidential according to EEO guidelines.

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