Job Description:

We are seeking a highly motivated individual to fulfill the role of Quality Control and Product Development Manager. In this dynamic position, you will lead the planning and implementation of critical improvement processes while also bridging the gap between Product Development initiatives and commercialization efforts for a national food manufacturer. Your primary responsibilities will include developing implementation plans and standards, leading commercialization processes, and ensuring seamless integration between Product Development and Quality Control to meet customer and company objectives.

Essential Job Duties and Responsibilities

Develop Implementation Plans and Standards:

·      Assess operational metrics to identify quality adherence to product standards.

·      Establish and maintain the product specifications for all products produced.

·      Design and lead kaizen events and blitzes to implement improve product quality/process flow and increase mean time between failures.

·      Champion problem-solving/root cause elimination to prevent recurrence.

Commercialization Processes Leadership:

·      Spearhead commercialization processes, ensuring alignment with customer and company needs.

·      Collaborate with cross-functional teams to drive successful product launches and market adoption.

·      Collaborate with Production teams to enhance processes, achieving improved yields and cost-efficiency.

Coaching and Training:

·      Provide training and qualify plant resources in improvement methodologies.

·      Coach employees on implementation of project deliverables.

R&D Integration Support:

·      Prioritize and support R&D initiatives, ensuring comprehensive and accurate processes and data.

·      Work closely with R&D teams to optimize research outputs and streamline workflows.

Quality Assurance and Regulatory Compliance:

·      Collaborate with Quality and Food Safety Departments to validate and ensure accuracy of product development information.

·      Implement measures to guarantee adherence to regulatory standards and industry best practices.

·      Member of Food Safety Team, prepared for holding HACCP certification.

Project Management and Reporting:

·      Provide regular project updates to stakeholders, ensuring transparency and alignment.

·      Foster communication channels to maintain alignment and responsiveness to market demands.

Knowledge, Skills & Abilities

·      Bachelor’s degree in industrial engineering, food science, business management/analytics, or a related scientific field; advanced degree preferred.

·      Three to Five years of experience in food manufacturing operations with a focus on continuous improvement and commercialization.

·      Proven experience in project management and communication.

·      Knowledge of quality standards, food safety, and regulatory requirements.

·      Analytical mindset with a focus on continuous improvement.

Skills and Abilities

·      Thorough understanding of food science.

·      Exhibit leadership and proactive attitudes in approaching technical solutions to business and market issues.

·      Ability to independently manage project work.

·      Proven ability to handle multiple projects simultaneously.

·      Ability to handle multiple tasks simultaneously.

·      Demonstrate ability to communicate well and to effectively influence and interact with others to accomplish research goals.

·      Great presentation skills, both oral and written.

·      Ability to work under pressure and tight deadlines.

·      Team player with a positive, helpful attitude.

·      Problem solving skills.

·      Great relationship skills, both internally and externally, to achieve strong partnership and collaboration.

·      Demonstrated project management skills.

·      Requires knowledge in food product design, formulation, ingredient sourcing, functionality and interaction, process design, product scale-up, plant testing and commercialization.

·      Good understanding of food industry standards of quality and foods safety, and USDA regulations.

Working Environment and Physical Demands:

While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, and feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; taste and smell. The employee must occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The employee will be exposed to a noisy environment that varies from hot to cold in temperature. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Exposure to food tasting and smells including all food allergens.