Strategically manage, lead, and coordinate continuous improvement efforts and programs related to food safety and quality processes and systems for Ready-to-Eat (RTE) sausage processing, including defining performance measures
Serve as a direct coach to develop future leaders as a pipeline for future food safety and quality roles and/or operational leadership positions.
As a key core leader, drive results towards achieving key operational performance indicators measured in the areas of safety, quality, service, cost, and member development.
Act as a lead resource to the plant operations and quality teams; serve as a representative for the Exceptional Product Team
Identify trends and process variation in conjunction with the Ready-to-Eat Operations Teams; execute corrective actions to optimize the safety and quality of products
Monitor sanitation efforts to identify trends and process issues, consult on corrective actions when needed
Coordinate outside audits (SQF and customer) with RTE Food Safety/Quality and Operations teams; ensure required program standards are maintained.
Act as a liaison for plant operations on food safety and quality policies/issues as they relate to both internal/external customers and third party vendors
Be the main plant representative to the USDA and other regulatory agencies, while ensuring compliance to GMP standards, USDA and other regulatory requirements
Coordinate troubleshooting of day-to-day food safety and quality opportunities to help the teams define comprehensive, proactive solutions
Use your technical expertise to educate members on food safety and quality applications and systems
Lead capital pipeline planning efforts for the food safety and quality area
Experience in food required; meat/poultry processing (raw, RTE (batch, continuous and cook-in-bag) and harvest preferred
Experience working in SAP Business Operating System desiredSkills and Competencies:
Understanding of Safe Quality Food program preferred
Understanding of ready-to-eat product shelf life and meat microbiology
Knowledge and understanding of continuous improvement processes (Six Sigma, Lean Manufacturing, etc.)
Proficient with data management and Statistical Process Control
Strong analytical and problem solving skills
Project management and team leadership skills
Proven track record in the development of team members into higher levels of competency as evidenced by progression into roles of greater responsibility
Excellent verbal and written communication skills
Proficiency in Microsoft Suite required
Knowledge and understanding of food safety, HACCP systems, USDA/FDA regulatory requirements; sanitary design of equipment/facility
BS required, MS preferred in Food Science, Meat Science, Microbiology or related field and a minimum of 10 years of experience in a senior quality leadership role required
Additional Salary Information: Eligible for a monthly bonus based on company profits, specific measurements being met and individual performance. 10-year payout history of the bonus has paid out at over 200% of target.
Johnsonville Sausage, the nation’s No. 1 producer of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links, is a leader in the food manufacturing industry. The company’s more than 1,400 members, known elsewhere as “employees,” are dedicated to producing the finest-quality sausage. Johnsonville strongly supports each of its members in their efforts of continued growth and ...development, offering excellent opportunities for advancement, along with an attractive compensation, benefit and bonus package. We invite you to learn more about why Johnsonville was recently recognized as the National Association of State Workforce Agencies (NASWA) National Employer of the Year!