SUMMARY:

The Quality Supervisor is responsible for developing, supporting and executing testing of raw material, packaging materials and finished products to ensure that the end product meets the maximum quality standards.

 KEY RESPONSIBILITIES:

• Lend supervision, support, and oversight to daily activities associated with Quality Assurance. The QA supervisor will serve as the primary point of contact for QA personnel, production, logistics, maintenance, and sanitation teams in order to obtain resolution of day to day issues.
• Organize and assign the daily work of QA Technicians in order to ensure adherence to company performance goals and objectives. Assist in management of food safety programs in all areas of production plant including (GMP’s, SOP’s, SSOP’s, and HACCP).
• Build and manage an active internal quality audit program in compliance with Musson Jamaica Limited, FSMA/FDA, and CROSQ requirements.
• Manage systems, programs, & procedures in order to ensure brand and product consistency. This will require a broad knowledge of statistical process control factors, quality processes, product and material specifications, and production applications.
• Assist in reviewing and developing Quality metrics and setting KPIs and communicating these to the manufacturing plant team.
• Provides regular training, instruction, and guidance and maintains close surveillance over testing and inspection procedures to ensure the success of team members involved in the regular inspection of finished products and raw materials.
• Assist in development of working instructions and procedures of both current and new tasks.

REQUIRED EDUCATION, EXPERIENCE AND COMPETENCIES:

• BS in Food Science, Biological Science, Microbiology, Food Safety, Natural Science, Analytical Chemistry or related field.
• 3-5 years’ experience working in food manufacturing in a technical services role (QA, Food Safety, Regulatory Compliance, or other similar work experience).
• Knowledge, and working experience, with, food microbiology, food safety , HACCP, GMPs/Prerequisite programs; raw materials supply management and sanitation.
• Maintain current food safety, regulatory, and quality assurance knowledge through ongoing training and educational opportunities.