Quality Assurance Manager at UAC

Job Description

• The Quality Assurance Manager will assume a leadership role in the implementation and management of the Grand Cereals Food Safety and Quality Program and local quality accreditation programs.

KEY RESPONSIBILITIES:

• Specific responsibilities include, but are not limited to the following:
• Manage the Quality across all GCL plants, processes and factories
• Responsible for the implementation of GCL Food Safety and Quality Programs.
• Lead and improve Quality and HACCP programs and execute various initiatives to improve the quality of our processes and products. Oversee the application of policies and achievement of quality objectives.
• Support the procurement department on approval of ingredients and suppliers
• Ensure effective quality entrance control for all raw, packaging and additive materials
• Own and manage the consumer/customer complaints process from initiation to resolution
• Develops and manages Customer QA relationships and establishes, reviews, approves and documents Ingredient and Final Product specs into the appropriate systems to assure compliance to both GCL and customer expectations.
• Liaise with various internal and external stakeholders regarding elements related to product quality to ensure facilities are meeting quality and regulatory compliance
• The QA manager is the key contact person for all product and process related regulatory compliance topics and liaise with regulatory agencies
• Conduct and coordinate internal process and quality audits to ensure good product quality
• Along with the process owners, work to develop and maintain production standards. Participate in training on production standards and elements of the quality program
• Conducts risk based assessments to minimize impact of any process and product deficiencies
• Coordinate quality control, non-conformity and complaints monitoring processes, and compile and assess the results
• Participates in incident handling and crisis management in order to mitigate and control adverse effects for the organization and conduct root cause analyses to prevent incidents recurring

PREFERRED HIRING CRITERIA:

• Minimum of master’s degree in food science, Nutrition or related discipline;
• Minimum of 15 years’ experience in quality Management (preferred), with at least 5 years in a senior role.
• Working knowledge of HACCP and the Food industry.
• Proven ability to motivate and manage others;
• Excellent communication and interpersonal skills;
• Strong facilitation, problem solving and teamwork skills;
• Demonstrated ability to drive process improvement and be results orientated
• Six Sigma certification
• Intermediate project management skills
• Strong statistical analytical and technical skills