Job Details
**Food Safety Manager**
* Full Time
* Posted 2 weeks ago
**H&W Foodservice**
Bringing Hawaii's Favorite Food to You
**Department:** Quality Assurance/Quality Control (QA/QC)
**Reports To:** President and CEO
**FLSA Status:** Exempt
**Summary**: The Food Safety Manager will develop, implement and manage quality control systems designed to account for monitoring and/or verifying that the company is following and documenting records required for Quality Control and HACCP plan administration, production supply and manufacturing support.
**Duties and Responsibilities:**
*Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.*
***E = Essential Functions***
Verification of collection and analyzation of production samples to evaluate quality. E Analyze quality control test results and provide feedback and interpretation to production management or staff.Verification of CCP- Critical Control Point for ground beef Stop production if serious product defects or food safety issues are present. E Monitor performance of quality control systems to ensure effectiveness and efficiency. Produce reports regarding nonconformance of products or processes, daily production quality, root cause analyses, or quality trends. (HACCP) Participate in the development of product specifications to meet HACCP E Review statistical studies, technological advances, or regulatory standards and trends to stay abreast of issues in the field of quality control. E Document testing procedures, methodologies, or criteria. E Review and update standard operating procedures or quality assurance manuals. Identify quality problems or areas for improvement and recommend solutions. Verify that raw materials, purchased parts or components, in-process samples, and finished products meet established testing and inspection standards. E Study, implement and maintain local, state and federal regulations of all food safety standards that are customary within the food industry and mandated by government regulations, to include but not limited to: Food Safety and security management system, HACCP, GMP, USDA and FDA. E Maintain relationships with various local, state and federal inspectors/officers, specifically with USDA and FDA.Post and Pre-up sanitations Product exam for import inspection. (open cases for inspection)
Performs other related duties as required and assigned. **Supervisory Responsibilities:**
Directly supervises between 1-3 employees in the Quality Assurance/Quality Control (QA/QC) department. Is responsible for the overall direction, coordination, and evaluation of this department. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
**Competencies:**
To perform the job successfully, an individual should demonstrate the following competencies:
Analytical synthesizes complex or diverse information; collects and researches data; uses intuition and experience to complement data; designs work flows and procedures.
*Design* generates creative solutions; translates concepts and information into images; uses feedback to modify designs; applies design principles; demonstrates attention to detail.
*Problem Solving* identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions; works well in group problem solving situations; uses reason even when dealing with emotional topics.
*Technical Skills* assesses own strengths and weaknesses; pursues training and development opportunities; strives to continuously build knowledge and skills; shares expertise with others.
*Customer Service* manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.
*Interpersonal Skills* focuses on solving conflict, not blaming; maintains confidentiality; listens to others without interrupting; keeps emotions under control; remains open to others ideas and tries new things.
*Oral Communication* speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills; participates in meetings.
*Written Communication* writes clearly and informatively; edits work for spelling and grammar; varies writing style to meet needs; presents numerical data effectively; able to read and interpret written information.
*Teamwork* balances team and individual responsibilities; exhibits objectivity and openness to others views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyones efforts to succeed.
**N/A** *Visionary Leadership* displays passion and optimism; inspires respect and trust; instills motivation and provides proper tools to fulfill the vision; provides vision and inspiration to peers and subordinates.
*Change Management* develops workable implementation plans; communicates changes effectively; builds commitment and overcomes resistance; prepares and supports those affected by change; monitors transition and evaluates results.
*Leadership* exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others.
*Quality Management* looks for ways to improve and promote quality; demonstrates accuracy and thoroughness;
*Business Acumen* understands business implications of decisions; displays orientation to profitability; demonstrates knowledge of market and competition; aligns work with strategic goals.
**N/A** *Cost Consciousness* works within approved budget; develops and implements cost saving measures; contributes to profits and revenue; conserves organizational resources.
*Diversity* demonstrates knowledge of EEO policy; shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce.
*Ethics* treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; upholds organizational values.
*Organizational Support* follows policies and procedures; completes administrative tasks correctly and on time; supports organizations goals and values; benefits organization through outside activities; supports affirmative action and respects diversity.
*Strategic Thinking* develops strategies to achieve organizational goals; understands organizations strengths & weaknesses; analyzes market and competition; identifies external threats and opportunities; adapts strategy to changing conditions.
*Judgment* displays willingness to make decisions; exhibits sound and accurate judgment; supports and explains reasoning for decisions; includes appropriate people in decision-making process; makes timely decisions.
*Motivation* sets and achieves challenging goals; demonstrates persistence and overcomes obstacles; measures self against standard of excellence; takes calculated risks to accomplish goals.
*Planning/Organizing* prioritizes and plans work activities; uses time efficiently; plans for additional resources; sets goals and objectives; organizes or schedules other people and their tasks; develops realistic action plans.
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