Quality Officer

Quality Officer

POSITION SUMMARY:

The QUALITY OFFICER is expected to lead on the execution of routine quality assurance and control initiatives which support the efforts of the Production & Retail Teams in the efficient delivery of quality products at Linda’s Central Baking Facility.  The Quality Officer ensures adherence to established Food Safety and Quality Standards by all staff. 

PRIMARY ACCOUNTABILITIES:

•	Ensures that requisite controls are adhered to for protection of the Company’s patents and brand secrets during normal operations.
•	Supports the development and maintenance of a comprehensive food safety and quality management system, and to lead execution of approved quality control and assurance mechanisms. This includes (but is not limited to):
 
a.	Raw and packaging material inspections
b.	Work-in-process inspections
c.	Finished goods and final release inspections
d.	Evaluation of quality non-conformances
e.	Product traceability controls
f.	Physical controls for non-conforming material and product
g.	Equipment calibration and certification schedules
h.	HACCP inspection and monitoring plan
i.	Validation of Food Safety Plans
j.	GMP protocols
k.	Cleaning and sanitation inspection
l.	Analytical and EPTP –Environment Pathogen Testing Program
m.	Chemical control and management 
n.	Foreign Matter Control testing 
o.	Pest Control Management 
p.	Water and Air Quality Testing
q.	Waste Management 
r.	Food Safety Training 
s.	Internal Audit of Food Safety and Quality Program 
t.	Supply Chain Control 
u.	Food Security Program 
 

•	Promotes at the plant, perpetual maintenance of effective, accurate quality control records which make it possible to quickly identify loss of process control and product non-conformances or support development of product specifications or modifications. 
•	Ensures timely communication to all stakeholders on deviations in quality control and assurance that can negatively impact on WIP and finished product. 
•	Leads the investigations and implementation of corrective actions for all audits and to resolve all production non-conformances and customer complaints. 
•	Leads on the identification, development and implementation of solutions aimed at reducing operational waste.
•	Conducts internal (and external) food safety and quality audits (GMP and Food Safety) at Linda’s Central Baking Facility and retail stores as required. 
•	Initiates and coordinates projects related to the product and process improvement or modification as required.
•	Supports the Quality Supervisor and HSE Officer with the development, implementation and sustainability of the HACCP and other Food Safety, OSHE and Quality Programs at Linda’s Bakery Limited.  
•	Ensures all forms are accurately completed and submitted for review by the Quality Supervisor daily or within seven (7) working days. To ensure that all scheduled and non-routine reports requested by the Quality Supervisor, Operations Retail Manager and Plant Manager are prepared are completed accurately and on-time.
•	Performs other related work duties: the duties listed above are intended only as illustrations of the various types of work that may be performed.  The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to that position. 
•	Ensures that an environment of mutual respect is nurtured within the quality team and across the wider operation. To ensure that the quality function is viewed as a partner to production with common objectives.
•	Ensures all activities are carried out in accordance with the Company Safety Health and Environment guidelines. Working safely is a continuing condition of employment. Linda’s Bakery Limited is committed to establishing and maintaining a safe and healthy working environment and considers safety to be an integral aspect of every job function. 


POSITION PROFILE:

MINIMUM QUALIFICATIONS AND EXPERIENCE:
•	BSc. in Chemistry, Food Science and/or related discipline. 
•	M.Sc. in Food Chemistry or Food Science and Technology will be at asset.
•	Five (5) years work experience in Food Manufacturing or Food Service. 
•	Sound working knowledge of HACCP and GMP’s for the food industry is mandatory.  
•	General knowledge of Principles and Practices of Quality Management and Research Methodology
•	Computer Literate in a Microsoft Suite (Word, Excel, Power Point, Outlook, etc)
•	An acceptable combination of academic qualifications and work experience may be considered in lieu of minimum requirements


OTHER REQUIRED SKILLS AND COMPETENCIES:

•	Ability to troubleshoot and provide solutions in a timely manner
•	Attentive to detail
•	Self-motivated and result-oriented approach to work
•	Strong organizational skills
•	Ability to multi-task and deliver against competing priorities
•	Ability to build strong relationships and work as part of inter-disciplinary teams
•	Ability to strive in a fast-paced and demanding service environment
•	Able to operate autonomously and demonstrate initiative in problem solving, decision making and proactive approach to job
•	Confidentiality and trustworthiness
•	Initiative and resourcefulness in the conduct of duties
•	Strong communication (oral and written) and interpersonal skill
•	Ability to relate to a diverse working environment