Refresco Quality Assurance Supervisor in Greer, South Carolina
Must understand and become proficient with Real SPC, SAP, Food Safety and Quality Plans, Water Treatment, Batching Process, Internal Sanitation, Microbiology, Environmental Monitoring Programs, and Product Testing Requirements.
Must learn all aspects of applicable regulations to include SQF, State, City, Federal, Kosher, and customer requirements.
Track departmental KPI’s to effectively manage daily requirements w/ respect to budgetary deliverables.
Must learn the details of RealSPC. The supervisor must know how to track and trend data, interpret/analyze the data, enter new products, and update specifications.
Must learn the details of SAP, specifically the Quality Module. The supervisor must know how to post process orders, access Finished Goods reports, access PM’s for printing and entering completed PM’s, access negative inventory, and know how to perform a mock recall through the system.
Must be familiar w/ the local QMS Policies and Procedures, and respective SOPs. The supervisor must practically understand how the quality data is achieved and must be proficient w/ laboratory testing methods, product standards/specifications, and demonstrate technical decision making.
Communicate Site Quality Objectives, Policies, and Procedures to associates across all functional departments and maintain accountability.
Maintain laboratory equipment in good working condition to include scheduling preventative maintenance and calibration requirements. Stock and order lab and sanitation supplies and consumables.
The supervisor needs to understand basic chemistry, laboratory equipment, root cause analysis, food safety and food quality metrics/limits. Must be proficient w/ making in-process batch adjustments.
Comprehensive skills within RealSPC and the use of reporting tools to query, audit and track the following: product spec limits, product control limits, hold product, employee benchmarks, and certificates of analysis.
Comprehend and utilize the plant financials, fixed and variable costs. Understand how other cost centers affect QC results, how production volume affects all costs, and how to manage variable labor.
The supervisor will interact cross departmental. The supervisor will work on Continuous Improvement projects such as yields improvement, reduction of waste, equipment calibrations, developing lab technicians, and cost reduction. These projects are led by the supervisor and range from 2-10 team members.
QC Leadership Team effectively manages to achieve Quality KPIs and CI project goals. Track and manage costs, reduce waste, employee training, and maintain department morale.
Daily interaction with Self-Managed Work Teams.
Long term goal is for this supervisor to become SQF Practitioner and the Quality Manager. Long term the supervisor will be sent to SQF training. The current SQF practitioner will also provide hands on experience to ensure success. SQF practitioner training is a build block for the supervisor to become Quality Manager. Other development will be needed in finance, project management, regulations, and new product development in order to become a Quality Manager.
Strong training and personal development skills in order to drive new productivity goals as defined from time to time.
Participate in planning future capital requirements, develop the capital request utilizing the current format and manage capital projects to their successful completion.
Have an understanding of SQF, responsibility for Food Safety /Food Quality and the responsibility to take action when notified or becomes aware of any Food Safety or Food Quality issue.
Required Skills and Competencies:
Proficient in Excel, Word, SAP and Power Point
Ability to analyze and solve problems, results oriented
Organized and detail oriented, adaptable to change
- This is where we would add the differentiations for I,II,III
Education and Experience:
Bachelor’s degree or Diploma in Food Science, Quality or related discipline
Minimum 3 years of experience in Quality within a manufacturing environment, preferably food/beverage industry
Knowledge of quality systems (GMP, HACCP, SQF) – certification ideal
Physical-Continuously standing or walking.
Visual/Sensory-This position requires regular need to give moderate attention with one or two senses at a time.
Work environment- Work and environment are very repetitive.
Mental Stress- There is pronounced pressure from deadlines, production quotas, accuracy or similar demands.
- This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.