Our client, a very high quality and well established baked goods company, is experiencing exponential growth and now seeking a Quality Engineer as an addition to staff:
Job Title: Quality Engineer
Department: Quality
Reports to: Director, Quality; VP, Operations/COO; Ownership
Direct Reports: Quality Supervisors; Quality Techs
Overview:
The Quality Engineer Position will be the Primary Champion of the entire Qualty Team as it relates to our quest to mentor each Team Member to be a Steward of Quality that will protect the real-time integrity of our Products. While Quality Assurance (QA) focuses on the "how" (processes and prevention), this Quality Control (QC) focused role focuses on the "what" (the final product); starting with Food Safety, then Sensory, Specifications and overall Bake Excellence Standards. This is a new position for our company.
Presence Expectations:
Presence in both the Clifton and Newark Bakeries, spanning 5 work days per week, 50 hours per week gross (including travel time between Bakeries);‘On the Production Floor’ Presence routinely, > 50% of the time; As we are 24/7 facilities, Presence must touch all employees over time;_____________________________________________________________________________Essential Company-Wide Duties:
- Be a Steward who supports and protects the Mission and Culture of our Company
- Exemplify Transformative Leadership
- Maintain a Safe and Sanitary Working Environment for all employees
- Lead highest level Food Safety Culture
- Infuse Purpose, Clarity, Energy, and Opportunity to your department and extended Workforce
Promote and Support Training and Growth of personnel, inclusive direct training by you to those immediately directly reporting to you; while, equally, showing those directly under you the foundations to train those directly under them; etc.
Create a Platform of Walk-Throughs, Meetings, Huddles and Reviews that are efficient, informative, and preliminary for ensuing follow-up actions; you shall moderate those meetings that need your direct involvement
Support your departments with measured and sensible Metrics, which will become consolidated into accurate and detailed Reporting, presented daily, weekly, monthly, quarterly, etc._____________________________________________________________________________Departmental and Positional Responsibilities:
Reports To: Director of Quality & Food Safety
Direct Reports:
Quality Supervisors and Quality TechsCross-Department Collaboration: Baking Team_____________________________________________________________________________Key Responsibilities Execution of the Training and Performance of Quality Control (The "Tactical" Lens).Overseeing all Quality Techs and Auditors whose duties include: Conduct organoleptic testing (taste, texture, appearance, “bite”) at multiple production stages. Perform supplementary physical and chemical testing (sizing, weight, moisture content, hand stamp, tensile strength, seal integrity, etc.).Packaging Room Check Points as they relate to Product Packaging and Labelling; Ensure corrective actions steps are taken when products deviate from Company Standards; Create Production Run Reports as they relate to Quality Control DataManage the "Hold and Release" program for non-conforming products._____________________________________________________________________________Talent Management & Development Training: Develop and facilitate training modules on sensory analysis and food safety (HACCP/SQF). Integrate training into all aspects of Production/Operations- train everyone to have a quality mindset Succession Planning: Identify high-potential staff and provide the coaching necessary to move them into senior technical roles. Performance Reviews: Set KPIs for the QC team focused on accuracy, response time, productivity improvements, and waste reduction.
Reporting and Corporate Alignment:- Provide daily and weekly quality reports to the relevant stakeholders
- Act as the plant-level liaison for corporate audits and third-party inspections.
- Analyze trend data and utilize SPC to suggest process improvements, to the Quality department and Leadership team, to prevent recurring issues.
- Lead daily stand-ups and assessments with prior run data. Identify recurring issues and collaborate with Operations/Baking to resolve.
- Additional DutiesRaw Material Testing
- Provide support and assistance to Senior Management
- Backup to Quality Managers
- Perform all non-management job functions in the event of an emergency or when a lack of available human resources would create losses for the company
Support the management team by being present for meetings and providing insight to upper management when there are problems in the operation----------------------------------------------------------------------------------------------------------------------------------------------------------Requirements
Education: bachelor’s degree in Food Science, Microbiology, or a related field.
Experience:
10+ years in a food manufacturing environment (with some Bakery experience preferred).
Certifications:
HACCP, PCQI, or SQF Practitioner certification is highly desirable. Leadership: Proven track record of managing a team of at least 3+ individuals.
Technical Skills:- Baking experience (desirable), statistical modeling and reporting experience, data analysis, process efficiency/improvement (Lean, kaizen, etc) a plus
- Compensation$110 - $135K Base Annual Salary, pending Experiences and Qualifications
- Scorecard Quarterly Incentive, up to 10% of Quarterly Wage based on applicable Bakeries Scorecards quarterly results.
- Medical, 401K Programs20 PTO Days annually
- This is a growth opportunity with an industry leader!
