Sysco Manager, Food Service Quality Assurance in Landover, Maryland
US1354 Metro Poultry, Division of A.M. Briggs, Inc.
Minimum Level of Education:
Minimum Years of Experience:
Up to 25%
We offer our associates the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We’re looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service.
SUMMARY: Develop, lead and manage Food Safety & Quality Assurance (FSQA) support/evaluation programs and inspection/audit procedures (including regulatory inspections and audits) to ensure compliance of products and processes to corporate and regulatory requirements at a Sysco Specialty Meat and/or Seafood Company. Manage plant interactions with regulatory agencies including CFIA/FSIS/FDA/Provincial-State/Local authorities relative to food safety or quality matters. Participate with Sysco Specialty Meat Company (SSMC) and/or Sysco Specialty Seafood Company (SSSC) personnel (some companies have combined seafood and meat operations) in the ongoing development, improvement and support of new and existing product quality and FSQA processes including supplier and customer interaction on FSQA matters. In addition, incumbent will manage FSQA execution of source supplier approval, product sourcing functions, produced products, plant sanitation and FSQA related regulatory interaction for the company.
*This role requires a Hazard Analysis and Critical Control Points(HACCP) certification.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Develop, lead, manage, update, reassessment, verification and periodic validation of FSQA programs including:
Sanitation Standard Operating Procedures
Good Manufacturing Practices
Approved Supplier Program
Foreign Material Control
Product Quality Assurance
FSQA Customer Complaints
Food Defense and Security
Act as plant lead and main point of contact with food regulatory agencies including FDA, USDA and Local/State Health departments
Manage Employee Training of FSQA Programs, Policies and Procedures
Manage Recall and Traceability Programs including Mock Recalls
Manage Independent FSQA Audit Program – SQF Audits
OCCASIONAL/MARGINAL JOB DUTIES: Provide assistance when necessary for product evaluations, plant visits, and supplier/customer communication to assist other staff members. Assist as needed in any manner capable of during emergency situations the plant President or GM determines are paramount to the business.
ORGANIZATIONAL RELATIONSHIPS: Frequently interacts with the following: SSMC/SSSC Personnel, Operations, Sales, Transportation and Maintenance as well as Sysco Operating Companies, and supplier/customer personnel at all levels, as well as frequently with CFIA/FDA/FSIS/State and Local regulatory authorities within their facility.
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE: High school diploma or equivalent; Bachelor’s degree in Animal Science, Food Science or Biological Science from four-year college or university (Maters degree or higher preferred) with 5-10 years meat and/or seafood industry (as appropriate) FSQA Management experience at a federal CFIA/FDA/FSIS meat and/or seafood processing plant (as appropriate) acceptable in lieu of a degree. A minimum of three to five years experience in FSQA with additional R&D or production-operations in a meat and/or seafood processing environment being ideal (combined experience preferred).
LANGUAGE SKILLS: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Incumbent must demonstrate ability to write reports, business correspondence, and procedure manuals, as well as to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
MATHEMATICAL SKILLS: Incumbent must demonstrate ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals, as well as have ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
REASONING ABILITY: Incumbent must demonstrate ability to define problems, collect data, establish facts, and draw valid conclusions. Incumbent must demonstrate ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
CERTIFICATES, LICENSES, REGISTRATIONS: Valid driver’s license. SQF Practitioner or equivalent GFSI scheme experience, Meat and/or Seafood HACCP Certified (as appropriate)
OTHER SKILLS AND ABILITIES: Ability to use personal computer, lab equipment, food preparation equipment and office communication equipment.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, tools, or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; stoop, kneel, crouch, or crawl; and taste or smell.
The employee must occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Plant audits and inspections may require lifting of products up to 100 pounds and inspection requires working in a production environment on a moving line, lifting cartons, and visual inspection. Corrected vision required for sensory analysis to identify color, clarity. Warehouse and plant audits also require close and distance vision to judge GMPs; peripheral vision and depth perception mandatory for safety.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles. The employee occasionally works near mechanical parts and in high, precarious places and is occasionally exposed to wet and/or humid conditions, extreme cold, and risk of radiation.
The noise level in the work environment is usually moderate. Plant audits/inspections and working at remote in-transit processing facilities and Sysco Operating Companies contain both moderate/loud noise and exposure to fumes and mechanical hazards.
COMMENTS: Formal job training in TQM principles, SPC, HACCP concepts, CFIA/FDA regulations would be beneficial. Formal quality and sensory analysis training would be helpful. Raw meat or seafood industry only experience will be accepted in lieu of combined experience
Applicants must be currently authorized to work in the United States.
We are proud to be an Equal Opportunity and Affirmative Action employer, and considers qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law.
This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.