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JOB REQUIREMENTS: Job Purpose The FSQA Director is responsible for the implementation and ongoing development and improvement of food safety and quality programs within A.L. Schutzman facilities including: assuring compliance with FDA current Good Manufacturing Practices, Hazard Analysis and Critical Control Points, and Risk-Based Preventive Controls for Human Foods regulations and related regulations as they relate to A.L. Schutzman facilities; assuring compliance with SQF requirements; assuring adequate controls related to quality and driving continuous improvement of quality programs. Essential Functions This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time. Responsible for adhering to food safety, quality, and regulatory practices and procedures that apply to the role assigned. Responsible for the management and implementation of the Food Safety Plan, SQF Program, and supporting verification and internal auditing programs. Responsible for the daily operations of quality and food safety program development and implementation for FDA-regulated facilities. Supervise, train, and guide quality and food safety staff. Establish goals and objectives for food safety and quality programs. Drive continuous improvement in food safety and quality programs. Manage regulatory inspections and outside audits including SQF and customer-required audits. Coordinate with Regulatory and Technical Affairs on various food safety activities including process validations, ingredient risk assessments and controls, supply chain controls, and investigation and follow-up of customer and consumer complaints. Coordinate with 3rd party services including pest control, sanitation services, and chemical suppliers; to assure effectiveness of programs and drive continuous improvements. Responsible for adhering to human safety policies and procedures. Must attend all company required training. Abilities Ability to write routine reports and correspondence and to communicate effectively with employees at all levels of the organization Ability to perform mathematical computations necessary to the job including statistical calculations Maintain respectful communication with coworkers at all levels within the organization Ability to problem-solve equipment & solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form Ability to determine root cause of issues and diligently apply corrective actions Attention to detail and high level of organization and time management skills Ability to read and write English; Bi-lingual (Spanish) preferred. Ability to work independently, multi-task, and prioritize Physical Requirements 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 sit; use hands to finger, handle, or feel; and talk or hear. The employee is occasionally required to stand and walk. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus. Ability to sit/stand for extended periods of time Perform repetitive tasks Bend, stoop, and kneel Potential allergens exposure to: Peanuts, Tree Nuts, Wheat, Soy, Milk and Eggs Ability to use GMP & PPE appropriately (hairnets, smocks, gloves, etc.) ***** OTHER EXPERIENCE AND QUALIFICATIONS: Minimum of a Bachelor\'s degree in food science, microbiology, or a related scientific discipli e Working knowledge of food microbiology and laboratory testing procedures Experience with the development and implementation of environmental monitoring programs At least 5 years of experience working with the development of FSMA-compliant Food Safety Plans, HACCP Implementation, and GFSI certification schemes PCQI and HACCP certifications required Knowledge of and experience with GMP inspections, sanitary design principles, equipment assessments, and related areas Experience with writing policies, procedures, and work instructions related to food safety, quality, and sanitation At least 10 years in a food production facility with at least 5 years of recent experience in a FDA-regulated facility Knowledge of FDA regulations related to food facilities and experience with managing regulatory inspections Strong communication skills with the ability to communicate clearly with regulators, customers, auditors, plant employees and senior management Excellent interpersonal skills with a strong ability to build effective relationships and work in a team environment Strong computer skills, especially with Microsoft Office programs ***** APPLICATION INSTRUCTIONS: Apply Online: alschutzman.com/careers E-Mail a Rsum: lschmitz@alschutzman.com