The Facility Food Safety, Quality and Regulatory (FSQR) Leader is responsible for leading all food safety, quality and regulatory at a location Cocoa & Chocolate North America manufacturing facility. This role is ultimately responsible for assuring that all final product shipments meet or exceed Cargill, customer and regulatory requirements. The FSQR Leader is the location Food Safety Team Leader and is responsible for maintaining and continuously improving the site food safety culture as well as the FSQR management systems (includes: methods, procedures, maintenance, calibration, cross-checks, training, auditing, raw materials verification, purchasing). The FSQR Leader is accountable for the talent management and development of locations FSQR team. The FSQR Leader is a part of the local leadership team, the BU FSQR leadership team, and is often a primary contact for direct customer and regulatory interaction.
30%Lead talent management of employees in FSQR organization. The Facility FSQR Leader is accountable for the selection, training, development, supervision, performance management, and engagement of the Facility FSQR team. Lead department/area in a manner that results in an engaged and safe environment. Provide leadership, organization, and communication to the FSQR department; ensure structure, training, and a team that operates as a high performance work team. Develop/implement short range (tactical) FSQR plans in alignment with BU and local plans, actively participates in development of FSQR initiatives and budgets. The Facility FSQR Leader is a member of location leadership team and BU FSQR leadership team.
20%Shape food safety, quality and regulatory culture/reputation at the local site level. Interface with key managers within BU and represent FSQR as part of location leadership team, act as liaison between customer and operations to ensure standard/expectations are met, lead implementation of BU and FSQR strategy/tactical plans at the local facility.
20%Develop, implement and assess process/systems. Plans and directs all FSQR programs and management of change, implements product specification systems, drives continuous improvement, provides input to location leaders related to base/non-base capital needs to maintain food safety leadership position in one or more locations.
15%Perform prevention activities and issue resolution. Act as customer interface, manage FSQR audits, respond to customer questions/complaints, proactively identify risks, and take action to prevent FSQR issues across location.
15%Ensure the compliance of regulations and policies. Ultimate accountability for all FSQR compliance across one or more facilities, analyze, review, interpret FSQR policies, regulations, implements predefined customer and supplier standards, monitor regulatory activities, ensures plant compliance, act as liaison with regulatory authorities at local level. Required Qualifications
•Bachelor's degree. •5 or more years of experience in food or feed manufacturing •2 or more years of supervisory/management experience. •Capable to provide leadership/motivation to engage employees in the business. •Leadership: A demonstrated ability to lead people and get results through others. •Knowledgeable of basic HR practices, Equal Employment Opportunity (EEO), Guiding Principles, etc. •Ability to speak candidly and provide constructive feedback. •Demonstrated project management skills. •Demonstrated organization skills. •Ability to build a high performance team. •Ability to promote and work within an inclusive environment. •Ability to adapt and learn in a changing work environment. •Ability to manage multiple priorities. •Demonstrated strong problem-solving and analytical skills. •Microsoft Office Suite experience. •Consistent high level of performance, ability to meet deadlines, and effectively delegate tasks. •Ability to effectively communicate with diverse groups of people with varying levels of education. •Ability to balance and achieve positive results in the areas of food safety, safety, quality, productivity, and cost. •Ability to travel when needed.
•Bachelor's degree in science, engineering, manufacturing or related field. •Experience managing an FSSC 22000 Food Safety Management System •Experience in the deployment of a FSSC 22000 Food Safety Management System •Experience with a GFSI approved audit scheme, i.e. FSSC22000 •Experience as Food Safety auditor. •Food Microbiology experience •Experience interacting with internal and external customers. •Knowledge and expertise of product lines (Chocolate, Compound, Cocoa Liquor, Cocoa Powder, etc.).