Trophy Foods

About Trophy Foods

Position Summary ** This is the most senior Food Safety and Quality position on the site and as such is responsible for maintaining high quality and food safety standards in accordance with Canadian/US Food Regulations and BRC Global Standard for Food Safety and customer requirements, through problem solving, testing, root cause analysis, and process improvements. The Quality Assurance Manager will take preventative measure and create process improvement plans to address quality and safety deficiencies. This is a cross-functional role, engaging with internal customers including the Procurement, Sales, Customer Service, and Plant Operations including Production, Maintenance and Supply Chain departments. The position reports directly to the Vice President-Food Safety and Quality. The QA Manager is also a point of contact for all retail and food service customers serviced from this site ** Essential Duties, Skills and Responsibilities ** Develop, implement, maintain, and improve Food Safety & Quality Systems (BRC, SFfC, FSMA, HACCP, etc.). Develop, monitor, and report departmental KPI while assuring functional workstream alignment with plant goals. Ensure accurate and efficient quality testing within Trophy Foods Inc. standards. Oversee and manage the Quality Assurance Department resources, both budgetary and staff. Develop the team in areas of performance, health and safety training, and education through the deployment of an ongoing Excellence program. Develop, maintain, and manage Food Safety Programs at the plant level. This will include strong commitment through solid organization, communication and follow up on Audit deficiencies. Be the primary site contact for external customers and liaise in regard to their specific requirements. Evaluating current programs for continuous improvement opportunities Implement, maintain, and improve the system for measuring and reporting current Quality status at the facility. Lead the Customer Complaint Investigations programs. Support the Production and Supply Chain teams to help ensure FIFO rotation is maintained ** Competencies ** To perform the job successfully, an individual should be able to demonstrate the following competencies: Interpersonal Skills Customer Service – Responds to external and internal customer requests for service and assistance, Teamwork – Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Contributes to building a positive team spirit; Puts success of the team above own interests; Ensures teams are communicating by building an environment of collaboration, partnership, and trust. ** Organizational Value Ethics – Treats people with respect; Works with integrity and ethically; Upholds organizational values; Works in support of Trophy’s vision, mission and core values, Organizational Support – Follows policies and procedures; Supports organization’s goals and values, Professionalism – Treats others with respect and consideration regardless of their status or position. ** Self-Management Quality – Demonstrates accuracy and thoroughness; Monitors own work to ensure quality objectives are met. Quantity – Meets and/ or exceeds productivity standards; Completes work in timely manner; Strives to increase productivity. Safety & Security – Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly; aware of surroundings; Health and Safety Certification is considered an asset; Standard First Aid/ CPR trained is considered an asset. Adaptability – Adapts to changes in the work environment; Able to deal with frequent change, delays, or unexpected events; Able to work alternative shifts as business requires. Attendance/ Punctuation – Is consistently at work and at their workstation on time. Dependability – Follows instructions, responds to direction, takes responsibilities for own actions, reports errors and concerns, keeps commitments, commits to long hours of work for needs of the business, completes tasks on time or notifies appropriate person with an alternate plan. Initiative – Asks for and offers help when needed. Suggest new and better methods in the spirit of continuous improvement. ** Qualifications ** To perform this job successfully, an individual must be able to perform each essential duty satisfactory while striving for excellence. The requirements listed below are a representative of the knowledge, skill, and/ or ability required. Education and/ or Experience – Minimum of a Bachelor’s degree in either food science, biological science, or a related field; 5+ years of leadership experience in addition to 5+ years of experience in a technical area such as laboratory management, quality management systems, or food process engineering; Experience working with BRC, HACCP, SFCR, Food Safety Management, and Integrated Sanitation and Pest Control Management. Formal training in on of the GFSI related Food Safety Management Systems, HACCP and ideally PCQI trained. Language Skills – Advanced English skills are required to read, comprehend, and deliver instructions, correspondence, and verbal communication, etc.; Ability to write correspondence and to effectively present information one-on-one and in groups. Mathematical Skills – Ability to understand, accurately record and perform mathematical calculations. Reasoning Ability – Ability to apply common sense understanding to carry out instructions, identify root causes and develop solutions; Ability to deal with standardized situations with variables. Computer Skills – Advanced knowledge in Excel, Word, and PowerPoint. Physical Demands – Frequently required to sit for long periods of time. Work Environment - Regular exposure to moving mechanical parts. Continuous and constant noise that is above 80dBA (loud). Hearing protection is mandatory and will be provided; annual hearing tests are completed. Above normal temperatures during summer months. Some exposure to airborne particles within allowable limits. Only qualified candidates will be contacted. Job Types: Full-time, Permanent Experience: Food Manufacturing: 5 years (Preferred) Management: 5 years (Preferred) BRC compliance: 5 years (Preferred) HACCP: 5 years (Preferred) Laboratory Management: 5 years (Preferred) SFCR: 5 years (Preferred) Quality Assurance in Food Manufacturing: 5 years (Preferred) Food Safety Programs: 5 years (Preferred) Location: Calgary, AB (Required) Language: English (Required)

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Legal Form: LTD

Company Type: Private

Company Size: 51 - 250

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