QA Manager

gategroup•Las Vegas, NV

7d•$85,000 - $103,000

About The Position

We’re looking for motivated, engaged people to help make everyone’s journeys better. Position is responsible for food safety and quality engineering and control on processes supporting operation, system, policy and procedure auditing; leads quality improvement projects, drives defect prevention on flight attendant comments and detections. Acts as the primary business quality project manager for Corporate Quality Assurance requirements and regulations.

Requirements

Bachelor's degree in food science, quality, technical or business-related field from an accredited 4-year college or university required
Minimum of 5 years quality assurance experience in a manufacturing environment, with preference in food manufacturing
Advanced technical knowledge in catering processes and design functions, manufacturing methods, inspection, statistical methods and quality auditing
Knowledge of lean standard tools, TQM methodology
Detail oriented
Project management experience
Strong organizational skills, able to prioritize responsibilities and multi-task
Strong interpersonal skills, interact well with multiple departments as required
Able to work with little supervision
Excellent reading, writing, and oral communication skills
Must be able to pass a 20yr Background check through the Federal Bureau of Investigation (FBI) fingerprint-based Criminal History Records Check (CHRC) process at Harry Reid International Airport

Nice To Haves

Basic lean, six sigma knowledge, and continuous improvement understanding a plus
ServeSafe certification preferred
HACCP certified
Multi-lingual a plus

Responsibilities

Supports all customer and regulatory audits within the responsible facilities
Works side-by-side with Operation Managers to assure compliance to HACCP requirements are met
Works as part of the corrective action team to address non-conformities related to product, process and service
Executes monthly self-assessments on the elements of food safety
Executes the required food safety related testing as defined in HACCP plan
Plans for quality (capital, supplier quality, plant quality).
Evaluates and reports on performance trends related to quality
Manages Quality Engineering projects, including operative supportive functions
Leads and monitors improvement projects as assigned
Audits implementation of quality systems for effectiveness by verifying activities
Responsible for maintaining and managing the corrective action system
Monitors the accuracy and compliance of HACCP records as defined in the corporate procedures
Reinforces quality awareness to the management and work staff
Schedules and manages the daily activities and task of the sanitation porters (if defined as a responsibility)
Manages continuous improvement projects in quality elements
Plays a key role in implementing the business management system
Implements the quality system detailed in the quality manual
Champions quality improvement efforts and initiates problem solving efforts and assures implementation
Drives prevention vs. detection of defects tracking key performance indicators and daily patrol of production areas
Responsible to lead product defect investigations
Responsible to lead investigations of alleged food poisoning, Hard-foreign and soft foreign objects
Responsible to manage the compliance with USDA / APHIS regulations
Responsible to manage food product suppliers of the unit including auditing of local suppliers
Coordinates actions to prevent the occurrences of nonconformities to internal, Federal and State laws
Maintains customer compliance resolution on defects including alleged food poisoning if needed
Responsible for the identifying and maintaining of key performance metrics for the Quality organization
Continuously improves plant procedures for monitoring and ensuring conformance to specifications for incoming raw materials as well as for finished products
Acts as the primary liaison to Corporate QA Compliance Team
Plays a key role in training and coaching of quality requirements to all levels in the business unit’s organization
Responsible for safety, quality and compliance to customer specification
Ensures optimum business processes to support full customer and regulatory compliance in terms of quality and food safety
Stays attuned to and prepares adaptation to changes in customer, company and regulatory changes in requirements
At times liaises with customers and regulatory agencies
Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions
Completes Hazard Analysis and Risk Based Preventative Controls (HARPC) Preventative Controls for Human Food training and certification course to be a PCQI “Preventive Controls Qualified Individual” according to company policy.
Completes all other company required training including but not limited to ServSafe Sanitation Manager Certification.