Quality Assurance Officer  

• Implements, audits, assesses, and trains quality systems.
• Provides technical expertise relative to Hazard Analysis and Critical Control Points (HACCP), food safety, sensory, and quality evaluations.
• Tracks performance and monitor CSC progress objectively weekly based on internal key indicators required by organization, regulatory agencies, and customers.
• Conducts monthly HACCP audits and assesses HACCP program compliance by reviewing and analyzing weekly HACCP logs and management checklists to determine consistent fulfilment of required HACCP standard operating.
• Supports CSC leadership with inspection readiness, coach CSC before, during and after all external quality, food safety and sanitation inspections.
• Supervises delivery and quality assurance of pest control, contract services and supplies.
• Conducts local vendor audits.
• Researches and respond to all alleged food-borne incidents.
• Monitors routine microbiological testing program.
• Implements tools to promote internalization and standardization of quality, food safety and sanitation process.
• Ensures compliance with customer specifications and quality standards (e.g. Food and Drug Administration (FDA), United States Department of Agriculture (USDA), HACCP etc) and follow up with corrective actions if necessary.
• Ensures kitchen exceeds customer and internal standards.
• Maintains and utilizes quality system processes and procedures to impact customer quality.
• Performs and documents periodical and random checks on products and services to ensure quality standards are met.
• Analyzes and replies to quality issues reported by customers.
• Investigates all food safety incidences, food poisoning etc.
  • Initiates appropriate action and reporting.

Quality Reporting

• Monitors and prepares reports for the quality management system.
• Collects and monitors all quality documents (e.g. Chef Table, portion control, equipment handling, ramp-on time and safety performance).
• Keeps manuals and documentation updated and implement new procedures and rules

Leadership

• Ensures that the area of responsibility is properly organized, staffed and directed
• Guides, motivates, and develops the subordinate employees within the Human Resources Policy.
• Participates in coaching the expanded Global Performance System (GPS) process, as well as additional career development activities to enhance the effectiveness and potential of the team.
• Plans, implements and controls the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations.
• Participates and supports company sponsored initiatives such as Global Quality Standards (GQS), HACCP, Lean Manufacturing, Employee Safety, and Key Performance Indicators (KPI).

In-charge of the following:

• Quality score (GQS)
• Customer satisfaction index
• Quality system implementation
• Quality trainings conducted
• Smooth manufacturing processes
• Food cost variance
• Number of delays, aircraft incidents
• Realized cost savings
• Projects being realized on time and in budget

• Bachelor's degree in Food Science or Food Safety is preferred.
• Five to seven years of quality experience.
• At least 2 years of Management experience.
• Compliance and Investigative Audit experience.
• Knowledge of Total Quality Management and Change Management.
• Proven understanding of Good Manufacturing Practice (GMP), FDA, USDA, and HACCP regulations.
• Good knowledge of Microsoft Office and Windows-based computer applications.
• Proven analytical and leadership skills.
• Strong interpersonal and communication skills.
• Excellent verbal, written and organizational skills.
• Aptitude for multitasking.
• Ability to develop and lead others to obtain desired results.