FSQ Manager

FSQ Manager

When it comes to being wild, we know a thing or two. We're not afraid of trying something new or the hard work it takes to make it happen. It's in our DNA. We've turned a family recipe into a new snacking category. And the wilderness into the #1 meat snack brand in America, that's still proudly family owned and operated.

We're a company built by innovators, and are driven to not only satisfy your hunger, but to also feed your journey whether that journey is on the road, on the run, at the campground, at the playground, in the office or in the moment. It's a journey we share with you. It's the journey forward of our people, of our communities, of our categorywith a reverence for quality and an irreverence for the status quo.

At Jack Link's Protein Snacks, we see every moment of every day as an opportunity to move forward, to forge new ground. To realize our vision of becoming the World's #1 Protein Snacking Company. We never give up. You never give up. Together, we keep going. Are you wild enough to join us?

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack brand in America. Family-owned and operated with headquarters in Minong, Wisconsin, Jack Link's Protein Snacks also has a large corporate hub in Downtown Minneapolis, Minnesota. The company's house of brands is made up of over 4,000 passionate team members, across 11 countries, who share an uncompromising commitment to delivering awesome products and feeding the journey of those who move things forward. The Jack Link's Protein Snacks portfolio of brands includes, Jack Link's, Lorissa's Kitchen, Wild River, Golden Island, Matador, BiFi and Peperami.

Job Description

The FSQ Manager leads the Food Safety and Quality (FSQ Team) and oversees the development, implementation, review, and maintenance of the SQF Quality System at our USDA-inspected meat snacks manufacturing facility as an SQF Practitioner. This role has primary responsibilities for our site's HACCP-based food safety system and compliance with regulatory, customer, and company quality requirements. A member of the Senior Site Leadership team; this role drives food safety culture, continuous improvement activities, and ensures that all Team Members have the training, resources, and awareness needed to meet our food safety and quality standards.

Direct Reports

HACCP Coordinator, FSQ Supervisor(s)

Duties And Responsibilities

The duties and responsibilities of this position shall consist of, but not be limited to, the following :

• Training, coaching, and direct observation of all Team Members to build the behaviors, actions, and awareness needed to meet the high standards of our food safety and quality system; performance management and supervision of FSQ Team
• Strategic direction and management of the site SQF Quality System including program development, implementation, review, and maintenance of HACCP plans, sanitation procedures, prerequisite programs, and other procedures and policies
• Lead appropriate resolution of food safety and quality issues by serving as onsite subject matter expert in regulatory, customer, and company requirements
• Establish and maintain processes to trend progress in food safety and quality performance against benchmarks; develop and lead plan for continuous improvement
• Serve as a member of the Senior Site Management Team to drive food safety culture in site initiatives and across departments; regularly report on specification compliance, process and product variation, customer requirements, continuous improvement activities, and matters impacting the implementation and maintenance of the SQF Quality System
• Manage on-site relationships and compliance with USDA FSIS and other regulatory and certification organizations

Qualifications

Required Education And Experience

Required Education : Associate Degree or Higher Education

Required Experience : 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry

Preferred : Bachelor's Degree and More than 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; Education Focused in Food Science, Microbiology, Meat Science, or Animal Science

Required Skills, Knowledge And Abilities

Physical Demands

The physical demands described here are representative of those that must be met by a Team Member 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 Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard / hairnet, ear plugs, frock, boots, etc), stand for extended periods of time, and use hands / arms to push, pull, reach and occasionally lift above head. The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and / or product.

Work Environment

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet / slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area. Team Members will be exposed to raw and / or cooked meat products, and moving equipment and will be required to follow all Food Safety Quality requirements.