Détails de l'offre Quality Assurance and Environmental and Health and Safety Manager

Période d'affichage

Du 15 juin 2022
au 20 août 2022

Pays ou région

États-Unis

Lieu de travail

Wahpeton, North Dakota

Unité d'affaires

Boulangerie

Département

Assurance qualité et contrôle

Date d'entrée en fonction

Dès que possible

Statut de l'emploi

Permanent - Temps plein

Expérience de travail minimale

1 à 3 ans

Niveau académique minimum

Diplôme collégial

Horaire de travail

Monday to Friday (8am to 5pm) (off hours for emergency)

Salaire

Selon l'expérience

Avantages sociaux

Gamme d'avantages sociaux concurrentiels

Quality Assurance and Environmental and Health and Safety Manager

* Les détails de cette offre ne sont disponibles qu'en anglais.

Principales fonctions

  • Promote a culture of food safety, as well as a ‘’bottom-up’’ communication approach at the site when it comes to quality, with employees of all levels
  • Ensure the site’s compliance to the following requirements (as applicable):
    • Lallemand Baking North America’s business management system (BMS) ,
    • Lallemand corporate quality guidelines,
    • Customer requirements,
    • Industry standards (such as HACCP, GMP’s, GLP’s and prerequisite programs),
    • Certification requirements (such as FSSC, Kosher, NGP, Halal, etc.),
  • Regulatory requirements (FDA, CFIA, federal, state/provincial, and local labor regulations including compliance to the Union Contract, ).
  • Maintain, improve, and implement the site’s Business Management System.
  • Manage document control and update the site’s procedures, instructions, and forms on the Safety Chain platform.
  • Oversee and update the site’s training curriculum on the Alchemy platform to ensure timely completion.
  • Lead the planning, coordination, execution and closure of all site audits (internal audits, GMP inspections, external audits, etc.) and promote the implication of a multidisciplinary team.
  • Facilitate the investigation and closure of issues (complaints, non-conformities, audit and inspection findings, supplier incidents, and other process failures) to determine and address root causes with corrective and preventive actions (CAPA).
  • Follow up on open non-conformities and corrective/preventive action (CAPA) plans to ensure timely closure.
  • Share best practices, corrective and preventive actions as well as process improvements ideas with other sites’ quality managers.
  • Deliver training and coaching to develop and raise all employees’ competence levels in quality and food safety.
  • Follow site quality key performance indicators (KPI’s) (such as product and process results, complaints, non-conformities, training completion, etc.) to detect trends and communicates with multidisciplinary team to develop action plans.
  • Collaborate to food safety and quality risk assessments and proactively identify control measures.
  • Assess and approve site suppliers (raw materials and service providers) against standard criteria through the collection and review of documents as well as through conducting on-site audits as needed.
  • Be the site’s appointed food defense coordinator, recall coordinator, HACCP team leader, and Preventive Controls Qualified Individual (PCQI) (or ensure a competent designate assumes these roles).
  • Support the laboratory manager as needed and is their backup.
  • Inspect the facility to identify safety, health, and environmental risks.
  • Develop and implement inspection policies and procedures.
  • Develop all required health and safety procedures (including Lock-Out/Tag-Out) for the plant.
  • Prepare and schedule training to cover emergency procedures, workplace safety, and other relevant topics.
  • Monitor compliance with safety procedures.
  • Draft inspection reports to document inspection findings.
  • Ensure that material safety data sheets (SDS) are maintained, accessible to all and that employees are trained.
  • Maintain records of discharge or of employee exposure to hazardous waste and/or pollutants, as required.
  • Perform other related duties as assigned.

Compétences techniques

Requis

  • A quality, food safety and safety mindset.

Qualités personnelles

Requis

  • Strong communication skills with the ability to positively influence others

Un atout

  • Ability to make decisions confidently under pressure.

Critères généraux

Requis

  • Bachelor’s or college's degree in food engineering, food science, microbiology, biochemistry, chemistry or related field

Organisation

Lallemand est une société canadienne privée fondée à la fin du XIXe siècle, qui développe, produit et commercialise des micro-organismes pour divers marchés. Les bureaux administratifs de la société mère sont situés à Montréal, au Canada. Aujourd'hui, Lallemand emploie plus de 4 500 personnes travaillant dans plus de 45 pays sur 5 continents.

Cette unité d'affaires offre des levures et des ingrédients de qualité supérieure aux boulangers d'Amérique du Nord, d'Europe, du Moyen-Orient et d'Afrique. Elle possède également une importante expertise en agents de conditionnement de pâtes à base d'enzymes.

Dans toutes ces régions, les équipes de Lallemand collaborent étroitement dans le but de fournir des produits et services innovateurs, soutenues par un important réseau d'experts techniques.

Veuillez prendre note que des mesures d'adaptation seront prises à toutes les étapes du processus d'embauche. Les candidats doivent faire connaître leurs besoins à l'avance.

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