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The QA/QC Manager is the gatekeeper of all things quality at the production site. In this fast-paced, high-impact leadership role, the incumbent collaborates with a variety of different functions (laboratory, production, maintenance, technical, customer service, business unit QA, etc.) to deliver quality and drive sustainable product and process improvements
The QA/QC Manager oversees all the site’s activities and tasks related to quality, food safety and compliance. They are responsible for maintaining and implementing programs under our Business Management System that promote and ensure adherence to internal and external quality, food safety and compliance requirements.
Additionally, they are responsible for the day-to-day operation of the Quality Control Laboratory to ensure smooth flow of samples and testing to generate accurate and repeatable data that can be relied upon. Hands-on laboratory testing is also expected as required.
Essential Job Duties:
- Oversees quality control testing and associated data throughout the production cycle, including the testing of raw materials, fermentation process stages, and final products
- Responsible for final product release. Informs production management of any out of specification product for immediate corrective and preventative action to be taken
- Supervises testing activities to ensure repeatability and reproducibility of data while preserving high productivity and technical integrity. Participates in ring tests and other proficiency tests as scheduled
- Ensures all data are recorded in the appropriate data repository in a timely manner.
- Hires, trains, coaches and reviews the performance of Laboratory Technicians. Counsels lab staff regarding problems encountered in daily lab operations and takes disciplinary action as needed in collaboration with production management.
- Coordinates analyses done through external laboratories as required.
- Ensures an adequate inventory of laboratory supplies and equipment, within prescribed budgetary limits
- Schedules calibration and preventive maintenance on laboratory equipment as needed and troubleshoots and corrects equipment issues when necessary.
- Promotes a safe work environment, 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
- Ensures the site’s compliance to the following requirements (as applicable):
- Business Unit Management System (BMS)
- 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, ISO 17 025, etc.)
- Regulatory requirements (FDA, CFIA, federal, state/provincial, and local labor regulations including compliance to the Union Contract, etc.)
- Maintains, improves, and implement the site’s Business Management System
- Manages document control and updates the site’s procedures, instructions, and forms on the Safety Chain platform
- Oversees and updates the site’s training curriculum on the Alchemy platform to ensure timely completion
- Leads the planning, coordination, execution and closure of all site audits (internal audits, GMP inspections, external audits, etc.) and promotes the implication of a multidisciplinary team
- Facilitates 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).
- Follows up on open non-conformities and corrective/preventive action (CAPA) plans to ensure timely closure
- Shares best practices, corrective and preventive actions as well as process improvements ideas with other sites’ quality managers
- Delivers training and coaching to develop and raise all employees’ competence levels in quality and food safety
- Follows site quality key performance indicators (KPI’s) to detect trends and communicates with multidisciplinary team to develop action plans
- Collaborates to food safety and quality risk assessments and proactively identifies control measures
- Is the site’s appointed food defense coordinator, recall coordinator, HACCP team leader, and Preventive Controls Qualified Individual (PCQI) (or ensures a competent designate assumes these roles).
- Manage the lab and quality department budgets.
- A quality, food safety mindset
- Strong interpersonal and communication skills with the ability to positively influence others
- A balanced sense of knowing when to stand ground, yet being comfortable with working in a participative team environment
- Ability to make decisions confidently under pressure
- Strong innovative thinking
- Attention to detail. critical thinking, analytical and problem-solving skills.
- Ability to develop and maintain productive and positive relationships
- Ability to work in a plant, office, and laboratory settings
- Must be available to provide support during off hours for emergencies
- 5 years’ experience in a quality-related position with laboratory management experience, preferably in a GFSI environment in the food industry (experience with the FSSC 22000 and /or ISO 17 025 standard is a plus).
- Quality control experience with products of limited shelf-life is preferred
- Working knowledge of food industry regulations (FDA and/or CFIA)
- Practical understanding of HACCP, Good Manufacturing Practices and Good Laboratory Practices
- Proficiency in MS365 applications
- Strong written and verbal communication skills in English (French and/or Spanish is a plus)
- BS degree in food engineering, food science, microbiology, biochemistry, chemistry or related field
- Experience with Statistical Process Control (SPC) tools and/or project management is a plus
- Familiarity with Lean Six Sigma continuous improvement methodologies (such as PDCA, RCA, Gemba walks, standard work, visual factory, value stream mapping, kaizen, A3, etc.) is a plus
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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