Silver Bay Seafoods

  • QC Manager

    Category
    Quality
    Type
    Full Time Exempt
  • Overview

    Silver Bay Seafoods is opening a new state of the art processing facility in False Pass, AK in 2019. Our False Pass location will process salmon as well as white fish and will begin operations during the 2019 salmon season. We are currently looking for an experienced QC Manager that will work to develop the facility and assist in making it the shining star of Silver Bay Seafoods. 

     

    The Quality Control Manager is responsible for communicating to all employees of the facility the standards and policies required by Silver Bay Seafoods and their customers, as well as state and federal regulations.  Where the standards and policies are not adequately communicated, product may have quality defects or critical food safety defects.

    Responsibilities

    • Ensure the facility is in compliance with state and federal regulations, as well as applicable customer and third-party requirements
    • Supervise and mentor a team of department QC Leads
    • Train QC staff on company specifications and assess information retention, retraining where necessary
    • Prepare reports to communicate involvement and results of quality assurance activities to production
    • Check and compare QC Lead’s data with real time data
    • Formally audit the facility monthly for regulatory non-compliances and reports findings to management
    • Work with QC Leads on paperwork issues
    • Coordinate facility audits and host auditors and customers during their visit
    • Maintain Food Safety Programs including but not limited to HACCP, SSOP and GMP; ensuring the programs are effective throughout the facility
    • Train all departments on company and regulatory policies
    • Responsible for CCP's throughout the process
    • Where food safety programs are vulnerable, identify the root cause and make changes to prevent recurrence
    • Perform mock recalls and mass balances to test the traceability program
    • Monitor employees and re-train where necessary
    • Act as the foremost authority on the food safety program within the facility
    • Supervise and mentor QC staff to uphold company standards and policies as well as collect and document accurate metrics to ensure standards are met
    • Where microbiological lab-work is required, manage lab functions and protect the integrity of the lab and results. Communicate results and follow protocol in the event of adverse test results
    • Perform various tasks for corporate QC and sales representatives
    • Timely and regular attendance
    • Other duties as assigned

    Qualifications

    Competencies:

     

    Education/Experience:

    High school diploma or GED.  At least 3 years of Quality Control experience in a seafood processing facility, preferably with salmon and white fish species.  Knowledge of relative safety/food standards. 

     

    Training/Skills

    Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.  Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.   Computer skills, specifically Microsoft Office are a must.   

     

    Certificates, Licenses, Registrations:

    The Quality Control Manager position requires driven machinery certifications such as a forklift which in turn requires a valid driver’s license.  HACCP certification prior to the season is required.

     

    Work Environment:

    While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and moving mechanical parts.  The employee is frequently exposed to extreme cold.  The employee is occasionally exposed to high, precarious places; fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, risk of electrical shock and vibration.  The noise level in the work environment is usually loud.

     

    Physical Demands:

    While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel and reach with hands and arms.  The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch, or crawl and talk or hear.  The employee must be able to climb or descend one or more set of steep stairs or vertical ladders both inside or outside in all weather conditions.  The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include distance vision and depth perception.  The employee is required to distinguish shades of color to identify abnormalities and/or defects in food products.

     

    Mental Activities:

    While performing the duties of this job, the employee is regularly required to use teamwork skills.  The employee will occasionally use interpersonal and customer service skills.  The employee will occasionally perform basic math and read, speak and write English.  The employee will frequently need to understand English.

    ASSESSMENT

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