Basic American Foods
  • Quality and Regulatory
  • Blackfoot, ID, USA
  • DOE
  • Salary
  • Full Time

Other benefits include: · Profit Sharing 401(k) Plan · Healthcare FSA · Jack Hume Scholarship Program · Life & AD&D · Education Assistance · Adoption Assistance · Matching Gifts for Education


Do you have an interest in making a difference in a privately held company that is committed to innovation, leadership development, and technical excellence?  If you are a detail oriented, team focused, strategic, high energy and positive leader, then Basic American foods has a great opportunity for you.

Basic American Foods, family owned and operated since 1933, is a market leader and innovator in shelf stable food products within consumer foods and the foodservice industry. Our strong employee-focused culture facilitates collaborative working environments while providing opportunities for advancement and professional development.

JOB SUMMARY

The Quality Assurance Manager is responsible for overseeing the development, implementation, and administration of food safety, GMP practices, food quality, as well as the development of the laboratory and laboratory personnel within the facility by creating, where necessary, and maintaining all laboratory functions and quality management systems.  The incumbent is expected to have intimate knowledge of laboratory GMP practices and procedures, production process, and be actively engaged in improving laboratory and production efficiencies.

ESSENTIAL JOB DUTIES/KEY ACCOUNTABILITIES

  1. Must be intimately involved and responsible for securing all aspects of food safety from ingredients received to the production and shipment of food from the facility and ensuring HACCP and Good Manufacturing Practices are met. The root cause of instances of food safety deficiencies are to be determined and resolved as quickly as possible. Determining the triggers that interfere with food safety and developing predictors that eliminate the risk are key to maintaining Food Safety.  Acts as the primary facility contact for USDA and FDA personnel to resolve issues and maintain constructive relationships.  Keeping all regulatory documentation organized, accurate, and available is essential.  Achieving a passing score on customer, third party, and regulatory audits is required by maintaining constant audit readiness.  The person in this position is responsible to see that corrective actions of all deficiencies identified by an audit are completed in a timely manner.
  2. Responsible for ensuring that food quality is consistently met. The incumbent is responsible for identifying process locations and attributes that can be used to predict quality and use process attributes to maintain consistency and reduce the need for finished product testing.  Finished product quality attributes with targets and ranges are to be identified and set while taking into account process capability.  Supporting specification changes and test procedures are to be published in a timely manner.  Challenging quality specification and production capability becomes a normal routine.  Identifying and resolving the issues arriving from customer complaints is a primary responsibility.  The root cause of customer complaints are identified and resolved within the timeframe of the Customer Complaint policy.
  3. Set an example of leadership by the ongoing coaching, development, and training of all plant employees, the Laboratory staff and others, that perform food safety and quality related tasks. Development of the QA laboratory and personnel performing these tasks is key to maintaining Food Safety/GMP, food quality, and the longevity of the QA Department.  Collection of data needed to make Food Safety and Food Quality decisions needs to be well thought out, correct, complete, and presented in a manner that facilitates evaluation and conclusion.  Lab data needs to be stored in the prescribed corporate database.  Where appropriate the Lab needs to be set up to do routine microbiological testing and personnel need to be trained to achieve accurate and consistent microbiological results.
  4. Efficiency of operation extends beyond that of the Laboratory. Must have intimate knowledge of laboratory and production processes and actively engaged in evaluating processes within the facility to remove waste and reduce cost.  The expertise of the incumbent should be sought out by Operations to evaluate and resolve issues.

EDUCATION AND EXPERIENCE

  • Bachelor of Science degree (B.S.) from four-year College or university; and 4 to 5 years related experience and/or training; or equivalent combination of education and experience.

KNOWLEDGE AND SKILLS       

HACCP and/or PCQI (Preventive Controls Qualified Individual) Certification

  • SQF Practitioner Certification
  • Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.  Ability to write speeches and articles for publication that conform to prescribed style and format.  Ability to effectively present information to top management, public groups, and/or boards of directors.
  • Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
  • Ability to define problems, collects data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
  • To perform this job successfully, an individual should have knowledge of Accounting software; Database software; Human Resource systems; Internet software; Inventory software; Manufacturing software; Order processing systems; Project Management software; Spreadsheet software and Word Processing software.
  • Quality Engineering experiences are preferred for a BAF Quality Manager.

WORK ENVIRONMENT/PHYSICAL DEMANDS

  • Requires travel 0%-15% of the time.
  • The physical demands described here are representative of those that must be met by an employee 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 employee is regularly required to talk or hear and taste or smell. The employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel and reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. 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 close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
  • The work environment characteristics described here are representative of those an employee encounters while performing 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 employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold; extreme heat; risk of electrical shock; risk of radiation and vibration. The noise level in the work environment is usually moderate.

FOOD AND WORKPLACE SAFETY REQUIREMENTS

  • Proactively manage safety by ensuring compliance with all Federal and State regulations and internal Company policies. Regularly complete behavior based safety observations.  Ensure unsafe conditions are corrected in a timely manner.  All employees are responsible for upholding the principles of SQF 2000.   All employees are responsible for immediately reporting any food safety, food quality, or plant security issues to management for appropriate action.
  • QA Manager is the SQF Practitioner & PCQI for the facility in which they report
  • A trained designee will be trained to take the place of QA Manager in case of absence.

BENEFITS

All salaried employees receive ten paid holidays, a personal paid holiday, and immediately begin accruing vacation at the rate of three weeks per year in addition to our generous sick leave policy. We provide an on-site medical center for our Idaho employees at no charge for employees and their covered dependents.  

CAREER DEVELOPMENT

Beyond our commitment to quality and convenient products, we provide a culture where employees are valued and supported in meeting their career goals.  We offer meaningful career and employee development opportunities for managerial and technical or professional individuals in our cross functional teams through individual leadership and professional development plans.

LOCATION

This position is located just outside of Idaho Falls, ID. Situated along the Snake River at the western edge of the world famous Rocky Mountains, Idaho Falls has all the features of big city living, but still embraces a small-town charm. Our skyline consists of the majestic Teton Mountain Range, and in our backyard is the world's most famous park - Yellowstone.

We are an equal opportunity employer and value diversity at our company. We do not discriminate based on race, religion, color, natural origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

 

 

 

 

Basic American Foods
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