DakotaMB
Vice President Safety & Quality
DakotaMB, Saint Louis, Missouri, United States, 63146
JOB SUMMARY:
The Vice President of Food Safety and Quality sets the direction and overall culture of sound food safety and quality policies and practices for the organization. This leadership role conducts strategic planning that ensures the company standards and regulatory requirements for product safety, regulatory compliance and quality expectations are met for all food products distributed and sold by DakotaMB.
All employees of DakotaMB, regardless of their role, possess a common set of core values of acting with integrity, being an innovative thinker, having solutions driven mindset, having a passion to win, and being a team player. These values are the foundation of our business, our culture, and our future.
KEY ACCOUNTABILITIES:
Leadership, Management, and Accountability (LMA)
Employee Safety Program
Food Safety Strategy
Production Quality Strategy
Sustainability
ESSENTIAL FUNCTIONS:
Leadership and Management
Sets clear direction to employees, aligning with the business strategy.
Motivates and inspires teams and individuals.
Provides constructive and timely feedback to employees.
Has an approachable presence and has a high-level of employee engagement.
Evaluates individual performance and takes appropriate actions, with continuous critique of having the right people in the right role.
Food Safety
Effectively represents and advocates for a premier food safety culture throughout the organization.
Responsible for developing, maintaining, and implementing company food safety programs, sanitation schedules and policies, including the SQF System.
Takes appropriate action to ensure the integrity of the food safety plan and the SQF System.
Prepares, updates, and conducts training procedures and documents.
Ensures employees receive proper training leading to certification where appropriate.
Oversees and advises on third party food safety audits.
Directs the development of food safety education at appropriate levels within the production, sales, and support services segments of the company. Provides education, leadership, and operation oversight in the scientific and regulatory principles of Hazard Analysis and Critical Control Point (HACCP).
Directs risk analysis of new, existing, and modified products, processes, and systems, to evaluate alternatives to avoid food safety risk. Communicates viable alternatives and risks to cross-departmental leaders.
Own the company’s environmental monitoring and product test, hold and release program, as the authority on interpreting microbiological and allergen testing results, gatekeeping product release, and implementing any corrective actions to address any flaws suggested by test results.
Quality
Ensure customer expectations are maintained and communicated in clear spec sheets and any other QA-related documentation requested by the customer; respond to all customer complaints and manage and communicate corrective actions for any non-compliant products; study trends in customer satisfaction and use the data to inform a process of continuous improvement or to mitigate potential issue.
Collaborate with team members conducting R&D or preparing to launch new products, helping navigate safety, quality, or regulatory obstacles, developing and testing processes and materials, allergen declarations and nutrition panels, and onboarding new products and new suppliers that meet our standard.
Manage our supplier approval process and work with our suppliers and co-packers to ensure that they consistently meet our food safety and quality standards and provide all appropriate documentation; work with smaller suppliers to teach and bring them to our standard.
QUALIFICATIONS:
Bachelor’s Degree in a related field of study required.
Master’s Degree preferred but not required.
Minimum of ten (10) years of experience in a food production environment.
Experience leading high performing teams.
SQF Practitioner required, and Preventative Control Qualified Individual required.
Thorough knowledge of FDA regulations preferred.
Exceptional organizational and interpersonal skills.
Job Type: Full-time
Benefits:
401(k)
401(k) matching
Dental insurance
Flexible schedule
Health insurance
Health savings account
Life insurance
Paid time off
Professional development assistance
Relocation assistance
Retirement plan
Vision insurance
Schedule:
8 hour shift
Day shift
Monday to Friday
Ability to Commute:
St. Louis, MO 63127 (Required)
Ability to Relocate:
St. Louis, MO 63127: Relocate before starting work (Required)
Work Location: In person
#J-18808-Ljbffr
The Vice President of Food Safety and Quality sets the direction and overall culture of sound food safety and quality policies and practices for the organization. This leadership role conducts strategic planning that ensures the company standards and regulatory requirements for product safety, regulatory compliance and quality expectations are met for all food products distributed and sold by DakotaMB.
All employees of DakotaMB, regardless of their role, possess a common set of core values of acting with integrity, being an innovative thinker, having solutions driven mindset, having a passion to win, and being a team player. These values are the foundation of our business, our culture, and our future.
KEY ACCOUNTABILITIES:
Leadership, Management, and Accountability (LMA)
Employee Safety Program
Food Safety Strategy
Production Quality Strategy
Sustainability
ESSENTIAL FUNCTIONS:
Leadership and Management
Sets clear direction to employees, aligning with the business strategy.
Motivates and inspires teams and individuals.
Provides constructive and timely feedback to employees.
Has an approachable presence and has a high-level of employee engagement.
Evaluates individual performance and takes appropriate actions, with continuous critique of having the right people in the right role.
Food Safety
Effectively represents and advocates for a premier food safety culture throughout the organization.
Responsible for developing, maintaining, and implementing company food safety programs, sanitation schedules and policies, including the SQF System.
Takes appropriate action to ensure the integrity of the food safety plan and the SQF System.
Prepares, updates, and conducts training procedures and documents.
Ensures employees receive proper training leading to certification where appropriate.
Oversees and advises on third party food safety audits.
Directs the development of food safety education at appropriate levels within the production, sales, and support services segments of the company. Provides education, leadership, and operation oversight in the scientific and regulatory principles of Hazard Analysis and Critical Control Point (HACCP).
Directs risk analysis of new, existing, and modified products, processes, and systems, to evaluate alternatives to avoid food safety risk. Communicates viable alternatives and risks to cross-departmental leaders.
Own the company’s environmental monitoring and product test, hold and release program, as the authority on interpreting microbiological and allergen testing results, gatekeeping product release, and implementing any corrective actions to address any flaws suggested by test results.
Quality
Ensure customer expectations are maintained and communicated in clear spec sheets and any other QA-related documentation requested by the customer; respond to all customer complaints and manage and communicate corrective actions for any non-compliant products; study trends in customer satisfaction and use the data to inform a process of continuous improvement or to mitigate potential issue.
Collaborate with team members conducting R&D or preparing to launch new products, helping navigate safety, quality, or regulatory obstacles, developing and testing processes and materials, allergen declarations and nutrition panels, and onboarding new products and new suppliers that meet our standard.
Manage our supplier approval process and work with our suppliers and co-packers to ensure that they consistently meet our food safety and quality standards and provide all appropriate documentation; work with smaller suppliers to teach and bring them to our standard.
QUALIFICATIONS:
Bachelor’s Degree in a related field of study required.
Master’s Degree preferred but not required.
Minimum of ten (10) years of experience in a food production environment.
Experience leading high performing teams.
SQF Practitioner required, and Preventative Control Qualified Individual required.
Thorough knowledge of FDA regulations preferred.
Exceptional organizational and interpersonal skills.
Job Type: Full-time
Benefits:
401(k)
401(k) matching
Dental insurance
Flexible schedule
Health insurance
Health savings account
Life insurance
Paid time off
Professional development assistance
Relocation assistance
Retirement plan
Vision insurance
Schedule:
8 hour shift
Day shift
Monday to Friday
Ability to Commute:
St. Louis, MO 63127 (Required)
Ability to Relocate:
St. Louis, MO 63127: Relocate before starting work (Required)
Work Location: In person
#J-18808-Ljbffr