Corporate Technical Services Manager- Beef Category

Company: North American Meat Institute - The University Of
Location: Chino
Posted on: October 30, 2024

Job Description:

We have an excellent opportunity for a full-time Corporate Technical Services Manager for meat production based in our Chino, CA food processing center. This person reports to the FSQA Department Head, serves as a subject matter expert, and has responsibility in all areas of FSQA for meat production throughout the company. This includes food safety, quality assurance, laboratory operations, regulatory affairs, sanitation, and research and development activities across three production facilities. This individual is responsible for associated budgets, Associate development, and related program regulatory compliance. This role also serves to benchmark vendor performance and evaluate process controls to identify means of continuous improvement. Skills required for this position include analytical and deductive reasoning, critical thinking, problem solving, team-oriented leadership, and excellent verbal and written communications. General Responsibilities:

• Monitor food safety and regulatory compliance of all production items including meat.
• Quality Assurance via process controls, as well as oversight of programs and vendor feedback on incoming raw materials.
• Research and development of new packaging, products, equipment, and software related to production and food safety.
• Conduct third-party reviews, bringing in experts to review findings and make improvements.
• Visit suppliers' facilities/sites regularly to inspect and review processes, procedures, and quality standards, and report and review findings.
• Maintain and keep current on food safety regulations, processes, and best practices and ensure compliance in the company's processes and procedures.
• Provide complete and timely communication to the FSQA Department Head and the Director of Meat Operations on any items that may impact the management of the overall meat operations group.
• Analyze and evaluate process controls to identify opportunities for continuous improvement.
• Perform other job-related duties as required. Work Schedule + Benefits:
  • Full-time position, (Exempt).
  • Pay Range $115,000 - $150,000. Eligible for a 15% Quarterly Bonus. The above represents the expected pay range for this job requisition. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.
  • Monday-Friday, typically 7AM-4PM, flexibility required.
  • Weekends and nights as needed.
  • Travel between production sites on a monthly basis (20%-50% Travel).
  • Excellent Benefits, including Medical, Dental, Vision, Life Insurance, FSA's, 401(k)/Profit Sharing Plan, Adoption Assistance, Education Reimbursement, Supplemental Health Plans and Pet Insurance. Qualifications:
    • Minimum of 5 years experience in meat operations or beef-focused facility.
    • HACCP certification.
    • Knowledge of USDA-FSIS, and regulatory affairs is required.
    • A working knowledge of beef regulatory affairs and beef specific food safety principles and best practices.
    • A master's degree or higher level education in animal science, microbiology, food science, statistics, sanitary equipment and facility design, or other closely related field is highly desirable.
    • Extensive beef specific experience may substitute for some education.
    • Excellent verbal and written communications.
    • Proven relationship building and leadership experience in a team setting.
    • Strong time management and prioritization.
    • Strong computer skills, including trending and statistical analysis.
    • Demonstrated analytical, critical thinking, deductive reasoning, and problem-solving. Physical Demands/Requirement:
      • Ability to lift a minimum of 70 pounds.
      • Occasionally exposed to working in high, precarious places; tight, constricted areas; outdoor weather conditions; fumes or airborne particles.
      • Position requires frequent lifting, walking, reaching, standing, climbing, stooping, bending, kneeling, working near moving mechanical parts.
      • Cold working conditions: Ability to withstand prolonged work assignments in temperatures as low as 36 degrees Fahrenheit.
      • Frequently exposed to wet humid conditions (non-weather).
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Keywords: North American Meat Institute - The University Of , La Quinta , Corporate Technical Services Manager- Beef Category, IT / Software / Systems , Chino, California