Employ Nevada Jobs

Mobile Nevada DETR Logo

Job Information

Smithfield Food Safety & QA Manager- Saratoga in North Las Vegas, Nevada

Your Opportunity

Are you an ambitious, compliance-focused Food Safety/Quality Assurance professional that excels in highspeed work environments; evaluating processes, and identifying opportunities to mitigate deficiencies?Then join Smithfield Foods, a $15 billion global food company and the world's largest pork processor and hog producer!For more information, visit , and connect with us on , , , and .

As part of our FS/QA team, you would conduct routine sanitation checks, ensuring that HAACP and USDA regulations are strictly enforced. Providing technical expertise to track product from start to finish, and develop corrective actions when needed. You will be responsible for ensuring that we are able to safely deliver the best Smithfield, Eckrich, Nathan’s Famous, or any of our product brands to customers and consumers.

Responsible for managing the Plant Quality Assurance and Food Safety Department. Ensures high quality products that meet customer expectations while maintaining compliance with FDA/other applicable regulations, as well as company policies and procedures. Provides solid leadership to achieve company, plant, and department goals through various management, evaluation and improvement skills and strategies that improve overall quality and profitability. Masters and implements all QA policies, programs and procedures. Manages and effectively follows up on multiple projects and assignments.

Core Responsibilities

  • Responsible for overseeing the QA and Sanitation staff and ensures that all QA and Regulatory programs are followed, makes sound decisions and executes quality oversight for sauces and dressings.

  • Executes quality objectives as directed by the Corporate Quality Assurance Manager, as well as the adherence and execution of all company policies and programs associated with Foods Safety, Quality, and Regulatory Compliance.

  • Works with QA staff members to prevent process or product failures. Focuses on continuous improvement of product quality through the development of quality plans, process controls, attention to process details and specifications and quality training.

  • Responsible for managing performance plans, work schedules, vacations, assignments, and special projects as well as training and personnel development for direct reports.

  • Ensures that operational and pre-operational sanitation is acceptable. Implements and develops necessary verification activities including micro sampling to verify the effectiveness of sanitation activities. Ensures GMP and Sanitation audits are conducted by the department as required with documented corrective actions and follow-up as necessary.

  • Completes reassessments of BRC Quality Plan if:

  • Addition or removal of processing steps

  • Introduction of new product with processing steps not in currently included in Quality Analysis

  • At a minimum BRC Quality Plan is reassessed annually

  • QA Manager is responsible for each element of BRC and customer audit standards. Also, this person must have a strong background in sauce manufacturing and must have FDA process Authority experience.

  • In the absence of key personnel, the employee’s supervisor or qualified designee (one that has been trained in the key employee's duties) is responsible to complete or delegate the completion of all required tasks and responsibilities.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals to perform the essential functions.

  • Bachelor’s degree (B.A.) from a regionally accredited four-year college or university and 7+ years’ experience in sauce manufacturing; or equivalent combination of education and experience, required.

  • Minimum 5+ years’ experience in a position of leadership to include team development and management, required.

  • Minimum 5+ years’ experience leading FSA, QSA customer audits and third-party audits, required.

  • Must have a strong sanitation background in CIP and all sanitation activities must have 3+ years’ experience.

  • Knowledge and understanding of quality assurance principles, food science food safety and sauce processing, SPC and statistics; preferred.

  • Comprehensive knowledge of FDA, FSMA, HACCP, and SSOP requirements.

  • Knowledge of Database software; Inventory software; Manufacturing software; Spreadsheet and Word Processing software; QMS system and Adage /Assitics.

  • Ability to uphold regulatory, company and customer standards.

  • Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.

  • Excellent written and verbal communication skills.

  • Strong decision making and problem-solving skills.

  • Excellent planning and organizational skills with demonstrated multi-tasking and project management skills.

  • Travel required, up to 10% of the time.

  • May be required to work long hours and weekends.

  • Ability to work well with others in fast paced, dynamic environment.

  • Ability to be respectful, approachable and team oriented while building strong working relationships and a positive work environment.

Supervisory Responsibilities

  • Provides leadership and guidance to employees in the Food Safety and Quality Assurance Department.

  • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

  • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and assisting in providing appropriate resolutions.

Work Environment & Physical Demands

The work environment characteristics & physical demands 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.

  • Office and plant setting. The plant environment will include wet or humid conditions (non-weather related), extreme cold and heat (non-weather related), working near moving mechanical parts, exposure to fumes or airborne particles, and chemicals.

  • Noise level in the work environment is usually moderate but can be loud when in the production area.

  • Occasionally lift and/or move up to 50 pounds

  • Specific vision includes close vision, distance vision, and ability to adjust focus.

  • Frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.

EEO/AA Information

Smithfield, is an equal opportunity employer committed to workplace diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, gender identity, protected veterans status or status as a disabled individual or any other protected group status or non-job related characteristic as directed by law.

Careers and Benefits

To learn more about Smithfield’s benefits, visit

Refer this job to a friend

Connect With Us!

Not ready to apply?for general consideration.

ID2020-13604

Job LocationsUS-NV-North Las Vegas

CategoryQA/Food Safety

TypeFull-Time

FLSA StatusExempt

Shift1st Shift

Adv.IndSPR- Food Safety Quality Assurance

DirectEmployers