This Food Safety and Sensory (FSS) Supervisor supports quality verification of daily production, supervising the FFS Technicians and Coordinators and providing input to the MOS program at the Tier 1 level. This position also implements continuous improvement, including trending and follow-up for incidents, nonconformances and consumer complaints, with Root Cause Analysis (RCA) and Corrective and Preventive Action (CAPA). The position implements Food Safety & Sensory Programs such as Foreign Material Management, Glass and Brittle Plastic Audit, and the Hold and Release Program, including Disposition and Positive Release. This individual serves as the approver of New Products and Procedure changes and assists in developing specifications. The FSS Supervisor implements the Environmental Management (EM) and Pre-Op Programs. Due to the nature of the work, this individual may be required to travel between plant and facility locations. In their absence, the FFS Coordinator can cover their duties and responsibilities to Food Safety& Sensory.

• Supervise activities of FSS Technicians and Coordinators. Provides training, motivation, feedback, and corrective actions.
• Serve as a back-up to the Coordinators when necessary
• Review and assures documentation are completed in an accurate and timely manner with appropriate response to out of specification
• Develop Technicians and Coordinators to collaborate with Operations and Sanitation to facilitate investigations, root cause analysis, corrective preventive action, and problem solving for incidents and non-conformances.
• Follow up issues and questions with FSS and Operations in a timely manner, recording results in the MOS system.
• Oversee and reports glass and brittle plastic audits, facility and GMP audits, water/ice/air testing, pre-op, and EM daily activities foreign material management, and Sensory programs.
• Complete risk assessments for planned construction.
• Responsible for investigation and CAPA for consumer complaints.
• Responsible for timely disposition of holds, completing status changes and critical information entries in the ERP system.
• Support extended runs and other process change testing, communicating results, trending, and conclusions.
• Work closely with various groups to prepare and maintain specifications.
• Review and approve plant trials.
• Oversee collection and submittal of samples for microbiological or allergen or nutritional testing and required follow-up.
• Participate in external audits.
• Other duties and projects as assigned.
• Participates in Safety Program, keeping a safe working environment.
• Other duties may be assigned.

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

Supervisory Responsibilities 
This position will supervise 4-6 QFS Technicians and QFS Coordinators. There are no subordinate supervisors reporting to this position.

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 with disabilities to perform the essential functions.

Education 

• Bachelor's degree in Food Science and Technology or a degree in a related Life
  Science from a four-year college or university; or an equivalent combination of
  education and experience.

Experience 

• One or more years of relevant industry experience.
• One or more years of supervisory experience.

Skills  
Required:

• Detail oriented
• Works well with others
• Reliable/Dependable
• Intermediate computer skills
• Valid US Driver’s License

Preferred:

• Bilingual Spanish/English

Competencies

• Change and Learning Agility
• Conflict Management/Composure
• Problem Solving and Decision Making
• Leader Identification
• Influence
• Initiative
• Mission Focus
• Relationship Building
• Results Orientation
• Team Management
• Talent Development
• Written and Informal Communication
• Technology Savvy
• Functional and Technical Expertise
• Sensitivity

Language Skills 

• Ability to read, analyze and interpret common scientific and technical
  journals.
• Ability to respond to common inquiries or complaints from customers,
  regulatory agencies, or members of the business community.
• Ability to effectively present information to all levels of management as well
  as technicians.
• Ability to speak Spanish is preferred but not required.

Mathematical Skills 

• 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 work with Spreadsheets such as Excel to collect and interpret data.

Reasoning Ability 

• Ability to define problems, collect data, establish facts, and draw valid
  conclusions.

Certificates, Licenses, Registrations   

• SQF, PCQI, HACCP and Better Process Control School Certification or willingness to gain any/all certifications as required.
• Training in Continuous Improvement and Lean Manufacturing is a plus.

Travel 
Estimated travel requirement is approximately 5% - 15%.

Physical Demands 
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 sit and talk or hear. The employee is regularly required to stand; walk; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee is regularly required to taste and smell product. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision.

Work Environment 
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, cold (coolers and freezers) and hot (processing equipment) conditions and moving mechanical parts.