Misfits Market - Senior Manager, Operations Quality Engineer
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Requirements
• Education: Bachelor’s degree in Engineering (Industrial, Mechanical, Manufacturing), Food Science, Supply Chain, or a related technical field. • Education: • Experience: Greater than 5 years of experience in a Quality Assurance, Continuous Improvement, or Process Engineering role within a manufacturing, food production, or high-volume fulfillment environment. • Technical Skills: * Strong proficiency in Data Analysis and Statistical Process Control. • Experience with Project Management methodologies. • Knowledge of Lean Six Sigma principles (Green Belt is a plus). • Food Safety: Familiarity with FDA, USDA-AMS & FSIS, GFSI, FSMA regulations, HACCP Certified, and SQF Practitioner Certified. • Food Safety: • Spanish as a second language • Soft Skills: Exceptional communication skills—ability to translate technical quality concepts into clear instructions for warehouse associates. • Regulatory Knowledge: Deep familiarity with USDA (AMS/FSIS) and FDA regulatory requirements. • Regulatory Knowledge: • Physical Requirements: Ability to spend 50% of time on the warehouse floor in cold environments (36°F and below). • 50% of time
Responsibilities
• 1. Leadership & Strategic Management • Team Development: Manage, coach, and mentor Quality Engineers (QE II) and Quality Supervisors, focusing on high-level problem-solving and process improvement rather than tactical tasks. • Team Development: • Succession Planning: Guide supervisors and engineers through the manager promotion track, ensuring they achieve required SQF Certifications. • Succession Planning: • OKR & KPI Management: Define and track departmental Objectives and Key Results (OKRs), such as achieving a 95% target score on SQF audits and maintaining 100% compliance for organic audits. • OKR & KPI Management: • 95% target score • Cross-Functional Collaboration: Partner with Operations, Merchandising, and Operational Excellence teams to champion a collaborative food safety culture. • Cross-Functional Collaboration: • Defect Reduction: Investigate internal errors (picking mistakes, damaged goods) and external customer complaints. Perform root cause analysis to prevent these issues at the source. • Defect Reduction: • 2. Food Safety & Compliance (SQF/HACCP) • SQF Practitioner: Lead the development, implementation, and maintenance of the SQF system (Editions 9/10). • SQF Practitioner: • HACCP Leadership: Lead the multidisciplinary HACCP team, coordinate monthly meetings, and perform mandatory validation checklists for all Food Safety Plans. • HACCP Leadership: • Audit Readiness: Serve as the primary point of contact for third-party, regulatory (FDA/USDA), and customer audits. • Audit Readiness: • CAPA & RCA Oversight: Trigger and manage Corrective and Preventive Actions (CAPA) and Root Cause Analysis (RCA) for audit non-conformances, customer complaints, or product recalls. • CAPA & RCA Oversight: • 3. Operational Quality Control • Final Disposition Authority: Serve as one of the few authorized personnel permitted to provide systematic release for held products and equipment.
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