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Food Safety & Compliance Manager

At Hilmar Cheese Company we improve lives around the world. Committed to innovation and sustainability, Hilmar Cheese Company, and our division, Hilmar Ingredients, serves customers in more than 50 countries. State-of-the art production facilities in California and Texas convert an abundance of high-quality milk into a variety of nutritious cheeses, whey protein and lactose.

A Typical Day

The Site Food Safety & Compliance Manager is Site Food Safety & Compliance Manager is responsible for the direction & development of the Site Quality Department & Staff.  Monitor & facilitate quality related functions, ensuring Hilmar Cheese & Hilmar Ingredients food safety and quality objectives are met. Ensures all HCC Safety Programs are implemented & followed.

Job Responsibilities
  • Responsible for managing all aspects of the Corp Food Safety & Quality Mgmt Systems, at the Site level, to include but not limited to: FSMA, HACCP & food safety program compliance, internal audits, food safety permit process, project reviews, site GMP/housekeeping, enforcement of the hygiene zone program, compliance with regulatory requirements & regulatory audits, site environmental surveillance program, customer audit support & compliance, environmental disruption reports, site pest control program, site GFSI certification(s) & back-up site SQF practitioner, etc.
  • Drives the effectiveness of the site Food Safety & Quality Mgmt Systems, per current GFSI stanards.
  • Responsible for Site compliance to FSMA.
  • SAP system implementation as required.
  • Responds to improvement opportunities & effectively improves results. 
  • Works closely with the Production Quality & Technical Teams to continuously improve overall product quality & consistency.
  • Responsible for facilitation of site activities during Food Safety, Product Non-conformance/PIN Investigations.
  • Accountable for overall performance of Microbiology & Chemistry Labs. Including; throughput, accuracy, certification, compliance, competency & proficiency.
  • Continuously monitors & improves the effectiveness of Site Sanitation activities through microbiological results.
  • Responsible for ensuring Site Hygiene & GMP policies are conveyed, enforced & audited for compliance.
  • Responsible for oversight of site Kosher & Halal programs.
  • Ensures that Ops Teams are provided week-to-week & month-to-month quality performance results including; compliance to product specifications, under-grade production rates, food safety systems & sanitation compliance, & customer complaint metrics.
  • Ensures site compliance with regulatory & third-party agencies regarding food safety & public health requirements.  
  • Facilitates the activities of & coordinates the efforts of the HCC site Bio-security Team & represents the Bio-security Team as a member of the HCC ERT.
  • Maintains leadership role in the training & education of all HCC employees through functional team meetings while working closely with the whole of the Operations Teams to develop internal workshops & recommend appropriate outside workshops or training.
  • Facilitates the development of Operations & Quality Policies & Procedures, including SOPs, SSOPs, flowcharts, & training documents consistent with Quality Systems formatting. 
  • Responsible for planning, directing, & adherence to the Site Lab & Food Safety budget plan.  
  • Responsible for reporting budget variances & implementing correction actions.
  • Responsible for the coordination of selected GFSI certification Programs & compliance with standards.
  • Investigate, research, & provide technical support regarding food regulations on local, state & national levels.
  • Act as the Food Safety Team Leader with the responsibility of managing the Food Safety Team as well as other duties defined in GFSI st&ards.
  • Ensure HCC Safety programs are implemented & monitored.
  • Monitor HCC Safety KPI’s & ensure controllable components are executed by site Quality staff.
What You Will Need
  • English skills must be proficient to understand, read, write and speak English
  • Bachelor’s Degree and 6 years of quality assurance or related experience
  • 8 years of advancement through management positions of increasing responsibility
  • Strategic knowledge of production operations management for quality, yield and cost
  • HACCP Plan development, Auditing, Regulatory requirements
  • Continuous development of food safety and food regulation knowledge.
  • Program proficiency in: Excel, Word, PowerPoint and Outlook.
  • Understanding of Food Safety Preventative Controls.
What Will Put You Ahead
  • Master’s degree
  • Knowledge of plant technical activities through technical study and training
  • Knowledge of warehouse operations and inventory management.
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 will be required to:

  • Stand, walk, use hands to finger, handle or feel and reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl and talk or hear.
  • Stand and walk almost the entire workday.
  • Employees must be physically capable of working in any of the job tasks within their respective area.
  • Required to work at heights and in fairly small areas.
  • Pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, repetitive bending.

 

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 frequently exposed to the following: 

  • Exposure to dust, fumes, smoke, gases, or other irritating substances.
  • Exposure to solvents or chemicals.
  • Exposure to slippery walking surfaces: water.
  • Exposure to marked changes in temperature and humidity depending on time of year.

Working surface is primarily concrete. Where standing is required, there are rubber mats which are one-half inch thick.

Food safety is a companywide responsibility and each employee must know their role in the manufacture and distribution of safe, wholesome, and high quality products.

 

This description is a general statement and does not include other duties as assigned

Hilmar Cheese Company, Inc. is an Equal Opportunity Employer/EEO. We participate in E-Verify.

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