Quality Control Supervisor

Job Category: 
Operations

The Quality Control Supervisor is responsible for following the GreenLeaf Q&A program that guides the team to ensure the best quality product is distributed to our customers. This is achieved by the QC Supervisor, visually and physically monitoring product to ensure Greenleaf quality standards are upheld.

Key Performance Indicators The following competencies are the focus of the Quality Control Supervisor annual performance evaluation:

Quality Standards: Ensures inventory upon arrival and products upon distribution are of the Greenleaf quality standards.
Inventory Knowledge: Quickly learns quality standards and 600+ product items to support the Quality program.
Quality Education: Lead cross departmental educational programs around areas of product quality.
Sustainability Program Development: Work to create and lead a sustainability program throughout all areas of GL operation
Data Collection: Compiles metrics on quality of product received, returned and credited to track performance of quality program.
Quality Communications: Keep the company informed about our product quality leveraging technology to help streamline communication avenues.

Additional duties not listed:

Oversees the overall daily production of the repack department
Daily communications between repack and buying departments on actions needed to obtain for the day
Scheduling
Payroll
Annual reviews, as needed discipline
Work with Lead on organizing daily production and spoilage
Daily Communication with buyers on repack and quality needs
Implemented systems and organization of the Quality dept
Training of new employees on quality education
Local Farm Program
*Farm Social Media coverage – Farm Highlights during farm tours for social media needs
This also can be used for sales and Customer Service knowledge.
Assist in finding new opportunities to expand our local farm portfolio.
*Food Safety Management
Internal audits, testing
*Systems implementation and maintenance – continue to develop and maintain operational systems for the Quality/ Repack department

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

This position ensures the product that is received and distributed to customers is of the Greenleaf quality standards.
Be able to know and/or learn the quality standards for 600+ different produce items.
Work in a high volume environment that will oversee the quality standards of 5000+ cases of product per day.
Be able to quickly evaluate the quality of product from a chef’s perspective and make swift decisions
Collect data that will be used and cataloged to help in reporting of quality
Works in temperature controlled cold environment. 30-40 degrees.
Ensures repacked product is of highest quality and maintain Greenleaf quality standards.
Works with Day and Night porter supervisors to ensure quality standards are maintained.
Verbal and Written communication to Supervisor teams regarding quality of inventory.
Flexibility between different working shifts.

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 with disabilities to perform the essential functions.

Three to five years’ experience in the produce and culinary industry preferred. Currently 9 years experience in culinary/ food manufacturing
Ability to read, write, speak intermediate English.
Experience with outlook, Microsoft Word, excel, other food service systems
Ability to work in a fast paced environment and multi task when needed to get the job done
Good communication skills, bi-lingual a plus
Excellent time management and organizational skills
Excellent interpersonal skills with the ability to solve problems and resolve any conflicts that arise
Proven leadership skills

Education and/or experience: AA degree preferred or three to five years’ experience in the culinary fields or produce industry. BA and Culinary degree

FOOD SAFETY PROGRAM DIRECT RESPONSIBILITIES: GMP, Repacking Program, Receiving Program and Pre-trip Inspections – Equipment, Self Inspection Program, Visitor Program.

FOOD SAFETY TRAINING REQUIRED: GMP/GHP, Repacking Program, Receiving Program and Pre-trip Inspections – Equipment, Recall Program, Food Defense, Allergens

Language skills: Ability to read, analyze, and interpret general business memos and technical procedures. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from groups of managers, staff, and the general public.
Mathematical SKILLS: Ability to calculate figures and amounts such as discounts and additions on invoices.

OTHER SKILLS:
Attention to detail
Ability to think and act independently
Ability to see the big picture
Embraces change
Takes initiative
High integrity and ethics
Team oriented

Reasoning ability: Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
EQUIPMENT/MACHINERY/TOOLS: Fax machine, copier, personal computer, telephone, long distance radio, calculator, Microsoft Word/Excel, and other software as required.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Stand and walk or sit alternatively depending on specific needs of day. Estimate 80% of time is spent on feet and 20% sitting at desk.

2. Have occasional need to perform the following physical activities: bend/stoop/squat, climb stairs, push or pull, reach above shoulders.

3. Have occasional need to perform standing and walking activities.

4. Lifting/carrying over 50 pounds occasionally. Lifting/carrying less than 25 pounds frequently.

6. Vision requirements: constant need to complete forms, read reports, view computer screen. Frequent need to see small detail. Frequent need to see things clearly beyond arm's reach.

7. Hearing requirements: constant need to communicate over telephone and in person.

TRAVEL REQUIREMENTS: Occasional travel for vendor or customer site visits.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an individual encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is moderate to high. The temperature level varies between 30 and 40 degrees when working inside coolers