Quality Assurance Manager

1. Responsible to ensure all work-related functions are carried on in an appropriate, legal and cost-effective manner;
2. Responsible for overseeing entire Quality Assurance for the company as defined by the company;
3. Responsible to Ensure adherence to all Gala Bakery Policies and procedures including Alcohol and Drugs in the Workplace, WHMIS, Workplace Violence, Workplace Health & Safety, Fire Prevention and Lockout Policy;
4. Responsible for ensuring that standard operating procedures are implemented and adhered to in relationship to Quality Assurance and company Food/People safety program;
5. Responsible for the annual recertification and maintenance of all food safety and food production related certifications;
6. Responsible for maintaining a working knowledge of all applicable standards regarding food safety and other certifications i.e. CFIA, FSSC, HACCP, Kosher, etc;
7. Ensure that food safety and quality programs (CFIA, HACCP, FSSC) are being followed and that they are meeting current audits and future food safety goals;
8. Responsible to checking in with the Plant/Production Manager investigating food safety and production irregularities which may impact food safety certifications and developing and implementing short-term and long-term solutions;
9. Responsible to use professional judgement and discretion to resolve fewer routine questions and problems and refers more complex issues to the Vice President of Operations;
10. Responsible for practicing and adhering to Gala Bakery’s policies and best practices;
11. Responsible for creating and modifying procedures to ensure the smooth flow of on-going and new product launches in support of company food safety program and certifications;
12. Responsible for following Gala Bakery core values: Respect, Quality, Honesty and Integrity;
13. Responsible for managing inventory quality in relationship to code dates, lot control, audits and storage in support of company food safety programs and certifications;
14. Responsible for supporting Research & Development projects as they come along and as needed;
15. Responsible to conduct and/or oversee and coordinate on-the-job training for associates in relationship to all company food safety (programs, policies and certifications);
16. Responsible for responding to production, logistics and facility issues as they arise in relationship to food quality and related food safety certifications;
17. Responsible to interface with Customers and Government Agencies as required during visits, inspections, and customer audits;
18. Responsible to Solve issues related to raw materials, ingredients, and process control;
19. Investigate and respond to customer and consumer complaints as per the established Consumer Complaint Program;
20. Take the lead on product recalls and any other related food safety complaints;
21. Interact with suppliers, customers, and company personnel in all departments of all Plants - Production, Scheduling, Maintenance, Engineering, Marketing, Sales, Procurement, Warehouse, and Finance;
22. Keep the Vice President of Operations and Plant / Production Manager abreast of significant issues or developments identified during course of daily activities with recommendations of corrective action to rectify situation;
23. Responsible for the review and audit of all product packaging and labelling, making sure that all aspects of the product adhere to food safety standards set out by certifications, company policy and government regulations;
24. Must be competent in using standard computer software packages including Microsoft Word, PowerPoint, Excel and label programming.

25. Ability to read and interpret documents such as Food and Drug Act and Regulations, Consumer Packaging & Labeling Act & Regulations, and other procedure manuals dealing with Food Laws (domestic and foreign);
26. Ability to develop and write policies, procedures, programs, report forms, charts, and correspondence;
27. Perform monthly and as-needed food safety on-site verification of procedures and work instructions including (but not limited to) manufacturing instructions, CCP/Preventive control procedures, and quality checks;
28. Communicates any unsuccessful training events and supports corrective actions including retraining or one-on-one coaching for successful completion;
29. Develops and delivers monthly communication on a specific food safety topic. Communication may include in person meetings, communication board materials, pre-shift talks, and/or train the trainer approach;
30. Responsible for senior management's strategies in relationship to food safety and related food safety certifications;
31. Responsible for creating, tracking and maintaining key performance indicators in relationship to food quality and food safety;
32. Responsible for coaching and developing direct reports.

33. Other duties as assigned by the Vice President of Operations or President.

Pay: $70,000.00 per year

**Benefits**:

- Dental care
- Extended he