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Straus Family Creamery

Quality Assurance Supervisor


Straus Family Creamery

Founded in 1994, Straus Family Creamery is a mission-driven, family-owned-and-operated business dedicated to making premium organic dairy products, with minimal processing. The Straus Dairy Farm and Creamery, located in the small town of Marshall on the Northern California Coast, was the first certified organic dairy farm west of the Mississippi River and the first 100% certified organic creamery in the United States.

Position overview

Job Objective: Responsible for the quality assurance, control, and preservation of product safety and quality while meeting Company and regulatory standards. Has oversight responsibility for a continuous quality improvement program and responsible for ensuring that the production and distribution of products meets or exceeds all quality standards, and for communicating quality results and QA knowledge Company-wide. Models and acts in accordance with Company's core values. ESSENTIAL JOB FUNCTIONS Food Safety • Ensure company’s food safety laws compliance, regulatory standards compliance, and compliance with company standards as stated in Straus Family Creamery directives. Regulatory standards include but not limited to the Pasteurized Milk Ordinance, Code of Federal Regulations and Food Safety Modernization Act. • Provide support in compliance for in-house HACCP Plans • Heads the customer complaint management activities from the operations side • Implement and manage necessary allergen control practices to comply with regulation • Implement and manage the PEMP (Pathogen Environmental Monitoring Program) • Comply with federal, state, and local legal regulations by studying existing and new regulations; anticipating regulations; enforcing adherence to requirements; advising management on necessary actions Quality • Responsible for total milk quality from the dairy to the consumer • Manage the day-to-day operation of the product testing laboratory this includes ensuring the supplies are stocked up, equipment are available and in proper working condition and that ample amount of staff are present to support operations • Supervise the appropriate bacteriological, sensory and utilization tests on raw materials and finished products • Ensures that finished goods are sampled and tested against appropriate internal and external standards Training and Development • Follow all company safety rules, GMPs, SOPs, and processes as well as assist with the communication, training, and enforcement of these • Provide leadership in coaching, education and training of management staff and plant employees on Quality Control subjects and concepts; seeks assistance as needed from other training resources • Have good communication with all team members, guiding them with a positive disposition and high-quality work ethic • Responsible for conducting annual performance reviews of QA/QC team • Responsible for determining QA/QC team training needs; coordinate and provide appropriate training, 1:1, coaching/mentoring, and development and continuous improvement plans • Update job knowledge by studying trends in and developments in food quality management; participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations Compliance • Comply with all food and dairy industry, regulatory, and any/all other applicable standards including: HAACP (Hazard Analysis & Critical Control Points), FSMA (Food Safety Modernization Act), Pasteurized Milk Ordinance (PMO), and US Food & Drug Administration (FDA), and ensure the enforcement of these as they pertain to QA/QC team • Comply with Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOP), and any/all processes, whether established by the company or by law, as well as ensure the enforcement of these as they pertain to QA/QC team • Consistently work in a safe manner and comply with all health, safety, security and emergency requirements that are communicated, whether established by the Company or by law, as well as ensure the enforcement of these as they pertain to the QA/QC team • Must comply with all Company policies communicated through your Employee Manual, trainings, notice boards or other postings, or by a member of management, as well as ensure the enforcement of these as they pertain to the QA/QC team • Must participate in weekly team meetings, biweekly huddles, safety meetings and other Company meetings as requested • Assist with the communication of company-wide sustainability goals to Quality team and manage resources to ensure that sustainability goals are met or exceeded • Maintain excellent attendance • Other duties as requested

Education and Experience:

EDUCATION & EXPERIENCE • Bachelor of Science degree in Food or Dairy Science, or equivalent, preferred • Experience in a lead or supervisory position, with technical work experience in managing and executing sanitation and QA programs and processes, required • Prior experience managing HACCP programs, plant inspections/audits, organic and kosher certification, required • Dairy background including work within PMO, local, state, and federal dairy/food guidelines, preferred • Fluent bilingual – Spanish/English, preferred • Proficient competency with RedZone compliance module for QA activities, preferred • Proficient competency with Microsoft Office Suite and Navision ERP, preferred • Must have a valid California Driver’s License and clean driving record. Travel is required to dairy farm inspections, between creamery and warehouse/office, and other off-site locations, required • Ability to travel, on occasion, for business needs < 5% • Availability to support all Operations being on call, after hours/on weekends, as business needs arise

Knowledge and Skills and Requirements:

Knowledge and Skill Requirements: • Ability to prioritize and manage multiple projects simultaneously, and follow through on issues in a timely manner • Advanced training and knowledge to ensure compliance with state and federal food standards, sanitation chemical/material use and procedures, food safety procedures, plant and dairy farm inspections, 3rd party audits, food labeling, and product distribution and handling • Ability to effectively lead, motivate, develop, and direct employees to achieve desired outputs • Excellent organizational skills to prioritize projects and tasks to meet required timelines • Ability to research and complete special projects related to job requirements • Flexibility is essential as priorities may fluctuate

Physical Requirements:

• Working in a manufacturing/warehouse environment. • Extended periods of standing, sitting, walking, climbing, bending, stooping, pushing, pulling, and stooping, turning the head and torso, reaching, grasping, bending and flexing the arms, legs, wrists, hands, and fingers. – Repetitive at times. • Full organoleptic (sight, smell, taste) as well as audio and vocal senses are necessary to evaluate and make sound decisions on product quality and production processes • The ability to climb and balance is essential • Ability to withstand temperatures ranging from -20° to 115° Fahrenheit • Working in cold, wet, humid environments • Ability to work in high allergen environments • Ability to withstand noise produced by manufacturing and warehouse machinery up to 90 decibels • Ability to lift, hold and/or carry 55 pounds, unassisted • Ability to work on a computer and look at a computer screen for extended periods of time • Flexibility to work different shifts when required, to be on call after hours, and to work weekends