Summary Directly supervise employees in a fast paced environment assuring conformance to Food Safety Regulations, Food Defense, Quality Processing and all Corporate Policies.. In the absence of this individual, the role of practitioner will be covered by the Manager of Food Safety Quality: daily during will be covered and/or by FSQ Supervisor or an adequately trained Sr. Tech or Tech II.  Essential Duties and Responsibilities include the following.Lead and motivate the Food Safety & Quality Team in order to achieve daily goalsAssist in designing, implementation and enforcement of product quality and food safety control pointsCollect, log and report trends on information gatheredMaintain, create and communicate quality reporting data Communicate quickly and effectively with all levels of production management Know and understand all policies and standard operating procedures throughout the facility to audit, inspect and ensure complianceConduct and inspect or audit Blount facilities to assure compliance with applicable procedures as directed by Quality Assurance managementAdminister and/or attend necessary meetings pertaining to food safety and product quality, including HACCP team meetings. Manage product hold program, including making decisions regarding questionable product. Serve as the primary liaison with regulatory officialsManage all daily responsibilities of the FSQ staff on shift, assuring that there are no lapses in coverage. Train all related FSQ employees in their essential duties, as well as keeping them informed of any changes to the system. Conduct investigation into root cause of customer complaints, and takes measures to prevent recurrence Other duties with similar skill, work conditions, and responsibilities as assigned.  Responsibilities for Food Safety  Responsible for completing required paperwork accurately and honestly, where applicable.Must adhere to posted GMPs (Good Manufacturing Practices) when working within the production facility.Responsible for reporting suspicious packages, activities and individuals, where applicable.If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).Oversees the execution of validation and verification activities for food safety programs.Responsible for oversight of all QPE and Packout Quality Process auditing and reporting on assigned shift.  Responsibilities for QualityResponsible for ensuring completion of all QPE and Packout auditing by FSQ techs.Responsible for reporting, investigating and putting on hold all out of spec product that deviates from Quality parameters. Responsible for reporting and making batch adjustments as needed with SDC techs on out of spec product. Oversees and investigates Quality complaints, complaints trends and corrective actions.  Supervisory Responsibilities Directly supervise 10-15 employees in the FSQ DepartmentInterview, hire, and train employees Plan, assign and direct work within the department Conduct performance reviews and reward and discipline employees as neededAddress complaints and resolve problems.  Education and/or Experience  Associates degree (A.S.) from two-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience Language Skills  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills  Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry. Reasoning Ability  Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills  To perform this job successfully, an individual should have knowledge of Database software; Spreadsheet software and Word Processing software. Certificates, Licenses, Registrations  H.A.C.C.P. Certification, SQF Practitioner Certification.  This position requires a valid drivers license, pre-employment and annual screening of Motor Vehicle Record and personal automobile insurance coverage in accordance with the Blount Fine Foods Employee Handbook. Other Skills and Abilities  Strong attention to detail.  Must have moderate computer skills.  Must be willing to travel domestically. Other Qualifications  No known allergies to seafood or other foods. 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 is regularly required to talk or hear. The employee is frequently required to stand; walk; sit and taste or smell. The employee is occasionally required to use hands to finger, handle, or feel; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to adjust focus. 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 occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; toxic or caustic chemicals and extreme cold. The noise level in the work environment is usually moderate.