330pm - 12amEssential Duties and Responsibilities include the following. Other responsibilities w/similar skill and work conditions as assigned.· Conduct quality audits and influence the proper execution of culinary and cook methods so that product will meet desired quality levels. If necessary, use your culinary knowledge and good judgement to adjust inline to get product within specification.· Aids and Supports facility teams on investigating, analyzing, containing, and correcting quality issues related to customer complaints.· Serve as a resource/ coach for established quality standards and procedures, culinary training and technical support to reduce variability in each process.· Be present and integrated into production activities on the process floor.· Provide follow up monitoring, documenting and feedback of completed initiative controls.· Assure all organoleptic qualities and process standards are appropriate and consistently met.· Monitor and carry-out various batch control tests and product sampling to ensure process is in control.· Maintain, create, and communicate quality control reporting data.· Candidate must be able to interact in a dynamic team environment while displaying tact and diplomacy with peers and management alike in order to achieve goals.· Candidate must be reliable and flexible in order to meet seasonality demands of the business.· Passion for food, team player, influencer, good communicator and has high quality standards.Responsibilities for Food Safety Responsible for completing required paperwork accurately and honestly, where applicable.§ Responsible for completing required paperwork accurately and honestly as applicable.§ Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food and Employee Safety policies.§ Must adhere to all Allergen control programs and procedures as applicable.§ Responsible for reporting suspicious packages, activities and individuals.§ If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).Education and/or Experience· Associate degree (A. S.) from college or university. Culinary and process acumen. Culinary experience in a manufacturing environment preferred. Bachelor’s Degree in a related discipline of Food Science, Statisticsor a Culinary field and 2+ years manufacturing experience preferably in a food environment, or equivalent combination of education and work experience.· Quality certification/training/experience preferred.Competencies: “An area of expertise that is fundamental to a particular job or function”In order to perform this position properly, each candidate must demonstrate the following core competencies (not all inclusive).§ Business Knowledgeo Effectively utilizes available tools to maximize contributiono Manages Resources effectivelyo Understands relationships of resources, process, and profito Ability to project future state, and the ability to prepare and deliver one’s division to its optimum performance§ Interpersonal Skillso Builds relationships at all levelso Manages conflict effectivelyo Practices early intervention; resolves issues earlyo Communicates effectively; has a point of viewo Inspires trust and Teamworko Is a Motivator§ Judgmento Analyzes problems effectivelyo Demonstrates sound and ethical decision-making, even under pressureo Patient; challenges appropriatelyo Open to ideas of otherso Consistent§ Leadershipo Persuasive in getting others to consider his/her or companies point of viewo Inspires trust; viewpoint actively sought by otherso Fosters collaborationo Overcomes objections with logic and effective communication skillso Able to deliver message of “Culture change”; in a positive, constructive and effective mannero Is a Leader, and is viewed as oneLanguage 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.