Business Unit Overview 8th Avenue Food & Provisions is a growing organization made up of businesses that produce and sell quality products including pasta, peanut butter, granola, and fruit and nut trail mixes to retail, foodservice and ingredient customers. The company was formed in October 2018 through a combination of Post Holdings’ private brands businesses and is owned by Post Holdings and funds affiliated with Thomas H. Lee Partners, L.P. (“THL”), a private equity firm. Responsibilities About 8th Avenue 8th Avenue is a leading, private brand-centric consumer products holding company, manufacturing and selling private brand food products primarily to retail, foodservice, and ingredient customers. 8th Avenue Food & Provisions was formed in October 2018 through a combination of Post Holdings’ private brands businesses. The company is owned by Post Holdings and funds affiliated with Thomas H. Lee Partners, L.P. (“THL”), a private equity firm. Position Summary: This position serves as a supervisor for HACCP, GMP, Organic, between all quality/food safety programs including but not limited to microbiological testing, Organic Integrity, Hazard Analysis and Critical Control Points (HACCP) programs, in-house and third-party audits, quality evaluations and compliance certifications. This position supports QA management to ensure full compliance with quality and food safety regulations. This position rotates between shifts, working holidays and weekends, and flexible hours based on business demands. Duties and Responsibilities: Supervises and assures QA Technicians on the floor are meeting regulatory and company food safety polices/standards throughout all phases of the manufacturing process. Closely monitors quality and food safety parameters in accordance with specifications and SOP's. Reports QA/Food Safety major issues to the QA Manager. Directly supports and coordinate pre-operation inspection of the manufacturing facility. Coordinates and supervises ATP testing and environmental swabbing. Directs GMP inspections, elaborate GMP reports, and reports issues to management. Reviews HACCP documentation submitted by QA technician during the shift. Maintains records of HACCP verifications and Corrective actions. Keeps hold records for any suspected products. Enters Quality/Food Safety information into computer database in an accurate and efficient manner. Creates quality reports on a daily, weekly, and monthly basis. Elaborates full daily QA reports of discrepancies that occurred during production shifts. Follows up with product on hold and corrective actions. Manages the disposition of products on hold as directed by the QA manager. Supports QA manager with investigation of problems on the production floor and provide recommendations through root cause analysis. Encourages production employees to always follow all GMP/Safety requirements by leading the example. Cooperate with production supervisors and managers and ensure compliance with all Company policies, Standard Operating Procedures (SOP), Injury and Illness Prevention Program (IIPP), Hazard Communication, and Good Manufacturing Practices (GMP) as outlined in the Code of Federal Regulations, Title 21 - Section 110, and FSM. Leads meeting with QA technicians and provide full training based on SOP (Standard Operation Process). Trains the Plant QA Technicians at the beginning of every season and upon hiring in food safety, quality standards and good manufacturing practices. Participates in testing of new products by evaluation quality and spec tolerances. Reviews retain samples to understand better the quality performance of processed products. Reports and explains issues noted and looks for possible solutions/improvement. Adapts to other duties and responsibilities assigned by QA management without previous notice. Develops and initiates standards and methods for inspection, testing, and evaluation of leafy greens raw materials and finished goods. Evaluates precision and accuracy of QA testing equipment and any other analytical equipment. Assist the Quality manager in maintaining inventory of QA supplies and testing equipment. Suggests and implements changes in working conditions and use of techniques to increase efficient QA results. Analyzes and resolves problems regarding QA/Food Safety or assists workers in solving work problems. Initiates or suggests plans to motivate workers to achieve work goals. Maintains time and production records. Supports the QA management team to achieve labor goals based on company rules. Confers with other supervisors (production, receiving, and shipping, sanitation) to coordinate activities of individual departments. Confers with workers' representatives and Human Resources to resolve any grievances. Provides weekly safety/food safety trainings. Covers QA technician positions when needed. Additional duties as assigned. Education and Experience Required: Bachelor's Degree in Food Science, Ag Science, Microbiology, or a related field of science/or AA degree from a four-year college or university with a minimum of 5 years of job experience (Same field). 3 – 5 yrs. years of related experience in a food systems or food manufacturing environment with increasing levels of responsibility and authority; 3+ years of leadership experience strongly preferred. Preferred Education, Experience, and Skills: Comprehensive knowledge of GFSI standards. Demonstrated problem solver with ability to implement effective solutions. Previous experience designing and deploying training programs. Effective management and supervisory skills. Effective written and verbal communication skills in English language. Strong organizational skills. Strategic planning skills. High level of accuracy and attention to detail. Able to work all shifts (AM, PM, Graveyard), as needed. Physical Requirements: Qualified candidates must be able to perform the following physical job requirements, with or without reasonable accommodation: Must be able to work in a fruit / nut allergen facility. Must be able to sit for 6+ hours per shift. Must be able to balance, bend, crouch, kneel, stand, stoop, and walk for 3+ hours per shift. Must be able to reach above shoulders, climb, and work off ladder for 3+ hours per shift. Must be able to work in hot, humid, and cold manufacturing environment. Must be able to perform simple grasping and fine manipulation for 6+ hours per shift. Must be able to push, pull, and feel for 3+ hours per shift. Must be able to lift up-to 50 pounds for up to 3 hours per shift.