The Director of Food Safety establishes and delivers all food safety strategies across the enterprise comprised of numerous category leading brands and manufacturing facilities. As a member of the Corporate Quality Leadership Team, the Director will lead several programs including Corporate Food Safety, Quality Systems, and compliance to the Food Safety Modernization Act (FSMA).
In addition, the Director will have oversight of our state of the art corporate laboratory and all Danone North America facility laboratory operations in the areas of research, validation, and performance excellence.
The Director of Food Safety will also serve on the corporate crisis management team.
ESSENTIAL RESPONSIBILITIES
Lead the Food Safety effort to include developing strategies, objectives, and priorities. Publish and deliver annual operating plans and strategic plans.
Ensure tight linkage to higher-level Supply Chain and enterprise-wide priorities.
Assure Food Safety’s needs are built into key cross functional processes from concept through commercialization.
Prepare the organization for heightened regulatory expectations by developing/optimizing enhanced quality and food safety plans/programs across the Supply Chain.
Represent Food Safety to all business teams and serve as a conduit for information. Improve visibility to performance and business team needs.
Lead the Quality Systems program to define standards for the Supply Chain and broader organization.
Transform data into meaningful information by developing new metrics and define activities that will drive improvement.
Interact effectively at all levels within the organization, influence key stakeholders, and constructively manage opposition.
Provide thought leadership within the broader organization.
ADDITIONAL RESPONSIBILITIES
Serve as principle investigator and lead troubleshooting / root cause efforts related to microbiological challenges; design preventative solutions.
Serves as a technical expert for food science and microbiology matters.
Assists in the development of specifications for raw materials and finished goods with regards to food safety and quality
Promotes positive change (continuous improvement) in WWF facilities.
Oversees the development and review of standardized sampling and testing programs.
Job Specifications
Education and Experience
At least 10 years of previous Quality Assurance, food manufacturing, food safety, and laboratory experience
Minimum of a B.S. degree in Food Microbiology or Food Science, or other related fields; M.S. or PhD strongly preferred.
Knowledge, Skills and Abilities
Excellent communication skills
Great organization, Multi-tasking, Great customer service and coaching abilities, Team oriented, Motivator, Detail oriented, effective time management
Extensive experience in a food/beverage manufacturing and laboratory environment, HACCP, and food safety practices
Ability to perform complex statistical data analysis is a must utilizing statistical process control (InfinityQS) or other software
Experience with baking, dairy, plant-based nutrition, cereals, and grains a plus
Travel Requirements
Estimated between 5% and 20%
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