Quality Supervisor

Description

Ready for more than just a job? Build a career with purpose. At Lactalis in the USA, we’re committed to providing meaningful opportunities for our people to learn, grow, and thrive—whether you’re just starting your journey with us or looking to take the next step in your career. From day one, we offer the tools and support to help you succeed.

Lactalis is the world leader in dairy and a family‑owned company with over 85,000 professionals worldwide. In the US we offer an unrivaled house of beloved brands, including Galbani, Président, Kraft, Breakstone’s, Cracker Barrel, Black Diamond, Parmalat, and many more. Our values are Ambition, Engagement, and Simplicity. Even if you don’t meet every qualification, we encourage you to apply and share your passion and expertise to help shape the future of dairy.

Location:

Tulare, CA. Job Type: Full‑time.

• Be the overall responsible for the plant’s food safety and quality systems and regulatory compliance programs.
• Oversee the plant’s quality programs: FSSC 22000, HACCP, pre‑requisite programs, GMPs, GSPs and conduct inspections and audits.
• Represent the plant during inspections and audits with customers, second and third parties, and regulatory agencies.
• Build, maintain, and improve the quality management systems (HACCP, FSSC 22000) and ensure the plant is always audit‑ready.
• Assess existing department programs, policies, and practices; make recommendations for improvements and align programs to required standards.
• Assist plant management in developing and implementing plant quality programs and processes.
• Conduct the annual reassessment of the plant food‑safety systems, coordinate with all departments to keep programs up to date.
• Perform daily monitoring activities of FSSC 22000 programs, including verification, validation, audit, and record‑keeping; conduct monthly inspections and internal audits.
• Maintain logs/action plans of required corrective actions for non‑conformances and ensure closure; report major non‑conformances to management.
• Schedule and conduct food‑safety and HACCP meetings and conferences with other departments, explaining the FSSC management system.
• Formulate and prepare reports, charts and graphs indicating the status of the FSSC management system and related projects.
• Develop instructional training to clarify FSSC procedures, policies and requirements.
• Act as system administrator for the plant’s quality software and SharePoint.
• Ensure records are maintained and easy to access and updated with new/emerging GFSI standards.
• Partner with production to investigate root causes of issues, implement preventive actions, and conduct root‑cause analysis on food‑safety and quality issues.
• Maintain records and contracts of indirect service providers such as pest control, calibration, uniforms, laundry, etc., and ensure services occur at appropriate frequency.
• Serve as the primary interface with routine & non‑routine regulatory agency representatives at the facility.
• Communicate regulation changes related to quality and food safety to employees, plant management, and other parties.
• Maintain awareness of regulatory changes and advances in the state and ensure timely, effective regulatory response, with appropriate documentation and local policies.
• Ensure the facility remains audit‑ready, complete necessary CAPAs and reports post‑audit, and develop and train a team of internal auditors.
• Maintain a close partnership with cross‑function teams: purchasing, R/D, operations, HR, maintenance, supply, and plant controller; facilitate data exchange to ensure quality compliance.
• Motivate and inspire the team, develop their skills and expertise, set realistic goals, provide regular feedback, and complete annual appraisals.
• Prepare and distribute food‑safety objectives; delegate, communicate, transfer a culture of adaptability and accountability.
• Share and promote best practices throughout the organization; travel and/or work extended/off‑work hours as required; behave professionally and ethically.

• Bachelor’s degree or equivalent work experience.
• Solid knowledge of GFSI, HACCP, U.S. food regulations.
• Solid knowledge of hazards…