Careers

Overview

This position will be responsible for innovation, maintenance, and enhancement of existing products in the tortilla category. This individual will interact directly with operations, finance, sales, and marketing regarding all aspects of the new product development. Extensive interfacing with manufacturing is required during the project implementation phase and when executing cost savings projects. Emphasis on the ability to operate independently and be highly adaptable to change.

Education & Experience

• BS/MS in Food Science, Cereal Science, or related discipline.
• Strong bakery product development and formulation experience.
• 5-7 years of experience in fresh/frozen baked goods preferred.
• Must have an advanced level of understanding of nutritional information and label declaration.
• Must have an advanced level of understanding of regulatory compliance with governmental agencies.
• Management/supervisory experience a plus.

Minimum Qualifications

1. Must have the ability to manage new and multiple projects from conception to commercialization.
2. Adept at working independently and cross-functionally, managing multiple projects and short timelines, and working in fast-paced environment. Able to communicate and manage project needs cross-functionally.
3. Ability to multitask and work under pressure and time constrained situations and adapt to quickly changing priorities across multiple projects.
4. Strong organizational, communication and analytical Skills.
5. Ability to interact with all management levels.
6. Must have excellent time-management skills.
7. Strong attention to detail skills
8. Must have proficient math skills.
9. Must have proficient problem-solving skills.
10. Must have proficient training, coaching, and interpersonal skills.
11. Must be an excellent team player.
12. Must be self-motivated.

Essential Duties & Responsibilities

Fully responsible for the development and implementation of new products, both from customer and marketing requests using internal and external resources. This includes developing new project processes and parameters.
2. Fully responsible for the interpretation of customer product requirements.
3. Manage shelf-life testing process. Gather, validate, and manage data entry for each shelf-life test that is conducted by R&D. Share results with all involved in each project.
4. Manage/Oversee product testing, including the pre-batching of ingredients.
5. Manage the “Plant Test Form” for each test. Document and record results. Update database and maintain hard copies with accurate and current information.
6. Responsible for monitoring and validating the manufacturing process during plant tests.
7. Fully responsible for the complete analysis of Finished Products after plant test is completed while recording the information in the appropriate systems or files using scientific and food related knowledge.
8. Responsible for preparing products for sensory evaluations. Completing and updating records with pertinent information.
9. Understand and develop nutritional information and label declarations as well as regulatory compliance with governmental agencies by researching and confirming the information.
10. Responsible for identifying target product formulations, prototype development, on-site commercialization at the manufacturing site, and preparation of all technical documentation by direct interfacing with the sales and marketing team.
11. Provide technical services to customers in conjunction with Sales and Marketing using scientific and food related knowledge.
12. Develop an extensive understanding of existing production capabilities at selected sites.
13. Fully responsible for the execution of line extensions, cost optimization, and quality improvements.
14. Participate in New Concept Development programs.
15. Develop, complete, and update external customer specifications, new product information and internal specifications and technical data sheets.
16. Other duties as assigned.

OVERVIEW:

The Regulatory & Compliance Officer is responsible for assuring compliance with all food safety & regulatory matters, also for supporting the Director of Quality and Food Safety in developing, implementing and enforcing Food Safety Programs for Mi Rancho (including SQF program), oversees the plant SQF program to ensure certification is maintained. Prepare and assist in annual SQF audits. Conduct annual re-assessment of SQF Manual and all supporting information including validations of all work instructions. Maintain and assist in all updates to the current processes and work Instructions. Oversee the accuracy of the documents produced from the program.

MINIMUM REQUIRED QUALIFICATIONS:

1. Bachelor’s degree in Food Science or equivalent field of study or 5 + years of work experience in Quality Assurance.
2. Minimum 5 years experience in Food Manufacturing.
3. Experience with USDA, FDA or CA Dept. of Food & Agriculture guidelines/requirements.
4. SQF Certified Practitioner.
5. PCQI Certified.
6. Experience with HACCP, SQF, and HARPC required
7. Experience working with Kosher, Organic, GFCO and AIB/NSF programs.
8. Excellent communication skills.
9. Excellent analytical skills and mathematical skills.
10. Excellent problem-solving skills.
11. Must be able to multi-task and have a high degree of organizational skills.
12. Must be an excellent ‘team player’ and possess the ability to motivate and train.
13. Must have good judgment and the ability to make decisions.
14. Excellent interpersonal skills.
15. Must be reliable and prompt with all work activities and duties.
16. Must have the ability to perform work duties under demanding and spur-of-the moment working conditions.
17. Excellent record keeping skills.
18. Must be able to work with and manage company confidential information.
19. Bilingual (English & Spanish) a plus.
20. Must be proficient in computers skills to include MS Office (Word, Excel, Outlook,
etc) and company ERP systems.
21. Must be able to fulfill essential job function in a consistent state of alertness and safe
manner.

TRAININGS/CERTIFICATIONS REQUIRED:

• HARPC/ PCQI Certified
• SQF Implementation & Auditing Certified
• SQF Internal Auditing Training

TRAINING METHOD:

• Food Safety Plant
• Good Manufacturing Practices (GMP’s)
• Standard Operating Procedures (SOP’s)
• Standard Sanitation Operating Procedures (SSOP’s)
• Microbiological Methodology Training
• Chemistry Methodology Training
• First Aid Training
• Safety Training
• Food Audit Training
• QAI Training
• Environmental Awareness Training
• Regulatory Agency Awareness (i.e. FDA)
• Product Quality – Standards and Specifications
• Company Line of Products

MAIN DUTIES & RESPONSIBILITIES:

1. Support Director of Quality & Food Safety with all QA activities (fill in when and as required).
2. Responsible for enforcing all company rules, policies and procedures.
3. Develop and partner with Director of Quality & Food Safety on the implementation
of Safe Quality Food (SQF) programs – including HACCP, Food Safety, Food Quality and Food Defense plans.
4. Maintain Food Safety & SQF program compliance.
5. Responsible for SQF readiness, Co Packer and Supplier quality communication.
6. Manage and maintain all daily SQF documents and paperwork.
7. Conduct food safety and quality training including Good Manufacturing Practices (for contractors, new hires, and current employees) and all other SQF required training.
8. Conduct annual review (at least) of plant SQF Manual and ensure associated Sub-Elements and Registers are updated.
9. Prepare and assist in annual SQF certification audits.
10. Conduct food safety and quality meetings, produce meeting notes, and follow up on action items to ensure completion.
11. Support senior management and operations with technical quality and food safety data for customer requests and surveys.
12. Company representative for FDA, USDA, CDFA and sanitation audits.
13. Company representative for SQF, organic, kosher, halal, gluten free, non-gmo and customer audits.
14. Conduct mock recalls, and internal audits.
15. Collect, review and ensure proper completion of audit paperwork.
16. Lead and participate in problem solving activities concerning food safety.
17. Ensure compliance with regulatory requirements, company policies (including GMP’s) and standard operating procedures (SOPs).
18. Re-assess and re-validate associated Process Procedures (SOPs) with any implemented process or product change.
19. Work with QA, Training, Process Systems, and Production personnel on any new changes to the Work Instructions.
20. Effectively communicate any changes, modifications, or updates to managers, supervisors, leads, and other personnel.
21. Responsible for keeping personnel motivated, productive and well informed.
22. Responsible for maintaining excellent and professional employee relations.
23. Responsible for promoting teamwork at all levels and between the departments.
24. Other duties as assigned.

WORKING CONDITIONS:

1. Continual walking and standing on hard surface.
2. Must be able to lift and carry up to 35 pounds.
3. Will be exposed to cool and warm temperatures, and loud noise.
4. Climb up and down stairs, stoop, pull, reach, push, and bend body.

This Job Description may not be complete and is subject to change at any time.

OVERVIEW

Under the direction of the department manager, the Maintenance Supervisor is responsible for coordinating and supervising the work of employees in the general maintenance and upkeep of production equipment and facility (buildings and grounds). Additional commitments include (but not limited to) those listed in “Duties and Responsibilities.

MINIMUM REQUIRED QUALIFICATIONS:

1. Must be proficient in communication skills both verbal and written.
2. Must be proficient in math skills.
3. Must have proficient analytical skills.
4. Must have proficient problem-solving skills.
5. Must be proficient and have organizational skills and be able to manage multiple projects and maintenance situations.
6. Understanding of PLC logic controls
7. Understanding of VFD and motor control
8. Must be able to read and interpret drawings, blueprints, schematics and electrical code specifications to determine electrical requirements for equipment installations
9. Understanding of troubleshooting skills in both electrical and mechanical.
10. Understanding of pneumatics and hydraulic system operations
11. Knowledgeable in the use of tool room machinery such as MIG and/or TIG weld, Lathes, Drill Press, Band Saw, and other metal working machinery
12. Ability to drive a forklift is preferred
13. Must have excellent training and coaching skills, must be able to motivate and or discipline Team Members as and when needed.
14. Must be self-motivated. Able to initiate action to correct deficiencies.
15. Must be an excellent team player.
16. Must have computers skills to include MS Office (Word, Excel, Outlook, etc)
17. Minimum of 5 years’ work experience with production/manufacturing equipment in a maintenance (preferred) or production capacity
18. Must have a minimum of 2 years’ experience in a supervisory or leadership position.
19. Must Be Bi-lingual (English – Spanish).
20. Must be able to fulfill essential job function in a consistent state of alertness and safe manner

METHOD OF TRAINING: ON THE JOB TRAINING

1. Technical training on the operation and maintenance of the equipment, ongoing.
1. General Job responsibilities – orientation and review.
2. Review Job Description.
3. GMP’s Good Manufacturing Practices.
4. Maintenance SOPs
5. Employee handbook of Company rules and regulations.
6. Will receive general training and orientation that will include (but not limited to):
-Plant Safety and Emergency Procedures
-OSHA Required Safety Programs.
-LOTO –Lock out/Tag-out procedures
– Chemical Handling Training

DUTIES & RESPONSIBILITIES:

1. Responsible for the proper training of new and current employees.
2. Responsible for ensuring that equipment is being properly maintained.
3. Responsible for ensuring that equipment does not exceed downtime standards.
4. Responsible for documenting equipment malfunctions and scheduling repairs.
5. Responsible for verify that the preventive maintenance program is effective and meets Production’s needs.
6. Focal point for production supervisors and leads on communicating machine status and escalation
7. Responsible for working with QA to address any food safety issues
8. Responsible to work with sanitation department in identifying new methods for cleaning as to protect equipment from water damage.
9. Responsible for writing and implementing procedures when required.
10. Review data off E21 (TGI, ERP) and develop plans to reduce downtime and machine failures.
11. Work with parts department in parts identification
12. Responsible to insure all paper work (PM checklist, work orders, parts request, etc.) is properly filled out and that the information is accurate
13. Responsible to watch over maintenance shop to ensure it is cleaned, organized and maintained to meet food safety standards.
14. Responsible for maintaining a proactive approach to identify and resolve potential problems.
15. Responsible for enforcing maintenance department SOPs.
16. Responsible for enforcing the Safety Program and Safety Procedures.
17. Responsible for enforcing Mi Rancho’s policy and procedures as listed on the Employee Handbook.
18. Responsible for enforcing the Good Manufacturing Practices (GMP’s).
19. Responsible for tracking employees attendance
20. Responsible for keeping all mechanics motivated, productive and well informed.
21. Responsible for promoting teamwork at all levels.
22. Troubleshoot and repair of problem equipment
23. Responsible for all equipment upgrades and improvements from design, documentation and installation.
24. Responsible for performing other tasks as instructed by Manager.

WORKING CONDITIONS:

1. Continual walking and standing on hard surface, climbing and descending steps.
2. Continual bending, stooping, reaching, pulling, pushing and lifting up to 50 lbs.
3. Exposed to cool, hot temperatures and noise.
4. Must be able to stand and sit (desk) for long periods of time
5. Temperatures ranging to very warm conditions
6. Loud noises generated from equipment
7. May be required to work nights and weekends (when needed).

This Job Description may not be complete and is subject to change at any time