Indirect- QC / Production Coordinator

BakeMark Ingredients Canada Limited

Job Description

Job Title: QC/Coordinator

Department: Manufacturing BC

Location: Richmond, BC

Directly reports to: Regional QA Manager (BakeMark Canada)

Indirectly reports to: General Manager, BC

PURPOSE OF THE JOB

• Directs/supervises and coordinates the resources, specific tasks and related processes for the Quality department.
• Ensures that internal customers are satisfied and fulfilled with outputs and responsiveness. Always follows BakeMark’s guiding principles of Best Practices as both process improvement and cultural attitude. 
• Continually reviews manufacturing processes to maximize productivity, increase profitability, increase efficiency and improve quality. 
• Ensures all BakeMark manufactured products meet Quality Assurance specifications by performing all pertinent quality control tests. 
• Works on special projects as assigned by the General Manager, Operations Manager, or Regional Quality Manager.

PRINCIPAL/ESSENTIAL ACCOUNTABILITIES include the following. Other duties may be assigned.

Manufacturing Administration

• Ensures all Best Practices - BRC, HACCP, GMP, Food Safe policies, etc are adhered to at all times
• Leads the preparation and hosting of facility audits, including BRC.
• Assists in production-related inventory cycle counts.
• Reports all safety, repairs and maintenance requirements to the General Manager.
• Ensures the facility is maintained and facility internal audits are performed as to the set procedure, following up on shortcomings in coordination with the Production Supervisor and the General Manager.
• In coordination with R&D, develops and understands the manufacturing process for each product.

Quality Control – Finished Products

• Performs all relevant quality control tests on a daily basis to ensure that the manufacturing products meet all finished product specifications.
• Ensures all processes for maintaining records for all QC testing are followed.
• Ensures all processes for maintaining daily production records are followed.
• Reviews and adjusts all product processes that affect the specifications of the finished product, where required.
• Ensures that the ingredients used in the manufacturing operation conform to required standards.
• Maintains and revises the sampling size and technique for all manufactured products as required.
• Ensures that lot numbers of ingredients used in the manufacturing operation are recorded and traceable.
• Leads the Richmond HACCP team for the manufacturing plant.
• Produces Certificates of Analysis for manufactured products.

Quality Control – Administration

• Ensures Finished Products are stored by date and by product number.
• Retains samples of all tested manufactured products for a period of three months or as regulated.
• Prepares and issues period-end reporting and summarizes the activities performed during the period. Identifies key issues with proposed action plans and/or any other reporting as may be required by Management.
• Orders quality control supplies as required.
• Works with R&D department as required.

Human Resources

• Assists in guiding and training all manufacturing staff to ensure adherence to all food safe and GMP policies.

Budgeting, Reporting and Communication

• Assists Management in preparation of the annual manufacturing budgets.
• Operates within budgeted expense parameters.
• Provides information as required to Management for inclusion in Period and Divisional reports.
• Provides copies of the facility audits and employee performance summary to Management upon completion of each reporting period or as required.

Education & Experience

• Must have a diploma in Food Science from a recognized institution and/or worked within a manufacturing environment.
• Must have understanding of manufacturing processes.
• Must be able to communicate clearly both verbally and in written format with all departments.
• Must be accurate with numbers.
• Must  be proficient in the Microsoft Suite of products, especially Excel.

Physical Demands/Work Environment

The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job the employee is regularly required to talk and hear.
• The employee frequently is required to taste or smell.
• The employee is occasionally required to use hands to finger, handle, or feel, reach with hands and arms, climb or balance; and stoop, kneel, crouch, or crawl.
• The employee must occasionally lift and/or move up to (25) pounds.
• Specific vision abilities required by this job include close vision, distance vision, colour vision, peripheral vision, depth perception, and ability to focus.
• The employee is occasionally exposed to wet and/or humid conditions, high precarious places: fumes or airborne particles; and vibration.
• The noise level in the work environment is usually moderate.