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Food Safety and Quality Chemist II

The Food Safety and Quality Chemist II is responsible for ensuring products meet or exceed customer requirements for quality and food safety, as well as, developing an in depth understanding of specific processes for Food Safety, Quality, and Regulatory (FSQR) systems. This role will provide focused expertise across multiple areas which include food safety, process management, data management, quality systems, analytics, instrumentation, and final product management. This role leads and contributes to facility and business objectives such as experiment designs, new equipment evaluation, process initiatives, and training. This role supports food safety and quality issues, which includes leading root cause analysis and sustainable corrective action implementation. This role's main interactions will be with internal stakeholders at their facility and external stakeholders including customers, regulators and suppliers. Additionally, this role will support other salt facilities as resource needs are identified by the business which includes being able to travel to these other locations.
Principal Accountabilities
30% Perform Prevention Activities and Issue Resolution
Performs daily assessment of process quality systems and FSQR systems including cross checks, raw materials, calibration, maintenance, procedures, food safety, and training. Applies HAACP to identify & control food safety hazards.
Monitors regulatory activities, plant compliance with regulatory food/feed safety & sanitation standards and acts as a liaison for the business with external regulatory authorities.
Acts as an interface between our customers and the facility to review product performance, conduct quality and food/feed safety audits, review 3rd party certifications and respond to customer questions and complaints.
Proactively identifies and anticipates potential risk and acts to prevent food/feed safety and quality issues.
Basic Risk Assessment - Conducts and communicates the results of a scientific evaluation of the known or potential adverse health effects resulting from human or animal exposure to food borne hazards
Root Cause Analysis and Corrective Action ? Finding the true cause(s) of events, identifying and implementing corrective actions, assessing the effectiveness of corrective actions, and preventing recurrence of the events.
Identifies & addresses basic supplier quality issues.
30% Develop, Implement and Assess Process and Systems
Performs and supports process improvement projects, specialized testing, training, auditing of systems, data analysis, trend identification, troubleshooting, corrective action, and communication regarding processing data, final product, and wastewater.
Develops and modifies FSQR procedures and documents.
Assists with recruiting and interviewing of new employees and assisting other locations with process startups and projects.
Provides input to location leaders related to base and non-base capital expenditures necessary for achieving/maintaining industry leadership position in the food/feed safety and quality areas.
Basic Training - Delivers intermediate learning solutions that engage leaners and provides desired outcomes.
Customer Specifications Management - Interfaces effectively with customers; ensures products meet customer specifications; answers questions & solves customer problems.
Managing and Improving Processes - Delivers intermediate processing that are aligned, effective & optimize Cargill resource.
20% Collect and Analyze Data, Document Results
Ensures test data is documented accurately and in compliance with Cargill and customer specifications prior to final product approval.
Auditing/Compliance - Applies auditing and quality compliance to identify and manage risks.
Stays up-to-date and ensures compliance with food laws and regulations.
20% Shape Food/Feed Safety, Quality and Regulatory Culture
Interfaces cross functionally within a location to build and maintain an effective food safety, quality and regulatory culture.
Collaborates with FSQR peers across the business group. Acts as a liaison between customer and operations to ensure the customer's quality standards and expectations are met.
Training of new FSQR chemists, analysts, operators, technicians and personnel from other functional areas. Promotes the development of food safety mentality/ culture.
Applies FSQR policy & standards to enhance food safety & quality.
Approved locations for this position:
Breaux Bridge, LA
Watkins Glen, NY
Hersey, MI
St. Clair, MI
Akron, OH
Hutchinson, KS
Required
Bachelor's Degree in science, chemistry, microbiology, quality assurance or another applicable field
5 (or more) years of working experience with 3 (or more) years in a technical related field such as plant operations food safety and/or quality assurance
Ability to be mobile in location of work and the ability to travel, sometimes with little notice
Experience with food manufacturing environments, preferably in dry food processing
Experience interacting with external stakeholders (i.e. certifying bodies, suppliers, external manufacturers, customers, etc.)
Competency in applied sciences (physics, chemistry) and applied mathematics (statistics, algebra)
Ability to relate technical knowledge to solve complex testing and process problems
Ability to work independently
Ability to prioritize and manage a large workload with multiple priorities
Ability to translate and communicate analytical data to technical and non-technical people
Demonstrated ability of leadership, motivation, interpersonal effectiveness, teamwork and successful completion of work
Ability to make decisions under pressure
Computer proficiency (i.e., Word, PowerPoint, Internet, etc.)
Strong communication skills in English (written and verbal)
Must have good time management skills and the ability to organize own work
Physical Activity: Light: Exerting up to 20 lbs. of force occasionally and/or 10 lbs. of force frequently
Able to travel when needed and work nights, weekends when necessary (25% and primarily domestic but must be able to travel internationally)
Preferred
8 (or more) years of working experience with 5 (or more) years in a technical related field such as plant operations food safety and/or quality assurance
Experience with food manufacturing environments, preferably in dry food processing
SAP, Archer or Enablon software experience
GFSI (Global Food Safety Initiative) experience or exposure
Statistical Process Control (SPC) experience



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