Specialist Salty QRC

Job Location: Remote

Summary:

Serves as Quality & Regulatory Compliance (QRC) representative for Hershey Owned facilities and Hershey Salty co-manufacturing/co-packaging facilities.  Under guidance and supervision, leads quality programs and complex assignments.  Serves as a resource for multiple facilities with respect to Global Food Safety Standards, food safety regulations, weight control, sanitary design, allergens, cleaning, incident management and other related matters.   

Examples include auditing and assessing quality programs, troubleshooting issues of high complexity; interaction with regulatory officials on behalf of Hershey; working on cross functional teams (Marketing, Legal, etc.) on short or long-term assignments with respect to complex QRC situations (i.e. innovation, regulatory changes, quality incidents, etc.). 

This position is within the Quality and Regulatory Compliance Department in the Hershey Salty division.  This is a corporate based position.

Main Responsibilities:

Project, Plant and New Product Support: Acts as QA representative on cross functional project teams, complex assignments and engineering projects including new manufacturing lines.  May coordinate new product efforts from initial test runs to full-scale production to assure integrity of systems. Influence food safety and quality systems for new products/new manufacturing lines at external partners to meet company and regulatory requirements. 

Auditing: Conducts quality systems audits across Supply Chain to provide assessments of adequacy and issues recommendations or guidelines to ensure compliance standards are met. Provide audit summaries to Hershey’s Senior Management and/or external business partners. 

Training:  Develops and/or implements training programs to assure compliance and understanding of internal quality expectations and regulatory compliance.

Incident Management:  Leads troubleshooting incidents of high complexity with the potential large financial or regulatory impacts. Manage product holds and facilitate root cause analysis and develop corrective and preventive actions.  Partner with cross functional groups (Manufacturing, Marketing, Legal, etc.) and external business partners to ensure communications and action plans are established. Ensure timely and cost-effective resolutions are achieved.

 Continuous Improvement: Facilitate process/procedure improvement sessions related to: incident management, serious product quality issues, and overall quality system improvements.   

 Subject Matter Expert: Generalist with broad based knowledge in multiple areas including regulations, industry practices, Global Food Safety Initiative, quality systems, data management, manufacturing processes, development of policies and procedures, and ability to implement as required.  Expected to provide leadership for specific programs, project management, training, and coaching of external quality teams.

Skills and Experience:

• Knowledge of federal and state food industry regulations including Food Safety Modernization Act
• Detailed knowledge of regulatory and quality system requirements – Hershey’s Product Excellence Program, Food Safety (FSMA, HACCP), Good Manufacturing Process (GMP). 
• Cultural business knowledge / acumen required.
• Travel: Approximately 30% US travel expected.  Higher travel on focused projects. 
• Ability to work flexible hours
• Superior communication skills in verbal and written form.  Advanced presentation skills.
• Ability to effectively interact with all levels of employees (from Production to VP level)
• Ability to explain complex concepts to non-technical audiences
• Ability to make business decisions considering strategic company objectives
• Ability to represent Hershey and establish relationships with outside agencies (regulatory, co-mfg, suppliers, trade groups, etc). 
• Basic auditing / assessment skills
• Problem solving/trouble shooting skills
• Understanding of production / manufacturing environment
• Advanced proficiency in computer programs / software such as Microsoft Word, Outlook, Excel, Power Point,Teams, SAP, Power BI
• Basic knowledge of sanitation, sanitary design of equipment and facilities, food microbiology

Minimum Requirements and Education:

• Bachelor’s Degree in Microbiology, Chemistry, Biochemistry, Food Science or related field.
• Must have 3-5 years applicable work experience in the food industry implementing quality and food safety programs. 
• HACCP, SQF and PCQI certification preferred. Experience working in a food manufacturing location at least on a supervision level.
• Experience in any of following products, manufacturing processes and environments is preferred:  food, salty snacks, extrusion, baking, frying, drying