At Pacific Seafood, we do more than just provide the world with the healthiest proteins on the planet. We are a family-owned, excellence-driven organization committed to being the brand of choice in the marketplace and the employer of choice in the community. We believe in servant leadership, investing in our team members’ personal and professional growth, and rewarding performance.

We live by the core values of our Diamond Philosophy: Teamwork, Productivity, Quality, and Excellence—which means consistently doing your best and always striving to do better. The Value Creation and Quality Manager at Pacific Seafood is a key role on our Value Creation and Quality team supporting efforts to maintain high standards of food safety, quality, and regulatory compliance throughout the organization. This position involves overseeing a team across a year-round, multiple facility location with a range of seafood products, interpreting and implementing regulations, and is ideal for someone who is oriented towards continuous improvement, a strong leader, and highly analytical.

Quality Management: Responsible for achievement of department goals and objectives; strive for continuous improvement on food safety and quality program. Implement Hazard Analysis and Critical Control Points Program (HACCP). Interpret and implement FDA, ODA regulations ensuring HACCP, SSOP, COOL Act standards are met.

Requirements

Interact with Regulatory Agencies and third-party auditors; monitor scheduled audits. Develop and implement applicable training.

and law changes. Oversee the mock recall and recall process: conduct and coordinate procedures and training. Provide support and direction with customer complaint investigations.

are met. Prepare and submit reports as required. Operational Support and Coordination: Maintain knowledge on microbiological testing and be familiar with the laboratory environment.

Identify, investigate, and report on critical quality defects on production processes and products. Determine the source of quality variance and specific steps to be taken in correcting the process and product. Ensure systems are in place to make certain that vendors are capable of meeting food safety, quality, and regulatory expectations.

Assist facilities and VCQ Managers and offer on-site support to address critical issues; provide necessary training. Participate in management and strategic planning meetings in the pursuit of operational excellence.

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member: Sedentary work, walking and standing are required only occasionally. Reaching.

Extending hand(s) and arm(s) in any direction. Fingering. Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.

Talking. Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

Hearing. Perceiving the nature of sounds at normal speaking levels with or without correction.

Responsibilities

may be assigned as deemed necessary to support the overall goals and objectives of the position. Education and Experience RequiredMinimum associate degree from an accredited college or university in food science, marine/fishery science, biology, microbiology, or other related discipline; or equivalent combination of education and experience. PreferredMinimum three years of quality assurance experience with food or seafood industry.

Knowledge of Surimi processing and Bi-Product/Fish Meal utilization.