A LITTLE BIT ABOUT US…
In 1985, Ed McNally founded Big Rock Brewery Inc. (“Big Rock”) to contest the time's beer trends. Three bold, European-inspired offerings forged an industry at a time heavy on easy drinking lagers and light on flavour. Today, our extensive portfolio of signature beers, ongoing seasonal offerings, ciders (Rock Creek Cider® series) hard teas (White Peaks®), and numerous custom-crafted private label and partner products keep us at the forefront of the craft beverage revolution and still proudly contesting the trends of today.
Summary
Reporting to the Director of Brewery Operations the Manager, Quality Assurance and Food Safety is responsible for ensuring ongoing and consistent product quality and safety at Big Rock Brewery. In meeting these critical business requirements, the Quality Assurance/Food Safety Manager ensures the ongoing effectiveness and operation of all Quality and Food Safety programs, all laboratory operations, and management control and reporting systems.
Responsibilities
Product Quality & Assurance
Lead implementation and development of Quality programs designed to safeguard the consistency of various quality specifications
Collect/interpret data and issue reports of findings and trends and contribute to problem solving where possible
Provide all Big Rock departments and contract partners with accurate and timely analyses of all products as required
Provide statistics and summaries during regular meetings, reporting Quality Index and other KPI targets
Provide strategic initiatives to improve product quality and reduce the percentage of ‘out of specification’ results
Maintain and enhance Quality programs; oversee routine lab operations; initiate and develop new tests as needed
Design and participate in surveys, key tests, and emergency tests
Maintain lab supplies and help troubleshoot lab instruments
Initiate and organize services of maintenance and calibration for lab instruments
Initiate and implement collaborative check services to ensure that all analytical results are within the normal range of analytical error as defined by ASBC methods
Meet financial objectives of the Quality Assurance departmental budget through prudent financial management of lab supplies, lab equipment, and instruments
Food Safety
Oversee, create, implement, and maintain GMP and Food Safety programs designed to fulfill food safety requirements
Schedule and lead annual BRCGS Food Safety audit
Provide daily guidance to department managers, supervisors, and plant employees to ensure that the Food Safety program is strictly adhered to, and company food safety rules and policies are followed.
Conduct internal audits while auditing the effectiveness of the program and policies
Maintain all written programs, documentation, and associated records for all departments
Coordinate with department managers and supervisors the implementation of CFIA rules and regulations
Coordinate and implement training related to food safety and sanitation
Verify audits and equipment calibration schedules to ensure compliance with BRCGS
Management & Administration
Manage the Quality Control and Food Safety teams to ensure all business outcomes and requirements are met on an ongoing basis
Ensure performance management, coaching, development, and leadership of the QC/FS teams
Ensure that outgoing products conform to established quality parameters, regulatory requirements, and food safety requirements.
Perform audits for product quality and product safety recommending corrective actions and/or preventative measures, and ensuring the correct actions and measures are implemented
Interact with customers, answer their technical questions, and investigate all customer complaints
Keep records and report all results
Assist with the development of the department budget and ensure prudent financial management and control
Qualifications
Chemical Technology /Food Sciences Degree /Diploma preferred
Certificates or knowledge of job safety and food safety
Equivalent combination of comparable education and experience will be considered
Minimum 6+ years of QC/QA and Food Safety experience.
Expertise in food science; bio or microbiology; chemistry
Specific knowledge and skills of lab operations
Excellent leadership and “people” skills
Working Environment
Regular exposure to chemicals, elements, and potential hazardous organisms
Manual dexterity required to use laboratory equipment, desktop computer and peripherals
Intermittent physical activity including standing, sitting, and lifting
Overtime may be required
