Quality Supervisor

Description

Job Summary: Responsible for ensuring food quality and safety, leading the quality team, and promoting continuous improvement and operational excellence. Key Highlights: 1. Leadership of quality teams in a production environment. 2. Focus on food safety and operational excellence. 3. Implementation and monitoring of quality standards (GMP, HACCP, ISO 22000). **Job Mission:** Responsible for ensuring the quality and safety of manufactured food products, guaranteeing compliance with legal regulations, internal standards, and customer expectations. Acts preventively, analytically, and results-oriented, leading the quality team and fostering a culture of continuous improvement and operational excellence across the entire production chain. **Responsibilities:** * Supervise and guide quality control and assurance activities during raw material receiving, processing, packaging, and product dispatch. * Implement, monitor, and review Good Manufacturing Practices (GMP), HACCP, ISO 22000, FSSC 22000, and other applicable standards. * Coordinate internal audits and support external audits conducted by regulatory agencies (ANVISA, MAPA, customers, and certification bodies). * Manage quality indicators, establishing corrective and preventive action plans (CAPA). * Validate raw materials, inputs, processes, and finished products against specified standards. * Supervise technical and operational teams, ensuring alignment with departmental strategic objectives. * Promote training and continuous development of the team on quality, food safety, and industrial hygiene topics. * Support new product development and process changes, ensuring compliance with food safety and labeling regulations. * Conduct periodic performance meetings and result analyses (PDCA and key performance indicators). * Act as an ambassador of quality culture and continuous improvement throughout the organization. Essential Organizational Competencies * Customer and Food Safety Focus: deliver safe, high-quality products while understanding and meeting the needs of internal and external customers. * Operational Excellence: pursue efficiency and defect prevention across all processes. * Sustainability and Ethics: act transparently and responsibly, promoting sustainable practices and legal compliance. * Innovation and Continuous Improvement: encourage innovation in quality methods, practices, and solutions. **Behavioral Competencies** * Inspirational Leadership: motivates the team, fosters a collaborative environment, and ensures engagement. * Analytical Thinking: interprets data and evidence critically and substantively. * Clear and Assertive Communication: conveys complex information objectively, adapting messaging to the audience. * Conflict Management and Decision Making: balances quality, cost, and timeline demands with strategic vision. * Accountability and Discipline: ensures strict adherence to standards, deadlines, and regulations. * Systems Thinking: understands the impact of quality across the entire value chain—from supplier to end consumer. Performance Indicators (KPIs) * Reduction in non-conformities and process deviations. * Percentage of audits rated as satisfactory. * Customer complaint rate. * CAPA plan implementation rate. * Adherence level to Good Manufacturing Practices. * Quality team performance and development **Requirements:** * Bachelor’s degree in Food Engineering, Chemistry, Biology, Nutrition, or related fields. * Postgraduate degree in Quality Management, Food Safety, or Auditing. * Availability: to work rotating shifts and attend in-person trainings and external audits. **Benefits:** * Transportation allowance * Meal allowance (R$ 430.00) * Attendance bonus (R$ 200.00 paid via FLASH card) * Health insurance **Working Hours:** * Monday: 07:55–18:05; Tuesday–Friday: 07:55–17:50 Minimum Education Level: Postgraduate Specialization/MBA