Off Shift Quality Supervisor

About the role

Kraft Heinz is looking for an off-shift Quality Supervisor in Fremont, Ohio, to lead the department responsible for keeping all programs at a very high food safety level. The role supports planning, defining and directing the site's auditing control program so that procedures, policies, GMP standards, Kraft Heinz requirements and federal and local laws are complied with.

Key responsibilities

• Train, mentor and lead off-shift Quality, Maintenance, Materials and Production team members; support the site KHMS/ISO Coordinator and maintain the plant KHMS program to FSSC/ISO standards.
• Facilitate and co-lead the cross-functional quality team and help Kraft Heinz corporate achieve site certifications.
• Support internal and external inspections and regulatory visits, prepare for audits, accompany inspectors and complete reports.
• Lead follow-ups on non-conformances and risks, review and approve minor change requests, and adhere to control of change procedures including partial HACCP plan reviews.
• Monitor weekly sanitation records, complete the Sanitation Positive Release Standard, and lead sanitation improvement, automation and expansion projects.
• Direct sanitation programs (PSS, RSS, PIC/PEC, environmental monitoring, pathogen testing) and conduct full sanitation audits including equipment tear downs.
• Complete validation studies for CCPs and OPRPs, maintain the Quality Suite, perform net content calculations for new SKUs, and ensure compliance with Golden Rules.
• Act as point of contact for meetings affecting the third shift and participate in equipment commissioning and startup.

Required profile

• Minimum of 5 years of experience in quality, production or sanitation within the food industry, with at least 3 years in a leadership position in a food manufacturing facility.
• Strong understanding of HACCP, food safety regulations, quality systems, sanitation run rules, production processes and the KHMS framework.
• Leadership, technical, communication, delegation and organizational skills, with attention to detail.

Required skills

• Proficiency in Microsoft Office, SAP, Agile and matrix databases preferred.
• Knowledge of GMPs, HACCP and food safety regulations.