Vice President of Operations
Food Safety Net Services - San Antonio, TX

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VP OF OPERATIONS

SAN ANTONIO, TX

JOB OVERVIEW

Lead FSNS’ execution of laboratory testing and testing-related services in all laboratories, including routine microbiological, chemical testing, and nutritional labeling testing, executed 24 hours a day, 7 days a week, and 365 days a year. Specifically including:

Ø Execution of all daily operations in the laboratories;

Ø Maintaining and executing FSNS laboratory proficiencies and “unequivocal technical standards” quality control processes;

Ø Executing laboratory based “unsurpassed, individualized customer service leading to true partnerships in the food industry”;

Ø Collaborating and interacting with other FSNS departments; and

Ø Being a critical member and contributor to the FSNS senior leadership team.

ESSENTIAL FUNCTIONS

1) Execute all daily operations in the laboratories.

a. Ensure all laboratories’ day-to-day executions are consistent and in adherence with FSNS’ standard of operations for all microbiological, chemical, and nutritional label testing, including but not limited to:

i. Microbiological Testing:
1. Quantitative Pathogen Detection (Aerobic/Anaerobic Plate Counts, Acidophiles, Bacillus cereus , Clostridium perfringens , Coliforms, Generic E. coli Count, E. coli O157:H7, Enterobacteriaceae Count, Enterobacteriaceae spp, Fecal Coliform count, Fecal Streptococcus Count, Lactobacillus spp., Lactic Acid Bacteria Count, Listeria monocytogenes , Mesophilic Aerobic/Anaerobic Spore Counts, Mesophilic Aerobic/Anaerobic Bacteria Counts, Psychrotrophic Plate Count, Salmonella , Staphylococcus aureus , Thermophilic Aerobic/Anaerobic Bacteria Counts, Thermophilic Aerobic/Anaerobic Spore Counts, Heterotrophic Plate Count, and Yeast and Mold Counts);

2. Qualitative Pathogen Detection ( Bacillus cereus , Campylobacter jejuni , Campylobacter spp., Clostridium perfringens , Clostridium botulinum , E. coli O157:H7, STEC, E. sakazaki , Enterohermorraphic E. coli , Enteropathogenic E. coli , Listeria monocytogenes , Listeria spp., Pseudomonas spp., Salmonella spp., Shigella , Yersinia enterocolitica , Yersinia spp., Staphylococcus aureus , and Vibrio spp.);

3. Microbial Toxins (Aflatoxins EIA (Total), Ciguatoxin, Saxitoxin, Scombroid Toxicity, Botulinum Toxin, Okadaic Acid, Domoic Acid, Mycotoxins, Staphylococcal enterotoxins, Bacillus enterotoxin , Vomitoxin, Ochratoxin); and

4. Allergen Testing (Egg, Milk, Wheat (Gliadin/Gluten), Shell Fish, Almond, Peanut, Walnut, Hazelnut, Soy, Mustard, Sesame, Lupine, Casein, B-Lactoglobulin (BLG)).

ii. Chemical & Nutritional Label Testing:
1. Carbohydrates, Sugars, and Sweeteners : Sugar profile. Fructose, Glucose (Dextrose), Lactose, Maltose, Sucrose, Total Sugars, Carbohydrates, Total Dietary Fiber, Aspartame, Saccharin, Brix;

2. Proximate Analysis : Percent Ash; Percentage Moisture (Regular; Regular Modified; Vacuum, Karl Fisher Moisture; Percent Added Water; Loss on Drying; Percentage Total Solids; Percent of Protein, Protein on Dry Basis, Percent Fat (Soxtex, Soxhlet Modified, Acid Hydrolysis, Acid Hydrolysis Modified, Alkaline Hydrolysis), Total Fat – Alkaline Hydrolysis, Total Fat by GC, Fatty Acid Profile, Saturate Fat, Trans Fatty Acids, Poly-Unsaturated Fat, Mon-Unsaturated Fat, Omega 3 Fatty Acids, Omega 6 Fatty Acids, Congulated Linoleic Acid (CLA); Fat on Dry Basis; Moisture-Protein Ratio (MPR);

3. Vitamins : Total Vitamin A, Retinol, Beta Carotene, Vitamin C;

4. Nutritional Analysis and Labels : MLEA Nutritional, Database Nutritional, Calories, Fat Calories;

5. Preservatives and Antioxidants : Benzoic Acid, Sodium Benzoate, Sorbic Acid, Potassium Sorbate, Benzoic Acid & Sorbic Acid, Nitrite;

6. Viscosity : Bostwick Viscosity, Bulk Density;

7. Rancidity Tests : TBA; Free Fatty Acids, Peroxide Value;

8. Metal and Minerals : Heavy Metal Screen, Hg (Mercury); Ca (Calcium), Fe (Iron), Na (Sodium), ZA (Zinc), Mg (Magnesium), K (Potassium); P (Phosphorous), S (Sulfur) and other common metals and minerals;

9. Pesticide Screens : Multi-Residue Pesticide Screen, Organohalides (OC), Organophosphates (OP), Organonitrates (ON), Pyrithroids (PYR);

10. Allergens : (Almond, Egg, Gluten, Hazelnut, Milk (casein and whey), Peanut, Soy, Soy Flour, Walnut, Wheat; and

11. Miscellaneous : Pungency Scoville Heat, Cholesterol, Natamycin HPLC, Natamycin UV/Vis, Afatoxim EIA (Neogen Veratox Kit), Aflatoxin AOAC-HPLC VASP, Percent Salt-Volhard Method, pH, Titratable Acidity, Water Activity, Hunter Color, and others.

b. Establish and maintain appropriate systems for measuring necessary performance aspects of laboratory management. Ensure the “FSNS Operations’ Balance Scorecard” metrics are obtained with a high sense of integrity and urgency, specifically including:

i. Internal Business Process (Training/Tech Audit; Quality Audit; Safety Audit);

ii. Customer Prospectiv e (Customer Satisfaction/Retention; Test Turn-around-time);

iii. Learning and Growing (Employee Retention and Staff Development); and

iv. Financial Perspective (Direct Labor, Direct Materials, Days of Supplies on Hand and Other Direct Costs).

c. Hire, train, engage, empower, and develop all laboratory team members in accordance with FSNS standard of operations; including interviewing, orientation, position specific training, performance reviews, career development, method quarterly training, succession planning etc. in a matter that promotes high quality, integrity, teamwork and a sense of urgency. Develop training processes.

d. Effectively plan and execute enhancements to profitability, productivity, and efficiencies throughout the company's laboratory operations. Identify bottlenecks in the laboratories to improve overall efficiencies.

e. Maintain progressive execution of microbiological and chemistry testing of food products and environmental samples.

f. Manage direct reports in their daily work and provide strategic vision. Proactively lead in manner that empowers your team by providing effective guidance and direction, conveying confidence through words and actions, and maintaining a positive influence on the team.

g. Development and manage the laboratory operating budgets.

2) Maintain and execute proficiency and quality control processes and records in all laboratories.

a. Maintain “unequivocal technical/scientific standards” in all laboratories.

b. Ensure laboratory execution is in compliance with regulatory and accreditation requirements, including but not limited to A2LA (Biological and Chemical): ISO/IEC 17025, GFSI: FSIS approved laboratories, AMS Approved Laboratory, VASP Approved Laboratory, USDA Accredited Laboratory, ASTA check sample program, and ISO accredited for mandatory nutritional analyses in all laboratories.

c. Coordinate and incorporate direction from the Technical/Scientific team to maintain best practices.

d. Develop and over see laboratory execution of quality assurance process including documentation, corrective action, and reporting.

e. Develop and implement processes to ensure ethnical execution of sample traceability, including but not limited to all documentation (paper and Laboratory Information Systems (LIMS)) and methodology maintenance.

f. Be proficient in the practical applications of vendor test kits, method validation, competitors’ methods, and industry regulations.

3) Oversee the provision of unsurpassed customer service in all laboratories.

a. Maintain “unsurpassed, individualized customer service leading to true partnerships in the food industry” in all laboratories.

b. Ensure customer-service is a top priority in the laboratories’ daily operations and that all laboratory team members provide “unsurpassed customer service”.

c. Ensure all customer samples are processed in accordance with the specified methods and within expected turn-around-times.

d. Oversee the resolution of client satisfaction concerns by the use of corrective actions, sample retesting, etc., as necessary.

e. Directly interact with customers to discuss food safety concerns, testing needs, answer question, and/or assist in resolving issues, concerns or results as needed.

f. Assist the sales team in supporting customer requests by physically attending sales presentations and developing specialized workflow, as needed, to develop new business quotes.

g. Apply knowledge about USDA and FSIS regulatory guidelines essential to methodologies and customer proposal.

4) Collaborate and interact with other departments such as science/technical, human resources, accounting, and IT to establish and create efficient and effective processes.

a. Interact regularly with individual department heads to ensure company's operational priorities are aligned completely with company direction.

b. Work with departments to implement policies, procedures, processes, and controls that improve overall operations. Use scientific knowledge and operational expertise (such as business cycle, products and services, customer expectations, competitors, market trends, future opportunities and pitfalls) to identify ways to reduce costs and improve efficiencies to facilitate overall company growth and profitability, and collaborate with other departments to implement.

c. Provide inspiration to all departments and instill a strong desire to be successful through an environment of open communication of ideas and teamwork.

d. Establish and manage departmental budget/P&L in coordination with the CFO.

e. Create and implement appropriate facility planning to ensure efficient use of space and minimize occupancy costs.

f. Assist with bid preparation of contracts, research and special projects; inclusive of capital outlay, labor, and cost analysis to determine levels of service offered with method, pricing, requirements, and turn-around-time .

5) Critical member of the senior leadership team.

a. Interacts regularly with ownership and the senior leadership team to ensure operational priorities are aligned completely with FSNS’ direction.

b. Provides direction and guidance regarding operational management of a rapidly growing network of analytical laboratories throughout the United States.

c. Indentify opportunities and collaborate on how to capitalize on them. Make recommendations for s trategic business improvements striving to maximize growth and profitability, as well as improving day-to-day management of laboratory operations and evolving customer satisfaction.

d. Proactively communicate laboratory and customer concerns to the leadership team, including but not limited to quality assurance concerns, execution challenges, equipment or facility needs, etc.

e. Participate with ambition and drive that displays a strong desire for success and grow and the desire to the best.

f. Participate in technical seminars, client meetings, and assignments related to current issues in food safety.

g. Be part of a work environment open to partnerships in resolving problems or concerns.

OTHER DUTIES

  • Perform other duties as assigned
SUPERVISORY RESPONSIBILITIES

  • Direct Reports : All Regional Laboratory Managers and Laboratory Managers, QA Manager, and Corporate Technical Trainer.
  • Indirect Reports : All laboratory personnel.
  • Regularly Collaborates: Ownership, Technical/Science, Sales & Marketing, Human Resources, IT and other corporate support teams.
MINIMUM QUALIFICATIONS

  • Education :
o Bachelor's Degree in Microbiology, Chemistry, Food Technology, or related field or equivalent work experience, microbiology preferred.

  • Experience :
o 5 years of leadership experience at the senior management level.

o 10 + years of commercial laboratory experience. .

o Multi-location experience.

o Strong background in OSHA, laboratory regulations, and working knowledge of aseptic sampling technique, rapid and traditional microbiological methods, prior ISO 17025 Quality System standards and A2LA Certification (Biological and Chemical) preferred.

o Prior experience in auditing of operations, plants, and facilities, preferred.

  • Supervision Skills : Good organization, management and people skills.
  • Computer skills : Laboratory Informational System (LIM) software, Microsoft Office Products, Customer Relationship Management (CRM) software, and Statistical software products.
  • Mathematical Skills : Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
  • Reasoning Ability : Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
  • Process Improvement Skills : Six Sigma, TQM or equivalent training in process improvement.
  • Communication Skills : Executive level written and verbal communication and presentation abilities. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Ability to effectively communicate with corporate and lab personnel and customers.
  • Physical Demands [1] : Regularly able to stand, sit, walk, use hands and arms, talk and hear; occasionally lift up to 25 pounds; color vision and depth perception; and ability to travel extensively.
  • Work Environment [2] : Able to tolerate exposure to odors, fumes, airborne particles, hazardous chemicals, and microbiological pathogens; noise levels that vary from quiet to loud; temperatures that varies from hot to cold; and interactive and fast-paced team oriented tasks.
  • Safety Requirements : Able to wear required appropriate protective clothing and use appropriate protective equipment and to be responsible for the safety of oneself and others working within their area.
  • Trave l: 50% travel.
[1] The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

[2] The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions .

Food Safety Net Services - 21 months ago - save job - block
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