At Pacific Seafood, we do more than just provide the world with the healthiest proteins on the planet. We are an 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, and rewarding performance. We live by the core values of our Diamond Philosophy: Quality, Teamwork, Productivity, and Excellence-which means consistently doing your best andalwaysstriving to do better. Summary: Will plan, coordinate and direct the food safety and value creation quality program designed to ensure continuous production of products consistent with established standards. Responsible for developing and implementing food safety and quality training programs. Will lead the VCQ programs in meeting regulatory requirements and customer's expectation. Key Responsibilities: Responsible for achievement of quality 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. Establish and maintain GFSI/BRC/SQF standards in order to meet audit requirements. Interact with Regulatory Agencies and third party auditors; monitor scheduled audits. Develop and implement applicable training. Remain current on all regulatory requirements and law changes. Maintain knowledge on microbiological testing and be familiar with laboratory environment. Oversee the mock recall and recall process; conduct and coordinate procedures and training. Provide support and direction with customer complaint investigations. Perform internal/external audits and inspections to ensure that all standards and requirements are met. Identify, investigate and report on critical quality defects on production processes and products. Determine 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 Prepare and submit reports as required. Participate in management and strategic planning meetings in the pursuit of operational excellence. Perform other duties as assigned. What You Bring to Pacific Seafood: Required Minimum associates 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. Preferred Minimum three years of quality assurance experience with food or seafood industry. Physical Requirements 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: Standing. Particularly for sustained periods of time. Walking. Moving about on foot to accomplish tasks. 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. Grasping. Applying pressure to an object with the fingers and palm. 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. Ability to receive detailed information through oral communication, and to make the discriminations in sound. Specific vision abilit