About this role
Job Description Purpose of the role:
Drive and coordinate continuous improvement across the Quality and Food Safety function, working across Quality Operations (QC), Quality Systems, Laboratories, and Cleaning & Sanitation to improve functional effectiveness, food safety performance, quality standards, capability, and ways of working. The role provides cross-functional expertise and project leadership on priorities that span multiple areas of the Quality and Food Safety organization and the wider manufacturing site. It supports the Food Safety & Quality Manager in translating functional priorities into sustainable improvements and strategy and provides a broad development platform across the Quality and Food Safety discipline. The role is jointly responsible for the success of the department and must be able to operate at a higher level of abstraction. The role operates with a high degree of cross-functional interaction and influence while functional accountability for the individual disciplines remains with the respective managers. Responsibilities:
Functional Improvement:
• Identify and evaluate opportunities to improve the effectiveness, efficiency, consistency, and maturity of the Quality and Food Safety function. • Lead or coordinate improvement initiatives that cross functional boundaries and require collaboration between multiple Quality and Food Safety disciplines. • Use performance information, trends, incidents, audit findings, complaints, process data, and other relevant information to identify systemic opportunities and risks. • Support the establishment and adoption of improved standards, processes, tools, and ways of working across the function and wider site KHMS structure. • Promote the systematic application of root-cause analysis, risk management, problem solving, and continuous improvement. Cross-Functional Leadership:
• Work closely with the Quality Operations, Quality Systems, Laboratory, and Cleaning & Sanitation managers to understand functional priorities, dependencies, opportunities, and risks. • Facilitate alignment and collaboration where improvement opportunities extend across multiple areas. • Lead cross-functional projects and working groups, bringing together relevant technical and operational expertise. • Influence stakeholders toward common solutions and sustainable implementation without relying solely on formal authority. • Support integration of Quality and Food Safety priorities with wider site and business objectives. • Challenge and collaborate with the Production, Engineering and Maintenance departments. • Provide coaching/support where needed on the FSQ way of working in the business. • Coach KHMS accountable stakeholders on key quality priorities and risks in their standards. Quality & Food Safety:
• Maintain a broad understanding of the site’s Quality and Food Safety risks, standards, systems, processes, and performance. • Contribute to the identification, assessment, and mitigation of significant quality and food safety risks. • Support the function in responding to significant issues, audits, incidents, customer requirements, and regulatory expectations where appropriate. • Identify opportunities to strengthen preventive approaches and improve the overall maturity of the Quality and Food Safety organization. • Provide trainings or sessions to business stakeholders and/or employees to upskill FSQ knowledge. • Promote a culture in which quality and food safety are embedded within operational decision-making. Functional Capability:
• Contribute to the development of technical and organizational capability within the Quality and Food Safety function. • Facilitate knowledge sharing and the adoption of best practices between the different disciplines. • Support development of common approaches, competencies, and standards where appropriate. • Act as a role model for collaborative leadership, continuous improvement, and fact-based decision making. • Strengthen the department by providing individual coaching when the situation requires it. Strategic and Leadership Support:
• Provide the Food Safety & Quality Manager with analysis, recommendations, and insight on cross-functional opportunities and risks. • Support the development and implementation of the Quality and Food Safety functional strategy and improvement agenda. • Contribute to a positive employee experience by identifying people-related needs within the department and driving optimizations. • Lead selected strategic or high-priority initiatives on behalf of the Food Safety & Quality Manager. • Provide functional leadership or representation on selected topics when required by serving as the deputy for the FSQ Manager. • Take on broader responsibilities as required by organizational priorities and individual development. Required competencies:
• Knowledge of food safety regulations and standards (e.g., HACCP, BRC (GFSI)). • Understanding of quality assurance principles and continuous improvement methodologies. • Good communication and leadership skills. • Ability to work collaboratively with cross-functional teams. • Experience in quality management is desirable. • Understanding of manufacturing processes and the interaction between operational performance, food safety, and product quality. • Ability to analyse complex information and translate it into practical recommendations and actions. • Proficient in Microsoft Office. • Good verbal and written English/Dutch Required education:
• Education in Food Science/Technology, Quality Management, or a related field. Master's degree is a plus • Lead Auditor training • Advanced HACCP certification
Required work experience:
• Relevant experience in Quality, Food Safety, Manufacturing, Technical, Engineering, or another related discipline. • Experience working across functional boundaries and leading improvement initiatives. • Experience in structured problem solving, continuous improvement, project management, or quality improvement is desirable. • Experience working within a GFSI accredited food manufacturing environment is expected. Location(s) Elst
Kraft Heinz is an Equal Opportunity Employer – Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes.