QA/QC Manager-AS

Westward Seafoods Inc

AK

Estimated pay: Est. $22–$37/hr (market estimate, not employer-stated)

Shift: Full time

Role and Responsibilities

POSITION SUMMARY

The Quality Assurance / Quality Control (QA/QC) Manager is responsible for managing the facility's Quality Assurance and Quality Control Department and ensuring seafood products meet company, customer, regulatory, and food safety requirements. The QA/QC Manager provides leadership and direction to QC supervisors and QC staff and is responsible for department training, product quality programs, HACCP, sanitation verification, traceability, regulatory compliance, audits, customer specifications, documentation, corrective actions, and product claims. The QA/QC Manager works closely with Production, Sanitation, Maintenance, Safety, Human Resources, and other departments to identify and correct food safety and product quality issues. This position also works directly with the Corporate QA Director to implement company-wide food safety, food quality, food security, regulatory, and customer programs. The QA/QC Manager reports directly to the Corporate QA Director and is responsible for the day-to-day management and implementation of the facility s QA/QC programs. The QA/QC manager independently oversees facility QA/QC operations, maintains effective food safety and quality systems, supports department personnel, and ensures compliance with applicable regulatory, customer, certification, and company requirements. The QA/QC manager works closely with other departments while maintaining the independence and authority necessary to protect food safety, product quality, and regulatory compliance. The QA/QC manager must promptly communicate significant food safety, regulatory, product quality, audit, and customer issues directly to the Corporate QA Director. This escalation must not be delayed by internal reporting channels.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Department Leadership The QA/QC Manager is responsible for the overall day-to-day operation of the facility QA/QC Department, including: Lead, train, coach, and supervise QC supervisors and QC staff. Establish clear expectations and ensure employees understand their responsibilities. Schedule and assign department personnel based on production and operational needs. Monitor employee performance and provide regular feedback. Ensure QC staff are properly trained on inspection, sampling, testing, documentation, and product quality requirements. Coordinate hiring, layoffs, disciplinary actions, performance management, and terminations in accordance with company policy and Human Resources requirements. Promote professional communication, teamwork, accountability, and consistent application of company standards. Ensure adequate QA/QC coverage during production operations. Develop QC supervisor and lead staff through coaching, competency assessment, cross-training, and succession planning. Food Safety and Regulatory Compliance Manage facility compliance with applicable state, federal, international, customer, and company food safety and quality requirements. Manage implementation and maintenance of the facility HACCP program. Ensure HACCP monitoring and verification activities are completed accurately and on time. Maintain HACCP plans, records, supporting documentation, and corrective actions. Monitor regulatory requirements affecting seafood processing operations. Maintain required agency contacts, records, correspondence, permits, and related documentation. Implementation of the BRCGS program including documents, reporting, monitoring and data collection related to the BRCGS program. Support compliance with FDA, USDC, ADEC, BRCGS, MSC, customer, and other applicable standards and requirements. Work with the Corporate QA Director on new or changing regulatory, customer, and company requirements. Ensure identified food safety or regulatory issues are immediately communicated and properly addressed. Maintain the facility s BRCGS Food Safety program, including required documentation, reporting, monitoring, verification, data collection, corrective actions, and continuous improvement. Coordinate the facility s implementation and verification of applicable prerequisite programs and preventive food-safety controls including allergen controls, foreign material controls, chemical controls, and other site-specific programs. Food Safety Authority and Product Protection The QA/QC manager authorized to identify, document, and place potentially affected product on hold when food safety, regulatory, customer, or product quality requirements may not have been met. The QA/QC manager is responsible for promptly escalating significant hazards, uncontrolled conditions, or serious nonconformances to the Corporate QA Director and facility management. The QA/QC manager may recommend or initiate a production pause or stop when an uncontrolled food safety hazard or significant regulatory concern exists. Maintain appropriate records of holds, investigations, release decisions, and communications. Quality Control and Production Support Oversee product