At Solina, our community of over 3, people share a passion for food and live our entrepreneurial culture.
We design customised savoury solutions for our clients operating in the food industry, food service, butchery and nutrition markets.
With sustainability at the heart of our business model, we aim to produce food that is good in every sense of the word : delicious, nourishing, affordable, sustainable and convenient.
Solina is a fast growing business, with 30 production sites and R&D laboratory, we are present in more than 19 countries mainly in Europe and North America.
By constantly rethinking culinary solutions, we make food matter for people and the planet.
In your role you report directly to the Site QA/QC Manager. You are involved with all the implementations imposed by the Quality-system ( like inspections, product control, ... in the production area.) Hereby you monitor all needed quality data, all problems and take corrective actions keeping in mind food safety.
You do the curative and preventive quality tasks: raw material control, end product control, product information, labelling checks, site inspections, internal audits, ... .
Main responsibilities:
- Support the Site Quality Manager in ensuring food security and hygiene throughout operation
- Carry out site inspections, internal audits and hygiene control
- Proceed to raw material and end product control
- Controlling CCP's and PVA's. Following the HACCP-plan and quality manual.
- Processing of complaints, their validation, root cause analyses and corrective measures. Inform customers in case of questions.
- Follow instructions concerning the standards we need and follow the quality manual.
- Ensure the follow-up of the Pest Control .
- Communicate with customers / suppliers regarding quality related questions.
- Guarantee Solina Group’s Policies, Procedures and/or Instructions for Quality, Food Safety, Health and Safety, Environment are fulfilled.
- Responsible for the factory´s FSQHSE management system and fulfillment of legal demands on operations.
In order to successfully carry out the above responsibilities, you have a Master's degree in Bio-engineering (or other food-related Master's degree) or a Bachelor degree in Food technologies/Diet/Agronomy.
You have Knowledge of HACCP, BRC, IFS, ISO
You can manage priorities - handling problems on the right time, with the right perception
You have good communication skills in English and French, German is a plus.