Heinz · City - Antara Tower A - 5th Floor, MexicoPrepare for this interview
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Job Description Objective: Lead the team and processes by planning and distributing activities to ensure the necessary material and human resources, supporting the professional development of employees, as well as providing technical support for the execution of tasks and activities necessary to meet criteria for ensuring the quality and safety of food materials, processes, and finished products, with a focus on food microbiology. Responsible for leading the agenda of projects for new products, product renewal, engineering, regulatory compliance, and productivity in Quality. Activities: -Leadership and continuous development of factory leaders of HILA and quality team projects for quality and food safety programs. Guidance of the team to comply with current labor requirements and decisions related to hiring, performance, disciplinary actions, engagement plan, as well as all guidelines of Kraft Heinz's internal policies. Ensuring adherence to Quality and Food Safety principles. Ensuring compliance with the established quality policy. -Participation in project plans related to other areas of the factory and company: Safety, Environment, Health, Production, KHMS, Logistics, Engineering, People, R&D, Maintenance, and KHC Global Quality Programs. Ensuring the dissemination of emerging threats and trends related to food safety and quality, defining strategies to mitigate risks. Supporting problem-solving and defect elimination related to food safety and quality, focusing on continuous improvement. Identifying improvement needs in interfacing areas and implementing them through detected action plans. -Preparation, implementation, monitoring, and reporting of budget planning (ZBB and VIC) and CAPEX related to food safety and quality. Participation in and monitoring of visits, leading internal and external audits and inspections by certifying bodies, government agencies, clients, suppliers, and other internal or external stakeholders. Support the process of handling detected non-conformities, managing and guiding root cause investigations and developing action plans with managers, coordinators, and stakeholders. Monitor food quality and safety indicators, along with handling consumer complaints. -Participate in project meetings, supporting the team in executing activities and defining quality deliverables across end-to-end processes. Provide support in coordinating the Food Safety and Quality (ESA) team, the Food Defense team, and the Food Fraud team. Support the maintenance activities of the quality management system through leadership, development, and training of teams in the execution of routine food safety and quality programs. Education: Bachelor's degree in Food Engineering, Chemical Engineering, Production Engineering, Chemistry, Pharmacy, Biology, or other related fields; Active registration with relevant professional councils (CRQ, CREA, CRBio, etc.); Experience in the areas of Food Quality and Safety, Risk Assessment, Quality Assurance, Good Manufacturing Practices, and Food Safety Management Systems (e.g., FSSC 22000); Intermediate-advanced user of Microsoft Office tools (MS Word, PowerPoint, Excel, Outlook, and Teams); HACCP; FMEA; QRMP; KHMS; Advanced knowledge of Quality Tools and Root Cause Analysis (Pareto, 6M, Kaizen, PDCA, etc.) Specific Knowledge: Postgraduate degree; Advanced/fluent English/Spanish: communication skills (oral, written) for preparing/reviewing documents, presentations, emails, and contacting global areas; FSSC 22000 auditor certification and knowledge of ABNT NBR ISO/IEC 17025:2017; Knowledge of Statistical Process Control; Food Microbiology; Thermal Processes; Hygienic Design; Applicable Food Legislation; Basic knowledge of Power BI and Dashboards; Knowledge of Quality Audits - GSFI International Standards and Schemes; Crisis Management; SAP, LIMS; Experience with direct and indirect team leadership; Experience in factory floor/Quality operations; Strategic vision; Stakeholder management
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