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Education | Bachelor’s Degree in Quality Management, Engineering, Food Science or equivalent. |
Experience and Training | HACCP Certified or working toward HACCP Certified |
Technology/Equipment | Strong skills in Microsoft Excel, PowerPoint and Word. Working knowledge of ERP Systems. |
Characteristics | Minimum working knowledge with spreadsheets and Word Documents. |
Experience and Training | Leadership experience in a USDA regulated meat processing environment. Bi-lingual (English and Spanish). |
Licenses/Certificates | HACCP Certified, SQF Practitioner, Lean/Six Sigma |
Characteristics | Excellent communication skills, both verbal and written. |