Food Safety Director

From its headquarters in Salinas, Markon Cooperative, Inc. provides fresh produce purchasing, logistics, information and marketing services exclusively to its five member distributors (Ben E. Keith Foods, Gordon Food Service, Gordon Food Service Canada, Nicholas & Company, and Shamrock Foods Company) and their foodservice customers.

A leader in food safety, quality control and innovation, Markon is also mindful of the produce industry's impact on people – from field workers to consumers. At Markon, we put people first, and we offer a culture that values team work, loyalty, and a commitment to excellence.

Join our company and let’s redefine fresh, together!

Summary:
Under minimal supervision, oversees Markon’s Food Safety Department and Program, which includes directing department staff and managing a high volume of customer and supplier interactions. Performs regular consultation with, and provides technical assistance to Markon departments, members, and suppliers in order to achieve conformity with Food Safety Program requirements and the efficacy of all Food Safety Plans. Proactively oversees audits, certifications, recalls and a variety of other food safety issues, remotely and in person. Supervises the work of subordinate staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following, and other duties as may be assigned:

DEPARTMENT OVERSIGHT

• Directs and supports food safety department staff (including temporary staff) on essential responsibilities related to suppliers, members and customers, including prioritization of department workload and activities

RESEARCH AND INDUSTRY INVOLVEMENT

• Establishes strong relationships with scientific leaders in the food safety and regulatory compliance arena to maintain proactive and effective channels of communication with internal and external contacts
• Develops and distributes accurate food safety information and decisions and acts as Markon’s food safety subject matter expert on a day to day basis
• Engages with, and participates in Industry Organizations and working groups including the Produce Marketing Association, United Fresh, Western Growers, Leafy Green Marketing Agreement and Center for Produce Safety

SUPPLIER

• Oversees Markon’s entire supplier database to assure high levels of integrity and visibility
• Effectively communicates to relevant Markon staff, Markon members, and suppliers the approval status of Brand and Baseline 

Suppliers

• Establishes strong relationships with Markon Brand suppliers

Food Safety personnel

• Conducts and manages Supplier Onsite Audits
• Identifies and coordinates key improvement areas within suppliers food safety programs and work with supplier personnel to develop and execute against action plans that are in alignment with Markon’s Food Safety Standards
• Develops and continuously improves existing programs that enhance Markon goals; to deliver safe, quality product

MEMBERS

• Monitors produce related food safety alerts on an ongoing basis to execute effective communication of such events (recalls, outbreaks, etc.) to members, customers, etc.
• Works closely with the Quality Assurance and Multi-Unit Account departments on related initiatives
• Manages the execution of food safety related requests from end customers, including multi-unit accounts and/or regulatory agencies to maintain Markon’s compliance with customer requirements
• Ensures that Members are adequately and proactively informed about food safety initiatives that affect them
• Develops a good working relationship with Member’s Food Safety personnel
• Communicates changes, improvements, and relevant information regarding Markon’s Food Safety Program to Markon Action Committee (MAC) and work with MAC on relevant projects and initiatives when necessary
• Manages initiatives including agendas and conference calls with Markon’s Food Safety Committee and related events

CRISIS MANAGEMENT AND COMMUNICATION

• Maintains and manages Markon Crisis Plan including updating the plan and coordinating mock crisis exercises
• In conjunction with Vice President of Operations leads Markon’s Crisis team, when necessary, to complete product recall activities and crisis management

QUALIFICATION REQUIREMENTS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.

EDUCATION AND/OR EXPERIENCE 
Any combination of education and experience that allows for the successful completion of the essential functions; typically, through a Bachelors or master’s in Food Science/Food Technology, Microbiology or Biology Science, or related field, and at least 5 years of food safety work experience, preferably in produce processing. Extensive knowledge of FDA regulations (i.e., Produce Safety Rule, Preventive Controls Rule, Foreign Supplier Verification, and FSMA 204), Good Agricultural/Good Manufacturing Practices and recall/ crisis plan communication experience strongly preferred.

COMPUTER SKILLS

• Computer literate with Microsoft Office and an ability to quickly learn other software

COMMUNICATION SKILLS

• Ability to respond effectively and persuasively to basic and complex inquiries from the public, colleagues and business affiliates, and to write clear reports, business correspondence (formal emails) and procedures
• Ability to make well-organized and persuasive presentations to suppliers, members, and industry professionals

REASONING ABILITY

• Ability to define problems, collect data, establish facts, draw valid conclusions and resolve issues independently and with sound judgment

REQUIRED COMPETENCIES:

• Job Expertise – Demonstrates competency in job knowledge and essential responsibilities
• Communication Skills - Demonstrates effective oral and written communication skills, as well as listening skills
• Customer Service Skills – Demonstrates tact, courtesy and attention with internal and external contacts
• Judgment & Problem Solving - Decisions and actions are sound, evaluates solutions and selects appropriate courses of action, involving others as necessary
• Planning & Organizing – Develops short and long range goals and uses various tools to enhance personal effectiveness and team success   
• Teamwork & Interpersonal Skills - Builds an environment that fosters teamwork and positive, supportive cooperation
• Reliability -  Consistently demonstrates accuracy, thoroughness, professionalism and dependability, ensures work is completed in a timely manner
• Leadership Skills – Models high standards of leadership; willingly exerts extra effort as needed to get the job done, delegates as appropriate, demonstrates ‘big picture” thinking, commitment and flexibility
• Supervision – Demonstrates ability to supervise, train, hire and inspire team members

WORKING CONDITIONS: working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

ENVIRONMENT

• Approximately 75% of the time performing job duties is spent indoors in a standard office environment
• Approximately 90% of the time is spent on the computer and telephone
• Approximately 25% of the time is spent outdoors or in food production environments standing and walking

PHYSICAL DEMANDS

• Occasionally: bend, twist, push, pull, climb, squat, crawl, kneel; occasionally lift up to 60 pounds
• Frequently: sit, reach with hands and arms; climb or balance; stand and walk; grasp with hands and fingers
• Continuously: use hands to finger, handle or feel objects, tools, or controls; see (including close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus), hear and speak; key (i.e., computer, calculator, telephone)

TRAVEL

• Regular travel, both locally, nationally and internationally to visit Markon suppliers, participate in technical conferences, and be a resource for the members, or any other travel that warrants the presence of the Food Safety Director