At Wente Family Estates, employee performance is measured through the results delivered, as well as your behavior and how results are obtained. Consistent demonstration of our WFE RISE Values (Respect, Integrity, Sustainability & Excellence) are an expectation of all members of our team. As a member of our team, it is an expectation that you will improve the work, which supports the innovation and development of the whole organization.
The winegrowing operation is also driving a quality renaissance initiative through our focus on key priorities, measuring what matters, and the integration of Lean/Shingo principles and this role plays an important role in this initiative.
The Quality & Process Improvement Manager works under the direction of the Director of Quality and has direct oversight of all QC and QA roles. The primary objective of this role is to support the QA and QC functions, and ensure that Wente creates safe, compliant, and high-quality wines while improving business processes to reduce risk and waste, and improve quality and safety. The Quality & Process Improvement Manager will utilize lean principles to lead and participate in process improvements throughout Operations. This person must have a robust understanding of wine analysis methods, leadership and management skills, and a successful record of leading process improvement initiatives.
• Successfully lead, manage, support, mentor, and develop employees in the QC and QA functions.
• Establish and enforce standard work procedures, and safety and training programs in the QC and QA functions.
• Oversee writing, updating, and maintaining laboratory procedures and the Chemical Hygiene Plan, including an up-to-date chemical inventory system.
• Take the lead, with the support of the Director of Quality, to support key initiatives in the areas of food safety and sanitation ensuring the WFE facility operations and records meet all legal, compliance and practical requirements.
• Analyze and evaluate, in detail, business processes from start to finish to identify areas of quality loss, waste, risks, and opportunities.
• Identify, plan, and implement key projects to improve safety and quality, reduce cost, and increase productivity in all production environments, with a specific focus on Bottling operations.
• Create and monitor metrics and results to ensure that business processes are controlled and perform to requirements.
• Be a strong, empowering cultural leader while reinforcing Shingo principles in all aspects of daily work.
• Identify ongoing lean improvement training needs and assist with developing and implementing required training.
• Teach others to lead improvement efforts, including training on effective tools for successful project leadership.
• Plays a key role in winery safety programs, including creation, documentation, document retention, delivery of training, and sharing of pertinent developments regarding FDA
and OSHA requirements.
• Participate in preventative and required on-site inspections relating to FDA and OSHA requirements.
• Be a safety leader by ensuring that appropriate safety processes are in place and being utilized.
• Update, maintain and develop OWIs, SOPs, safety protocols, and AQLs as needed.
• As needed, will be required to schedule samples, run tests, record results, report accurate and timely analysis, and validate testing methods.
• Responsible for billing outside customers for lab services.
• May be responsible for implementing and maintaining QMS and/or programs to obtain QMS certifications.
• Assist, as needed, in annual Sustainable Winegrowing certification process.
• Must be able to ascend/descend ladders and stairs.
• Must be able to lift a minimum of 50 lbs.
• Requires the ability to remain in a stationary position for long periods of time throughout the workday.
• Manual dexterity and the ability to operate a computer for long periods of time without experiencing abnormal hand, wrist, or eye strain.
• Must have good communication skills in person, on the telephone, and mobile phone.
• Must have coordination sufficient to operate various office machines.
• BS degree or higher in Microbiology, Biology, Chemistry, Fermentation Science, Food Science, Engineering or Enology with at least 5 years of work experience in a related field and at least 2 years of experience as a supervisor in a related field.
• Food Safety, HAACP, or HARPC experience is required.
• Proven ability to create, implement and lead quality and food safety initiatives.
• Some knowledge of Shingo, Lean or Six Sigma philosophies is desired.
• Proven leadership abilities in a manufacturing environment required.
• SQF certification experience preferred.
• Working knowledge of Word, Excel, Outlook, Visio; Database experience preferred.
• Possess superior analytical and problem-solving skills.
• Successfully able to establish priorities and clarify expectations with customers in verbal or written form.
• Ability to successfully support a team; foster teamwork, sharing of responsibilities taking initiative and open communication.
• Ability to lead and facilitate projects from start to finish.
• Communication and interpersonal skills necessary to interact with management, employees, and guests in a positive and professional manner.
• Highly organized and detailed oriented.
• Bilingual English/Spanish speaking a plus
Sustainability Values statement:
Supports economic, social equity and ecological sustainability in relation to capturing voice of the customer and translating it to actionable improvements in process.
This position description does not promise or imply that the functions listed are the only duties to be performed or that the position may not change, or be eliminated. Employees are always expected to follow t