<p>Education and Experience</p> <ul> <li>Bachelor’s Degree in a science or engineering related field (Microbiology, Food Safety, Food Engineering, or similar) or other technical discipline </li><li>5-8 years of experience in the dairy/food/beverage manufacturing industry, including supervisory experience. </li></ul> <p> </p> <p>Knowledge, Skills, and Abilities</p> <ul> <li>Proven ability to establish, optimize and maintain world-class quality system and team. </li><li>Prior experience using structured and data driven problem-solving techniques (RCPS, DMAIC, Six-sigma, LEAN, etc.). </li><li>Excellent communication, leadership and interpersonal skills </li><li>The ability to influence others and be a team player. </li><li>The ability to develop/implement core work practices and standards that ensure excellence in quality. </li><li>The ability to rapidly assess, analyze, and quickly resolve complicated quality problems with little initial information or direction and with varying degrees of ambiguity. </li><li>The ability to multitask and manage priorities while allocating time to long-term, quality continuous improvement projects. </li><li>Strong “self-management” skills and be comfortable working with minimal supervision. </li><li>Established project management skills. </li><li>Must bring leadership, interpersonal and communication skills required to interact with various levels of plant and corporate personnel and influence others. </li><li>Willingness to work flexible schedules as needed to support 7-day per week, 24-hour per day production facilities. Work schedules could include off-shift or weekend work. </li></ul>