Starbucks Coffee Company quality assurance manager, Supply Chain Management - New York, NY in New York, New York

Summary of Experience

  • Development and implementation of food safety programs or manufacturer/supplier quality system and product quality auditing. 3 – 7 years

  • Progressive experience managing the development and review of information required to comply with industry and regulatory requirements including using product formulas and product information to create required label information, including nutrition information. 3 – 7 years

  • Progressive experience within a quality assurance department including retail operations, product quality assurance, supplier management, distribution or international quality assurance planning. 3 – 7 years

  • Leadership role involved in food manufacturing, state or local foodservice inspections, plan reviews, pre-operational inspections and code enforcements, retail foodservice inspections and/or regulatory enforcements. 3 – 7 years

  • Record gathering and reporting on operational and quality metrics 3 – 5 years

  • Planning, developing, monitoring and verification of Quality System programs and processes 3 – 5 years

  • Project management and implementation 3 – 5 years

Basic Qualifications

  • Education : College Degree in Food Science, Biology, Chemistry degree or equivalent.

  • Equipment/Software Skills: Proficiencyin MS Office and comfortable with using software

  • Certifications, Licenses, Registrations: HACCP Certified, GFSI Certified or equivalent experience and FSMA PCQI certification preferred.

Required Knowledge, Skillsand Abilities

  • Knowledge of GFSI Schematics

  • knowledge of regulatory requirements (USDA, FDA, local department of Health)

  • Familiarity with ERP Systems

  • Knowledge of food technology, food microbiology, safe food handling procedures and foodservice sanitation practices

  • Knowledge of Good Manufacturing Practices (GMPs), HACCP principles, ISO 9000, dairy regulations and applicable food codes for foodservice operations

  • Knowledge of NSF and CSA standards, methodologies and protocols.

  • Ability to design and conduct Quality System and facilities audits

  • Ability to manage multiple, complex projects and responsibilities in a fast-changing environment

  • Ability to communicate effectively and influence internal customers and external service providers

  • Ability to apply sound technical principles to root cause analyses, problem solving and project management.

  • Familiarity with product regulations, food and non-food product safety, product labeling and nutrition science including FDA and CPSC.

  • In-depth understanding of food safety, food labeling and nutrition.

  • Ability to lead small teams to manage progress effectively in ambiguous and unstructured situations

  • Ability to manage multiple priorities and deliver accurate outcomes

  • Ability to multitask, be detail oriented and to remain calm under pressure

  • Ability to organize collection of data, analyze information and capture conclusions

Core Competencies

Customer Focus

Delivers legendary service that meets and exceeds all customers’ expectations

Ethics and Integrity

Adheres to Starbucks values, beliefs and principles during good and bad times


Remains calm, maintains perspective and responds in a professional manner when faced with tough situations

Personal Learnings

Takes personal responsibility for the continuous learning of new knowledge, skills and experiences

Dealing with Ambiguity

Able to successfully function during times of uncertainty and changing priorities


Makes timely and quality decisions based on a mixture of analysis, wisdom, experience and judgement

Interpersonal Savvy

Builds effective relationships with all people: up, down and sideways, inside and outside Starbucks

Results Oriented

Gets results and achieves goals

Physical Requirements:

Rating Legend:

O = Occasional (up to 25% of time) F = Frequent (26%-74%oftime)

C= Constant (75% or more of time)

Requirement Proficiency:

Bending/Twisting:continual, intermittentflexing or rotation F - Pivot to liftand load boxes of the wrist(s) and spine.

Carrying: Moving and object, usually by holding it in hands or arms F – up to 50 lbs. or shoulders.

Lifting: Raising or lowering and object from one level to another

using hands, arms and shoulders, back and legs. F – up to 50 lbs.

Handing: Seizing, holding, grasping, turning, or otherwise

performing precision work with hand or hands F – Placement of product into boxes in additionto sorting, labelingand box forming.

Hearing: receiving detailed information through oral

Communication F

Pushing/Pulling: exerting hand(s) and arm (s) in any direction F – Pushing and pulling cart on wheels Reaching: Extending hand(s) and arm(s) in any direction. F– Across productionline Standing/Walking: remaining on one’s feet in an upright

position at a workstation or moving about work area. C- Up to 10 hours standing.

Stooping: Bending body downward and forward by bending F – Bending to lift cases and other objects spine at the waist.

All Starbucks Job Descriptions are confidential and proprietary, and are to be handled in accordancewith the Starbucks Standards of BusinessConduct. Accordingly, job descriptions cannot be shared with individuals outsideof the company without the written permission of the director Compensation, Starbucks Coffee Company.