QA Systems & Continuous Improvement Expert

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Location : Gurb, ES, 8503

At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry. As the world’s leading manufacturer of high-quality chocolate and cocoa products, our actions truly shape the future of our industry. We are a business-to-business company, serving the entire food sector, from the cocoa bean to the finest chocolate product. We are a company with a purpose, we believe in doing well by doing good and reinvesting in the communities we operate. We have a long-standing commitment to sustainability and our goal is to shape a sustainable cocoa and chocolate future.We are headquartered in Zurich, and have more than 12,000 passionate Employees working in more than 40 countries worldwide.We are very proud of who we are and what we do. And of course, we are always looking for talented people to help us have a positive impact on our industry and beyond!

About the role :

As a Quality Assurance systems & Continuous Improvements expert in the chocolate industry, you will be responsible for ensuring that all products meet Quality and Food Safety standards and, more specifically, Barry Callebaut Customers’ requirements. You will be a key figure to ensure the awareness of Regulatory within the QA department. You will also be the sensory expert of the Barry Callebaut Manufacturing Iberica (BCMI) plant, an internal auditor, responsible to identify and execute Continuous Improvements projects.

Key Responsibilities :

Customers’ requirements : Answering questionnaires and technical requests of Iberian Customers, excluding Global Accounts, for chocolate products and coordinating CoC / CoA profiles, specific requests (sample, analysis, SAE documentation…).

Regulatory : Ensuring awareness of European and local regulations within the QA department. Managing Sanitary registers, export / import documentation.

Quality Documentation System (QDS) : Administering, keeping up to date and improving the local QDS database. Supporting BCMI employees with Quality Documentation issues.

Sensory : Coordinating sensory activities in compliance with Barry Callebaut standard, training the analysts’ panel, supporting BCMI stakeholders in case of deviations, non conformities.

Labelling : Translating to Catalan and Spanish legal texts, reviewing pre-printed labels.

Audits : Preparing internal audit plans, creating checklists, performing internal audits and completing the corresponding reports (GMP, RSPO, Rainforest Alliance, FSSC 22000).

About you :

Qualifications and skills :

Bachelor’s degree in Food Science, Microbiology, Chemistry or a related field.

Previous experience in Quality Assurance, preferably in the food or chocolate industry.

Strong knowledge of Quality and Food safety regulations (e.g. FSSC 22000, HACCP).

Excellent analytical and problem-solving skills.

Strong attention to detail and ability to work independently.

Effective communication and teamwork skills.

Fluent Spanish and Catalan, both written and spoken.

Advanced English, both written and spoken.

Additional skills :

Experience with RSPO, Rainforest Alliance, SAE certifications.

Knowledge of chocolate production processes.

Proficiency in data analysis tools and software.

Note : We kindly request that all application documents, including your CV, be submitted in English.

At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #oneBC - Diverse People, Sustainable Growth.

If you want to learn more about Barry Callebaut, please find further informationhere.

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