Food Quality Manager

Job Title: Kitchen Compliance Manager

Pay: $85,000 - $100,000 ( bonus)

Location: Hartford, CT (onsite)

Note: This operation runs 24/7, and individual schedules are determined by volume and client needs. Weekend availability is required and the facility is only closed three days each year.

Job Purpose

The Kitchen Compliance Manager is responsible for implementing and maintaining programs to ensure the organization meets all regulatory, customer, and SQF certification requirements. This role oversees SQF systems, food safety, quality assurance, and compliance programs to protect product integrity, drive continuous improvement, and maintain the company’s commitment to producing safe, high-quality food products.

Essential Duties and Responsibilities

• Lead HACCP plan maintenance, validation, and verification activities.
• Ensure compliance with SQF, FDA, USDA, FSMA, and other applicable regulations.
• Develop, implement, and maintain the SQF System and other GFSI-recognized certification programs.
• Oversee allergen control, sanitation verification, and environmental monitoring programs.
• Maintain up-to-date knowledge of federal, state, and local regulations.
• Serve as the primary contact for regulatory inspections and third-party audits.
• Ensure compliance with customer-specific requirements and manage documentation for customer audits.
• Provide FSQA and SQF training for employees.
• Lead cross-functional food safety and quality meetings to ensure alignment and accountability.
• Mentor kitchen staff to promote a strong food safety culture.
• Maintain accurate, organized, and compliant records.
• Conduct regular reviews of records to ensure completeness and compliance.
• Manage document control, SOPs, and work instructions related to SQF, FDA, USDA, and FSMA.

Education and Experience

• Bachelor’s degree in Food Science, Microbiology, Quality Assurance, or related field.
• Minimum 3–5 years in food manufacturing quality, compliance, or food safety.
• SQF Practitioner, PCQI, and HACCP certifications required.
• Strong knowledge of GFSI schemes, HACCP, FSMA, GMPs, and regulatory requirements.
• Proven leadership, training, and communication skills.
• Ability to manage multiple priorities in a fast-paced manufacturing environment.

Additional Responsibilities

• Ensure vendor GMP and food safety requirements are met.
• Conduct internal audits of kitchen operations and maintain third-party audit readiness.
• Investigate customer complaints in a timely manner.
• Serve as point of contact for regulatory agencies, including FDA, USDA, and state/local health inspectors.
• Must be able to travel as required.

Computer Skills

• Proficiency in Microsoft Office and Excel.
• Experience with SAP.
• WMS/Gold system literacy.

Reasoning Ability

• Strong ability to interact with all levels of management.
• Excellent written and verbal communication skills.
• Ability to manage and lead a diverse workforce.

Physical Requirements and Working Conditions

• This position requires the ability to meet the physical demands necessary to perform essential job functions. Reasonable accommodations may be made for individuals with disabilities.
• Work is performed in a refrigerated environment with controlled temperatures of 32°F–36°F, as well as ambient areas with varying hot and cold conditions.

Disclaimer

This job description reflects the general nature and level of work expected. It is not intended to cover every activity, duty, or responsibility required of the role. Additional tasks may be assigned as necessary.

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