Quality Assurance MANAGER

The Quality Assurance Manager is responsible for developing, implementing, and maintaining the facility’s quality and food safety systems to ensure compliance with regulatory, customer, and certification requirements. This role provides both strategic and tactical leadership to drive continuous improvement in food safety, product quality, sanitation, and regulatory compliance within a bakery manufacturing environment.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

 

The Quality Assurance Manager is accountable for the effective management of quality and food safety programs, including but not limited to the following:

 

Food Safety & Quality Systems

 

Develop, implement, review, and maintain the facility’s food safety and quality management systems in accordance with BRC, FSMA, HACCP, HARPC, and prerequisite programs

 

Serve as the site owner of the food safety management system and ensure ongoing compliance with certification and regulatory standards

 

Administer and maintain validation, verification, and documentation programs required by FSMA and BRC

 

Lead the BRC training program, including employee training, verification, and recordkeeping

 

Regulatory & Audit Management

 

Lead and coordinate BRC certification audits, customer audits, and regulatory inspections

 

Serve as the primary point of contact for regulatory and certification bodies, including FDA, AIB, and third-party auditors

 

Ensure timely completion of corrective and preventive actions resulting from audits, inspections, and internal findings

 

Monitor changes in regulations, customer requirements, and industry standards and communicate updates to leadership

 

Risk Management & Continuous Improvement

 

Identify conditions and practices that could result in food safety risks, injury, property damage, chemical release, business interruption, or regulatory non-compliance

 

Coordinate Management of Change (MOC) reviews for new or modified products, ingredients, equipment, and processes, including HACCP and risk assessments

 

Evaluate existing and proposed quality systems and risk mitigation strategies to ensure effectiveness and continuous improvement

 

Partner with manufacturing and operations teams to improve process efficiency, product quality, and food safety outcomes

 

Operational Support & Oversight

 

Provide direct support to operations, quality, and sanitation personnel to ensure consistent application of food safety, GMP, and sanitation requirements

 

Address sanitation and GMP deviations promptly and lead corrective action and employee retraining efforts

 

Oversee the customer complaint management program, including investigation, root cause analysis, and corrective actions

 

Conduct monthly self-inspections and internal audits; document findings and drive corrective actions to completion

 

Safety & Incident Management

 

Identify and report safety hazards and nonconformances

 

Partner with the HR Business Partner and Operations to investigate injuries and safety incidents, perform root cause analysis, and implement corrective actions

 

Participate in and support the facility’s Food Safety Committee and HACCP team meetings

 

SUPERVISORY RESPONSIBILITIES

 

The Quality Assurance Manager has direct supervisory responsibility for the Quality Assurance and Sanitation departments. This role is responsible for training, coaching, and developing employees, including onboarding, cross-training, and ongoing compliance training. The position regularly communicates with the Plant Manager and senior leadership regarding product quality, food safety, sanitation, inventory discrepancies, and regulatory compliance issues.

Qualifications:

Extensive knowledge of food safety and quality systems, including BRC, HACCP, HARPC, FSMA, and prerequisite programs

 

SQF Certification required

 

Strong understanding of FDA regulations, third-party audit standards, and customer quality requirements

 

Knowledge of food laboratory testing methods, environmental monitoring programs, and statistical process control techniques

 

Demonstrated ability to lead and sustain a strong food safety and quality culture

 

Strong analytical, problem-solving, and root cause analysis skills

 

Effective written and verbal communication skills for training, reporting, and regulatory documentation

 

Self-motivated and results-oriented, with the ability to manage priorities independently

 

Strong collaboration and team leadership skills

 

EDUCATION AND EXPERIENCE

 

Education:

 

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

 

Experience:

 

Minimum of 5 years of progressive experience in food manufacturing quality assurance or food safety

 

Prior experience leading plant audits and inspections, including customer, third-party, and regulatory audits

 

Computer Skills:

 

Advanced proficiency in Microsoft Office Suite and quality management systems

 

LANGUAGE SKILLS

 

Ability to read, write, and communicate effectively in English for safety, regulatory, reporting, and documentation purposes.

 

MATHEMATICAL SKILLS

 

Ability to perform basic arithmetic using whole numbers and decimals. Working knowledge of units of measure including grams, ounces, and pounds. Ability to calculate and manage time intervals in days, hours, and minutes.

 

PHYSICAL DEMANDS (ADA COMPLIANCE)

 

The physical demands described are representative of those required to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform these functions.

 

This position is primarily sedentary with frequent walking throughout the facility. The employee may be required to stand, walk, reach above shoulder level, climb, squat, kneel, or bend on an occasional basis. Lifting or carrying up to 10 pounds may be required occasionally.

Salary : $60,000 - $80,000