Regional Food Quality Control Manager

Key Responsibilities:

·         Team Leadership: Lead and oversee quality and food safety programs across all WCDK locations ensuring alignment with WCDK standards, customer expectations, and regulatory requirements. This includes managing, mentoring, and developing a team of 10 Quality professionals located throughout the Region ensuring effective collaboration and performance across different time zones.

·         Program Management: Develop, implement, and manage comprehensive food safety and quality management systems, including HACCP (Hazard Analysis Critical Control Points) and other food safety programs according to SQF, USDA, FDA and customer requirements.

·         Compliance and Audits: Conduct internal audits and support external audits to ensure all facilities comply with corporate, customer, and government regulations. Ensure compliance with food safety regulations and standards from federal, state, and customer bodies. This includes preparing for and coordinating with regulatory and third-party auditors. They are also responsible for maintaining all quality and food safety records and documentation, such as standard operating procedures (SOPs), SSOPs.

·         Process Improvement: Identify and lead quality improvement initiatives to reduce waste, improve consistency, and prevent food safety issues.

·         Risk assessment and Problem-Solving: Investigate non-conformance issues, product complaints, and food safety incidents, and facilitate the implementation of corrective and preventative actions. Investigate quality- food safety issues, customer complaints, and non-conformities, and implement corrective actions.

·         Operational Oversight: Supervise and manage the quality assurance and sanitation staff, ensuring daily tasks are completed and Food safety and quality standards are maintained throughout the WCDK operations. Train staff in food safety protocols and procedures.