Quality Assurance Manager

The Quality Assurance Manager will support the FSQA Director in ensuring that production and distribution of products meet or exceed all quality, food safety, regulatory, and company standards. The role will oversee quality control and quality assurance activities and support continuous quality improvement across the facility.

• Bachelor’s degree in Food Science or a related field, OR 3 years of experience managing quality and food safety operations, programs, and staff in a sous-vide food manufacturing environment.
  
• Minimum 2 years of experience managing QA/QC staff.
  
• Experience in food manufacturing, food safety, and quality assurance.
  
• Strong knowledge of GFSI standards and BRC requirements.
  
• Excellent organizational, written, and verbal communication skills.
  
• Proficiency with Microsoft Office.
  
  

• Develop, implement, and maintain SOPs related to food quality and food safety.
  
• Identify opportunities to improve existing quality and food safety programs and implement necessary changes.
  
• Perform daily Quality Control activities according to established procedures.
  
• Monitor food processing activities to ensure compliance with regulatory and company standards while producing fully cooked sous-vide products.
  
• Support USDA, FDA, Health Department, Virginia Department of Agriculture, Military Veterinary Command, third-party, and customer audits.
  
• Conduct release inspections for incoming materials, in-process production, and finished products.
  
• Support calibration and preventive maintenance programs.
  
• Participate in nonconformance investigations and develop/implement corrective action plans.
  
• Investigate customer complaints and internal non-conformities, perform root cause analysis, implement corrective actions, and monitor effectiveness.
  
• Review production and quality control records and ensure corrective actions are completed when required.
  
• Organize QA team resources according to workload and ensure adequate coverage of all required tasks.
  
• Ensure the facility operates in accordance with federal regulations, customer requirements, and BRC standards.
  
• Educate departments regarding applicable standards, audit requirements, and procedures.
  
• Provide technical support to customers and Sales when required.
  
• Prepare for and conduct customer and federal agency audits.
  
• Maintain written quality programs, policies, and HACCP programs.
  
• Oversee applicable prerequisite programs, including:
  
  • Maintenance
    
  • Supplier approval
    
  • Pest control
    
  • Sanitation
    
  • Environmental and product testing
    
  • Allergen programs
    
• Supervise Quality Control staff, including training, work review, performance monitoring, guidance, and task audits.
  
• Perform other duties assigned by management.
  
  

The ideal candidate should have a strong background in food manufacturing QA/QC management, particularly within a regulated food production environment. Candidates with hands-on experience in HACCP, BRC/GFSI, audits, CAPA, root cause analysis, nonconformances, regulatory compliance, and QA team management should be prioritized.