Director of Food Safety and Quality

PURPOSE AND SCOPE OF POSITION:

Job Summary: The Director of Food Safety and Quality is responsible for overseeing and ensuring the quality, safety, and compliance of all food products and processes within an organization. They lead the development and implementation of food safety and quality policies, procedures, and programs that ensure compliance with regulatory requirements, meet customer expectations, and uphold brand reputation. The Director of Food Safety and Quality also provides guidance and support to internal teams and external partners on food safety and quality matters.

Essential Duties and Responsibilities:

• Develop, implement, and maintain a comprehensive food safety and quality management system that aligns with regulatory requirements, industry standards, and customer expectations.
• Create, review, and update food safety and quality policies, procedures, and programs to ensure effectiveness and compliance with changing requirements.
• Conduct audits, inspections, and risk assessments to identify potential hazards and areas for improvement in food safety and quality processes and procedures.
• Develop and deliver food safety and quality training programs for employees, suppliers, and customers to ensure understanding and adherence to policies and procedures.
• Lead investigations into quality issues, customer complaints, and food safety incidents, and develop and implement corrective and preventive actions.
• Manage relationships with regulatory agencies and third-party auditors and ensure compliance with all food safety and quality regulations and standards.
• Oversee the monitoring, testing, and verification of food safety and quality processes, including product testing, environmental monitoring, and sanitation procedures.
• Collaborate with internal teams, suppliers, and customers to identify opportunities for continuous improvement in food safety and quality processes and procedures.
• Manage food safety and quality budgets, resources, and timelines to ensure the timely and effective delivery of projects and initiatives.

Minimum Qualifications:

• Bachelor's degree in food science, food safety, or a related field.
• USDA experience
• 8 years of experience in food safety and quality management, with a minimum of 5 years in a leadership role.
• Strong knowledge of food safety and quality regulations, standards, and best practices.
• Demonstrated experience in developing and implementing food safety and quality management systems and programs.
• Excellent communication, collaboration, and leadership skills.
• Ability to analyze data and identify trends, and to develop and implement corrective and preventive actions.
• Strong project management skills, with the ability to manage multiple projects and priorities simultaneously.
• Certified in food safety and quality management, such as SQF, HACCP, or BRC.
• Must be able to work in a refrigerated environment 35-39 degrees up to 50% of the time.
• Intermediate word and excel skills for correspondence and reporting.
• Ability to manage diverse groups of individuals.
• Excellent organizational skills
• Other duties that may be assigned by the General Manager

Physical Requirements:

This position is frequently in a refrigerated, noisy food production environment. This position is a combination of non-sedentary and sedentary depending on the needs of the business during the workday.