The Quality Compliance Manager will have the drive and ability to lead implementation and the sustainability of the compliance process & supplier quality program with minimal oversight. Ability to influence/lead internal personnel, customers, and suppliers to meet quality objectives is required.Job Duties: Duties may include, but are not limited to the following:Evaluate, understand, and develop plans to comply with customer requirements.Create metrics to monitor compliance to customer and agency requirementsFacilitate all customer and 3rd part auditsManage audit related CAPA (Corrective Action Preventive Action) to closureServe as technical liaison/leader for the facility/procurement on supplier related defects and improvement opportunitiesWith procurement develop a supplier rating, corrective/preventative process to improve supplier qualityPartner with Quality Systems on supplier approval, incoming ingredient requirements, and ingredient hazard analysisAct as primary quality resource and coordinator on sanitary design & change control activitiesFacilitate all internal auditing processes & maintain/perform training on departmental-specific policies, procedures and programsManage compliance schedules with all departmentsEnsure all HACCP and Food Safety Plans are up to date, verified, and validatedSupport Quality Manager and commercialization teams in integrating customer and compliance requirements into internal specificationsSupport Quality Assurance department as necessary, in other areas.Serve as a backup for the Quality Manager if needed during his/her absence.Required Competencies & Knowledge: Knowledge of:Ingredient hazards in accordance with FSMAIntentional Adulteration Risk AssessmentsFood DefenseKnowledge and experience with SAP.Advanced computer skills and a knowledge of project management toolsSkilled in:Maintain harmonious working relations with employees from all departments.Maintain harmonious working relations with management from all levels.Communicate effectively with all employees and management.Comfortable with leading difficult decisions.Flexible, agile, creative, able to lead by example and be ready to be part of a multidisciplinary department team. Ability to:Communicate effectively both verbally and in writing.Manage multiple projects/ trackers at one timeEnsure collaborative relationships with industry, trade, other associations, regulatory agencies and Hearthside staffLead ‘best in class’ behaviors with focus on safety, quality, and policy focusProficiency in:MS Office Suite and SAPProblem solving: Create hypothesis for a challenge, elaborate on test plans, analyze and interpret results, critical thinking.RCA-CAPA Tools (5-Why, Fishbone, etc.)Work Environment:Ability to work in a light to high noise environmentCommunicate in English to give acknowledgementHandle daily employee issuesTravel up to 25% is possiblePhysical Requirements:Reaching with hands and arms throughout shift.Ability to use hands and fingers.Ability to see, hear and talk.Employee frequently required to sit.Occasionally required to walk, climb and/or balance.Ability to lift and carry up to 20 lbs.Walk up to 400 yards to work and break areas.Minimum Qualifications:4-year College or university program certification in food safety, microbiology, biology or experimental scientist related background. Or two to four years related experience and/or training. SQF or ISO certification a plus.Minimum 2 years’ experience in product compliance and/or commercialization in the food industry, product development or similar discipline, in a related environmentFamiliar with state and federal food processing regulations.ISO, ASQ and/or SQF/BRC certificationHACCP and PCQI CertificationsMust be accurate and detail-oriented.Excel (conditional formatting, formulas, drop downs, trend charting, pivot tables, etc.)Ability to work with minimal supervision and at times independently.#LI-MA1