Role Purpose Statement

The Manager of Quality Assurance plays a critical role in ensuring the highest standards of food safety and quality are consistently met across all aspects of our operations. You will lead a team of quality professionals and be responsible for implementing, monitoring, and continuously improving our quality assurance systems.

Main Accountabilities

• Oversee the implementation and maintenance of our quality management system, ensuring compliance with all relevant regulations, including HACCP, FDA, USDA, and customer specifications.
• Conduct regular audits and assessments to identify and address any potential quality or safety issues.
• Manage and maintain quality documentation and records.
• Lead and motivate a team of quality assurance professionals, providing clear direction and coaching.
• Foster a culture of continuous improvement and quality awareness within the team.
• Develop and implement training programs to ensure team members possess the necessary skills and knowledge.
• Monitor and manage food safety programs, including HACCP implementation and preventive controls.
• Conduct sensory evaluations and product inspections to ensure product consistency and adherence to specifications.
• Investigate and resolve customer complaints related to quality or safety concerns.
• Collaborate effectively with cross-functional teams, including production, logistics, and customer service, to ensure seamless integration of quality assurance practices.
• Communicate effectively with management, stakeholders, and regulatory agencies regarding quality assurance activities and performance.
• Prepare and present reports on quality metrics and trends to senior management.

Knowledge, Skills and Experience

• Bachelor’s degree in Food Science, Food Microbiology, Chemistry, Biology or related fields.
• Certified Preventive Controls Qualified Individual (PCQI) and Hazard Analysis Critical Control Points (HACCP)
• Five or more years of experience in Food Safety roles with a minimum of 2 years management experience.
• Technical proficiency in the areas such as of food microbiology, food chemistry, food safety, and food regulations.
• Proven understanding of government regulations in relation to food processing as FDA FSMA, Current Good Manufacturing Practices (cGMP), HACCP regulations and USDA.
• Proven analytical and leadership skills.
• Strong interpersonal and communication skills.
• Be a collaborative leader who inspires, manages, coaches and respects people.
• Excellent verbal, written and organizational skills that combines with an aptitude for multi-tasking.
• Knowledge of computer skills required, including use of technology (scanners, tablets, printers, copiers, etc.) and Microsoft Office programs, as well as cloud based systems.