SUMMARY:

Reporting to the Quality and Food Safety Director, the Operations Quality & Food Safety Manager plays a strategic role in ensuring a culture of food safety and product quality across manufacturing operations. This position collaborates cross-functionally with production, procurement, R D, and regulatory teams to implement and maintain robust quality systems, drive continuous improvement, and ensure compliance with industry standards and regulations.

KEY RESPONSIBILITIES

Promote a culture of quality and continuous improvement throughout the organizationDevelop, implement, and maintain food quality control systems and procedures.

Conduct internal audits and support external regulatory inspectionsPartner with manufacturing teams to integrate quality principles (six sigma) into every stage of production. Verify raw material quality and supplier adherence to specifications. Lead and support cross-functional teams in root cause analysis and corrective actions for internal process and complaint investigationsAct as the site Preventative Controls Quality Individual, lead plant

HACCP/FSP

team, maintain the site Food Safety and Quality Management Program, update as needed, communicate and train relevant stakeholders.

Provide leadership and coaching, education, and training to plant employees including new hire and refresher training for GMPs, sanitation and product handling. Organize training of all plant personnel regarding Hazard Analysis Critical Control Point (HACCP), Safe Quality Foods (SQF), Good Manufacturing Practices (GMPs) Prerequisite Programs (PRPs)Monitor and analyze quality metrics and trends regularly to identify areas for improvementOversee accurate documentation and records for quality assurance and regulatory complianceOversee Corrective Action and Preventative Action (CAPA) and Root Cause Analysis (RCA) programs and work with teams to implement corrective actions in response to customer/consumer complaints. Communicate quality Key Performance Indicators (KPI)s and inspection/audit results to other stakeholders including upper management in the form of daily, weekly, monthly or quarterly reporting formats. Evaluate sensory aspects of finished products and product holds on a daily basis and product releases are timelyThis position may manage Quality Assurance employees on-site and may be responsible for responsible for hiring, developing and managing performance of teammates within the department (as needed)Investigate and resolve customer complaints related to product qualitySupport product recalls and crisis management procedures when necessaryPerforms other job functions as related to the position as assigned by management

QUALIFICATIONS & EDUCATION

Bachelors degree in Food Science, Dairy Science, Meat Science, Microbiology, Chemistry, or related field.

Minimum ten (10) years of experience in food quality control or assurance, preferably in food manufacturingCertifications required; Hazard Analysis Critical Control Point (HACCP), Safe Quality Foods (SQF) Preventive Controls Qualified Individual (PCQI), Strong knowledge of food microbiology including food pathogensExcellent analytical, problem-solving, communication skills, teamwork and collaborationKnowledge and experience with minimum Six Sigma Green Belt and Continuous Improvement and Lean Manufacturing. Experience with Laboratory Information Management Systems (LIMS) Trace gains, Quality Management Software (QMS) Proficiency, Global Food Safety Initiative (GFSI) platforms preferred