Bachelor's degree in Food Science or a related field, or equivalent experience. 3+ years of experience managing Quality and Food Safety operations, programs, and staff in a sous-vide food manufacturing environment. Minimum of 2 years of experience managing QA/QC teams. Experience working in a GFSI-certified facility and applying GFSI standards . Strong knowledge of HACCP, BRC, USDA, FDA, and food safety regulations. Experience preparing for and leading regulatory and customer audits. Excellent written, verbal, organizational, and leadership skills. Strong analytical and problem-solving abilities with attention to detail. Proficiency with Microsoft Office applications. Must be available to complete 6-7 weeks of 1st-shift training (7:00 AM-3:30 PM) before moving to the regular 2nd shift.