SUMMARY:

The Quality Supervisor ensures that all food products meet internal quality standards and external regulatory requirements. This role involves supervising quality control team members, overseeing inspections and testing, implementing quality assurance protocols, and driving continuous improvement initiatives.

KEY RESPONSIBILITIES

Responsible for the release of finished goods in accordance with organizational procedures and processes.

Lead and manage quality control technicians and inspectorsAssign daily tasks, monitor performance, and provide coaching and feedbackDevelop and monitor individual development plans (IDPs) and track progressImplement and monitor quality control procedures aligned with Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP), and other food safety standardsGuiding activities and behaviors in compliance throughout facility operations.

Maintain accurate and timely documentation of inspections, testing, and corrective actionsOversee inspections of raw materials, in-process items, and finished goodsApprove inspection reports, product release documents, and quality recordsCoordinate with third-party labs for product testing when neededConduct root cause analysis and lead corrective/preventive actionsIdentify trends in defects and implement solutions to reduce non-conformanceCollaborate with production and sanitation teams to optimize quality processesPerform other job functions as related to the position assigned by management.

QUALIFICATIONS & EDUCATION

Bachelors degree in food science, Chemistry, Biology, or equivalent combination of education and experience required.

Minimum five (5) years in quality control or assurance in food laboratory testing environment.

One (1) year of leadership experienceHazard Analysis Critical Control Point (HAACP) Certification required, Food Defense Certification, (FDC) preferred SQF Practitioner preferredPreventative Controls Qualified Individual (PCQI) certification requiredProficiency in Microsoft Office, quality management systems, and Laboratory Information Management Systems (LIMS).Knowledge of microbiological and chemical testing methodsAbility to work under pressure and manage multiple priorities

PHYSICAL DEMANDS AND WORK ENVIORNMENT

Office environment usually quietRequired to maneuver plant and warehouse workspaces which involve:

Frequently standing, walking, sitting, talking, or hearing, work around loud machinery and moving partsContinually utilize hand and finger dexterity, exposed to extreme heat, extreme cold, wet and/or humid conditions (non-weather),Occasionally exposed to outside weather conditions, push, pull, and lift up to 50 pounds safely 3rd Shift 9:00 pm-5:30 am