Director of Quality Assurance & Food Safety

EVERYTABLE, PBC Director of Quality Assurance & Food Safety City of Industry, California | Full-time, Exempt | On-site Position Summary

Every table, PBC is hiring a Director of Quality Assurance & Food Safety to lead quality, food safety, and regulatory compliance for its City of Industry, CA production facility and its retail, delivery, and institutional meal programs.

Title Director of Quality Assurance & Food Safety Employer Every table, PBC Location City of Industry, CA (on-site, production facility) Reports to Chief Operating Officer (or Plant Manager, if the role is scoped to the facility only) Direct reports QA supervisors, QA technicians, sanitation lead Classification Full-time, exempt (executive/administrative exemption) Base salary range $115,000 to $145,000 per year, depending on experience Other compensation Annual performance bonus eligibility (target 10 to 15% of base, subject to company plan) Schedule Monday through Friday;

early-morning, evening, and weekend availability required during production, audits, and incidents About Every table

Every table, PBC is a Los Angeles-based public benefit corporation on a mission to make healthy, fresh food accessible and affordable in every community. We prepare ready-to-eat meals in our City of Industry production facility and serve them through company-owned and franchised storefronts, subscription delivery, workplace programs, and contracts with schools, colleges, senior nutrition programs, and community organizations. Our social-equity franchise model and variable pricing mean the same quality meal reaches neighborhoods across the income spectrum.

Food safety and consistency are the foundation of that promise.

Role Overview

The Director of Quality Assurance & Food Safety owns the food safety and quality management system for Every table end to end: from supplier approval and receiving at the City of Industry facility, through production, packaging, cold-chain distribution, and the retail and institutional channels where our meals are served. The Director is the company's Preventive Controls Qualified Individual (PCQI) and primary point of contact for FDA, Los Angeles County Public Health, and third-party auditors, and is accountable for shelf-life, labeling, allergen, and traceability programs.

This is a hands-on leadership role for Every table, PBC | Director of Quality Assurance & Food Safety | Page 2 someone who is comfortable on the production floor at 5:00 a.m. and in front of a regulator or executive team at noon.

Key Responsibilities Food safety and regulatory compliance

• Own and maintain the facility Food Safety Plan under FSMA (21 CFR Part 117), including hazard analysis, preventive controls, monitoring, verification, and recordkeeping, and serve as the designated PCQI.
• Maintain HACCP plans, sanitation (SSOP), environmental monitoring, allergen control, and foreign-material programs; verify compliance with cGMP, the California Retail Food Code, and Los Angeles County Public Health requirements.
• Lead all regulatory inspections and third-party audits (FDA, county health, GFSI-benchmarked and customer audits); prepare and manage responses to observations, including any FDA Form 483, in coordination with company leadership and counsel.
• Maintain product traceability and recall readiness, including compliance with the FSMA Food Traceability Rule (21 CFR Part 1, Subpart S) for covered foods; lead mock recalls at least annually and actual recalls or market withdrawals when required.

Quality management system

• Build and run the quality management system: specifications, standard operating procedures, in-process checks, hold-and-release, finished-product testing, and corrective and preventive action (CAPA).
• Own shelf-life validation, labeling review (ingredient statements, allergens, nutrition facts, date coding), and new-product quality sign-off in partnership with Culinary and R&D.
• Manage the supplier approval and monitoring program, including supplier documentation, certificates of analysis, and supplier audits for high-risk ingredients.
• Track and report quality KPIs (customer complaints, holds, deviations, audit scores, environmental results) and drive root-cause analysis and continuous improvement.

Downstream channels

• Set food safety standards for storefronts, delivery and cold-chain operations, and institutional programs, including temperature control, product handling, and date management, and audit against them.
• Support franchised and licensed locations with food safety…