QA MANAGER

Job Category: Management, Business & Financial

Requisition Number: QAMAN
004080

• Posted :
  October 12, 2026
• Full-Time

Showing 1 location

• Pay or shift range: $68,500 USD to $85,000 USD
  The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

DETAILED DESCRIPTION

AMPI owns six Midwest-based manufacturing plants where 10 percent of the nation’s American-type cheese and processed cheese is produced. The cooperative’s award-winning cheese and powdered dairy products are marketed to food service, retail and food ingredient customers. In 2019, the co-op launched its Dinner Bell Creamery brand and accompanying Co-op Crafted promise, highlighting more than 50 years of dairy farm families partnering with skilled cheese makers.

ESSENTIAL RESPONSIBILITIES

This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time:

• All AMPI employees have an obligation to report employee safety, food safety and food quality issues to personnel of authority.
• This position has a heightened food safety and food quality responsibilities.
• Responsible for food safety and quality.
• Manage the department and direct supervision of staffing; this includes but is not limited to hiring, training, evaluating performance, disciplining, wage review, and scheduling or directing the work.
• Mentor and develop staff to ensure they have the proper skills and knowledge to effectively perform the required duties and deliver the required results.
• Direct and manage your staff to ensure:
  Compliance with state and federal regulations, third party audit requirements (including but not limited to SQF & NSF) customer requirements, and internal quality programs. Prompt and complete follow up on corrective actions noted in audits.
• Food Safety/HACCP plan is managed, maintained, and improved as requirements and internal processes change. Food Safety/HACCP requirements are met on a continuous basis.
• Manage costs to budget requirements including O.T. and cost of materials. Etc.
• Ability to facilitate change through employee involvement for continuous improvement of lab functions gaining efficiency and enhancing our food safety systems.
• Pre-requisite programs (as defined in SQF) are effective and updated/improved as required. Programs are compliant with requirements and documentation is current.
• Onsite customer, regulatory, and 3rd party audits are managed properly; including prompt follow up and corrective action where necessary.
• SQF, Kosher, and Halal certifications are maintained for existing products and new products or ingredient introductions when applicable.
• Raw material and finished product specifications are accurate and properly maintained in our computer systems, including the development of specifications for new raw materials and new finished products.
• Food safety & GMP training provided to plant operation is effective.
• Pest control program is effective and managed properly.
• Environmental monitoring program is effective in maintaining a sanitary condition within the plant, including prompt follow up on out of spec conditions and investigation of root cause/effective preventive action plans.
• Vendor approval program is effective, and risks are being identified/mitigated; ingredient and vendor documentation is up to date and filed.
• Follow AMPI change management program.
• Customer complaint program is being managed properly, including investigation, root cause analysis, corrective action, and timely written response back to customer.
• Stay current with changes to 3rd party audit expectations and…