Quality Assurance Manager

Overview

The Quality Assurance Manager is responsible for ensuring all regulatory, customer, and company quality and food safety requirements are consistently met at the manufacturing facility. This position partners with plant leadership to uphold compliance, drive continuous improvement, and foster a strong culture of food safety and operational excellence.

Partners with plant leadership to ensure full commitment and accountability to quality assurance and food safety programs. Promotes a proactive, engaged quality culture throughout the facility.

Collaborates with leadership to enhance sanitation practices and Good Manufacturing Practices (GMPs), ensuring all sanitation and housekeeping standards are upheld.

Establishes internal audit patterns, develops corrective action plans, and monitors results. Reviews programs annually to ensure compliance with GFSI, BRC, AIB, and customer standards.

Prepares the facility for third-party and regulatory food safety audits, ensuring readiness at all times.

Integrates HACCP and FSMA principles into production processes, ensuring alignment with preventive controls and risk-based food safety programs.

Conducts root cause and preventive action analyses for customer complaints and production failures, driving continuous improvement.

Establishes and manages the Quality department budget and tracks performance metrics including MBOs and KPIs.

Ensures the accuracy, efficiency, and timeliness of all QA procedures, including microbiological, chemical, and organoleptic testing, facility inspections, and inventory management.

Leads the QA and Sanitation teams through coaching, performance management, and professional development to maintain high standards of performance and accountability.

Acts as the primary contact for USDA and FDA inspections, maintaining open communication and positive relationships with regulatory representatives.

Oversees daily laboratory activities and QA documentation, including SSOP, SOP, HACCP, internal audit, and chemical/microbiological records. Maintains lab inventory and ensures all necessary supplies are on hand.

Carries out other duties as assigned by the Director of Quality Assurance & Food Safety.

• Lead and manage QA and Sanitation teams, coaching, performance management, and professional development to maintain high performance and accountability.
• Establish internal audit patterns, develop corrective action plans, and monitor results; review programs annually for GFSI, BRC, AIB, and customer standards.
• Prepare the facility for third-party and regulatory food safety audits and ensure readiness at all times.
• Integrate HACCP and FSMA principles into production processes, ensuring alignment with preventive controls and risk-based food safety programs.
• Conduct root cause and preventive action analyses for customer complaints and production failures to drive continuous improvement.
• Establish and manage the Quality department budget; track performance metrics including MBOs and KPIs.
• Ensure accuracy, efficiency, and timeliness of QA procedures, microbiological/chemical/organoleptic testing, facility inspections, and inventory management.
• Maintain daily laboratory activities and QA documentation, including SSOP, SOP, HACCP, internal audit, and chemical/microbiological records; manage lab inventory.
• Serve as primary contact for USDA and FDA inspections with regulatory representatives.

• Acts as an owner and creates value for the company, its stakeholders, and customers.
• Builds strong internal and external relationships to drive collaboration and positive results.
• Inspires others with a passion for the business and a persistent, can-do attitude.
• Drives innovation by generating creative, data-driven solutions that promote continuous improvement and operational growth.

Experience &

Skills:

• Minimum 10 years of experience in the food industry, including at least 5 years in a quality management role.
• Strong understanding of food safety regulations and compliance requirements (FDA, USDA, FSMA, HACCP, GFSI).
• Certified Internal Auditor with hands-on auditing experience.
• Proven success hiring, leading, and developing high-performing teams.
• Excellent analytical, problem-solving, communication, and organizational skills.
• Demonstrated ability to work collaboratively across multiple functions.
• Experience with document management systems and supply quality programs preferred.
• Six Sigma certification (Green Belt, Black Belt, or equivalent) a plus.

• Must be able to work in a food manufacturing facility, including exposure to allergens, strong odors, and temperature extremes (e.g.,
  -30°F blast freezer, 100°F cook room).
• Prolonged periods of sitting and computer work.
• Ability to lift up to 15 pounds occasionally.

Combination of office and manufacturing plant environments.