Quality Assurance Lead

Food Safety Role & Responsibility

As an individual, the incumbent must understand the Food Safety Statement, complete the required training, perform work assignments in accordance with training, and display an acceptable level of competency with all Quality Assurance, Safety, and Security policies and training requirements. Areas of food safety training will include, but are not limited to, GMP, HACCP, Food Safety and Quality Statement, FSSC 22000/Global Food Safety Policy, Food Safety Goals, Visitor/Food/Site Security, Emergency Preparedness, and Bloodborne Pathogens.

Some additional items will include CCPs, GLPs, Hold/Release, and Environmental Sampling.

The individual must also request additional and/or refresher training if they feel it is needed to effectively perform requirements in specific areas of responsibility.

QA Leads assist in the supervision of the on‑line Quality Assurance Techs and Raw Material Inspectors to ensure compliance with all company and customer quality and food safety requirements.

• Effectively coach, train, and drive performance improvement of QA personnel.
• Audit quality daily reports and systems (Sanitation, housekeeping/GMPs, traceability, CQI, and HACCP) for compliance, and report deviations to the Quality Management team for review.
• Enforce GMP rules.
• Supervise the Raw Material inspection team to ensure compliance with corporate specifications and assist in identifying raw product deficiencies and performance issues; oversee the application of necessary corrective actions.
• Coordinate the hold/release program for raw materials, packaging supplies, and finished products, and expedite disposition on held products and/or materials.
• Serve as liaison for the plant Kosher program.
• Coordinate completion and communication of periodic compliance data to the Corporate Quality Office.
• Ensure the product specification book is up to date.
• Perform special assignments as required and directed (e.g., CQI evaluation).
• Provide leadership to the department during the absence of Quality Supervisors or Manager.
• Perform other duties as assigned.

• Possess excellent analytical and problem‑solving abilities.
• Possess demonstrated computer skills (Excel, Outlook, Word).
• Possess excellent verbal and written communication skills.
• Possess knowledge of quality assurance programs as they relate to food safety, GMPs, HACCP, Sanitation, Pest Control, and compliance with quality systems and customer requirements.
• Be proficient in English (oral and written).
• Be willing to work in a cold, wet environment.
• Be willing to work overtime, including weekends and holidays as required.
• Be willing to work hours and shifts dictated by the production schedule.
• Be capable of meeting all attendance requirements.
• Be capable of meeting required testing frequencies in a detailed, fast‑paced environment.

• Bilingual in English/Spanish or English/Vietnamese.
• Food industry experience is a plus.

Minimum of one year of QA experience.

High School Diploma (or equivalent).

The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list of responsibilities, duties, and skills required of personnel so classified. They do not establish a contract for employment and are subject to change at the discretion of the employer.