Food Safety and Quality Manager

ensures the production of safe, high-quality beverage products by managing and maintaining a comprehensive quality control program. They oversee compliance with GMP, HACCP, SQF, and sanitation standards, while implementing continuous improvement plans to maximize product reliability and efficiency. This role serves as the primary contact for quality assurance initiatives, audits, certifications, and regulatory inspections. The supervisor leads and develops quality technicians and laboratory staff, ensuring proper training and staffing across all shifts.

They also promote a culture of safety and maintain adherence to food safety and manufacturing standards in a clean and organized work environment.

• Ensure the production of safe quality beverage products managing a quality control program designed to ensure continuous production of products consistent with established Company standards
• Develop continuous improvement plans, formulate and maintain quality control objectives and coordinate objectives with production procedures in cooperation with other plant and corporate quality control managers to maximize product reliability and minimize costs
• Ensure the success of the food safety program and subsequent regulatory reviews of GMP, HAACP, SQF, and sanitation programs, monitor microbiological program, design and implement procedures for process improvement, testing and inspection.
• Serve as primary contract for all quality assurance initiatives, customer audits, food production permitting/certifications, federal and local agency audits and inspections.
• Provide leadership and monitoring over quality division (quality technicians, laboratory), achieving performance goals, developing quality technicians, ensuring staffing of the quality division meets the needs of three shifts per day 7 days per week, plan, promote and organize training activities related to safe quality food production and reliability management.
• During employment such services shall be performed exclusively for the company and the company’s subsidiaries and affiliates.
• Maintaining and following procedures for good manufacturing practices and safe quality food production guidelines through a clean, organized, and safe work area.
• Promoting a culture of safety and reporting any unsafe conditions, equipment malfunctions or potential hazards immediately.
• Maintain safe and clean working environment by performing housekeeping complying with GMPs SQF HAACP, LOTO and general workplace safety standards
• Must maintain accurate documentation that is legible, and organized
• Must follow good manufacturing practices
• Must ensure food safety and quality are maintained by following regulations and company guidelines
• Participate in ongoing training related to job duties, safety, equipment operation, and product handling.
• Perform other duties as directed by management
• These responsibilities are considered essential functions of the role and must be able to be performed with or without reasonable accommodation.

• Must be at least 18 years of age or older
• 3 or more years of experience in the beverage manufacturing industry.
• 3 or more years as a quality control manager or similar position.

• Bachelors degree or equivalent experience in food sciences, chemistry, microbiology or similar field

• Ability to perform repetitious work.
• Ability to lift 50 lbs.
• Ability to stand up to 80% of shift.
• Squatting, and pushing/pulling up to 30% of shift.
• Twisting, grasping, reaching, turning, stooping, and lifting up to 80% of shift.

Travel tor industry events, visitation to facilities within company network may be required on occasion

• Work areas consist of both indoor and outdoor warehouse setting, concrete flooring, moderate noise levels, and led lighting
• Fast-paced Automated machinery and equipment for processing and production
• The warehouse is not climate controlled; temperatures very based on seasonal changes providing exposure to heat, cold, humidity and dust

Variable shifts; production lines run 24 hours / 7 days a week and requires all employees to have open availability, including but not limited to working weekends, evenings, holidays.