Director, Food Safety & Quality

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Director, Food Safety & Quality

Position Summary:

The Director of Food Safety & Quality will be responsible for establishing, strengthening, and overseeing all food safety, quality assurance, quality control, regulatory compliance, supplier quality, and sanitation programs for a confidential manufacturing company.

This is a hands‑on leadership role requiring both strategic vision and operational execution. The role includes leadership of an existing team, evaluation of current capabilities, and development of the structure, talent, and systems required for future growth. A major component of the role includes supporting the continuous growth of the company.

• Lead all Food Safety & Quality functions across the organization.
• Evaluate and enhance existing SQF systems, creating a roadmap for continuous improvement.
• Build, mentor, and develop a high‑performing department team.
• Develop and implement robust programs, including:
• Incoming Material Inspection & Release
• Formula & Packaging Change Management
• HACCP & Preventive Controls
• Traceability & Recall Preparedness
• Complaint Management & Corrective Actions
• Training & Food Safety Culture
• Establish key quality metrics and reporting systems.
• Partner cross‑functionally with Operations, R&D, Procurement, and Supply Chain to drive continuous improvement.
• Lead customer, regulatory, and third‑party audits.
• Support the design, commissioning, validation, and start‑up of the new manufacturing facility.
• Recruit, hire, and develop the expanded FSQ organization required for future operations.
• Ensure compliance with FDA regulations, FSMA, Preventive Controls, GMPs, and customer standards.

• Bachelor’s degree in Food Science, Microbiology, Food Engineering, or related field.
• 10+ years of progressive FSQ leadership experience in food manufacturing.
• Proven success building teams and implementing scalable quality systems in a growing environment.
• Strong working knowledge of FDA regulations, FSMA, HACCP, GMPs, allergen management, supplier quality, and food manufacturing quality systems.
• Experience leading customer, regulatory, and certification audits.
• Experience supporting facility start‑ups, expansions, or major operational transitions strongly preferred.
• Experience in nutrition bars, snacks, bakery, protein‑based foods, or related categories is a plus.
• Excellent leadership, communication, organizational, and change‑management skills.

• Initial period requires significant on‑site presence at the current manufacturing facility.
• Relocation to the region of the new facility will be required ahead of its opening.
• Substantial travel expected during the transition period.