Quality, Food Safety & Compliance Manager - Manufacturing in Reno

Your mission

Lead a cooperative plant-wide effort to supervise manufacturing practices that safeguard production, quality, and food safety. Work safely and effectively, keep GMPs non-negotiable, complete and champion food safety/GMP training, and report any risk immediately. Partner with managers and supervisors to make sound decisions around quality discipline and training. Track quality complaints accurately and prevent repeat issues with strong controls.

• Policy into practice: Create, implement, and administer quality policies and procedures for all employees.
• Capability building: Establish and conduct quality training programs that reinforce GMP and food safety.
• Correct and improve: Execute corrective actions with the Production Manager and HR Manager to meet quality and production requirements.
• Audit and act: Perform sanitation and quality control audits; brief the Plant Manager, HR Manager, Shipping Manager, and Production Managers; drive corrective action to closure.
• Be audit-ready: Keep inspection reports, files, quality programs, and samples current and organized.
• Engage everyone: Lead quality committee sessions that invite participation from all employees.
• Programs you own: Maintain the company Pest Control Program and all GFSI/SQF programs required by customers.
• SQF stewardship: Oversee development, implementation, review, and maintenance of the SQF System—including food safety fundamentals per SQF Code 7.2—and take action to safeguard its integrity.
• Communicate what matters: Ensure all relevant personnel receive essential information to effectively implement and maintain the SQF System.
• Customer trust: Build relationships, answer questions, and partner with corporate customer service to resolve inquiries.
• Decisions by data: Collect, organize, analyze, and report process data for internal teams and external customers.
• Technical partnership: Support ink making, paste making, and graphics with expertise for process improvements and environmental compliance.
• Continuous Improvement: Lead CI reporting, activities, and training across the plant.
• And as needed: Other miscellaneous duties as assigned by management.

• Put quality and consumer safety first in every decision and action.
• Model urgency and accountability when reporting food safety concerns.
• Collaborate across functions to keep procedures consistent and effective.