Sr. Quality Manager

The Senior Food Safety & Quality (FSQ) Manager is responsible for overseeing and implementing the company's Food Safety Quality Management System (FSQMS) to ensure compliance with regulatory standards, customer requirements, and internal quality objectives. The role requires a deep understanding of food safety principles, SQF standards, and quality management systems.

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Provide FSQ leadership, hire, train, teach, assess, coach and mentor, assess FSQ personnel to build a high-performing FSQ team.
• The Senior Food Safety & Quality (FSQ) Manager is the SQF practitioner with the responsibility and authority to use the SQF code.
• Collaborate with cross-functional teams to execute the company’s FSQ strategy (High Quality Safe Food), aligning with organizational goals and regulatory requirements.
• Develop, implement, enforce and maintain comprehensive FSQA documentation, including SOPs, HACCP plans, and food safety management systems.
• Ensure timely and effective resolution of customer complaints and feedback, driving improvements to prevent recurrence.
• Conduct audits (internal, external, supplier) and ensure corrective actions are taken for any identified non-conformances.
• Lead root cause analysis and conduct risk assessments and implement preventive controls to mitigate food safety risks.
• Establish and monitor key quality and sanitation metrics (KPIs), driving continuous improvement initiatives to improve product quality, operational efficiency, and hygiene standards.
• Promote the culture of Food Safety on a day-to-day basis.
• Interface with customers and regulatory bodies during audits, inspections, and quality-related inquiries.
• Committed to food safety and drive these principles.
• Maintain a Deviation/ CAPA Log, engage motivate cross functional team to execute actions in a timely manner.
• Develop and maintain a process audit to ensure all operational and quality in-process and finished good monitoring are completed and verified.
• Oversee Quarantine inventory and execute action plan in a timely manner.
• Work closely with the sanitation team, provide guidance based on the data and facts.
• Oversee overall compliance to SQF, FDA, and company Sanitation standards.
• Develop and execute daily, weekly, and/or monthly inspection plans to verify production facilities are consistently maintained in a sanitary condition and audit ready.
• Oversee effectiveness of preoperational inspections conducted by FSQ team and trend analysis of data for continuous improvement.
• Execute and maintain a robust Environmental Monitoring Program for Listeria.
• Lead and enforce RCA on investigation/vector swabbing when observed suspect Listeria positive.

• Bachelor’s degree in Food Science, Microbiology, or a related field; advanced degree preferred.
• Minimum of 8 10 – 15 years of experience in food safety and quality assurance, with at least 5 6 - 8 years in a management role.
• In-depth knowledge of food safety regulations and quality management systems (e.g., HACCP, FSMA, GFSI (SQF)).
• Certification in food safety minimum of SQF, HACCP, PCQI.
• SQF Internal Audit training is preferred.
• Experience of leading SQF Audit when audited by 3rd party certifying bodies.
• Knowledge of Food Microbiology for both indicator (Coliform, SPC) and Pathogenic bacteria.
• Strong sense of urgency, strategic thinking and use of data when product safety and quality is at risk.
• Strong leadership and team management skills, with the ability to drive cross-functional collaboration.
• Excellent communication and problem-solving abilities.
• A clear, confident, and concise communicator.
• Well-organized and the ability to multitask in a fast-paced environment.
• Promote Positive attitude amongst the QA and other functional areas to accomplish the best results.

While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands, handle or feel objects, tools, or controls; reach with hands and arms; climb stairs, balance; stoop, kneel or crouch; talk and hear. The employee may occasionally lift and/or move up to 25 pounds.

While performing the duties of this job, the employee is exposed to a general office environment where the noise level is usually moderate. As part of the job requirements employee may be exposed to work in cold temperature (-20 degrees) at times.