03103A - Manager I, Quality Assurance

Summary: The Quality Assurance & Food Safety Manager is responsible for the development, implementation, and continuous improvement of quality, food safety, and regulatory compliance programs within the manufacturing facility. This role oversees Quality Assurance and Sanitation operations and ensures compliance with industry standards, including HACCP (Hazard Analysis and Critical Control Points), GMPs (Good Manufacturing Practices), SPC (Statistical Process Control), SQF, and BRC requirements. The successful candidate will lead cross-functional food safety initiatives, drive continuous improvement efforts, and promote a culture of quality and food safety throughout the organization. This position serves as the HACCP Coordinator and SQF Practitioner and plays a key role in maintaining customer satisfaction, regulatory compliance, and operational excellence. Key Responsibilities: Quality Systems & Regulatory Compliance Develop, implement, and maintain quality management and food safety systems to ensure compliance with product specifications, regulatory requirements, and company standards. Ensure adherence to HACCP, GMP, SQF, BRC, and other food safety and quality programs. Conduct validation, verification, and review activities to continuously improve food safety and quality systems. Coordinate plant-level recall activities and traceability programs when necessary. Leadership & Team Management Manage and supervise Quality Assurance and Sanitation personnel. Provide leadership, coaching, and development opportunities for QA team members. Foster a culture of collaboration, accountability, and continuous improvement. Partner with department leaders to strengthen teamwork and enhance product quality and food safety performance. Food Safety Programs Serve as HACCP Coordinator and lead the facility's HACCP/Food Safety Team. Lead the development, implementation, and maintenance of HACCP plans and prerequisite programs. Act as the SQF Practitioner and lead certification activities, audits, and ongoing compliance efforts. Support and maintain BRC certification requirements and customer audit readiness. Quality Assurance & Continuous Improvement Oversee daily quality testing, inspections, audits, and monitoring activities. Supervise production process verification and ingredient and finished product evaluations. Develop monitoring programs for incoming materials, in-process production, and finished products. Implement process improvement initiatives to improve product quality, reduce waste, minimize customer complaints, and increase operational efficiency. Partner with Operations to develop and implement Statistical Process Control (SPC) systems. Training & Communication Develop and deliver quality and food safety training programs for all plant employees. Communicate quality standards, corrective actions, and best practices across all levels of the organization. Support audit preparation and corrective action follow-up activities. Qualifications Education Bachelor's degree in Food Science, Food Nutrition, Microbiology, Food Chemistry, or a related scientific discipline required. Experience Minimum of six (6) years of Quality Assurance experience within food manufacturing. Baking industry experience preferred. Minimum of three (3) years of leadership or supervisory experience. Proven experience developing, implementing, and maintaining HACCP programs. Experience leading SQF and/or BRC certification initiatives strongly preferred. Experience with food safety audits, regulatory inspections, and customer audits. Knowledge, Skills & Abilities Strong knowledge of HACCP, GMPs, SQF, BRC, food safety regulations, and quality management systems. Working knowledge of Statistical Process Control (SPC) methodologies. Excellent analytical, problem-solving, and decision-making skills. Strong leadership, project management, and organizational abilities. Effective verbal and written communication skills. Proficiency with Microsoft Office applications. Ability to work independently and collaboratively in a fast-paced manufacturing environment. Physical & Environmental Requirements Ability to stand and walk for extended periods during the workday. Ability to lift, bend, reach, grasp, pull, and climb as necessary in a manufacturing environment. Comfortable working around fast-moving production equipment, varying temperatures, and moderate to high noise levels. Ability to adapt quickly to changing priorities and operational demands. Ability to work flexible schedules, including alternate shifts when required. Must be able to work in an environment where food allergens are present.