FSQ Supervisor

At CJ Schwan’s, we don’t just make food — we help create moments that matter. From kids devouring pizza after soccer practice, to students laughing over dumplings in a cafeteria, to families enjoying pie during the holidays, our team members play an important role in bringing those everyday moments to life. Our portfolio includes iconic pizzas, global flavors and timeless desserts from brands like Red Baron®, bibigo®, Tony’s®, Big Daddy’s®, Freschetta®, Pagoda®, Edwards® and Mrs. Smith’s®. Enjoyed in homes, schools, restaurants and just about everywhere people shop and eat, our products reflect a commitment to quality, innovation and the power of food to bring people together. 

We are hiring a 3rd shift Food Safety & Quality (FSQ) Supervisor for our pizza plant in Florence, KY. This position assures that all products produced are safe and wholesome and that they meet company standards for quality and consistency in a large manufacturing facility.

• →Oversee food safety and quality compliance across all manufacturing operations, including raw materials, production, storage, shipping, and HACCP program management.
• →Inspect and approve ingredients, packaging, and finished products through sampling, testing, documentation, and adherence to quality and regulatory standards.
• →Maintain and audit Quality Management Systems to ensure compliance with USDA, federal/state regulations, customer requirements, and internal policies.
• →Lead FSQ initiatives including employee training, sanitation inspections, KPI reporting, corrective actions, customer complaint resolution, and continuous improvement efforts.
• →Manage and develop supervisors and team members while serving as the primary USDA contact and supporting new product development and FSQ policy implementation.

• Bachelor's degree or equivalent preferred.
• 5+ years of related experience, including 2+ years guiding or leading a team. 
• Demonstrated intermediate level proficiency in SAP, the Microsoft Windows Suite, including Word, Excel and PowerPoint.
• HACCP Certification preferred; knowledge of math, chemistry, statistical process control, and microbiology necessary.
• Intermediate skill in the use of electronic general ledger systems including the generation and use of reports from electronic general ledger system
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, as well as professional journals, technical procedures, or governmental regulations as well as product specifications.