Director of Quality Assurance & Food Safety

EVERYTABLE, PBCDirector of Quality Assurance & Food SafetyCity of Industry, California | Full-time, Exempt | On-sitePosition SummaryEverytable, PBC is hiring a Director of Quality Assurance & Food Safety to lead quality, food safety, andregulatory compliance for its City of Industry, CA production facility and its retail, delivery, andinstitutional meal programs.Title Director of Quality Assurance & Food SafetyEmployer Everytable, PBCLocation City of Industry, CA (on-site, production facility)Reports to Chief Operating Officer (or Plant Manager, if the role is scoped to the facilityonly)Direct reports QA supervisors, QA technicians, sanitation leadClassification Full-time, exempt (executive/administrative exemption)Base salary range $115,000 to $145,000 per year, depending on experienceOther compensation Annual performance bonus eligibility (target 10 to 15% of base, subject tocompany plan)Schedule Monday through Friday; early-morning, evening, and weekend availabilityrequired during production, audits, and incidentsAbout EverytableEverytable, PBC is a Los Angeles-based public benefit corporation on a mission to make healthy, freshfood accessible and affordable in every community. We prepare ready-to-eat meals in our City ofIndustry production facility and serve them through company-owned and franchised storefronts,subscription delivery, workplace programs, and contracts with schools, colleges, senior nutritionprograms, and community organizations. Our social-equity franchise model and variable pricing meanthe same quality meal reaches neighborhoods across the income spectrum. Food safety and consistencyare the foundation of that promise.Role OverviewThe Director of Quality Assurance & Food Safety owns the food safety and quality management systemfor Everytable end to end: from supplier approval and receiving at the City of Industry facility, throughproduction, packaging, cold-chain distribution, and the retail and institutional channels where our mealsare served. The Director is the company's Preventive Controls Qualified Individual (PCQI) and primarypoint of contact for FDA, Los Angeles County Public Health, and third-party auditors, and is accountablefor shelf-life, labeling, allergen, and traceability programs. This is a hands-on leadership role forEverytable, PBC | Director of Quality Assurance & Food Safety | Page 2someone who is comfortable on the production floor at 5:00 a.m. and in front of a regulator orexecutive team at noon.Key ResponsibilitiesFood safety and regulatory compliance• Own and maintain the facility Food Safety Plan under FSMA (21 CFR Part 117), including hazardanalysis, preventive controls, monitoring, verification, and recordkeeping, and serve as thedesignated PCQI.• Maintain HACCP plans, sanitation (SSOP), environmental monitoring, allergen control, and foreign-material programs; verify compliance with cGMP, the California Retail Food Code, and Los AngelesCounty Public Health requirements.• Lead all regulatory inspections and third-party audits (FDA, county health, GFSI-benchmarked andcustomer audits); prepare and manage responses to observations, including any FDA Form 483, incoordination with company leadership and counsel.• Maintain product traceability and recall readiness, including compliance with the FSMA FoodTraceability Rule (21 CFR Part 1, Subpart S) for covered foods; lead mock recalls at least annuallyand actual recalls or market withdrawals when required.Quality management system• Build and run the quality management system: specifications, standard operating procedures, in-process checks, hold-and-release, finished-product testing, and corrective and preventive action(CAPA).• Own shelf-life validation, labeling review (ingredient statements, allergens, nutrition facts, datecoding), and new-product quality sign-off in partnership with Culinary and R&D.• Manage the supplier approval and monitoring program, including supplier documentation,certificates of analysis, and supplier audits for high-risk ingredients.• Track and report quality KPIs (customer complaints, holds, deviations, audit scores, environmentalresults) and drive root-cause analysis and continuous improvement.Downstream channels• Set food safety standards for storefronts, delivery and cold-chain operations, and institutionalprograms, including temperature control, product handling, and date management, and auditagainst them.• Support franchised and licensed locations with food safety training materials and compliancestandards within the franchise system's guidelines.• Investigate customer complaints and food safety incidents across all channels; manage reportingto regulators and customers as required.Leadership• Hire, train, schedule, and manage the QA team; set annual goals and conduct performancereviews.Everytable, PBC | Director of Quality Assurance & Food Safety | Page 3• Deliver food safety and GMP training for production, warehouse, and store employees in Englishand Spanish (directly or through bilingual team members).• Partner with the Plant Manager, Operations, Supply Chain, Culinary, People, and Legal on cross-functional issues; present quality and compliance status to the executive team.• Manage the QA department budget, including laboratory testing, consultants, and equipmentcalibration.Required Qualifications• Bachelor's degree in food science, microbiology, chemistry, or a related field, or equivalentcombination of education and experience.• 8 or more years of progressive quality assurance and food safety experience in foodmanufacturing, with at least 3 years managing a QA team; ready-to-eat or fresh-prepared mealexperience strongly preferred.• Current PCQI certification and HACCP certification.• Working knowledge of FSMA preventive controls, cGMP (21 CFR Part 117), FDA labeling andallergen requirements, and the California Retail Food Code.• Experience leading FDA and county health inspections and third-party audits, including writtenresponses to findings.• Experience building or substantially upgrading a quality management system, including SOPs,specifications, and CAPA.• Demonstrated ability to train and lead hourly production teams and to communicate clearly withexecutives, regulators, and customers.• Proficiency with Microsoft Office or Google Workspace and with quality or ERP software used forrecords, holds, and traceability.• Ability to work on-site in City of Industry, CA and to travel locally to stores and partner sites(approximately 20%).Preferred Qualifications• Master's degree in food science or a related discipline.• SQF Practitioner, BRCGS, or other GFSI-scheme certification; experience preparing a facility for afirst GFSI audit.• Experience with multi-channel food operations (manufacturing plus retail, delivery, orfoodservice) or with franchised systems.• Experience with institutional customers (K-12, higher education, senior nutrition, governmentcontracts) and their food safety and documentation requirements.• Experience with the FSMA Food Traceability Rule and with traceability or ERP systems.• Bilingual English/Spanish.• Certified Professional in Food Safety (CP-FS) or ServSafe Manager certification.Everytable, PBC | Director of Quality Assurance & Food Safety | Page 4Compensation and BenefitsBase salary range: $115,000 to $145,000 per year, depending on experience and qualifications, pluseligibility for an annual performance bonus. Benefits include:• Medical, dental, and vision coverage• 401(k) plan• Paid time off and paid holidays; paid sick leave per California and Los Angeles County law• Free or discounted Everytable meals• Professional development and certification reimbursement (PCQI, SQF, HACCP renewals)• Mileage reimbursement for local travelWork Environment and Physical RequirementsThe role is based primarily in a refrigerated food production facility and includes regular time in theproduction area, coolers, freezers, receiving docks, and retail store kitchens. The employee must be ableto:• Stand and walk for extended periods on production floors and in cold environments (35 to 41degrees F), wearing required personal protective equipment, hairnets, and sanitary footwear.• Lift and carry up to 40 pounds occasionally.• Climb, bend, reach, and inspect equipment at height and at floor level.• Work in proximity to common food allergens.• Use a computer for extended periods for documentation, reporting, and audits.• Respond outside regular hours to food safety incidents, regulatory inspections, and recalls.Reasonable accommodations will be provided to qualified individuals with disabilities in accordance withthe Americans with Disabilities Act and the California Fair Employment and Housing Act.Equal Opportunity EmployerEverytable, PBC is an equal opportunity employer and does not discriminate on the basis of race, color,religion, sex, sexual orientation, gender identity or expression, national origin, ancestry, age, disability,medical condition, genetic information, marital status, military or veteran status, or any othercharacteristic protected by federal, state, or local law.