Director, Food Safety Supply Chain

Hiring Company Delicatessen Services Co., LLC Overview The Director, Food Safety Supply Chain provides strategic leadership to the Food Safety and Quality Assurance (FSQA) teams responsible for ensuring robust food safety and quality controls for all raw materials, ingredients and finished products entering Boar’s Head manufacturing and distribution facilities. Acting as a Subject Matter Expert, this role drives continuous improvement and compliance across the supply chain, participates in corporate-level strategic initiatives, and collaborates with cross‑functional teams—including Local Purveyors, Divisional Sales, and Corporate Departments—to uphold and advance the company’s food safety standards. Responsibilities Leads the Food Safety and Quality Assurance Supply Chain team to achieve key aspects of food safety and quality, including but not limited to remote and/or onsite audits and review of 3rd‑party audit programs, HACCP programs/Preventive Control programs for incoming product, and all other related activities. Defines and communicates all food safety and quality expectations for raw material, ingredient and co‑manufactured products produced under the Boar’s Head brand. Ensures all required Food Safety and Quality programs are being executed by raw material and ingredient suppliers as well as co‑manufacturers as required by both internal quality programs/systems as well as by FDA and USDA. Works with the Family Foods team, the Channel team and Procurement on approving new suppliers based on business needs and holding these partners accountable to following established expectations. Partners closely with the business on exploration of new product lines and innovation to ensure needed suppliers are identified and approved to keep product launches on schedule. Oversees food safety and quality auditing of existing and new suppliers using a risk‑based prioritization model to effectively manage risk to the company. Works with Customer Service, Procurement, Family Foods and Marketing teams to address consumer and customer complaints related to raw materials, ingredients or co‑manufactured products. Monitors and reacts to trends to prevent additional consumer and customer complaints. Establishes and maintains an FSQA scorecard for all suppliers to provide objective guidance to Procurement and Family Foods teams on supplier performance throughout the year. Collaborates with Corporate FSQR Retail Counterparts to collaborate on industry trends. Works with the Food Safety Culture Manager and appropriate training teams to ensure food safety training content is updated with current industry Food Safety Requirements for Sales & LPs. Actively participates in strategic planning and goal setting for the overall FSQA program with the Chief Food Safety Officer and peers. Hires, manages and develops a team of diverse high‑performance food safety professionals within the FSQA Supply Chain team. Represents the company in appropriate industry and professional organizations as needed. Leads other duties as assigned. Qualifications Education and Experience Bachelor’s degree in food science, or related discipline; master’s degree or higher preferred. +10 years of experience with Food Safety, Quality Assurance, R&D, or other process‑science discipline in the food industry; 5‑10 years’ experience as a manager in Quality Assurance, R&D, Food Safety, or other similar disciplines. Working knowledge of food science, a wide variety of production processes, and government regulations pertaining to meat, cheese, and condiment processing. Complete understanding of all USDA FSIS HACCP & FDA FSMA regulatory requirements. Proficiency in Microsoft Office programs. Language Skills Fluent oral and written English, able to report and understand scientific data, read and interpret FSIS and FDA regulations concerning all aspects of meat and poultry processing, cheese processing, and condiment processing, and communicate with and train people of various educational levels on quality and regulatory‑related subjects. Able to read, write, analyze and interpret complex technical reports; communicate effectively with all levels of company personnel as well as customers, distributors and regulatory agencies. Mathematical Skills Technical‑level mathematical skills necessary for chemical, microbiological, and statistical data interpretation; knowledge of statistical process control helpful. Ability to use formulations and calculate ingredient percentages, perform and understand calculations associated with meat, cheese, and condiment processing and laboratory testing such as product formulations, percent yield, added ingredients, and protein‑fat‑free calculations. Able to read and analyze process data, charts, graphs, and logs. Reasoning Ability Extremely important technical reasoning and analytical skills; complex problem‑solving skills essential. Certificates, Licenses, and Registration HACCP Training class meets the requirements of 9CFR417. Formal training as an auditor against a GFSI‑recognized certification program in lieu of direct experience conducting audits will be required. ASQ Certification in one or all of the following: Certified Food Safety Quality Auditor, Certified Quality Auditor, Certified Supplier Quality Professional. Physical Demands Extended periods of walking and standing expected; lift up to 50lbs. infrequently; capable of walking up and down four flights of steps. Work environment includes standard office conditions as well as manufacturing plant environmental conditions (refrigerated temperatures, some damp conditions). Travel requirement is approximately 35%. Location and Employment Location: Sarasota, FL. Time Type: Full time. Department: FSQA. #J-18808-Ljbffr