Director of Food Safety & Quality

1 st Major Area of Responsibility – Food Quality Systems: Leads and executes the SQF Certification strategy and SQF programs at company manufacturing facilities. Leads and executes the Gluten‑Free Certification strategy and GF programs at company manufacturing facilities. Lead all third‑party, customer, and internal audits; always maintain audit readiness. Manages the Quality team and enforce company standards and procedures guaranteeing compliance with federal, state and local regulators and audit certifications. Establishes and maintains proactive quality, safety, and sanitation standards, processes, and documentation to meet standards required for retail and warehouse customers, SQF, GFCO, OSHA, FDA, EPA, state and other regulatory agencies. Works to develop and implement systems to achieve the highest degree of Food Safety and Quality in the industry. Oversee all HACCP, pre‑requisite quality programs, and all quality/food safety related programs to meet regulatory requirements. Monitors compliance with FSMA rules and regulations. Champions quality and food safety initiatives to monitor and document product, facility and worker compliance. Ensures plant audit corrective action plans are implemented and completed in a timely manner. Champions execution of change management. Oversight of a thriving food safety culture. Leads and executes customer service efforts, including documentation and analysis of feedback received. 2 nd Major Area of Responsibility – Product Excellence Resolves problems by analyzing data, investigating issues, identifying solutions, and making recommendations. Analyzes data to measure, assess, and improve product quality and performance. Participates in new product development and conduit between development of the products and integration into food safety programs and operations. Works with operations leadership to assess, develop and implement the process and methodologies required to continuously reduce product variability and improve overall product quality. Provides leadership in managing Food Safety/ Quality issues that arise. 3 rd Major Area of Responsibility – Supplier Quality Management Utilizing a proactive and collaborative approach, partners with supply chain to approve new and monitor existing suppliers/vendors based on criteria established. Monitors vendors and suppliers to ensure ingredients and raw materials received meet our quality standards and holds them accountable as needed. Conducts random audits and site tours of suppliers, vendors, and co‑packs utilized throughout our product supply chain. Experience & Training: 10+ years’ experience in food manufacturing industry. Knowledge of Federal, State, and local food regulations, including, but not limited to the CFR, FSMA, USDA/FSIS, Bioterrorism Act and National Bioengineered Food Disclosure Law. Experience in HACCP and GFSI (SQF, BRC, FSSC) or ISO-certified or specific training a plus. Licenses & Certifications: Preferred/Desirable: HACCP (three‑day course), FSMA (Food Safety Preventive Controls), SQF Practitioner, SQF Implementation, Sanitary Transportation. Trained in Internal Auditing and Food Defense/Fraud. Knowledge, Skills & Abilities: Organized and detail oriented. Proficient in Microsoft Office suite, basic experience with laboratory software and manufacturing data. Intermediate training and communication skills at various levels, from production, warehouse and maintenance employees to supervisors and management. Qualifications Education Preferred Bachelors or better in Microbiology or related field. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr