Regional Director of Quality Assurance

The Regional Director of Food Safety & Quality (FSQA) provides enterprise-level leadership for all food safety, regulatory, and quality assurance programs supporting commissary and manufacturing operations. This role ensures compliance with FDA, USDA/FSIS, and GFSI standards while driving a strong food safety culture, continuous improvement, and operational excellence. The Director partners with Operations, Supply Chain, and Leadership to protect consumers, customers, and brand integrity. Supporting Areas Food Safety & Quality Systems Lead development, implementation, and maintenance of the Food Safety Plan Ensure HACCP, FSMA Preventive Controls, GMPs, sanitation, and supply chain controls meet regulatory and corporate requirements Maintain deep understanding of facility process flow and hazards Oversee product shelf-life programs and validation activities Support implementation of new technologies and continuous improvement initiatives Audits, Compliance & Regulatory Lead and support FDA, USDA/FSIS, GFSI, customer, and third-party audits Own audit readiness, execution, responses, and corrective action closure Ensure compliance with food safety regulations and industry best practices Support investigations and responses to food safety or quality concerns Leadership & Culture Build, develop, and motivate high-performing FSQA teams Serve as a food safety subject-matter expert and trusted advisor Foster a proactive, risk-based food safety culture Provide coverage as needed to support staffing and operations Cross-Functional Partnership Partner with Operations, Supply Chain, R&D, and Regulatory teams Translate technical requirements into practical, executable actions Support organizational goals related to customer satisfaction and growth What Success Looks Like in This Role Proactively identifies and mitigates food safety risks Leads audits and regulatory interactions with confidence and credibility Builds accountability across QA and Operations teams Communicates effectively with technical and non-technical stakeholders Remains effective in fast-paced, high-risk environments Qualifications Required 10+ years of progressive FSQA experience in food manufacturing or commissary environments Extensive HACCP and FSMA Preventive Controls program experience Strong FDA and USDA/FSIS regulatory knowledge HACCP and PCQI certifications required Proven leadership of GFSI certification programs (SQF preferred) Preferred Bachelor’s degree in food science or related field Seafood HACCP certification Experience in prepared foods, meat, poultry, seafood, or distribution Strong audit management, data analysis, and technical writing skills Fast-paced manufacturing and commissary environments; reasonable accommodations available. #J-18808-Ljbffr Fresh and Ready Food Group