CKCB Manager, FSQA and Compliance

The CKCB Manager, FSQA and Compliance, is responsible for managing food safety, quality assurance, and regulatory compliance programs for our Central kitchen and bakery located in Los Angeles. This role ensures adherence to local, state, and federal food safety regulations, including Los Angeles County Public Health, California Retail Food Code, FSMA, USDA Food Safety and Inspection Service (FSIS), and other applicable standards while maintaining the highest product safety and quality across all operations. The manager leads the FSQA and compliance teams, supports audits and inspections, and implements continuous improvements. ESSENTIAL JOB DUTIES & RESPONSIBILITIES Develop, implement, and oversee FSQA programs tailored to comply with Los Angeles County Public Health, California Retail Food Code, FSMA, USDA FSIS, and other relevant regulatory bodies. Manage HACCP, GMP, sanitation, allergen controls, traceability, and environmental monitoring programs. Lead preparation, execution, and follow-up for regulatory and third-party audits including SQF, USDA FSIS, FDA and local health authorities as applicable. Act as a visible champion for food safety and quality culture across all departments. Develop, validate, and manage the full product traceability system to ensure effective product withdrawal or recall if a safety incident occurs. Establish, manage, and report on company Key Performance Indicators (KPIs) related to food safety and quality. Prepare regular reports for Senior Management on the status of the Food Safety and Quality Systems, highlighting risks, and recommending resource allocations needed to achieve and exceed metric goals. Serve as the primary facility liaison during all regulatory inspections (e.g., FDA, USDA, CFIA, local health authorities), ensuring prompt corrective actions are implemented, and formally responding to any notice of violation or non-compliance. Act as the management representative for all third-party certification audits (e.g., GFSI standards like SQF). Supervise FSQA staff; providing coaching, training, and performance management. Conduct investigations and root cause analyses of quality or food safety incidents, customer complaints, and regulatory non-conformances; implement corrective actions. Oversee document control, record maintenance, and ensure accurate & timely reporting of all FSQA activities. Monitor daily operations to ensure compliance with CCPs, temperature controls, labeling, and product specifications including all other food safety and quality programs. Collaborate cross-functionally with operations, maintenance, and PFD teams to ensure regulatory requirements are integrated. Lead supplier approval and verification programs relevant to raw materials and packaging materials and finished goods. Manage compliance training programs and ensure staff proficiency on food safety and regulatory requirements. Stay current on changes to local, state, and federal food safety regulations to ensure ongoing compliance. REQUIRED QUALIFICATIONS. Bachelor’s degree in Food Science, Microbiology, or related field preferred or equivalent experience. Minimum 5 years experience in food safety and quality assurance roles, preferably in food manufacturing environments in bakery and Ready-to-eat products. Strong working knowledge of Los Angeles County food safety regulations, California Retail Food Code, FSMA, USDA FSIS, and GFSI standards. Strong Experience preparing for and managing regulatory inspections, customer audits, and third-party certification audits. Proven leadership and ability to manage teams in a dynamic food production environment. Excellent problem-solving skills include root cause analysis, data-driven and corrective action implementation. Familiarity with audit processes and experience managing third-party and regulatory inspections. Exceptional communication, training, and organizational skills. Proficient with food safety management software and Microsoft Office Suite. Ability to work flexible hours to meet operational and audit needs. Bilingual in English & Chinese, Spanish, Vietnamese, or Tagalog is preferred. TRAINING & TRVAL REQUIREMENTS The position requires approximately 3 months of training in BC, Canada to become familiar with the company’s food safety and quality systems, manufacturing processes, procedures, and operational standards. During the training period, the employee will work closely with the relevant FSQA and Operations teams and receive hands‑on training at designated facilities. International travel between the United States and Canada is required as part of the training and ongoing business needs. Following the initial training period, occasional travel to Canada may be required for additional training, audits, meetings, or other business needs. Candidates must be able to travel internationally and meet all applicable requirements for business travel and training in Canada. PHYSICAL REQUIREMENTS & WORK ENVIRONMENT Regularly work in a Central Kitchen, bakery, and food manufacturing environment, including spending significant time on the production floor to monitor food safety, quality, sanitation, and manufacturing processes. Ability to stand and walk for extended periods during production and inspection activities. Ability to frequently bend, stoop, reach, and move throughout the production, storage, and warehouse areas. Ability to occasionally lift, carry, push, or pull materials, equipment, samples, or supplies weighing up to 30 pounds, as needed for job-related activities. Ability to work in environments with varying temperatures, humidity, noise levels, and food production conditions, including refrigerated, cold-storage, and heated production areas. Ability to wear required personal protective equipment (PPE), including hair/beard restraints, protective clothing, gloves, safety footwear, and other PPE as required by the facility. Ability to safely access and inspect production, storage, sanitation, and equipment areas in accordance with workplace safety requirements. Ability to work flexible hours, including occasional early mornings, evenings, weekends, or holidays, to support production operations, regulatory inspections, audits, investigations, and other business needs. Ability to maintain a strong focus on food safety, sanitation, and quality requirements while working in a fast-paced production environment. #J-18808-Ljbffr