Manager, Food Safety and Sensory

Job Description

Job Description

About Amy’s

At Amy’s Kitchen, we're more than just a food company—we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is clear: to make it simple and enjoyable for everyone to eat well.

We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy’s, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time.

Perks are as delicious as our meals!

Comprehensive health plans with Medical, Dental, and Vision coverage, plus Flexible Spending Accounts. Mental health support with Modern Health to nourish your and your family’s mental well-being. 401(k) Retirement Plan with employer match and Financial Wellness support at no cost to plan for the future. Referral Rewards and Scholarship Program to celebrate and invest in our teams. Tuition Reimbursement Program to fuel your educational pursuits. Paid parental leave for new parents. Paid Time Off for vacations and sick days, with 9 paid US Holidays annually to savor those special moments. Amy's product discount reimbursement to keep your pantry stocked, plus remote gym discounts to keep you moving and grooving! Join us and indulge in a career where the benefits are as fulfilling as our food!

This position is responsible for the plant implementation of Food Safety Programs including, HACCP, and GFSI compliance, and sensory leadership. This position provides direct supervisory oversight of Sensory and QA Raw Materials staffing. This individual works closely with members of Plant Management, Food Safety and Sensory, Regulatory Affairs, Operations, R&D, Culinary, and Sourcing and leads the Food Safety/ Team. This position is designated as the SQF Practitioner. This position is also designated as Deputy to the Quality Manager. In this individual’s absence, the Quality Manager will assume responsibilities.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

• Responsible to contribute to the success of validation programs: for new equipment commissioning, cleaning validation, extended runs, preventive controls validation, process validation, and shelf-life studies,
• Responsible for supervising the QA Raw Materials staff and communications, as well as resolutions to Raw Materials issues.
• Identify, report, and investigate out-of-spec materials, WIPS, and operating conditions to the appropriate managers. Collaborate with others using sensory abilities to remedy problems
• Responsible for hold and release process for out-of-specification materials for food safety or sensory issues.
• Responsible for reviewing and approving non-conformance reports and investigations submitted by supplier(s)
• Responsible for Quality, Hazard Analysis Critical Control Point (HACCP), and Global Food Safety Initiative (GFSI) policy and procedure reviews of the food safety and sensory system.
• Lead the facility’s Food Safety Team and implements non-conformity management with follow-up of food safety CAPAs.
• Assist and/or lead third-party and internal audits and regulatory inspections
• Oversee the evaluation of the appearance, odor, flavor, and texture of ingredients and meals during and after the production process.
• Support of various plant staff on sensory standards, new products, and sensory evaluation techniques.
• Participate in the daily tasting; identify differences from expectations/standards.
• Monitors trends in sensory attributes to help prevent any product “drift” from established standards and alerts Enterprise Food Safety and Sensory if any are observed.
• Responsible for any other reasonable actions as determined by leadership.
• Responsible for reviewing and approving plant trials.
• Review and approve new products and procedure changes

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

Supervisory Responsibilities

QARM Coordinator, QARM Technicians, & Food Safety and Sensory Technologist

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION

• Bachelor’s degree in Food Science and Technology or a degree in a related Life Science from four-year College or University, or equivalent combination of experience and education.

EXPERIENCE

• One or more years of relevant industry experience.
• One or more years of supervisory experience.

SKILLS

Required:

• Detail oriented
• Works well with others
• Reliable/Dependable
• Intermediate computer skills
• Valid US Driver’s License

Preferred:

• Bilingual Spanish/English

COMPETENCIES

• Change and Learning Agility
• Conflict Management/ Composure
• Problem Solving and Decision Making
• Leader Identification
• Influence
• Initiative
• Mission Focus
• Relationship Building
• Results Orientation
• Team Management
• Talent Development
• Written and Informal Communication
• Technology Savvy
• Functional/Technical Expertise
• Sensitivity

Certificates, Licenses, Registrations

• SQF, PCQI, HACCP, FDQI and Better Process Control School Certification or willingness to gain any/all certifications as required.
• Training in Continuous Improvement and Lean Manufacturing is a plus.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk and listen. The employee is frequently required to stand; walk; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing some duties of this job, the employee is frequently exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions and moving mechanical parts. The noise level in the work environment can be loud in manufacturing areas.

Travel

Estimated travel requirement is approximately 5% - 10%.

This position is not eligible for sponsorship.