Quality Assurance Manager

Quality Assurance Manager

Position Summary

The Quality Assurance Manager is responsible for defining, directing, organizing, and implementing all Food Safety and Food Quality policies. This role places strong emphasis on maintaining and improving Food Safety and Food Quality programs and reports directly to the Director of Food Safety.
“All Quality Assurance Manager Responsibilities must be fulfilled in a manner that places extreme emphasis on Food Safety and Food Quality Programs in place.”

Primary Responsibilities

• Establishes organizational direction for Food Safety, Food Quality, and Food Defense programs in collaboration with Quality Assurance personnel.
• Partners with departmental staff to implement Food Safety, Food Quality, and Food Defense initiatives.
• Oversees Food Safety Certification Programs, Third‑Party Audit requirements, and regulatory compliance.
• Maintains professional relationships with regulators, industry associations, and academic researchers.
• Manages the QA team, including staffing, scheduling, PTO, performance reviews, and disciplinary actions in partnership with People & Culture.
• Serves as the primary point of contact for all Quality and Food Safety auditors.
• Leads and manages foreign material investigations.
• Administers Food Safety and Quality‑related training (Food Safety, GMP, etc.) for employees.
• Ensures QA personnel follow all applicable HACCP, SQF, USDA, FDA, SSOP, and GMP policies.
• Actively participates in HACCP and HARPC deviations and reassessments.
• Oversees Quality Assurance department goal planning and project management.

Physical Requirements

• Ability to sit, stand, and walk for extended periods.
• Exposure to water, odors, wet floors, chemicals, and machine noise.
• Exposure to warm and cold environments.
• Frequent bending and stooping.
• Ability to manage high‑stress situations.
  “The employee may be exposed to water, odors, wet floors, chemicals, and machine noise.”

Requirements & Minimum Education

• Bachelor’s degree in Food Science, Microbiology, or related field preferred.
• 1–3 years of experience in food manufacturing.
• Strong knowledge of food safety regulations and testing procedures.
• Demonstrated leadership and problem‑solving skills.