Essential Duties and Responsibilities:

Role Overview:
The FSQA Manager is responsible for the strategic leadership and daily execution of the facility’s food safety and quality systems. This role serves as the primary SQF Practitioner, ensuring the site meets or exceeds federal, customer, and SQF regulatory standards while fostering a culture of safety and continuous improvement.

Expectations:

• Strategic Support: Lead all food safety and quality initiatives in direct support of Managing Members and cross-functional personnel.
• SQF Leadership: Own and manage the quality program to the current SQF Code, ensuring the facility remains audit-ready at all times.
• Performance Excellence: Drive high and improving audit scores by maintaining robust cleaning, safety, and quality protocols.
• Culture Building: Integrate SQF execution and verification into the daily workflows of all personnel, ensuring quality is a shared responsibility.
• Mentorship: Coach department managers to become effective instructors for their respective production teams.

Key Responsibilities:

• Technical & Organizational Development: Lead staff training, capacity building, and delegation to ensure all safety, quality, and regulatory standards are met.
• Food Safety & Compliance:
• Maintain compliance with HACCP, SSOPs, GMPs, and SQF elements.
• Manage SQF-related system creation, improvements, and document control.
• Oversee traceability programs, conducting mock recalls (up/down one level) at least annually.
• Sanitation Management:
• Oversee and evaluate the Sanitation Department.
• Conduct performance reviews, monitoring, and coaching (including progressive discipline up to second warnings).
• Quality Control:
• Collaborate with the Operations to ensure products meet internal and customer specifications, with a focus on weights, labeling accuracy, and sensory profiles.
• Personnel Oversight:
• Lead the hiring, training, and evaluation of the Cleaning/Sanitation team.
• Provide expert input on the safety/quality performance evaluations for all plant personnel.
• Safety Advocacy: Oversee and promote a culture of workplace safety across all operations.

Required Skills & Qualifications:

• Expertise: Demonstrated experience leading SQF, HACCP, and Food Safety implementations in a leadership capacity.
• Communication: Exceptional communication skills with the ability to interface across all levels of the organization.
• Technical Proficiency: Strong computer literacy (Microsoft Office Suite, email, and networked environments) and a solid understanding of modern food production machinery.
• Professionalism: High degree of reliability, focus, and the ability to prioritize tasks independently in a fast-paced environment.
• Business Acumen: Demonstrated ability to lead quality initiatives that support efficient and profitable production.

Education and/or Work Experience Requirements:

· Minimum, relevant 4-year college degree

· Certification in HACCP principles, SQF Practitioner, and/or PCQI

· Food production in a regulated product safety environment, ideally with meats

· Leadership experience with production staff:

• Minimum, 2 direct reports for minimum 2 years

Physical Requirements:

• Ability to lift 40 lbs.
• Ability to work in cold and/or wet environments
• Manual dexterity
• Ability to work on feet for up to 6 hours

Pay: $80,000.00 - $90,000.00 per year

Benefits:

• 401(k) matching
• Health insurance
• Life insurance
• Paid time off

Work Location: In person