Manager, Quality Control

Job Description

Responsibilities

• Drive a culture of food safety and quality; motivate, lead, and direct the quality control and sanitation departments.
• Supervise, train, and coach Quality Control Technicians and document control staff; manage QC Technician work schedules, priorities, and overtime.
• Supervise, train, and coach Day and Night Sanitation employees; manage work schedules, priorities, and overtime.
• Provide directive leadership in all aspects of food and workplace safety in day-to-day production operations.
• Prepare staff schedules and review compliance with time-keeping guidelines.
• Assign QA activities to staff to support Operations with appropriate QA coverage.
• Investigate Quality Assurance performance issues; formulate and document disciplinary actions and performance improvement plans in partnership with Human Resources and in accordance with company policies.

• Develop, implement, monitor, and continuously improve FSQA programs that meet regulatory, BRCGS, company, and customer requirements.
• Develop and revise FSQA SOPs; validate and verify their effectiveness and ensure timely updates and training.
• Monitor and update the overall FSQA Program to ensure continuous improvement and alignment with FSMA and Preventive Controls requirements.
• Accountable for all microbiological testing, including air plates, water potability, allergen validations, and other micro testing, per company policy and customer requirements; ensure samples are properly collected and sent to approved third-party laboratories.
• Manage Environmental Monitoring Program (EMP) swab testing for micro indicators, pathogens (Listeria/Salmonella), and ATP; perform or oversee corrective actions, micro-sampling, investigation, and documentation.
• Verify and maintain CCP documentation, calibration records, customer complaints, and returned sample records.
• Monitor GMP program; conduct weekly meetings, track corrective actions, and ensure thorough recordkeeping.
• Ensure all FSQ, glass/brittle inspections, work orders, and other pertinent records are properly verified, maintained, and easily retrievable.
• Perform documented verification activities and internal audits to ensure all FSQ functions are properly executed.
• Provide visible floor FSQ leadership to Operations, supporting daily production while reinforcing standards and expectations.
• Deliver and document training on FSQ procedures, GMPs, sanitation, allergen control, and other food safety topics for QC, Sanitation, and Operations personnel.

• Lead and maintain BRCGS certification across all departments; ensure ongoing compliance with BRCGS standards and other GFSI requirements.
• Complete internal audits such as BRCGS, GMP, HACCP, Food Defense, and Food Security, and follow up with corrective and preventive actions.
• Audit HACCP and Food Safety Plan, Pathogen Monitoring, BRCGS, Allergen, SSOP & GMP programs; complete verification activities associated with all Preventive Controls programs.
• Coordinate and lead mock recall exercises to ensure full traceability of products and raw materials, document results and corrective actions.
• Handle and oversee the product recall process, ensuring timely communication, execution of recalls, and completion of all related documentation.
• Routinely audit food safety practices to objectively evaluate performance and provide feedback to ensure compliance with the Preventive Controls Program and regulatory requirements (federal, state/provincial, and local).
• Perform audits at plants, off-site warehouses, and vendor facilities to ensure conformance to regulatory, customer, and corporate policies on product safety and quality.

• Assist Operations in tracking, documenting, and reporting key performance indicators (KPIs) related to quality, food safety, sanitation, and customer complaints.
• Conduct monthly trend analysis on all QA-related programs (Holds, Lab results, GMP, Foreign Material, Customer Complaints, etc.) and present findings to leadership.
• Document, address, and follow up on any observed non-compliances; recommend and implement changes/improvements.
• Analyze results from audits, environmental monitoring, product testing, and complaints; gather and drive corrective action plans for non-conformances.
• Establish and execute quarterly FSQA objectives and track progress toward goals.
• Plan and develop systems and procedures to improve the operating quality and efficiency of the department.
• Drive food safety through daily process validations by conducting audits, side-by-side coaching, and verifying that team members are properly trained and fully competent in all aspects of their positions.

• Provide oversight and training to maintain facility cleanliness and sanitation standards.
• Maintain effective working relationships with regulatory authorities, industry trade groups, suppliers, internal stakeholders, and customers.
• Follow up promptly and thoroughly on food safety complaints from customers; communicate resolutions effectively to internal and external stakeholders.

• Manage inventory of equipment and consumables used daily by QA personnel (e.g., ATP devices, allergen kits, micro swabs, QA labels).
• Advise management on the development of new and revised SOPs and execute validation activities.
• Update document control maps upon revision of documents and manage document control personnel as needed.
• Maintain all Food Safety and Quality Assurance-related documentation and records in an organized, compliant manner.
• Serve as backup for Quality Assurance Technicians in their absence, performing routine FSQ functions as required.
• Serve as backup for the Director of QA/FSQA in their absence, ensuring continuity of FSQA leadership.

Qualifications

• Bachelor's Degree required, preference for B.S. in Food Science, Food Technology, Microbiology, or a related field.
• Current HACCP certification, preferably Seafood/Fishery HACCP (if applicable to the operation).
• BRCGS, SQF or other GFSI-based training/certification.
• BRCGS Practitioner (or equivalent GFSI Practitioner) experience preferred.

• Minimum of 5+ years of front-line FSQ leadership experience in FDA-regulated manufacturing facilities; must currently be in an FSQ Lead or Supervisor role.
• 5+ years of experience in product compliance in the food industry.
• Five or more years of Food Safety and Quality Assurance experience in the food manufacturing industry, including experience in USDA-regulated facilities (as applicable).
• 2+ years' experience related to food manufacturing as it pertains to Global Food Safety Initiative (GFSI) schemes (BRCGS preferred).

• Knowledge of BRCGS and FSMA food labeling requirements.
• Working knowledge of FDA Title 21 and applicable state/local food codes.
• Familiarity with State and Federal food processing regulations, including HACCP, Preventive Controls, SSOP, and cGMPs.
• Basic understanding of labeling and packaging material compliance.
• Working knowledge of food safety auditing and internal audit programs.
• In-depth understanding of plant sanitation practices and environmental monitoring programs.
• Strong problem-solving, critical thinking, and analytical skills.
• Solid communication and interpersonal skills, with the ability to influence and partner across multiple departments.
• Ability to thrive in a fast-paced, flexible work environment and manage multiple priorities.
• Ability to compile, analyze, and present data clearly to both technical and non-technical audiences.

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