Food Quality Assurance Manager

About the role

The Food Quality Assurance Manager oversees quality control and food safety programs, ensuring compliance with company standards, client requirements, and federal regulations. This role leads the implementation and continuous improvement of HACCP, GMP, and related safety systems; provides technical expertise and training; manages corrective actions and crisis resolution; and collaborates with operations, leadership, support teams, and client representatives to consistently deliver safe, high-quality food products and services.

Minimum Qualifications

• Legal Age: 18 Years Old
• Education or Equivalent Experience: BA/BS or in Hospitality, Food Science Technology or related field
• Supervisory/Managerial Experience: 4–6 years
• Function Specific Experience: 2 years experience in a public health or food safety position; 5–7 years experience in a public health or food safety position
• Certification Requirements: ServSafe certified

Responsibilities

• Develop and communicate HACCP and food safety standards, policies, procedures, and training materials
• Ensure contractual compliance with Government APLs and provide representation, technical expertise, and guidance to regional operational management, support staff, and client(s) to help resolve food safety emergencies, complaints, or contractual issues
• Monitor and conduct quality assurance/food safety compliance audits
• Monitor and provide training and technical expertise for internal, automated, unit-level food safety auditing programs
• Contribute to the development, revision, evaluation, and implementation of the company’s quality assurance and food safety policies, procedures, standards, and manuals

Duties

• Perform and oversee mess hall inspections following the Quality Control Program in matters related to quality control, food safety, and sanitation for the region
• Provide representation, technical expertise, and guidance to regional operations management, support staff, and clients
• Oversee and monitor internal quality assurance specifications
• Provide guidance and direction to Area Operations Managers, District Managers, Support Staff, and Subcontractors to ensure compliance with HACCP and safety programs, including contract compliance
• Develop and implement quality improvement/corrective action plans
• Manage standard operating procedures
• Provide quality assurance training to all project personnel including Subcontractors
• Lead instructor for district and regional ServSafe classes
• Take necessary action to ensure that all Sodexo quality and service standards are met
• Provide trend reports to senior management
• Conduct and review Accident Review Panels and maintain relationships with workers’ compensation representatives
• Provide feedback to Area Operations Managers, District Managers, and Subcontractors on quality control and safety-related matters; weekly meetings with District Managers to discuss all areas of concern summarized
• Provide training, leadership, and direction to clients, customers, and operations management in the event of emergency situations
• Complete monthly regional QA inspection calendar and communicate that with QCCs and CORs
• Provide training on appropriate or current food safety issues or concerns at regional or district meetings
• Provide training, leadership, and direction to clients, customers, operational management, regulatory groups, and crisis managers in the event of emergency situations of public health significance (e.g., suspected food-borne illness)
• Act as food safety liaison to the Government Services Division
• Provide technical expertise and training to instructors certified to teach Sodexo’s mandatory ServSafe food safety certification program

Typical Knowledge and Skills

• Safety: Knowledge of safety policies, procedures, and external regulations, including safety and loss prevention programs; hazardous materials and chemicals; accident and fire prevention programs; compliance with company policy, federal, state, and local codes/standards, OSHA, HACCP; safety of employees and the public; investigation procedures; employee training; and safety incentive programs
• HACCP: Knowledge of Hazard Analysis Critical Control Points to control the outbreak of foodborne illnesses, including developing and monitoring procedures to keep food safe and reduce the risk of foodborne illness
• Quality Assurance: Ability to administer the technical data activity in the Quality Assurance Department
• Quality Control Protocol: Knowledge of quality control and safety protocol and audit procedures
• Risk Assessment: Ability to make risk assessment judgments for an area based on an understanding of the area’s external influences and inherent risks
• Audit Reporting: Ability to write persuasive and effective audit reports that clearly define actions/recommendations to be taken
• Auditing Skills: Ability to perform and document test work, draw conclusions, and detail recommendations for management corrective actions
• Investigative Skills: Ability to perform and document test work, conduct interviews, and utilize forensic auditing techniques to obtain evidence to establish a reasonable basis for any opinions rendered
• Regulatory Compliance: Knowledge of federal, state, and local regulations, as well as company/client policies and procedures (e.g., Quality Assurance, Safety, Operations, Personnel)
• Analysis: Ability to systematically gather information from a variety of sources, analyze information, identify implications of data, draw appropriate conclusions, generate viable alternative solutions to a question or problem, and evaluate the consequences of choosing each alternative
• Customer Service Orientation: Ability to provide excellent service to external and internal customers, including seeking to meet customer needs and demands quickly and effectively; remaining calm and professional when dealing with difficult internal/external customers; reviewing complaints and taking action to remedy them; and taking care of the customer
• Decision Making: Ability to know when a decision needs to be made and having the readiness to make timely, sound decisions, including selecting the most promising alternative or course of action consistent with sound business practices; recognizing when outside advice is needed; and committing to action, even in uncertain situations
• Diversity Awareness/Sensitivity: Ability and willingness to be aware of, understand, and behave in a manner that is respectful of diverse cultural, ethnic, racial, religious, gender, educational, age, sexual orientation, linguistic, professional, and other differences; clearly communicating and reinforcing aims and goals of team, diversity, unity, cooperation, and excellence

Supervision

• Works under general direction from Director/Senior Director
• Supervises the Food Quality Assurance Auditor, provides guidance and training to less experienced team members
• Full human resource responsibility

Working Conditions

Work is performed in areas that are adequately lighted and ventilated.

Physical Demands

Typical physical demands are required to perform the work, such as some walking, standing, bending, or carrying of light items.