Manager, Food Safety and Sensory

At Amy’s Kitchen, we're a family-owned, proudly independent organic and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is to make it simple and enjoyable for everyone to eat well. We craft authentic, mouthwatering dishes using only the finest organic ingredients sourced with care, ensuring top-notch quality in every bite.

Benefits

• Comprehensive health plans with Medical, Dental, and Vision coverage, plus Flexible Spending Accounts
• Mental health support with Modern Health
• 401(k) Retirement Plan with employer match and Financial Wellness support
• Referral Rewards and Scholarship Program
• Tuition Reimbursement Program
• Paid parental leave for new parents
• Paid Time Off for vacations and sick days, with 9 paid US Holidays annually
• Amy’s product discount reimbursement and remote gym discounts

Responsibilities

• Plant implementation of Food Safety Programs including HACCP and GFSI compliance, and sensory leadership
• Direct supervisory oversight of Sensory and QA Raw Materials staffing
• Collaborate with Plant Management, Food Safety and Sensory, Regulatory Affairs, Operations, R&D, Culinary, and Sourcing teams
• Lead the Food Safety Team as the SQF Practitioner and Deputy to the Quality Manager
• Contribute to validation programs for new equipment commissioning, cleaning validation, extended runs, preventive controls validation, process validation, and shelf-life studies
• Supervise QA Raw Materials staff and resolve Raw Materials issues
• Identify, report, and investigate out-of-spec materials, WIPs, and operating conditions
• Use sensory abilities to remedy problems in collaboration with others
• Manage hold and release process for out-of-specification materials for food safety or sensory issues
• Review and approve non-conformance reports and investigations submitted by suppliers
• Review and update Quality, HACCP, and GFSI policies and procedures
• Lead the facility’s Food Safety Team and implement non-conformity management with follow-up of food safety CAPAs
• Assist and/or lead third-party and internal audits and regulatory inspections
• Oversee evaluation of appearance, odor, flavor, and texture of ingredients and meals during and after production
• Support plant staff on sensory standards, new products, and sensory evaluation techniques
• Participate in daily tasting; identify differences from expectations/standards
• Monitor trends in sensory attributes to prevent product “drift” from established standards
• Review and approve plant trials, new products, and procedure changes
• Uphold the mission of Amy’s Food Safety and Quality Policy, including following all Food Safety and Sustainability programs and participating in required training

Requirements

• Bachelor’s degree in Food Science and Technology or a related Life Science from a four-year College or University, or equivalent combination of experience and education
• One or more years of relevant industry experience
• One or more years of supervisory experience
• SQF, PCQI, HACCP, FDQI, and Better Process Control School Certification or willingness to gain certifications
• Training in Continuous Improvement and Lean Manufacturing is a plus

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

Supervisory Responsibilities

• QARM Coordinator
• QARM Technicians
• Food Safety and Sensory Technologist

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.

• Regularly required to sit, talk, and listen
• Frequently required to stand, walk, reach with hands and arms, stoop, kneel, crouch, or crawl
• Occasionally lift and/or move up to 25 pounds
• Specific vision abilities required 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.

• Frequently exposed to wet and/or humid conditions, cold (coolers and freezers), and hot (processing equipment) conditions
• Exposure to moving mechanical parts
• Noise level in the work environment can be loud in manufacturing areas

Estimated travel requirement is approximately 5% - 10%.