Manager - Quality & Food Safety

Basic Qualifications

• Bachelor’s degree in Food Technology, Food Science, Microbiology, or other related science.
• 5 to 10 years food safety, quality, sanitation, and/or microbiological experience.
• 5 years of progressive and demonstrated managerial experience.
• 3 years supervisory experience with direct supervisory experience of a team of at least 2 people.
• Proven knowledge of food quality standards, including federal (FDA) regulations.
• Formal training and demonstrated competencies in HACCP, FSMA, sanitation, food safety, regulatory compliance, and GFSI.
• Strong understanding of GMP, HACCP, SPC, IPM, SAP, analytical testing and food microbiology.
• Knowledge of quality management systems.
• Excellent communication skills and the ability to speak, read, and write English fluently, with or without an accommodation.
• Excellent computer skills with a working knowledge of MS Office.
• Ability to lift and carry up to 50 pounds.
• Frequent ability to twist, squat, bend, stoop, stretch and reach above shoulder level.

Preferred Qualifications

• QMS training (GFSI, ISO, SQF, etc.).
• Strong interpersonal, managerial and leadership skills required with the ability to teach and develop others in the organization (up, down, and across).
• Ability to work with and teach individuals at all levels within the organization both in groups and independently.
• Ability to multi-task in a fast-paced environment.
• Proven problem-solving and critical thinking skills.
• Excellent organization and prioritization skills.

Do you have what it takes...

Basic Qualifications:

• Bachelor’s degree in Food Technology, Food Science, Microbiology, or other related science.
• 5 to 10 years food safety, quality, sanitation, and/or microbiological experience.
• 5 years of progressive and demonstrated managerial experience.
• 3 years supervisory experience with direct supervisory experience of a team of at least 2 people.
• Proven knowledge of food quality standards, including federal (FDA) regulations.
• Formal training and demonstrated competencies in HACCP, FSMA, sanitation, food safety, regulatory compliance, and GFSI.
• Strong understanding of GMP, HACCP, SPC, IPM, SAP, analytical testing and food microbiology.
• Knowledge of quality management systems.
• Excellent communication skills and the ability to speak, read, and write English fluently, with or without an accommodation.
• Excellent computer skills with a working knowledge of MS Office.
• Ability to lift and carry up to 50 pounds.
• Frequent ability to twist, squat, bend, stoop, stretch and reach above shoulder level.

Preferred Qualifications:

• QMS training (GFSI, ISO, SQF, etc.).
• Strong interpersonal, managerial and leadership skills required with the ability to teach and develop others in the organization (up, down, and across).
• Ability to work with and teach individuals at all levels within the organization both in groups and independently.
• Ability to multi-task in a fast-paced environment.
• Proven problem-solving and critical thinking skills.
• Excellent organization and prioritization skills.