Director of Quality and Food Safety

Confidential Company  •  York, PA

11 - 15 years experience  •  Food & Beverage

Salary depends on experience
Posted on 12/13/17
York, PA
11 - 15 years experience
Food & Beverage
Salary depends on experience
Posted on 12/13/17

In business for over 140 years, our client is a bakery and snack industry leader! The company produces over 250 tons of products per day in multiple bakeries across the US. Our client is committed to manufacturing quality products, growing the business and is committed to their people. We have been retained to find a talented Director of Quality and Food Safety. This person will be responsible for ensuring quality, food safety and sanitation programs throughout the organization's manufacturing facilities, warehouses, co-manufacturers and suppliers.

Essential Duties and Responsibilities

  • Develop, maintain and synchronize all quality, food safety, and regulatory policies and procedures.
  • Manage the SQF Program.
  • HACCP System Management.
  • Administer the enterprise SPC program.
  • Audit all facilities for compliance.
  • Ensure compliance to product specifications including those products that are co-manufactured for third parties.
  • Oversee third party audits
  • Identify food safety risks and develop plans (Team based) and proper procedures to prevent/eliminate them. Follow up to ensure compliance/effectiveness.
  • Coordinate both mock and actual recall incidents.
  • Act as company liaison with regulatory agencies such as the FDA, local agencies, etc.
  • Investigate and trend consumer and customer complaints regarding food safety and quality and put corrective actions into place enhance brand equity.
  • Establish, monitor and report progress of Key Performance Indicators for quality. Create and maintain supporting metrics.
  • Train quality and operation management in food safety and food quality programs.
  • Ensure programs meet SQF, AIB, Organic, and any other regulatory requirements.
  • Maintain the Kosher and Organic Certification Programs.


  • Bachelor’s degree in Chemistry, Microbiology, Life Sciences, or related field.
  • Minimum of 10 years of quality experinece (minimum 3+ years managing a quality team).
  • Food manufacturing experience.
  • Corporate and plant quality experience.
  • SQF Practitioner.
  • HACCP Certified.
  • American Society of Quality - CMQ/OE, CQE, CQA, CHA, or equivalent.
  • GMP training.
  • Experience with Regulatory Affairs and Compliance.
  • Experienceauditing to AIB, NSF, Silliker and GFSI standards.
  • Act as company liaison with regulatory agencies such as the FDA, local agencies, etc.
  • Administer the enterprise SPC program and analysis of data.
  • Demonstrated problem solving and root cause analysis skills.
  • Ability to speak effectively before groups of customers or employees of organization.
  • Must have managed Kosher/Organic Certification Programs.

Preferred Qualifications

  • Six Sigma/Leanexperience.
  • Master’s degree.
  • Bakery experience.
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