Description

Position Purpose
The Associate Director, Food Safety & Quality provides regional leadership for food safety, quality systems, regulatory
compliance, audit readiness, sanitation, and continuous improvement across assigned facilities. This role partners closely
with Operations, Supply Chain, Sanitation, Maintenance, Commercial, and site leadership to ensure products are safe,
compliant, consistent, and aligned with customer and regulatory expectations.

Key Responsibilities
• Provide leadership, direction, and oversight to site-level FSQA managers across multiple locations.
• Responsible for the leadership, oversight, and performance of Food Safety and Quality programs across multiple
facilities, ensuring consistent execution of standards, regulatory compliance, operational excellence, and
achievement of key business objectives through effective management of site leadership teams.
• Ensure compliance with applicable USDA, FDA, FSMA, HACCP, Preventive Controls, GMP, SSOP, sanitation,
allergen, food defense, food fraud, SQF/GFSI, customer, and internal requirements.
• Drive audit readiness and serve as a key liaison for regulatory inspections, customer audits, third-party audits,
and internal assessments.
• Standardize and strengthen food safety and quality programs, policies, procedures, specifications,
documentation, and verification systems across facilities.
• Use KPIs, trend data, root cause analysis, CAPA, validation, verification, and risk-based decision-making to
reduce risk and improve performance.
• Support product hold/release decisions, pre-shipment review, labeling compliance, escalations, deviations,
investigations, withdrawals, recalls, and customer complaints.
• Partner with Operations, Sanitation, Maintenance, Engineering, Warehouse, Procurement, and Commercial
teams to embed food safety and quality into daily execution.
• Coach, develop, and hold FSQA teams accountable while building bench strength, consistency, and a proactive
food safety culture.
• Provide clear communication to site and senior leaders on risks, priorities, audit outcomes, corrective actions,
and continuous improvement progress.

Leadership Competencies
• Food safety mindset with strong ownership, urgency, and accountability.
• Practical, risk-based decision maker who balances compliance, product integrity, and business needs.
• Collaborative operational partner who builds trust and influences without relying solely on direct authority.
• Clear communicator with strong listening, coaching, documentation, and executive communication skills.
• Analytical, detail-oriented, adaptable, and committed to continuous improvement.
• Proven ability to build high-performing teams from the ground up and work effectively at every level, from floor
technicians to executive leadership.

Requirements

Required Qualifications
• Associate Director or Senior Manager-level Food Safety & Quality professional with experience across food
manufacturing, processing, distribution, refrigerated, ready-to-eat, and related food production environments.
• Several years of leadership experience managing complex food manufacturing operations and cross-functional
teams in highly regulated production environments.
• Bachelor's degree in food science, Microbiology, Food Safety, Biology, or a related field; or equivalent
experience may be considered.
• Progressive food safety and quality leadership experience in a regulated food manufacturing or processing
environment.
• Strong working knowledge of USDA/FSIS and/or FDA requirements, HACCP, Preventive Controls, GMPs, SSOPs,
sanitation, allergens, environmental monitoring, and quality systems.
• Experience leading audits, regulatory interactions, customer requirements, investigations, CAPA, and continuous
improvement initiatives.
• Demonstrated ability to influence cross-functional leaders, communicate risk effectively, and translate technical
requirements into practical operating expectations.
• Strong digital capability, including Microsoft Excel, Word, PowerPoint, SharePoint, Teams, KPI reporting,
dashboards, and quality system tools.
• Ability to travel up to 30-50% to assigned sites, or as business needs require.

Preferred Qualifications
• Multi-site FSQA leadership experience.
• HACCP certification required; PCQI, SQF, Internal Auditor, Juice HACCP, Seafood HACCP, or related certifications
preferred.
• Experience with refrigerated, ready-to-eat, USDA, FDA, export, or customer-certified environments.

Working Conditions
• Salaried: Travel to assigned facilities and business meetings is required as needed.

The job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.