Director of Quality Assurance & Food Safety
City of Industry, California | Full-time, Exempt | On-site
Position Summary
Everytable, PBC is hiring a Director of Quality Assurance & Food Safety to lead quality, food safety, and
regulatory compliance for its City of Industry, CA production facility and its retail, delivery, and
institutional meal programs.
Title Director of Quality Assurance & Food Safety
Employer Everytable, PBC
Location City of Industry, CA (on-site, production facility)
Reports to Chief Operating Officer (or Plant Manager, if the role is scoped to the facility
only)
Direct reports QA supervisors, QA technicians, sanitation lead
Classification Full-time, exempt (executive/administrative exemption)
Base salary range $115,000 to $145,000 per year, depending on experience
Other compensation Annual performance bonus eligibility (target 10 to 15% of base, subject to
company plan)
Schedule Monday through Friday; early-morning, evening, and weekend availability
required during production, audits, and incidents
Role Overview
The Director of Quality Assurance & Food Safety owns the food safety and quality management system
for Everytable end to end: from supplier approval and receiving at the City of Industry facility, through
production, packaging, cold-chain distribution, and the retail and institutional channels where our meals
are served. The Director is the company's Preventive Controls Qualified Individual (PCQI) and primary
point of contact for FDA, Los Angeles County Public Health, and third-party auditors, and is accountable
for shelf-life, labeling, allergen, and traceability programs. This is a hands-on leadership role for
someone who is comfortable on the production floor at 5:00 a.m. and in front of a regulator or
executive team at noon.
Key Responsibilities
Food safety and regulatory compliance
• Own and maintain the facility Food Safety Plan under FSMA (21 CFR Part 117), including hazard
analysis, preventive controls, monitoring, verification, and recordkeeping, and serve as the
designated PCQI.
• Maintain HACCP plans, sanitation (SSOP), environmental monitoring, allergen control, and foreign-
material programs; verify compliance with cGMP, the California Retail Food Code, and Los Angeles
County Public Health requirements.
• Lead all regulatory inspections and third-party audits (FDA, county health, GFSI-benchmarked and
customer audits); prepare and manage responses to observations, including any FDA Form 483, in
coordination with company leadership and counsel.
• Maintain product traceability and recall readiness, including compliance with the FSMA Food
Traceability Rule (21 CFR Part 1, Subpart S) for covered foods; lead mock recalls at least annually
and actual recalls or market withdrawals when required.
Quality management system
• Build and run the quality management system: specifications, standard operating procedures, in-
process checks, hold-and-release, finished-product testing, and corrective and preventive action
(CAPA).
• Own shelf-life validation, labeling review (ingredient statements, allergens, nutrition facts, date
coding), and new-product quality sign-off in partnership with Culinary and R&D.
• Manage the supplier approval and monitoring program, including supplier documentation,
certificates of analysis, and supplier audits for high-risk ingredients.
• Track and report quality KPIs (customer complaints, holds, deviations, audit scores, environmental
results) and drive root-cause analysis and continuous improvement.
Downstream channels
• Set food safety standards for storefronts, delivery and cold-chain operations, and institutional
programs, including temperature control, product handling, and date management, and audit
against them.
• Support franchised and licensed locations with food safety training materials and compliance
standards within the franchise system's guidelines.
• Investigate customer complaints and food safety incidents across all channels; manage reporting
to regulators and customers as required.
Leadership
• Hire, train, schedule, and manage the QA team; set annual goals and conduct performance
reviews.
• Deliver food safety and GMP training for production, warehouse, and store employees in English
and Spanish (directly or through bilingual team members).
• Partner with the Plant Manager, Operations, Supply Chain, Culinary, People, and Legal on cross-
functional issues; present quality and compliance status to the executive team.
• Manage the QA department budget, including laboratory testing, consultants, and equipment
calibration.
Required Qualifications
• Bachelor's degree in food science, microbiology, chemistry, or a related field, or equivalent
combination of education and experience.
• 8 or more years of progressive quality assurance and food safety experience in food
manufacturing, with at least 3 years managing a QA team; ready-to-eat or fresh-prepared meal
experience strongly preferred.
• Current PCQI certification and HACCP certification.
• Working knowledge of FSMA preventive controls, cGMP (21 CFR Part 117), FDA labeling and
allergen requirements, and the California Retail Food Code.
• Experience leading FDA and county health inspections and third-party audits, including written
responses to findings.
• Experience building or substantially upgrading a quality management system, including SOPs,
specifications, and CAPA.
• Demonstrated ability to train and lead hourly production teams and to communicate clearly with
executives, regulators, and customers.
• Proficiency with Microsoft Office or Google Workspace and with quality or ERP software used for
records, holds, and traceability.
• Ability to work on-site in City of Industry, CA and to travel locally to stores and partner sites
(approximately 20%).
Preferred Qualifications
• Master's degree in food science or a related discipline.
• SQF Practitioner, BRCGS, or other GFSI-scheme certification; experience preparing a facility for a
first GFSI audit.
• Experience with multi-channel food operations (manufacturing plus retail, delivery, or
foodservice) or with franchised systems.
• Experience with institutional customers (K-12, higher education, senior nutrition, government
contracts) and their food safety and documentation requirements.
• Experience with the FSMA Food Traceability Rule and with traceability or ERP systems.
• Bilingual English/Spanish.
• Certified Professional in Food Safety (CP-FS) or ServSafe Manager certification.
Compensation and Benefits
Base salary range: $115,000 to $145,000 per year, depending on experience and qualifications, plus
eligibility for an annual performance bonus. Benefits include:
• Medical, dental, and vision coverage
• 401(k) plan
• Paid time off and paid holidays; paid sick leave per California and Los Angeles County law
• Free or discounted Everytable meals
• Professional development and certification reimbursement (PCQI, SQF, HACCP renewals)
• Mileage reimbursement for local travel
Work Environment and Physical Requirements
The role is based primarily in a refrigerated food production facility and includes regular time in the
production area, coolers, freezers, receiving docks, and retail store kitchens. The employee must be able
to:
• Stand and walk for extended periods on production floors and in cold environments (35 to 41
degrees F), wearing required personal protective equipment, hairnets, and sanitary footwear.
• Lift and carry up to 40 pounds occasionally.
• Climb, bend, reach, and inspect equipment at height and at floor level.
• Work in proximity to common food allergens.
• Use a computer for extended periods for documentation, reporting, and audits.
• Respond outside regular hours to food safety incidents, regulatory inspections, and recalls.
Reasonable accommodations will be provided to qualified individuals with disabilities in accordance with
the Americans with Disabilities Act and the California Fair Employment and Housing Act.
