Full Job Description
POSITION SUMMARY
The Expert, Quality by Design (QxD), is the strategic authority for Quality by Design within Nestlé USA, accountable for defining, evolving, and standardizing QxD frameworks, methodologies, and risk-based approaches across the Idea to Launch (I2L) process and the Nestlé Management System (NMS). This role supports Nestlé USA businesses including Frozen, Coffee & Beverage, and Global Culinary Kitchen, ensuring alignment of food safety and quality risk management across internal and external manufacturing.
As an enterprise-level quality and food safety authority, this role establishes the direction for how quality and food safety risks are assessed, controlled, and integrated into product and process design. The Expert partners with senior stakeholders across Technical, Quality, Regulatory, Procurement, and Operations to drive consistent, scalable, and risk-based decision making, while proactively identifying and addressing emerging risks and opportunities.
PRIMARY RESPONSIBILITIES
Strategy & Standards Ownership
• Define and continuously improve Quality by Design frameworks for material onboarding risk assessment, pHACCP and process hazard evaluation, and hazard and food safety controls.
• Own and evolve standards, playbooks, and ways of working for QxD execution across Nestlé USA.
• Ensure alignment with global standards and proactively influence global QxD and food safety direction where applicable.
• Anticipate and translate regulatory, category, and process changes into updated QxD standards and guidance.
Portfolio & Risk Leadership
• Provide technical leadership and oversight across a portfolio of high-risk or high-impact Innovation and Renovation initiatives, ensuring consistent application of QxD principles.
• Define and standardize how food safety and quality risks are identified, assessed, and managed across projects and businesses.
• Serve as the final escalation point for complex or high-risk Quality Management issues, defining resolution pathways and ensuring cross-functional alignment.
Technical Authority & Thought Leadership
• Act as a recognized authority in food safety and quality risk, providing direction on complex, ambiguous, or novel scenarios involving HACCP, risk assessment, microbiological specifications, and emerging processing technologies.
• Translate external insights, regulatory changes, and new technologies into actionable standards, guidance, and improvements for the organization.
Business & Cross-Functional Influence
• Influence business strategy by integrating food safety and quality risk considerations into early-stage decision making and long-term portfolio planning.
• Drive alignment across Technical, Quality, Regulatory, Procurement, and Operations, influencing decision making without direct authority.
• Build and leverage strong internal and external networks, including suppliers, manufacturing partners, and global SMEs.
Capability Building & Organizational Development
• Define QxD capability strategy, including competency frameworks, training architecture, and development pathways.
• Coach and develop Senior Specialists and other technical talent, ensuring sustainable capability within the organization.
• Establish scalable knowledge systems, including playbooks, toolkits, and standard work, to enable consistent execution.
Continuous Improvement & Transformation Leadership
• Lead cross-functional transformation initiatives impacting QxD operating model, including process redesign and integration with external manufacturing.
• Identify systemic inefficiencies and drive improvements to enhance speed, effectiveness, and quality outcomes.
• Define requirements and guide development of digital tools and data-enabled solutions that enhance QxD effectiveness.
Food Safety Culture & External Engagement
• Shape and champion Food Safety Culture at the organizational level, driving consistent behaviors and accountability.
• Represent QxD in global forums, external engagements, and industry discussions, contributing to broader best practices.
• Perform additional duties as assigned.
TRAVEL
• Approximately 35% travel required.
QUALIFICATIONS
Education
• Bachelor's degree in Food Science, Food Engineering/Technology, Chemical Engineering, Microbiology, or another relevant technical discipline.
EXPERIENCE
• Typically 12+
