This position supports Quality Assurance Technical Services, and food safety activities that protect consumers and build their trust for Domino's. Responsibilities include establishing and maintaining product quality standards, managing supplier relationships, and ensuring quality and food safety of products supplied to Domino's. Activities will also include acting as an internal subject matter expert to support cross functional dough projects within Domino's supply chain and managing dough improvement projects for DPZ FSQA. This position will manage strategic PQTS projects, as assigned. Salary: $95k - $120k + 15% bonus potential, depending on experience Location: Ann Arbor, MI (Hybrid role requiring four days per week onsite at corporate headquarters, with one remote day) Main responsibilities Product Quality and Supplier Management • Leads activities related to product compliance including dough specification adherence, supplier relationship management, continuous product improvements, and product incident management. • Oversees dough formulation and quality for both the U.S. and Canadian supply chain. • Maintains product specifications and supplier documentation to keep Domino's stores supplied with safe and high-quality dough that meet regulatory requirements and Domino's internal standards. • Works with cross-functional partners to support all dough related initiatives, including innovation and renovation projects. • Reviews, creates, and modifies specifications, including product attributes and analytical measures. • Identifies and creates new methods and procedures for testing key attributes of fresh dough, to ensure the highest quality and consistency is achieved in the Domino's supply chain and store network • Leads product evaluations both organoleptic and analytical, and reports on ongoing quality and product performance. • Leads FSQA activities related to internal troubleshooting and corrective actions when products incidents occur. • Works with the QA field team in investigate and identify root cause of quality issues in Supply Chain Centers and or Domino's restaurants. • Leads continuous improvement activities as they relate to dough quality and consistency improvements. • Act as a subject matter expert fresh dough and par baked thin crust on cross functional teams and supports Domino's International FSQA as needed. • Availability to be on call to support product incident responses outside of normal business hours including evenings, weekends, and holidays. • Travels, when necessary, to support FSQA, Procurement, and R&D initiatives related to product quality, supplier corrective actions, and knowledge sharing for Domino's ingredients. Special Projects • Lead special projects and related activities to support Engineering, R&D, and FSQA Product Quality and Technical Services teams. • Ability to rapidly learn about any product Domino's produces or procures to support development or improvement activities. • Ability to learn and support projects related to alternative food platforms as needed, dairy, protein, vegetables, sauces, etc. Qualifications • Master's or Bachelor's degree in food science or related field • Minimum 7 years of quality assurance or related experience, in food manufacturing, or research and development of fresh dough or cereal science • Strong interpersonal and relationship building skills across functions and all organizational levels. • Able to identify opportunities, set goals, work independently, with a preference for an ability to lead others. • Extensive knowledge of cereal science, specifically wheat flour-based doughs, yeast leavened, and fresh dough with inclusions. • Excellent oral and written communication skills. Ability to communicate with suppliers, internal leadership and team members. • Strong statistical analysis skills • HACCP (Hazard Analysis Critical Control Point) certification and strong knowledge of Good Manufacturing Practices, Good Laboratory Practices, Standard Sanitation Operating Procedures, preferred. • Able to manage multiple projects and manage time effectively with minimal guidance. • Excellent knowledge of computer skills including MS Office programs, nutrition calculation software (Genesis or similar), and label review software (Adobe Acrobat or similar). Other • Willingness and ability to travel between 30% and 50%