Position Overview:The Quality Assurance Manager will report to the FSQA Director and be responsible for leading Quality Assurance and Quality Control operations to ensure products consistently meet food safety, quality, and regulatory standards. This role will oversee QA personnel, support continuous improvement initiatives, manage audits, and ensure compliance with federal regulations and industry standards.
Key Responsibilities:- Develop, implement, and continuously improve Standard Operating Procedures (SOPs) related to food quality and food safety.
- Oversee daily Quality Control activities to ensure compliance with established quality standards.
- Monitor production processes to ensure adherence to company policies and regulatory requirements.
- Lead and support regulatory, third-party, and customer audits, including USDA, FDA, Health Department, Virginia Department of Agriculture, Military Veterinary Command, and GFSI/BRC audits.
- Inspect incoming raw materials, in-process products, and finished goods to verify quality standards.
- Support calibration and preventive maintenance programs for quality equipment.
- Investigate non-conformances and implement corrective and preventive actions (CAPA).
- Analyze customer complaints, perform root cause analysis, and implement corrective actions to prevent recurrence.
- Review production and quality documentation to ensure regulatory compliance.
- Plan and coordinate QA team schedules to ensure adequate operational coverage.
- Ensure compliance with federal regulations, customer requirements, HACCP, and BRC standards.
- Provide technical support to customers and internal teams as needed.
- Maintain HACCP plans, food safety documentation, quality policies, and supporting records.
- Oversee prerequisite programs including supplier approval, sanitation, pest control, allergen management, environmental monitoring, maintenance, and product testing.
- Supervise, train, mentor, and evaluate Quality Assurance and Quality Control staff.
- Perform additional duties as assigned.
Qualifications:- Bachelor's degree in Food Science or a related field, or equivalent experience managing Quality and Food Safety operations in a sous-vide food manufacturing environment.
- Minimum of 2 years of experience managing QA/QC teams.
- Experience working within GFSI-certified facilities.
- Strong knowledge of HACCP, BRC, USDA, FDA, and food safety regulations.
- Experience preparing for and leading regulatory and customer audits.
- Excellent written, verbal, organizational, and leadership skills.
- Strong analytical and problem-solving abilities with attention to detail.
- Proficiency with Microsoft Office applications.
Security Clearance Required: No
Visa Candidate Considered: No
CompensationBase Salary - USD $80,000 to $85,000
