The Role

The CORE Quality & Food Safety Manager is responsible for leading all Quality Assurance (QA)

and Quality Control (QC) functions within the CORE commissary operation. This role ensures

product consistency, food safety, and regulatory alignment across commissary production and

distribution to multiple operating locations.

Acting as a critical bridge between Culinary, Operations, and Supply Chain, this position

supports a centralized production model that functions similarly to food manufacturing, while

maintaining the flexibility and speed required in a restaurant environment.

What You'll Do

? Develop, implement, and continuously improve commissary-based QA programs aligned

with HACCP principles, GMPs, and internal brand standards

? Lead food safety plans, preventive controls, and risk-based assessments across

commissary production

? Ensure compliance with local, state, and company food safety requirements (non-

USDA/FSIS facility environment)

? Partner with Culinary to validate recipes, processes, shelf life, and packaging standards

? Own documentation systems including SOPs, specifications, and traceability programs

? Oversee in-process and finished product quality checks to ensure consistency and brand

standards

? Establish and monitor CCPs, quality metrics, and corrective actions

? Lead environmental monitoring, sanitation verification, and allergen controls

? Conduct product evaluations including sensory, temperature, and shelf-life validation

? Investigate and resolve product deviations, complaints, and non-conformances

? Partner closely with Culinary to translate recipes into scalable, production-ready

processes

? Collaborate with CORE Operations to ensure execution aligns with food safety and

quality expectations

? Support new product launches, LTOs, and menu transitions from concept to production

? Provide guidance and support to field locations receiving commissary products

? Develop and deliver bilingual (English/Spanish) training programs for commissary staff

? Build a strong food safety and quality culture within production teams

? Coach and mentor staff on QA/QC standards and accountability

? Travel to CORE locations to validate product quality, handling, and execution

? Conduct audits and provide field-level coaching to ensure consistency across sites

? Act as a subject matter expert for commissary-driven food safety and quality

Requirements

What You'll Bring

Required

? Bachelor's degree in Food Science, Microbiology, Culinary Science, or related field (or

equivalent experience)

? 5-8+ years of experience in food manufacturing, commissary, or multi-unit restaurant

QA/QC

? Strong knowledge of HACCP, GMPs, allergen controls, and sanitation programs

? Experience in a centralized production or commissary environment preferred

? Bilingual (English/Spanish) required

? Ability to travel (approx. 15-30%)

Preferred

? HACCP Certification

? PCQI certification (or equivalent preventive controls experience)

? Experience working in hybrid environments (restaurant + manufacturing)

? Familiarity with shelf-life validation and distribution logistics

Core Competencies

? Cross-functional leadership (Culinary + Operations integration)

? Strong problem-solving and root cause analysis

? Ability to operate in fast-paced, evolving environments

? Balance of systems thinking (QA) and hands-on execution (QC)

Salary Description

95,000-115,000