Position OverviewThe Vice President of Food Safety & Compliance is a key member of the senior leadership team responsible for establishing and executing the organization's food safety, quality assurance, sanitation, and regulatory compliance strategy across all bakery manufacturing facilities and distribution operations.
This executive leader provides enterprise-wide oversight of food safety systems, quality standards, sanitation excellence, regulatory compliance, risk management, and customer food safety requirements. The VP will ensure the organization maintains a best-in-class food safety culture while meeting or exceeding all federal, state, local, and customer requirements.
The Vice President serves as the organization's highest authority on food safety and compliance matters and is responsible for developing long-term strategies that support operational excellence, brand protection, customer confidence, and business growth.
While based at the corporate headquarters, the role requires a significant presence in all bakeries to assess compliance, support operational leadership, and ensure consistent execution of food safety and sanitation standards across the enterprise.
Key ResponsibilitiesExecutive Leadership & Strategic Direction- Develop and execute the company's enterprise-wide Food Safety, Quality, Sanitation, and Compliance strategy.
- Establish organizational goals, objectives, and performance metrics that align with company growth and operational excellence initiatives.
- Serve as the executive sponsor for food safety culture programs across all facilities.
- Provide regular updates and risk assessments to executive leadership regarding food safety, compliance, quality performance, and emerging regulatory developments.
- Lead the development of long-term food safety and compliance roadmaps while driving continuous improvement initiatives.
- Build and mentor high-performing Food Safety, Quality Assurance, and Compliance teams throughout the organization.
Food Safety & Sanitation Leadership- Provide executive oversight of the Food Safety & Quality Management System (FSQMS) across all bakery manufacturing facilities and distribution depots.
- Lead continuous improvement efforts related to HACCP, HARPC/Preventive Controls, GMPs, allergen management, environmental monitoring, traceability, sanitation, and food defense programs.
- Establish enterprise standards and best practices to ensure consistent execution across all locations.
- Drive sanitation excellence through robust cleaning validation, verification, and accountability programs.
- Ensure bakery and depot operations maintain the highest levels of food safety, hygiene, and product integrity.
Regulatory Compliance & Governance- Maintain corporate compliance with FDA, FSMA, USDA (where applicable), state and local regulatory requirements, and GFSI-benchmarked certification programs such as SQF, BRCGS, and FSSC 22000.
- Monitor emerging regulations and industry trends while proactively preparing the organization for changing compliance requirements.
- Serve as the executive representative during regulatory inspections, customer audits, and certification assessments.
- Oversee governance processes that ensure compliance risks are identified, assessed, and addressed across the organization.
- Ensure successful completion and maintenance of all required certifications and regulatory approvals.
Quality Assurance & Operational Excellence- Collaborate with Operations, Manufacturing, Supply Chain, Procurement, Engineering, and R&D leaders to embed food safety and quality into all business processes.
- Establish enterprise quality standards, policies, procedures, and performance expectations.
- Review and approve product specifications, process validations, environmental monitoring programs, verification activities, and corrective action plans.
- Analyze key quality and food safety performance metrics, identifying trends and implementing improvement initiatives.
- Champion operational excellence and continuous improvement methodologies that strengthen food safety outcomes.
Risk Management & Crisis Response- Lead the organization's food safety risk management framework.
- Provide executive leadership during food safety incidents, product withdrawals, recalls, customer escalations, or regulatory actions.
- Ensure effective root cause analysis, corrective and preventive action (CAPA) programs, and risk mitigation strategies.
- Oversee quarterly mock recall exercises across manufacturing and distribution operations to validate traceability systems and organizational readiness.
- Develop and maintain crisis management protocols supporting business continuity and brand protection.
Customer & Industry Relations- Serve as the primary executive contact for customers regarding food safety, quality assurance, compliance requirements, and audit performance.
- Partner with commercial and customer service teams to address customer concerns and strengthen customer confidence.
- Represent the organization with regulatory agencies, industry associations, third-party certification bodies, and strategic customers.
- Provide leadership on customer-driven initiatives, product quality expectations, and food safety-related process changes.
Supplier Quality & Supply Chain Oversight- Establish supplier quality and food safety expectations across all raw materials and packaging suppliers.
- Oversee supplier approval, qualification, monitoring, and compliance programs.
- Partner with Procurement and Supply Chain teams to assess and manage supplier risks.
- Ensure co-manufacturers, ingredient suppliers, and third-party logistics providers meet organizational food safety requirements.
Site Visits & Travel- Conduct regular reviews and compliance assessments at bakery facilities and distribution depots.
- Provide leadership coaching and accountability for plant management teams.
- Verify execution of food safety, sanitation, quality, and compliance programs during site visits.
- Travel expectation: 35-50%, depending on business needs and facility locations.
QualificationsEducation & Experience- Bachelor's degree in Food Science, Microbiology, Food Safety, Quality Assurance, or a related scientific discipline required.
- Master's degree in Food Science, Business Administration (MBA), or a related field preferred.
- 15+ years of progressive leadership experience in food safety, quality, regulatory compliance, or operations within food manufacturing.
- Minimum of 7-10 years in senior leadership roles with responsibility for multi-site food manufacturing operations.
- Demonstrated success leading food safety and compliance programs across multiple facilities.
- Bakery manufacturing experience is strongly preferred.
- Proven experience interacting with executive leadership, regulatory agencies, key customers, and certification bodies.
Certifications (Preferred)- Preventive Controls Qualified Individual (PCQI)
- HACCP Certification
- SQF Practitioner Certification
- Certified Quality Auditor (CQA)
- Certified Manager of Quality/Organizational Excellence (CMQ/OE)
- Internal Auditor certifications related to GFSI-recognized standards
- Advanced knowledge of SQF, BRCGS, FSSC 22000, and other GFSI benchmarked schemes
Skills & Competencies- Extensive expertise in FSMA, FDA regulations, HACCP, HARPC, GMPs, allergen management, environmental monitoring, sanitation, and microbiological risk management.
- Strategic leadership capabilities with the ability to influence executive stakeholders and operational teams.
- Strong business acumen with the ability to balance risk management, compliance, operational efficiency, and business growth.
- Exceptional communication and presentation skills.
- Proven crisis management and decision-making abilities.
- Strong analytical, problem-solving, and continuous improvement mindset.
- Ability to develop organizational capability through coaching, mentorship, and succession planning.
- Experience leading large-scale change initiatives and cross-functional programs.
Work Environment- Primarily office-based with significant interaction with executive leadership and facility management teams.
- Requires regular presence within bakery manufacturing environments and distribution facilities.
- Exposure to production environments involving machinery, varying temperatures, noise, and food-processing operations.
