Director of Quality

Position Summary:

The Ops Food Safety and Quality (FSQ) Director will lead FSQ initiatives across five food manufacturing sites, setting and executing strategies that align with business objectives, ensuring high-quality standards, and advancing continuous improvement.

Duties and Responsibilities:

• Serve on the FSQ Leadership Team, collaborating across departments to fulfill company goals.
• Oversee and verify site safety and sanitation standards to comply with GFSI and regulatory requirements, consulting on Food Safety Plans and preventive controls.
• Ensure strong sanitation and environmental programs are implemented to mitigate microbial risks.
• Guide analytical and sensory programs to meet customer standards, integrating food safety and quality verification into the commercialization process.
• Develop preventive strategies to reduce deviations and complaints by identifying risks, enhancing culture, and verifying compliance.
• Conduct internal audits, manage corrective actions, and ensure preparedness for external audits and regulatory compliance.
• Assist with plant audits and inspections as required by government agencies, customers, and third-party groups.
• Mentor and support the development of team members, manage workload priorities, and oversee the department’s budget.
• Lead quality culture initiatives, promoting safety-first, defect-free, and continuous improvement mindsets in collaboration with operations leadership.
• Utilize HACCP, FSMA, GFSI, SPC, and food technology principles to identify improvement opportunities and guide strategic initiatives.
• Cultivate strong relationships with customers and stakeholders, building Quality-to-Quality connections to ensure alignment.

Note: This role requires significant travel (up to 50%) for team development and site performance verification.

Competencies / Skills / Abilities:

• Strong communication, organizational, and time management skills.
• Ability to operate effectively in fast-paced, sometimes high-pressure environments.
• Skilled in strategic planning and proficient with Microsoft Office Suite or equivalent.

Education and Experience:

• Bachelor’s degree in a science-related field (Food Science, Food Technology, Food Safety, Microbiology, or equivalent).
• 10+ years of experience in Food Safety and Quality, with multi-site responsibility preferred.
• HACCP certification, SQF practitioner, and PCQI certification preferred.
• Must have strong food manufacturing experience.