Pacific Dream Seafoods

Compensation

Full Description

Food Safety and Quality Assurance Director Location: Pacific Northwest (On-site / Plant-Based Role) Industry: Seafood Processing & Distribution Company Overview We are a high-volume seafood company handling/processing live, cooked, and frozen Dungeness crab and unloading/processing finfish species . Operations include live receiving, cooking, processing, freezing, cold storage, and distribution for domestic and international markets. Production is somewhat seasonal, with intense surges during Dungeness crab season. Operations will expand to include a larger variety of food items upon completion of our new facility in 2027. Position Summary The Senior Quality Assurance Manager is a hands-on, plant-floor leader who initially serves as the primary food safety authority on site, directly overseeing daily QA/QC activities during high-volume production. As the role matures, the position is designed to progress from day-to-day floor oversight to a more strategic, systems-driven leadership role by developing strong QA supervisors, training operational leadership, and embedding food safety ownership throughout the organization. This role is ideal for a leader who can do the work, teach the work, and then scale the work through people and culture. Eventually, this role will include implementing and directing our Food Safety programs at our new facility in addition to our current facility in Anacortes. Role Progression & Growth Path Phase 1: Hands-On Plant Leadership (Initial Focus) • Maintain a strong daily presence on the production floor, especially during peak crab season • Personally verify CCPs, sanitation practices, GMP compliance, and production records • Lead inspections, audits, and corrective actions directly from the floor. • Establish credibility and trust with operations through visible, practical leadership. Phase 2: Team Development & Delegation • Train and mentor QA/QC supervisors and technicians to independently manage shift-level food safety responsibilities • Build structured training programs for seasonal and permanent staff • Gradually transition routine monitoring and verification to trained subordinates • Standardize procedures so food safety performance does not rely on constant direct oversight Phase 3: Culture & Systems Leadership • Shift focus toward audit readiness, trend analysis, continuous improvement, and cross-department alignment • Drive a company-wide food safety culture where operations, maintenance, and logistics share accountability • Serve as the strategic QA leader while maintaining authority and visibility during high-risk or peak periods Key Responsibilities Hands-On Quality & Food Safety Oversight • Oversee live receiving, cooking, cooling, freezing, glazing, packing, and cold storage operations • Verify HACCP CCPs, SSOPs, and GMP compliance in real time • Stop production when necessary to protect food safety and regulatory compliance HACCP & Regulatory Execution • Own and maintain Seafood HACCP plans, SSOPs, GMPs, and food safety documentation • Serve as the facility’s PCQI and senior food safety decision-maker • Lead FDA inspections, state inspections, third-party audits, and customer audits • Implement safety and QA programs at our new facility currently in construction Seasonal Surge Management • Lead QA efforts during intense seasonal crab production surges, including extended shifts and weekend operations • Rapidly onboard, train, and manage seasonal and temporary QA and production staff • Adjust QA staffing and oversight models to match fluctuating production volumes Training, Leadership & Culture Building • Develop and deliver practical food safety training for all levels of the organization • Coach supervisors and managers to own food safety outcomes within their departments • Build accountability systems that reinforce food safety expectations even in high-pressure environments Continuous Improvement • Analyze trends, deviations, and audit findings to prevent repeat issues • Improve sanitation effectiveness, process flow, yield protection, and documentation practices • Prepare the organization for sustained compliance without constant senior-level intervention Qualifications Required: • 7–10+ years of hands-on QA/QC or food safety experience in seafood processing or high-risk food manufacturing • Current HACCP certification from accredited institution • Demonstrated ability to lead from the floor and develop others to take ownership • Strong working knowledge of Seafood HACCP, FSMA, PCQI requirements, and FDA inspections • Experience with live seafood handling, cooked product controls, freezing, and cold chain management • Proficiency with technology • Willingness to work extended hours during peak crab season, with improved schedule stability off-season Preferred: • Bachelor’s degree in Food Science, Microbiology, Biology, or related field • Experience with Dungeness crab, sablefish, or similar shellfish/finfish species • Familiarity with BRC, SQF, or customer audit standards • Proven success building QA teams in seasonal production environments Work Environment & Long-Term Opportunity • Initial role heavily plant-floor focused, transitioning over time toward strategic oversight • Opportunity to shape long-term QA structure, training systems, and company culture • Clear path to expanded responsibility as team capability and systems mature Compensation & Benefits • Competitive salary based on experience • Health benefits and paid time off • Long-term stability with growth in scope and influence Job Type: Full-time Pay: From $90,000.00 per year Benefits: • Dental insurance • Health insurance • Paid time off • Vision insurance Education: • High school or equivalent (Preferred) Experience: • HACCP: 3 years (Preferred) Ability to Commute: • Anacortes, WA 98221 (Preferred) Work Location: In person