RodgersHouder: Human Capital Solutions

Compensation

Full Description

Position Overview The Quality Control Manager is responsible for leading the facility’s quality and food safety programs, ensuring all products consistently meet regulatory requirements and customer expectations. This individual provides strategic oversight of compliance, testing, and documentation while fostering a proactive culture of accountability and continuous improvement. The role requires strong leadership skills, technical expertise, and the ability to collaborate effectively with operations, sanitation, supply chain, and other departments. Key Responsibilities • Ensure compliance with all relevant food safety regulations and industry standards. • Manage and develop the quality control team, driving accuracy and consistency in testing and reporting. • Oversee sanitation practices and verification of SSOPs to maintain a safe production environment. • Lead hazard analysis and food safety initiatives, ensuring effective control measures are in place. • Direct internal and external testing programs; analyze data to identify trends, risks, and opportunities for improvement. • Guide root cause investigations, corrective actions, and preventive measures for quality issues. • Coordinate and support audits, inspections, and customer reviews by preparing documentation and presenting quality systems. • Track, report, and act on key performance indicators related to quality, safety, and customer satisfaction. • Collaborate with cross-functional teams to support new product introductions, ingredient changes, and process modifications. • Maintain facility quality documentation to meet regulatory and customer requirements. • Deliver training on quality systems, GMPs, HACCP, and food safety standards. • Serve as the decision-maker on product disposition, release, and hold status. • Promote a plant-wide culture centered on ownership, compliance, and continuous improvement. Qualifications • Bachelor’s degree in a technical discipline such as Food Science, Chemistry, Microbiology, or Engineering. • Five to seven years of progressive experience in quality assurance or control within food manufacturing. • HACCP certification required; PCQI certification preferred. • Experience with recognized food safety certification schemes (BRC, SQF, FSSC, or similar). • Strong understanding of food safety regulations and labeling requirements. • Demonstrated ability to lead investigations, implement corrective actions, and assess risk. • Data-driven mindset with proven problem-solving and decision-making skills. • Strong leadership skills with experience managing teams and enforcing quality standards. • Effective communicator with strong technical writing and audit-preparation abilities.