Quality Assurance Manager

Position Summary

The Quality Assurance Manager is responsible for overseeing all food safety, quality assurance, housekeeping, and regulatory compliance activities within the manufacturing facility. This role ensures products are manufactured in accordance with company standards, customer specifications, and all applicable food safety regulations including FDA, USDA, FSMA, HACCP, GMP, Organic, Kosher, and other regulatory requirements.

The QA Manager leads the quality team, promotes a culture of food safety and continuous improvement, and partners with Production, Sanitation, Warehouse, Maintenance, and R&D to drive operational excellence, minimize waste, and maintain audit readiness at all times.

Key Responsibilities

Food Safety & Regulatory Compliance

• Manage and maintain the facility’s food safety and quality management systems.
• Ensure compliance with FDA, USDA, FSMA, HACCP, GMP, SQF/BRC, Organic, Kosher, Rainforest Alliance, and customer requirements.
• Lead and coordinate internal, customer, and third-party food safety and quality audits and inspections.
• Develop, implement, train, and maintain SOPs, SSOPs, HACCP plans, and quality procedures.
• Investigate non-conformances, customer complaints, and food safety incidents; implement corrective and preventive actions (CAPA).
• Ensure all production lines meet pre-operational and startup inspection requirements.
• Maintain plant audit readiness and conduct routine GMP and sanitation inspections.
• Oversee environmental monitoring, pest control, allergen management, and sanitation verification programs.
• Manage product hold and release processes.

Leadership & Team Management

• Lead, train, coach, and develop QA Supervisor, QA Technicians and housekeeping personnel.
• Conduct employee performance evaluations and implement development plans.
• Monitor attendance, productivity, and workplace conduct.
• Foster a culture of accountability, teamwork, and continuous improvement.
• Ensure effective communication between shifts and departments.
• Support hiring, onboarding, disciplinary actions, and staffing recommendations.

Operational & Quality Improvement

• Monitor, trend, and report key quality and food safety KPIs.
• Identify opportunities to reduce waste, improve efficiencies, and strengthen food safety systems.
• Partner with inter-department teams to resolve quality and food safety issues and improve processes.
• Drive root cause analysis and continuous improvement initiatives.
• Support new product development, validation activities, and process improvements.

Safety & Workplace Standards

• Enforce GMPs, sanitation standards, hygiene requirements, and company policies.
• Ensure safe working conditions and proper ergonomic practices within the department.
• Promote and reinforce food safety awareness throughout the facility.
• Maintain clean and organized work environments across production and warehouse areas.
• Take immediate corrective action when food safety, quality, or safety standards are compromised.