SR. DIRECTOR, QUALITY ASSURANCE

POSITION PURPOSE:
The Senior Director, Quality Assurance owns El Pollo Loco's enterprise quality assurance function end to end, consolidating vendor-level quality assurance and regulatory food safety compliance into a single point of accountability. This role is responsible for the integrity of the supply chain's quality systems — from supplier and co-manufacturer qualification through regulatory compliance across federal, state, and local agencies — and serves as the primary quality and food safety resource to the franchise system.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Vendor & Supplier Quality Assurance

Directs vendor and supplier quality assurance programs across El Pollo Loco's poultry portfolio, including fresh leg quarters (“Saddles”) and value-added further-processed chicken items, ensuring specification integrity, ingredient consistency, and product quality at every stage of the supply chain.
Leads vendor qualification, audit, scorecarding, and corrective-action programs; partners with Procurement and Distribution to resolve quality holds, non-conformances, and supplier performance issues.
Owns quality specifications for co-manufactured and further-processed chicken products, working directly with processors to validate manufacturing controls, shelf-life, and food safety design prior to system-wide rollout.
Evaluates and approves new vendors, ingredients, and product formulations, ensuring alignment with brand quality standards and regulatory requirements.

Regulatory & Food Safety Compliance

Serves as the company's senior point of accountability for food safety regulatory compliance, including FDA, USDA, FSMA, HACCP, GFSI, and state and local health department requirements across all operating jurisdictions.
Builds and maintains direct working relationships with state and federal regulatory agencies; leads the company's response to regulatory inquiries, inspections, and enforcement actions.
Owns crisis management, product withdrawal, and recall protocols (including activation of the Level 3 Withdrawal Process), partnering with executive leadership and legal counsel as needed.
Directs internal and third-party food safety audit programs spanning restaurants, distribution centers, and manufacturing partners.

Team Leadership & Franchise Support

Builds, leads, and develops a high-performing QA organization spanning both vendor quality and regulatory food safety disciplines; sets performance expectations, coaching plans, and succession pipelines for direct reports.
Serves as a critical QA partner to the franchise system, delivering training, technical guidance, and responsive support to franchisees on quality and food safety matters.
Represents Quality Assurance in cross-functional and executive leadership forums, translating vendor and regulatory risk into clear, actionable guidance for Operations and senior leadership.
Other duties as assigned by the SVP, Supply Chain & Quality Assurance.

QUALIFICATIONS – EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS:
To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required.
Education/Work Experience:
BA/BS in Food Science, Food Microbiology, or a related field required; Master's degree preferred. Minimum 12+ years of progressive quality assurance and food safety experience, with substantial, direct experience in poultry and value-added/further-processed chicken products required. Demonstrated background working directly with state and federal regulatory agencies (FDA, USDA, state health departments) on compliance, inspections, or enforcement matters required. Prior experience directly managing and developing a quality assurance team required.
License/Certifications:
Valid driver's license required. HACCP certification required; PCQI (Preventive Controls Qualified Individual) preferred.
Knowledge, Skills, and Abilities:

Proven track record building, managing, and developing high-performing quality assurance teams, with strong people-leadership, coaching, and succession-planning skills.
Deep working knowledge of value-added and further-processed chicken manufacturing, including co-manufacturer oversight, specification management, and shelf-life validation.
Established credibility with state and federal regulatory agencies; skilled at navigating inspections, audits, and enforcement proceedings with composure and precision.
Demonstrated ability to support and train franchisees on quality and food safety standards, balancing brand protection with practical, field-level guidance.
Confidence in execution of strategic initiatives; decisive and able to make fact-based decisions under pressure.
Strong analytical and problem-solving mindset and skills; meticulous attention to detail.
Ability to effectively communicate with internal and external business partners, including vendors, regulators, and franchisees.
Ability to prioritize and plan competing, time-sensitive work assignments under frequent, tight deadlines.
Ability to read, write, and interpret complex regulatory reports, contracts, and correspondence.
Ability to exercise independent judgment on matters of significant risk and consequence to the company.
Ability to work weekends and extended work schedules as needed.
Willing and able to travel locally within Southern California and to out-of-state vendor, distribution, and restaurant locations, as needed, by car or airplane.