Thermopac Manager Quality

Essential Duties & Responsibilities:

• Manage and improve the facility’s food safety and quality programs, including HACCP, preventive controls, Good Manufacturing Practices (GMPs), Kosher and sanitation verification.
• Supervise, train, and develop Quality employees; establish clear expectations and monitor performance.
• Oversee inspections and testing of raw materials, packaging, in-process products, and finished goods.
• Ensure quality and food safety records are accurate, complete, and maintained according to company requirements.
• Lead investigations of product defects, process deviations, customer complaints, and food safety concerns.
• Identify root causes, implement corrective and preventive actions, and verify their effectiveness.
• Manage product holds, disposition, and release according to established procedures.
• Coordinate internal audits and support customer, regulatory, and third-party audits.
• Monitor sanitation verification and environmental monitoring activities, as applicable.
• Oversee allergen controls, traceability, and recall readiness, including mock recalls.
• Review quality trends and report performance, recurring concerns, and improvement opportunities to plant leadership.
• Partner with other departments to improve processes, reduce waste, and prevent recurring defects.
• Provide employee training on food safety, quality standards, GMPs, and related procedures.
• Escalate significant concerns and exercise authority to stop production or place product on hold when food safety or quality may be compromised

Key Leadership Competencies & Attributes:

• Strong organizational and documentation management skills
• High attention to detail and accuracy
• Strong follow-through and accountability
• Excellent communication and interpersonal skills
• Ability to work independently with minimal supervision
• Strong problem-solving and analytical skills
• Ability to manage multiple priorities in a fast-paced environment
• Strong collaboration and cross-functional partnership skills
• Ability to influence and drive accountability across departments
• Continuous improvement mindset
• Professionalism, adaptability, and initiative
• Strong time management and project coordination skills

Qualifications / Requirements:

• Bachelor’s degree in Food Science, Microbiology, Chemistry, or a related field preferred; equivalent relevant experience may be considered.
• Previous quality assurance or food safety experience in food manufacturing, including supervisory or management experience.
• Working knowledge of HACCP, GMPs, preventive controls, sanitation, allergen management, and applicable food safety requirements.
• Experience with food safety audits and certification programs such as SQF preferred.
• HACCP and Preventive Controls Qualified Individual (PCQI) training preferred, or willingness to obtain as required for the role.
• Strong leadership, communication, problem-solving, and organizational skills.
• Ability to analyze data, investigate concerns, and follow corrective actions through completion.
• Proficiency with Microsoft Office and quality documentation systems.

Physical Requirements

While performing the duties of this position, the employee is regularly required to sit, stand, walk, bend, reach, communicate, and use hands repetitively. The employee may occasionally lift and/or move up to 25 pounds.

This position regularly works within both office and manufacturing environments with varying temperatures, noise levels, moving equipment, and exposure to food allergens, including but not limited to nuts, fruits, dairy, and other ingredients.

Other Duties

This job description is not intended to be all-inclusive. Duties, responsibilities, and activities may change at any time with or without notice based on business needs.