Job Description

Overview

The Quality Manager will ensure all manufactured products at our Byesville plant meet stringent quality, food safety, customer, and regulatory standards through comprehensive lab testing and validation processes. This role will involve implementing and monitoring Good Manufacturing Practices (GMP), food safety protocols, and Global Food Safety Initiative (GFSI) requirements across the entire site.

Base pay range

$90,000.00/yr - $120,000.00/yr

Location & Eligibility

US Citizens or Green card holders only

No C2C

Key Responsibilities

• Serve as the HACCP and Food Safety site lead, providing guidance and support for operations teams, including verification and annual validation of HACCP/Food Safety plans and prerequisite programs.
• Ensure compliance with GFSI certification standards and maintain alignment with current requirements.
• Participate in New Product Introduction (NPI) meetings, conducting risk assessments for food safety based on HACCP and customer requirements.
• Facilitate audits (GFSI, customer, FDA, and internal) related to quality and food safety.
• Oversee the sanitation team to minimize sanitation-related risks.
• Manage the environmental monitoring program.
• Develop training programs focused on risk prevention identified through HACCP assessments.
• Implement corporate food safety programs.
• Manage action plans and conduct risk analysis using tools like the Intelex portal for root cause analysis (CAPA).
• Conduct systematic risk assessments to prevent deviations impacting plant performance or customer satisfaction.
• Oversee third-party service providers (e.g., pest control, chemicals, cleaning, and equipment calibration) based on HACCP requirements.
• Act as the primary point of contact for GMP, change management, preventive maintenance for food safety, foreign material programs, allergen control, food defense, and other prerequisite programs to mitigate food safety risks.
• Perform risk trend analysis and report strengths and weaknesses of the management system to leadership, utilizing HACCP, SWOT, and risk map analysis.

Requirements

• B.S. Degree in Microbiology, Food Science, Biology, or a related field.
• Minimum of 6 years of quality and food safety management experience in a manufacturing environment.
• Experience with aseptic processing is required.
• Certified knowledge and experience with GFSI systems such as IFS, SQF, BRC, and/or FSSC 22000.
• Expertise in allergens, microbiological topics, Kosher, HACCP, GMP, quality systems, prerequisite programs, and internal audits.
• Proficiency in Microsoft Office and SAP is required.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Quality Assurance and Management

Industries

• Food and Beverage Manufacturing

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