Position Summary:
The Ops Food Safety and Quality (FSQ) Director will lead FSQ initiatives across five food manufacturing sites, setting and executing strategies that align with business objectives, ensuring high-quality standards, and advancing continuous improvement.
Duties and Responsibilities:
- Serve on the FSQ Leadership Team, collaborating across departments to fulfill company goals.
- Oversee and verify site safety and sanitation standards to comply with GFSI and regulatory requirements, consulting on Food Safety Plans and preventive controls.
- Ensure strong sanitation and environmental programs are implemented to mitigate microbial risks.
- Guide analytical and sensory programs to meet customer standards, integrating food safety and quality verification into the commercialization process.
- Develop preventive strategies to reduce deviations and complaints by identifying risks, enhancing culture, and verifying compliance.
- Conduct internal audits, manage corrective actions, and ensure preparedness for external audits and regulatory compliance.
- Assist with plant audits and inspections as required by government agencies, customers, and third-party groups.
- Mentor and support the development of team members, manage workload priorities, and oversee the department’s budget.
- Lead quality culture initiatives, promoting safety-first, defect-free, and continuous improvement mindsets in collaboration with operations leadership.
- Utilize HACCP, FSMA, GFSI, SPC, and food technology principles to identify improvement opportunities and guide strategic initiatives.
- Cultivate strong relationships with customers and stakeholders, building Quality-to-Quality connections to ensure alignment.
Note: This role requires significant travel (up to 50%) for team development and site performance verification.
Competencies / Skills / Abilities:
- Strong communication, organizational, and time management skills.
- Ability to operate effectively in fast-paced, sometimes high-pressure environments.
- Skilled in strategic planning and proficient with Microsoft Office Suite or equivalent.
Education and Experience:
- Bachelor’s degree in a science-related field (Food Science, Food Technology, Food Safety, Microbiology, or equivalent).
- 10+ years of experience in Food Safety and Quality, with multi-site responsibility preferred.
- HACCP certification, SQF practitioner, and PCQI certification preferred.
- Must have strong food manufacturing experience.
