Director, Food Safety & Quality Assurance (FSQA)

The Quality Director oversees and manages all aspects of quality assurance and control within the poultry manufacturing operations. This role is critical in ensuring that products meet the highest standards of quality, safety, and regulatory compliance. The Quality Director leads a team of quality professionals and works closely with other departments to maintain and improve quality systems.

Key Responsibilities:

• Develops, implements, and maintains quality assurance standards and procedures to ensure compliance with regulatory requirements and customer specifications.
• Oversees and audits the implementation of these standards and procedures across all production facilities.
• Inspects products and processes to ensure they meet quality standards and identifies areas for improvement.
• Investigates and resolves customer complaints and issues related to product quality.
• Monitors product recalls and safety procedures, ensuring swift and effective resolution.
• Trains and guides staff in quality assurance processes and best practices.
• Develops and implements continuous improvement plans to enhance product quality and operational efficiency.
• Ensures compliance with food safety regulations, including HACCP, GMP, and other relevant standards.
• Collaborates with plant management to identify and implement strategies to reduce consumer complaints and improve product quality.
• Supervises and develops the quality assurance team, providing ongoing training and development opportunities.
• Acts as the primary liaison with regulatory agencies and customers on quality-related matters.

Qualifications:

• Bachelor's degree in Food Science, Microbiology, or a related field; advanced degree preferred.
• Minimum of 10 years of experience in food safety and quality assurance, with at least 5 years in a leadership role.
• In-depth knowledge of food safety regulations and quality management systems (e.g., HACCP, FSMA, GFSI).
• Strong leadership and team management skills, with the ability to drive cross-functional collaboration.
• Excellent communication and problem-solving abilities.
• Certification in food safety (e.g., HACCP, PCQI).
• Experience in a USDA/poultry processing facility.