Senior Manager, Quality Assurance

Key Responsibilities

Lead, coach, and develop the QA team to ensure strong execution of quality and food safety responsibilities across all shifts.

Ensure compliance with applicable FDA, USDA, and state food safety regulations and customer requirements.

Oversee facility audits including third-party certifications (e.g., BRC, SQF, AIB), customer inspections, and internal GMP reviews.

Manage and continuously improve programs related to HACCP, HARPC, allergen control, sanitation, pest control, traceability, and product hold / release.

Collaborate with Operations, R&D, Maintenance, and Sanitation to proactively resolve quality issues and drive root cause corrective actions.

Lead or support investigations related to product complaints, deviations, and non-conformances.

Ensure documentation and data integrity across all QA systems, including product testing, calibration records, and process control charts.

Develop and monitor quality KPIs and present metrics to plant and corporate leadership.

Partner with HR to ensure QA training programs are maintained and effectively implemented.

Support implementation of corporate and customer-driven quality initiatives at the site level.

Qualifications

Bachelor’s degree in Food Science or related field.

Minimum 5–7 years of progressive QA / Food Safety experience in a food manufacturing environment, with at least 2 years in a leadership role.

Strong knowledge of FSMA, HACCP, GMPs, and food safety regulatory compliance.

Experience with bakery or high-volume food manufacturing environments strongly preferred.

Demonstrated success leading teams and managing third-party audits.

Strong analytical and problem-solving skills; data-driven decision-making required.

Excellent communication and cross-functional leadership skills.

Proficiency with QA software systems, Microsoft Office Suite, and ERP platforms (e.g., SAP, Plex, etc.).

Working Conditions

Based full-time on-site at the LaPorte Bakery.

Must be available to support QA coverage across all shifts as needed.

Exposure to a manufacturing environment with variable temperatures and allergens.