Quality Assurance Manager

CT Bakery; Toronto; On-site; CAD 90,000 - 130,000; Full time

Job summary

CT Bakery is seeking a Quality Assurance Manager to lead QA, food safety, and sanitation programs across our bakery production. You will guide the QA and Sanitation teams, partner with Production and Maintenance, and drive improvements to meet customer requirements and regulatory standards.

You will oversee GMP, HACCP, allergen control, traceability, and environmental monitoring, maintain documentation, and prepare for audits.

Qualifications

• 5+ years of QA leadership in a food manufacturing environment.
• Bakery manufacturing or food processing experience strongly preferred.
• Experience supporting customer, regulatory, CFIA, and third-party audits.
• Strong leadership, coaching, and employee development skills.

Responsibilities

• Lead and maintain QA, food safety, and sanitation programs.
• Ensure GMP, HACCP, allergen control, sanitation, traceability, and environmental monitoring compliance.
• Develop and monitor sanitation procedures and verification programs.
• Maintain quality records, inspections, and reports.
• Support audits and customer/regulatory inspections.
• Lead root-cause investigations and CAPA implementation.
• Coach and develop QA and Sanitation teams.

Skills

Quality Leadership

GMP/HACCP

Food Safety

Auditing

Root Cause

Documentation

Education

Food Science Degree

HACCP Certification

SQF/BRC Certification

Tools

CFIA liaison

Job description

The Quality Assurance Manager is responsible for leading and maintaining the company's Quality Assurance, Food Safety, and Sanitation programs to ensure products are manufactured safely, consistently, and in compliance with customer requirements, regulatory standards, and company policies.

This role provides leadership and direction to the Quality Control and Sanitation teams while working closely with Production, Maintenance, and Management to identify risks, improve processes, and maintain the highest standards of food safety, sanitation, and product quality

The Quality Control Manager plays a key role in ensuring compliance with Good Manufacturing Practices (GMP), HACCP principles, sanitation standards, customer specifications, and applicable food safety regulations

Key Responsibilities

Quality, Food Safety & Sanitation Management

• Lead, maintain, and continuously improve the company's Quality Control, Food Safety, and Sanitation programs
• Ensure compliance with GMP, HACCP, allergen control, sanitation, traceability, environmental monitoring, and food safety requirements
• Develop, implement, and monitor sanitation procedures, sanitation schedules, and sanitation verification programs
• Ensure all production equipment, processing areas, utensils, and facilities are cleaned and sanitized according to company standards
• Monitor sanitation effectiveness through inspections, environmental monitoring, ATP testing (where applicable), and pre-operational inspections
• Establish, review, and update quality and sanitation procedures, policies, and documentation
• Maintain accurate quality records, sanitation records, inspections, and reports
• Support internal, customer, regulatory, and third-party food safety audits

Production Quality Oversight

• Perform regular inspections of production areas, equipment, ingredients, packaging, finished products, and sanitation activities
• Monitor Critical Control Points (CCPs), quality checkpoints, and sanitation verification activities throughout the manufacturing process
• Investigate quality issues, sanitation deficiencies, customer complaints, and product deviations
• Lead root cause investigations and implement Corrective and Preventive Actions (CAPA)
• Work closely with Production and Maintenance to resolve quality and sanitation concerns while maintaining operational efficiency
• Ensure non-conforming products are properly identified, controlled, investigated, and dispositioned
• Lead, supervise, coach, and develop the Sanitation team
• Develop sanitation schedules that support production requirements while maintaining food safety standards
• Verify completion of sanitation tasks and documentation
• Ensure sanitation chemicals are used, stored, and handled safely
• Coordinate deep cleaning activities and preventative sanitation programs
• Ensure compliance with all sanitation Standard Operating Procedures (SSOPs)
• Monitor pest control activities in collaboration with approved service providers
• Drive continuous improvement in sanitation effectiveness and operational efficiencies
• Lead, coach, and develop Quality Control and Sanitation employees
• Provide training and guidance on GMP, HACCP, sanitation procedures, food safety requirements, allergen control, and company policies
• Schedule staffing coverage to support production requirements
• Promote accountability, teamwork, employee engagement, and continuous improvement
• Conduct probationary reviews, performance evaluations, coaching sessions, and disciplinary discussions where required
• Ensure all mandatory training and annual certifications are completed

Documentation & Compliance

• Maintain quality documentation including inspection reports, sanitation records, production records, corrective actions, environmental monitoring results, and audit documentation
• Ensure product specifications, sanitation procedures, and quality standards remain current and effectively communicated
• Review quality and sanitation data to identify trends, recurring issues, and opportunities for improvement
• Ensure ongoing compliance with CFIA requirements, customer expectations, regulatory requirements, and food safety standards
• Identify opportunities to improve product quality, sanitation effectiveness, food safety systems, operational efficiencies, and waste reduction.
• Participate in cross-functional continuous improvement initiatives
• Recommend improvements to equipment, sanitation processes, quality systems, and food safety programs
• Support investigations related to customer complaints, product quality concerns, sanitation issues, and food safety incidents.

Qualifications & Experience

• Minimum 5 years of Quality Assurance and/or Food Safety leadership experience within a food manufacturing environment.
• Previous experience in bakery manufacturing or food processing is strongly preferred.
• Experience leading both Quality Control and Sanitation teams is considered a strong asset
• Strong knowledge of GMP, HACCP, allergen control, sanitation programs, environmental monitoring, and food safety systems.
• Experience supporting customer, regulatory, CFIA, and third-party food safety audits.
• Strong leadership, coaching, and employee development experience.
• Excellent analytical, investigation, and problem-solving skills.
• Strong organizational and communication abilities.
• Ability to prioritize multiple responsibilities in a fast-paced manufacturing environment.

Education & Certifications

• Post-secondary education in Food Science, Food Safety, Microbiology, Quality Assurance, or a related field preferred.
• HACCP Certification required.
• Food Safety Certification required.
• SQF Practitioner, BRCGS, or equivalent food safety certification is considered an asset.
• Internal Auditor certification is considered an asset.