Quality Excellence Manager

The Kraft Heinz Company; Elst; On-site; EUR 85,000 - 120,000; Full time

Job summary

Kraft Heinz Elst site is seeking a senior FSQ Improvement lead to drive cross-functional projects across Quality Operations, Laboratories, and Sanitation. You will advance food safety performance, quality standards, and departmental capability while partnering with the FSQ Manager on strategy and deployment.

You will develop and coach teams on root-cause analysis, risk management, and continuous improvement, ensuring alignment with site objectives and regulatory expectations.

Qualifications

• Understanding of HACCP, BRC/GFSI standards and quality systems.
• Experience leading improvement initiatives across functions in food manufacturing.
• Strong analytical and data-driven decision making.
• Proven ability to train stakeholders and drive change.

Responsibilities

• Coordinate continuous improvement across Quality and Food Safety functions.
• Lead cross-functional projects with QC, Labs, and Sanitation to raise capability and food safety performance.
• Translate priorities into sustainable improvements and strategies for the site.
• Coach stakeholders on FSQ priorities and risk management.
• Support development of functional strategy and improvement agenda.

Skills

Cross-functional leadership

Quality management

Problem solving

Communication

English/Dutch bilingual

Data interpretation

Microsoft Office

Education

Food Science/Technology degree

Quality Management training

Lead Auditor training

Advanced HACCP certification

Tools

Microsoft Office

Job description

Job Description

Purpose of the role:

Drive and coordinate continuous improvement across the Quality and Food Safety function, working across Quality Operations (QC), Quality Systems, Laboratories, and Cleaning & Sanitation to improve functional effectiveness, food safety performance, quality standards, capability, and ways of working.

The role provides cross-functional expertise and project leadership on priorities that span multiple areas of the Quality and Food Safety organization and the wider manufacturing site. It supports the Food Safety & Quality Manager in translating functional priorities into sustainable improvements and strategy and provides a broad development platform across the Quality and Food Safety discipline.

The role is jointly responsible for the success of the department and must be able to operate at a higher level of abstraction. The role operates with a high degree of cross-functional interaction and influence while functional accountability for the individual disciplines remains with the respective managers.

Responsibilities:

Functional Improvement:

• Identify and evaluate opportunities to improve the effectiveness, efficiency, consistency, and maturity of the Quality and Food Safety function.
• Lead or coordinate improvement initiatives that cross functional boundaries and require collaboration between multiple Quality and Food Safety disciplines.
• Use performance information, trends, incidents, audit findings, complaints, process data, and other relevant information to identify systemic opportunities and risks.
• Support the establishment and adoption of improved standards, processes, tools, and ways of working across the function and wider site KHMS structure.
• Promote the systematic application of root-cause analysis, risk management, problem solving, and continuous improvement.

Cross-Functional Leadership:

• Work closely with the Quality Operations, Quality Systems, Laboratory, and Cleaning & Sanitation managers to understand functional priorities, dependencies, opportunities, and risks.
• Facilitate alignment and collaboration where improvement opportunities extend across multiple areas.
• Lead cross-functional projects and working groups, bringing together relevant technical and operational expertise.
• Influence stakeholders toward common solutions and sustainable implementation without relying solely on formal authority.
• Support integration of Quality and Food Safety priorities with wider site and business objectives.
• Challenge and collaborate with the Production, Engineering and Maintenance departments.
• Provide coaching/support where needed on the FSQ way of working in the business.
• Coach KHMS accountable stakeholders on key quality priorities and risks in their standards.

Quality & Food Safety:

• Maintain a broad understanding of the site’s Quality and Food Safety risks, standards, systems, processes, and performance.
• Contribute to the identification, assessment, and mitigation of significant quality and food safety risks.
• Support the function in responding to significant issues, audits, incidents, customer requirements, and regulatory expectations where appropriate.
• Identify opportunities to strengthen preventive approaches and improve the overall maturity of the Quality and Food Safety organization.
• Provide trainings or sessions to business stakeholders and/or employees to upskill FSQ knowledge.
• Promote a culture in which quality and food safety are embedded within operational decision-making.

Functional Capability:

• Contribute to the development of technical and organizational capability within the Quality and Food Safety function.
• Facilitate knowledge sharing and the adoption of best practices between the different disciplines.
• Support development of common approaches, competencies, and standards where appropriate.
• Act as a role model for collaborative leadership, continuous improvement, and fact-based decision making.
• Strengthen the department by providing individual coaching when the situation requires it.

Strategic and Leadership Support:

• Provide the Food Safety & Quality Manager with analysis, recommendations, and insight on cross-functional opportunities and risks.
• Support the development and implementation of the Quality and Food Safety functional strategy and improvement agenda.
• Contribute to a positive employee experience by identifying people-related needs within the department and driving optimizations.
• Lead selected strategic or high-priority initiatives on behalf of the Food Safety & Quality Manager.
• Provide functional leadership or representation on selected topics when required by serving as the deputy for the FSQ Manager.
• Take on broader responsibilities as required by organizational priorities and individual development.

Required competencies:

• Knowledge of food safety regulations and standards (e.g., HACCP, BRC (GFSI)).
• Understanding of quality assurance principles and continuous improvement methodologies.
• Good communication and leadership skills.
• Ability to work collaboratively with cross-functional teams.
• Experience in quality management is desirable.
• Understanding of manufacturing processes and the interaction between operational performance, food safety, and product quality.
• Ability to analyse complex information and translate it into practical recommendations and actions.
• Proficient in Microsoft Office.
• Good verbal and written English/Dutch

Required education:

• Education in Food Science/Technology, Quality Management, or a related field. Master's degree is a plus
• Lead Auditor training
• Advanced HACCP certification

Required work experience:

• Relevant experience in Quality, Food Safety, Manufacturing, Technical, Engineering, or another related discipline.
• Experience working across functional boundaries and leading improvement initiatives.
• Experience in structured problem solving, continuous improvement, project management, or quality improvement is desirable.
• Experience working within a GFSI accredited food manufacturing environment is expected.

Location(s)

Elst

Kraft Heinz is an Equal Opportunity Employer - Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes**.**