Director of Food Safety & Quality

Kettle Cuisine; Washington, Baltimore (District of Columbia, MD); On-site; USD 135,000 - 150,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

401(k)

Paid maternity leave

Paid paternity leave

Tuition assistance

Disability insurance

Job summary

A leading food manufacturer is seeking a Director of Food Safety & Quality to lead site-level food safety and quality initiatives. You will oversee the Food Safety Plan, manage a QA team, and ensure compliance with regulatory standards. Requirements include over 15 years in quality assurance and HACCP certification. Competitive salary range is $135,000 to $150,000 annually, and the role is full-time and site-based.

Qualifications

• 15+ years of experience in quality assurance management and food manufacturing.
• Previous experience in quality assurance/food safety within a food processing environment.
• Excellent team building and interpersonal communication skills.

Responsibilities

• Develop and maintain the site Food Safety Plan.
• Ensure the site is audit ready every day.
• Manage and develop the QA team on site.

Skills

Quality assurance management

Food safety regulations knowledge

Leadership skills

Statistical Process Controls

Team building

Communication skills

Education

15+ years in quality assurance

HACCP and PCQI Certified

Tools

HACCP

SPC tools

Job description

Join to apply for the Director of Food Safety & Quality role at Kettle Cuisine

Join to apply for the Director of Food Safety & Quality role at Kettle Cuisine

This range is provided by Kettle Cuisine. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$135,000.00/yr - $150,000.00/yr

Additional compensation types

Annual Bonus

Direct message the job poster from Kettle Cuisine

The Director of Food Safety and Quality provides manufacturing site-level leadership and direction for food safety and quality activities. They ensure that the Food Safety Plan meets all GFSI, customer and regulatory requirements for the manufacture of our products. They ensure we ‘do the right things’ and set the system and its management up so that we ‘do things right’ . They work with, and manage the team ensure food safety programs, quality standards, and legality of products manufactured throughout the organization are maintained. The role reports functionally to the EVP FSQ and R&D and works on a day-to-day basis with the Site General/Plant Manager as part of the site’s senior management team.

Role and Responsibilities

• Develops and maintains the site Food Safety Plan (including HACCP, HARPC and GMP) for the site
• Ensures the plan is effective in controlling identified risks
• Ensures the site is audit ready, every day
• Manages and develops the QA team on site, supported by a QA Manager direct report
• Provides technical expertise and serves as a subject matter expert for programs and activities related to food safety, regulation compliance (with support from corporate team), audits, and quality systems.
• Works with the Customer complaint team to complete CAPA and quality improvement activities based on trends
• Ensures that the site maintains an effective balance of QA, AC and auditing to deliver safe, consistent products
• Ensures that sanitation procedures, schedule and execution are validated and verified through environmental monitoring programs and audits.
• Assists plants in achieving compliance with the food safety and quality program through training and auditing
• Ensures food safety and quality training programs are effective and compliant
• Main site contact with regulatory agencies (USDA/FDA/State)
• Assists or participates in vendor audits.
• Oversees and audit finished product specifications to ensure they are accurate, and the specification is being met.
• Manage all regulatory and third-party audit programs including root cause and corrective actions
• Ensure plant audit corrective action plans are implemented in a timely manner
• Runs statistical process controls and trending. Ability to drive continuous improvement with Quality Programs and KPI management.
• Supports Continuous Improvement with standardized work, science-based problem solving and utilizing real time tools to predict quality attributes. Implement SPC, control charts, visual management, and other lean manufacturing tools such as root cause and KPI trending.
• Collaborates with Product Development and Culinary on cross-functional projects.
• Champion quality and food safety initiatives to create a Food Safety culture and mindset.
• Establishes and controls costs of QA function and works within agreed budget
• Perform other job-related duties as assigned

Qualifications (education/Experience/Skills)

• 15+ years of experience in quality assurance management and food manufacturing, to include at least 8 years managing department.
• Previous experience in quality assurance/food safety within a food processing environment
• Knowledge of thermal processing / microbiological hazards associated with conventional and/or sous vide processing
• HACCP and PCQI Certified with a comprehensive knowledge of Microbiology and Shelf Life programs
• Certified auditor
• Up to 10% travel required as needed to support business needs. Role is in-person, site-based
• Complete knowledge and experience developing and managing HACCP, FSMA, GMP, SSOP, SQF and/or other BRC and customer-driven quality and food safety requirements and programs.
• Knowledge of Statistical Process Controls (SPC).
• Excellent team building, oral, written, and interpersonal communication skills.
• Proven ability to manage priorities and work efficiently in a cross-functional environment
• Demonstrated success managing and or supervising multi-disciplinary teams and programs.
• Must be a professional, customer driven manager of producing high quality food products while achieving company objectives
• Comprehensive knowledge of USDA-FSIS regulations and requirements for meat and poultry processing.
• Strong leadership and management skills in a high-paced environment.

Supervisory Responsibilities

• Responsible for the work and results of employees within area of responsibility, influences others within the organization.

Working Conditions and Physical Effort

The work environment characteristics described here are representative of those a Director of Food Safety and Quality encounters while performing the essential functions of the job.

Physical Demands/Efforts

• Work requires little or no physical exertion

Mental & Visual Demands

• Work performed by this position requires a high degree of mental concentration required to prioritize and effectively execute extremely complex tasks.
• Work requires frequent visual effort for extended periods of time.

Work Environment and Hazards

• Employee typically works in a normal office environment free from noise and hazards.
• This position has limited exposure to hazards that require the exercise of caution with little likelihood of injury.

As A Leader Within the Kettle Cuisine Team You Are Expected To:

• Model and support Kettle’s Core Values and safety culture
• Manage performance of all team members
• Build a strong, committed, and collaborative team
• Develop individual team members & their careers
• Conduct annual reviews and PDPs for all direct team members
• Create a culture of accountability & performance
• Drive a focus on quality and continuous improvement
• Plan work, track results and resolve variances

Required attributes

• Self-starter able to conceptualize and drive initiatives forward
• Positive attitude and motivated by contributing to the overall success of the team
• Able to develop strong relationships with internal and external stakeholders
• Obsessive attention to detail, well organized and able to juggle many projects at once
• Comfortable moving at a fast pace and in ambiguous environments
• Passionate about food
• Willing to address difficult situations head on with patience and respect

Americans with Disabilities Act

Kettle Cuisine complies with all aspects of the Americans with Disabilities Act (ADA) and state disability laws. This means we will not discriminate against qualified individuals with a disability in any phase of the employment relationship including application for employment, hiring, promotions and/or advancement opportunities, termination, compensation, training and any other conditions or privileges of employment.

Core Values

Kettle Cuisine takes the utmost pride in its people, products and reputation. Each employee is expected to understand and live our Core Values every day.

Honor Food – We create and produce the best tasting, safest, all natural recipes that strive for perfection in every batch, from bench to kettle

Honor Each Other – We seek to develop trusting, respectful and mutually rewarding relationships with all our team members and business partners

Honor Development – We recognize and nurture each other’s talents, strengths and interests in order to further strengthen and grow our team

Honor Innovation – We continually strive for creative and sustainable ways to achieve excellence

Seniority level

• Seniority level

  Executive

Employment type

• Employment type

  Full-time

Job function

• Job function

  Quality Assurance, Management, and Manufacturing

• Industries

  Food and Beverage Services, Food and Beverage Manufacturing, and Manufacturing

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Inferred from the description for this job

Medical insurance

Vision insurance

401(k)

Paid maternity leave

Paid paternity leave

Tuition assistance

Disability insurance

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