Food Safety & Quality Lead - Second Shift

Johnsonville Sausage, LLC; Watertown (WI); On-site; USD 75,000 - 100,000; Full time

Benefits offered by this job

401k with company match

Medical insurance

Dental insurance

Vision insurance

Flexible spending accounts

Disability & life insurance

Fertility & adoption assistance

Paid time off

Parental time off

Job summary

Johnsonville Sausage, LLC is seeking an Assistant Food Safety/Quality Manager in Watertown, WI, to drive best-in-world quality culture. You will lead safety and quality initiatives, serve on cross-functional teams, and coordinate audits to ensure compliance with FSIS, USDA, and internal standards.

The role requires a Bachelor’s in a related field and HACCP certification; 2–4 years in quality leadership and meat processing is preferred. A collaborative, continuous-improvement mindset is essential.

Qualifications

• Bachelor’s degree in a related field preferred; commensurate experience considered.
• HACCP certification preferred; SQF/BRC certifications encouraged.
• Experience with meat processing and USDA/regulatory systems is preferred.

Responsibilities

• Educate and lead on animal handling, food safety, and quality practices.
• Represent food safety/quality and animal welfare on cross‑functional teams.
• Maintain and develop food safety and quality plans and SOPs.
• Lead or co‑lead SQF and customer audits; ensure compliance.

Skills

Leadership

Food safety

GMP/USDA knowledge

Communication

Problem solving

Education

Bachelor's in Animal Science/Microbiology/Food Science

HACCP Certification

SQF Practitioner or BRC certification

Tools

SAP

Redzone

Job description

Johnsonville Sausage, LLC is seeking an Assistant Food Safety/Quality Manager in Watertown, WI, to drive best-in-world quality culture. You will lead safety and quality initiatives, serve on cross-functional teams, and coordinate audits to ensure compliance with FSIS, USDA, and internal standards.

The role requires a Bachelor’s in a related field and HACCP certification; 2–4 years in quality leadership and meat processing is preferred. A collaborative, continuous-improvement mindset is essential.