Food Safety & Quality Systems Supervisor — Food Manufacturing (HACCP/PCQI)

URBAN FARMER; Manteno (IL); On-site; USD 70,000 - 90,000; Full time

Job summary

URBAN FARMER is seeking a Food Safety & Quality Systems Supervisor to lead our plant-wide quality program across HACCP, GMP, and ISO standards. You will monitor in-process values, validate CCPs, and drive CAPAs while coordinating with operations and leadership.

Qualified candidates hold a PCQI/HACCP certification with 3–5 years in food manufacturing QA, and a Bachelor’s degree in a related field. Expect hands-on duties on the production floor and a focus on continuous improvement.

Qualifications

• Bachelor’s degree in Food Science, Microbiology, or a related discipline.
• 3–5 years of supervisory experience in food manufacturing quality assurance; frozen pizza experience preferred.
• Current PCQI and HACCP certifications.
• Proven leadership and team management capabilities.

Responsibilities

• Lead plant-wide quality program across HACCP, GMP, and ISO conformance.
• Oversee sanitation, in-process testing, and product disposition.
• Audit GMPs, sanitation, HACCP records, and CCPs; drive CAPAs with management.
• Manage QC lab inventory and coordinate external analyses.
• Deliver FSQA training to QC technicians, contractors, and temporary staff.
• Prepare daily production quality reports and recall readiness drills.

Skills

Quality inspection

Continuous improvement

Troubleshooting

Food Safety QA

FDA regulations

USDA regulations

SOP adherence

GMP compliance

Data analysis

EHS management

Education

Bachelor’s in Food Science

Job description

Food Safety & Quality Systems Supervisor — Food Manufacturing (HACCP/PCQI)Join Urban Farmer to champion product safety, integrity, and customer satisfaction by leading our plant-wide quality program across HACCP, GMP, and ISO standards.A day in this roleYou start your shift on the production floor, moving from dough prep to packaging lines, checking that process controls are dialed in and that sanitation meets expectations. As you review in-process values against customer specs, you note a variance, collaborate with operations to correct it, and document the change. Midday, you audit GMPs and sanitation, confirm HACCP records are complete and accurate, and ensure CCPs and QCPs are met. Before close, you finalize the daily production quality report for leadership and confirm that products in Hold & Release are dispositioned per policy.What you will leadQuality program ownership for sanitation, WIP and finished product testing, package integrity assessments, HACCP/GMP/ISO conformance, and process control.Plant audit cycle: plan, conduct, and report audits on GMPs, sanitation, and regulatory compliance; drive corrective and preventive actions with management.HACCP oversight: supervise plans and records, review documentation daily, and verify CCPs and quality control points are consistently met.Quality monitoring: evaluate daily in-process values versus customer specifications and deliver a daily production quality report to the management team.Product disposition: supervise the Hold & Release program and ensure rigorous adherence to procedures.Recall readiness: run periodic mock recalls to validate recall effectiveness.Escalation and remediation: immediately report food safety and quality issues; investigate, document, and implement corrective action plans.Lab, samples, and environmental monitoringManage QC laboratory inventory and coordinate submission of samples to accredited third-party labs for external analyses.Perform routine and non‑routine analyses for in‑process materials, raw materials, environmental swabs/samples, finished goods, and stability studies.Lead and interpret environmental monitoring programs.Develop people and partner across teamsDeliver GMP, HACCP, Food Defense, and Food Safety training for QC technicians, contractors, and temporary staff.Maintain comprehensive records for all prerequisite programs to demonstrate training and program adherence.Coach technicians through complex QA issues to build capability and a culture of continuous improvement.Participate on cross‑functional teams to embed quality requirements into broader plant decisions.QualificationsBachelor’s degree in Food Science, Microbiology, or a related discipline.3–5 years of supervisory experience in food manufacturing quality assurance; frozen pizza experience preferred.Deep working knowledge of FDA, USDA, and related food safety regulations.Current PCQI and HACCP certifications.Proven leadership and team management capabilities.Physical demandsFrequent standing and walking across production to monitor processes, conduct inspections, and supervise activities.Regular hand use for sampling, testing, and documentation, including small testing components and computer data entry.Occasional lifting and moving of items up to 50 lbs (e.g., sample boxes, testing equipment).High visual acuity for inspections, reading reports, and data entry; attentiveness to auditory cues from equipment and team communication.Occasional stair and ladder climbing to access audit/inspection points.Ability to work in hot, humid, and cold areas typical of food production; potential exposure to food allergens and cleaning chemicals.Work environmentTime is split between office and manufacturing areas with variable temperatures and frequent loud noises/alarms from equipment and machinery.Skills you bringQuality inspection experienceContinuous improvement mindsetTroubleshooting skillsFood Safety and Quality Assurance (FSQA)FDA regulationsUSDA regulationsStandard Operating Procedures (SOPs)Quality control experienceWeighing raw materialsOperational risk managementWorkplace safety & EHS managementGood Manufacturing Practices (GMP)Quality control data analysis