FS/QA Manager

Maple Donuts, LLC; Spry (PA); On-site; USD 90,000 - 120,000; Full time

Job summary

Maple Donuts, LLC is seeking a Food Safety and Quality Assurance Manager to develop systems ensuring products meet regulatory and customer specs. You will enforce SOPs, oversee HACCP, GMP, labeling, Kosher commitments, audits, and training across plants.

The role requires HACCP/PCQI certifications and strong communication with suppliers, customers, and inspectors. On-site work in a manufacturing environment with emphasis on safety and quality.

Qualifications

• Education and experience aligned with food manufacturing or business.
• Must understand HACCP/PCQI related concepts and training.
• Knowledge of food labeling and sanitation requirements is expected.
• Ability to obtain required certifications (HACCP, PCQI, auditor).

Responsibilities

• Develop and maintain systems to meet regulatory and customer specs.
• Enforce standard operating procedures and quality programs.
• Oversee pest control, HACCP, GMPs, and labeling processes.
• Coordinate internal audits, 3rd party audits, and site inspections.
• Support Kosher certification processes and supplier quality.
• Lead training and provide guidance to employees on food safety and quality.

Skills

Effective communicator

Attention to detail

Reading writing instructions

Mathematical skills

Education

Bachelor's degree in food/manufacturing/business

High school diploma with 2 years experience

Tools

Microsoft Office

Job description

The FS / QA Manager is responsible for developing and maintaining systems to ensure that the physical plant and all products manufactured by the organization meet or exceed regulatory, company, and or customer specifications and expectations. The FS / QA Manager is also responsible for monitoring and enforcing standard operating procedures, pest control, HACCP, GMP’s, Product Labeling, FS Training, Site Inspections, 3rd Party Audits, Customer Support and Kosher certification commitments for both plants.

ENTRY QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required.

• EDUCATION and/or EXPERIENCE: A college degree (BS or BA) is preferable in a food related, manufacturing or business field. A high school diploma with a minimum of two years related experience and/or training (or equivalent combination of education and experience) would be considered.
• Must attain HACCP, Advanced HACCP, PCQI, Internal Auditor and Advanced Auditor certification(s).
• Will be required to become knowledgeable, and/or receive accredited training or education as pertaining to Food Labeling, Business Culture and team building skills.
• Will be required to become knowledgeable, and/or receive accredited training or education as pertaining to Food Plant Sanitation requirements.

LANGUAGE SKILLS: The employee must be an effective communicator and have the ability to read, comprehend and write instructions, correspondence, and memos. The employee must have the ability to effectively present information in one‑on‑one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS: The employee must be able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. The employee must be able to compute rate, ratio, and percent as well as be able to draw and interpret bar graphs. The employee must have general knowledge of how to read scales, thermometers and hydrometers.

REASONING ABILITY: The employee must be able to apply common sense understanding to carry out detailed and sometimes involved written or oral instructions. Ability to deal with problems involving concrete or unknown variables in standardized situations is expected.

COMPUTER SKILLS: PC skills and experience with standard business software (Microsoft Office products) are required. Knowledge of internal programs is desirable but not required at this time.

PHYSICAL DEMANDS: The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand and reach with hands and arms, and is frequently required to walk. Employee may be working in different environments from hot to cold, during a typical workday and there may be lifting up to 50 lbs. required. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The employee must be able to work at a computer for long periods of time during a typical workday.

WORK ENVIRONMENT: The work environment characteristics described here are representatives of those employee encounters while performing the essential functions of this job. While performing the duties of this job, the Employee is frequently exposed to moving mechanical parts. The noise level in the work environment is usually moderate to loud, and for safety reasons hearing protection is mandatory in all areas of the facility except break rooms and offices. The work environment inside the office is typical of an office environment, limited exposure to noise and temperature fluctuations. Travel to and from both facilities is expected on routine and as needed basis. Travel to and from off site events is required.

KEY DUTIES

Quality Assurance

1. Comply with all safety rules and GMP standards.
2. Ensures finished product is Safe, Wholesome and meets company specification standards.
3. Monitors the raw material/supplier approval program with the compliance to Specifications and company standards. Reports any quality problems found to the FS/QA Director/ Plant/Production Manager /COO for corrective actions as may be required. Ensures sign off is complete by HACCP/PCQI certified staff (Typically the Production Manager and a FS/QA team member(s).
4. Monitors finished product to ensure legal as well as social compliance, for proper size, weight, taste, color and appearance. Reports noted issues / problems found to the FS/QA Director/ Manager /COO for corrective actions as may be required.
5. Provides oversight to: HACCP, Specification Compliance, PCO, Plant and Process inspections and audits, supporting pre‑requisite programs, policies and procedures. Supports- modifications to formulation, equipment, and personnel practices to ensure compliance with company quality standards.
6. Ensures/Monitors/Performs Weight control program is completed. May inspect/weigh random samples of packaged product from each line/shift to verify weight specifications. Inspects package to verify proper sealing, correct and legible coding/pricing.
7. Maintains all paperwork to support kosher certifications including ingredient kosher letters on file and finished product registrations. Interacts/directs purchasing and senior staff to ensure all kosher certificates are in house prior to arrival of raw materials including samples.
8. Meets with vendors, customers, quality representatives or inspectors, and/or government officials to discuss and resolve quality issues as required.
9. Attends all meetings, training sessions, and/or seminars as required by management. These can include both on‑site and off‑site events.
10. Provides guidance to salaried as well as hourly employees pertaining to Food Safety, Quality and operational requirements.

FS/QA/Sanitation

Provide oversight and guidance as /or required for Food Safe Sanitary operations.