Quality Assurance Manager

Confidential; Atlanta (GA); On-site; USD 85,000 - 120,000; Full time

Job summary

Confidential is seeking a Food Safety and Quality Engineering Leader to oversee QA across operations, systems, policies, and procedure auditing. You will drive defect prevention, manage corrective actions, and lead audits under corporate QA requirements.

The role requires a Bachelor's in a relevant field, 5+ years in manufacturing QA, HACCP/ServSafe, and strong cross-functional collaboration to ensure compliance with USDA/APHIS regulators and customer specs.

Qualifications

• Bachelor's degree in food science, quality, a technical field, or a business-related field is required.
• Minimum of 5 years quality assurance experience in a manufacturing environment, preferably in food manufacturing.
• ServSafe certification preferred; HACCP certification required.

Responsibilities

• Supports customer and regulatory audits within the responsible facilities.
• Works with Operations Managers to ensure HACCP compliance.
• Executes monthly self-assessments on food safety elements.
• Executes required food safety testing as defined in HACCP plan.
• Plans for quality across capital, supplier quality, and plant quality.
• Evaluates and reports on quality performance trends.

Skills

Tech knowledge

Lean Six Sigma

Detail oriented

Organizational skills

Interpersonal skills

Communication skills

Education

Bachelor's degree in food science/quality/technical field

Job description

This position is responsible for food safety and quality engineering and control across processes supporting operations, systems, policies, and procedure auditing. Leads quality improvement projects and drives defect prevention based on customer feedback and internal detections. Acts as the primary business quality project manager for Corporate Quality Assurance requirements and regulations.

Main Duties and Responsibilities:

• Supports all customer and regulatory audits within the responsible facilities
• Works side by side with Operations Managers to ensure compliance with HACCP requirements Works as part of the corrective action team to address non-conformities related to product, process, and service
• Executes monthly self-assessments on the elements of food safety
• Executes required food safety testing as defined in the HACCP plan
• Plans for quality across capital, supplier quality, and plant quality
• Evaluates and reports on performance trends related to quality
• Leads and monitors improvement projects as assigned
• Audits implementation of quality systems for effectiveness by verifying activities
• Maintains and manages the corrective action system
• Monitors the accuracy and compliance of HACCP records as defined in corporate procedures Reinforces quality awareness with management and staff
• Schedules and manages the daily activities and tasks of sanitation porters, where applicable Manages continuous improvement projects across quality elements
• Plays a key role in implementing the business management system
• Implements the quality system detailed in the quality manual
• Champions quality improvement efforts, initiates problem solving, and ensures implementation Drives prevention over detection of defects by tracking key performance indicators and conducting daily patrols of production areas
• Leads investigations of alleged food poisoning and hard or soft foreign objectsManages compliance with USDA and APHIS regulations
• Manages food product suppliers for the unit, including auditing of local suppliers
• Coordinates actions to prevent non-conformities to internal, federal, and state requirements Maintains customer compliance resolution on defects, including alleged food poisoning when needed
• Identifies and maintains key performance metrics for the quality organization
• Continuously improves plant procedures for monitoring and ensuring conformance to specifications for incoming raw materials and finished products
• Acts as the primary liaison to the Corporate QA Compliance Team
• Plays a key role in training and coaching quality requirements at all levels of the business unit Responsible for safety, quality, and compliance with customer specifications
• Ensures optimal business processes to support full customer and regulatory compliance in quality and food safety
• Stays attuned to and prepares for changes in customer, company, and regulatory requirements Liaises with customers and regulatory agencies as needed
• Responsible for performance evaluations, coaching, counseling, and preparing corrective action for employees, partnering closely with HR and other support functions
• Completes Hazard Analysis and Risk-Based Preventive Controls (HARPC) training and certification to become a Preventive Controls Qualified Individual (PCQI) per company policy
• Completes all other required training, including but not limited to ServSafe Sanitation Manager Certification and HACCP certification

Qualifications

Education:

Bachelor's degree in food science, quality, a technical field, or a business-related field from an accredited four-year college or university required

Work Experience:

Minimum of 5 years of quality assurance experience in a manufacturing environment, food manufacturing preferred

Job Skills:

• Advanced technical knowledge of production processes and design functions, manufacturing methods, inspection, statistical methods, and quality auditing
• Knowledge of lean standard tools and TQM methodology
• Basic lean and Six Sigma knowledge with continuous improvement understanding a plus
• Detail oriented
• Strong organizational skills with the ability to prioritize responsibilities and multitask

Certifications and Licenses:

• ServSafe certification preferred
• HACCP certification required

Language and Communication Skills:

• Strong interpersonal skills with the ability to interact well across multiple departments
• Able to work with little supervision
• Excellent reading, writing, and verbal communication skills

Location: United States

Type of Employment: Full time

Travel: Up to 20%

Exemption Classification: Exempt

Work Environment: Regularly stands, bends, lifts, and moves throughout the shift. Must be able to lift, pull, push, and move products, equipment, and supplies daily. There may be physical discomfort due to temperature variations in production areas, coolers, and freezers.