Quality Supervisor: Food Safety & Continuous Improvement

Ferrero SpA; Forest Park, Northern (GA, KY); Hybrid; USD 81,000 - 114,000; Full time

Benefits offered by this job

Annual bonus

Benefits package

Paid time off

Job summary

Ferrara is seeking a Quality Supervisor to lead the quality and food safety activities on the production floor. You will supervise technicians and leads, drive daily performance, and ensure compliance with GMPs and company standards.

In this hands-on role you will collaborate across teams, implement CAPA, trend KPIs, conduct audits, and help maintain the food safety plan. In-person attendance and flexibility are essential to support production schedules.

Qualifications

• B.S. Degree in Food Science, Microbiology or Chemistry is preferred.
• HACCP certification and GFSI audits experience such as FSSC 22000 or SQF a plus.
• PCQI certification preferred.

Responsibilities

• Accountable for quality and food safety practices during operations.
• Maintains holds and develops corrective actions (CAPA) by utilizing root cause analysis as necessary and monitors CAPA for effectiveness.
• Manages quality and sanitation team by scheduling/approving timecards, assigning tasks and providing ongoing training/mentoring.
• Facilitates with production the monitoring of processes and procedures to ensure effectiveness and continuous improvement.
• Initiate, track and trend NCRs/CAPAs.
• Be a part of the internal audit team and participate actively in the scheduled food safety and facility GMP audits.

Skills

Leadership experience

Communication skills

Interpersonal skills

Education

B.S. Degree in Food Science, Microbiology, Chemistry, or related field

Job description

Ferrara is seeking a Quality Supervisor to lead the quality and food safety activities on the production floor. You will supervise technicians and leads, drive daily performance, and ensure compliance with GMPs and company standards.

In this hands-on role you will collaborate across teams, implement CAPA, trend KPIs, conduct audits, and help maintain the food safety plan. In-person attendance and flexibility are essential to support production schedules.