Senior Food Safety & Sensory Operations Lead

Amy's Kitchen, Inc.; White City (OR); Hybrid; USD 75,000 - 115,000; Full time

Benefits offered by this job

Health plans: Medical, Dental, Vision

Mental health support

401(k) with employer match

Scholarship Program

Tuition Reimbursement

Paid parental leave

Paid Time Off + 9 holidays

Job summary

Amy’s Kitchen, Inc. is seeking a QA/SQF Practitioner with Deputy to the Quality Manager responsibilities to lead the plant Food Safety team.

This role oversees HACCP, GFSI programs, sensory leadership, and QA Raw Materials staffing, collaborating with plant management, R&D, Regulatory, and Sourcing. The position requires a bachelor’s in Food Science or related field and 1+ years supervisory experience, with certifications or willingness to obtain SQF/PCQI/HACCP.

Qualifications

• Bachelor’s degree in Food Science and Technology or related Life Science.
• 1+ years of relevant industry experience.
• 1+ years of supervisory experience.
• SQF, PCQI, HACCP certifications or willingness to gain as required.

Responsibilities

• Lead plant Food Safety Team and oversee QA Raw Materials staff.
• Review and approve HACCP and GFSI policy/ procedures.
• Support audits and regulatory inspections.
• Monitor sensory attributes and ensure product drift avoidance.
• Oversee supplier non-conformance investigations and CAPAs.
• Review plant trials and approve new products/procedure changes.

Skills

Detail oriented

Works well with others

Reliable/Dependable

Valid US Driver’s License

Education

Bachelor’s degree in Food Science and Technology

Job description

Amy’s Kitchen, Inc. is seeking a QA/SQF Practitioner with Deputy to the Quality Manager responsibilities to lead the plant Food Safety team.

This role oversees HACCP, GFSI programs, sensory leadership, and QA Raw Materials staffing, collaborating with plant management, R&D, Regulatory, and Sourcing. The position requires a bachelor’s in Food Science or related field and 1+ years supervisory experience, with certifications or willingness to obtain SQF/PCQI/HACCP.