About Amy’s

At Amy’s Kitchen, we're more than just a food company—we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is clear: to make it simple and enjoyable for everyone to eat well.

We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy’s, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time.

Perks are as delicious as our meals!

Comprehensive health plans with Medical, Eye & Dental coverage, including virtual physical therapy options. Lyra mental health support to nourish your well-being. 401(k) Retirement Plan with employer match, plus Health Savings and Flexible Spending Accounts to plan for the future. Referral Rewards and Scholarship Program to celebrate and invest in our teams. Tuition Reimbursement Program to fuel your educational pursuits. Family-forming benefits because we support every stage of life's journey. Paid Time Off for vacations and sick days, with 9 paid US Holidays annually to savor those special moments. Amy's product discount reimbursement to keep your pantry stocked, plus remote gym discounts to keep you moving and grooving! Join us and indulge in a career where the benefits are as fulfilling as our food!

Essential Duties And Responsibilities

This position is responsible for the plant implementation of Food Safety Programs including, HACCP, and GFSI compliance, and sensory leadership. This position provides direct supervisory oversight of Supplier Quality Specialist, Sensory and QA Raw Materials staffing.

This individual works closely with members of Plant Management, Food Safety and Sensory, Regulatory Affairs, Operations, R&D, Culinary, and Sourcing and leads the Food Safety/ Team.

This position is designated as the SQF Practitioner. This position is also designated as Deputy to the Quality Manager. In this individual’s absence, the Quality Manager will assume responsibilities.

Responsible to contribute to the success of validation programs: for new equipment commissioning, cleaning validation, extended runs, preventive controls validation, process validation, and shelf-life studies,

Responsible for supervising the QA Raw Materials staff and communications, as well as resolutions to Raw Materials issues.

Identify, report, and investigate out-of-spec materials, WIPS, and operating conditions to the appropriate managers. Collaborate with others using sensory abilities to remedy problems

Responsible for hold and release process for out-of-specification materials for food safety or sensory issues.

Responsible for reviewing and approving non-conformance reports and investigations submitted by supplier(s).

Responsible for Quality, Hazard Analysis Critical Control Point (HACCP), and Global Food Safety Initiative (GFSI) policy and procedure reviews of the food safety and sensory system.

Lead the facility’s Food Safety Team and implements non-conformity management with follow-up of food safety CAPAs.

Assist and/or lead third-party and internal audits and regulatory inspections.

Oversee the evaluation of the appearance, odor, flavor, and texture of ingredients and meals during and after the production process.

Support of various plant staff on sensory standards, new products, and sensory evaluation techniques.

Participate in the daily tasting; identify differences from expectations/standards.

Monitors trends in sensory attributes to help prevent any product “drift” from established standards and alerts Enterprise Food Safety and Sensory if any are observed.

Responsible for any other reasonable actions as determined by leadership.

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

Supervisory Responsibilities

QARM Coordinator

QARM Technicians

Food Safety and Sensory Technologist

Supplier Quality Specialist

Qualifications And Skills

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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with

Disabilities To Perform The Essential Functions.

Education

Bachelor’s degree in Food Science and Technology or a degree in a related Life Science from four-year College or University, or equivalent combination of experience and education.

Experience

One or more years of relevant industry experience.

One or more years of supervisory experience.

Skills

Required:

Detail oriented

Works well with others

Reliable/Dependable

Intermediate computer skills

Preferred:

Bilingual Spanish/English

Competencies

Change and Learning Agility

Conflict Management/ Composure

Problem Solving and Decision Making

Leader Identification

Influence

Initiative

Mission Focus

Relationship Building

Results Orientation

Team Management

Talent Development

Written and Informal Communication

Technology Savvy

Functional/Technical Expertise

Sensitivity

Certificates, Licenses, Registrations

SQF, PCQI, HACCP, FDQI and Better Process Control School Certification or willingness to gain any/all certifications as required.

Training in Continuous Improvement and Lean Manufacturing is a plus.

Valid US Driver’s License

Travel

Estimated travel requirement is approximately 5% - 10%.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk and listen. The employee is frequently required to stand; walk; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing some duties of this job, the employee is frequently exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions and moving mechanical parts. The noise level in the work environment can be loud in manufacturing areas.

Diversity, Equity, and Inclusion at Amy's

At Amy’s, we don’t just accept differences—we celebrate them, support them, and thrive on them for the betterment of our employees, our culinary creations, and our communities.

Amy’s takes pride in being an Equal Opportunity and Second-Chance Employer and is equally dedicated to Affirmative Action and providing fair chances in our workplace. We are committed to fostering diversity and inclusion, ensuring that every individual has an equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, or Veteran status.

For further details, please refer to Amy’s EEO Policy and EEO is the Law. Additionally, Amy’s is dedicated to collaborating with candidates and providing reasonable accommodations during the interview process. Should you require assistance, please contact us at careers@amys.com or notify your Recruiter.

Amy's Kitchen

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