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 implementation and execution of Quality, HACCP/HARPC and GFSI/SQF programs. Additionally, this position oversees the validation schedule and ensures data collection for validation and monitoring programs including but not limited to process validations (cleaning, time/temp, extended runs, and shelf-life studies) and equipment validations (metal detector, X-ray). This individual works directly with the plant management team: Food Safety Sensory, Sanitation, Regulatory, and Operations departments and participates in the plant Food Safety team. This individual provides supervisory responsibilities to the laboratory staff.

Responsible for plant level execution and coordination of validation schedule and monitoring programs for, cleaning validation, extended runs, preventive control validation, cleaning frequency validation, and process and shelf-life validations.

Responsible for investigation of out-of-specification microbiological or allergen results of product or processing environment samples

Responsible for the implementation of the environmental management programs, up to and including ice, water, and air testing.

Responsible for direct supervisory oversight of in-house testing laboratories including data review, supply inventory and trouble shooting and maintenance of laboratory equipment

Responsible for providing guidance on existing methodology and leadership for implementation of new testing methodology/ lab equipment.

Responsible for supporting continuous improvement of environmental management program(s) including development of training materials and execution of CAPA management.

Participates in SQF and other external and internal audits

Responsible for development and provision of specialized training needed

Responsible for trending food safety and sensory KPIs (key performance indicator) and influencing continuous improvement in areas such as sanitation, non-conforming product, audit non-conformity, foreign material

Responsible for collecting and analyzing data, summarizing findings in oral or written reports, and making recommendations for proceeding to project conclusions.

Responsible for implementing non-conformity management and the follow up of food safety CAPA.

Other duties and projects as assigned

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

This position will supervise Lab Analyst and Validation Technician

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

BS in Microbiology, Biology or Food Science or the equivalent with a focus in food microbiology strongly preferred.

Experience

1-3 years in a food manufacturing or laboratory environment

Experience managing multiple projects and meeting strict deadlines.

PCQI Certified

HACCP Certification or willing to gain Certification

SQF Practitioner or willing to gain Certification

Skills

Technical competence in food science and food microbiology.

Excellent communication and project management skills including team leadership, delegation, negotiation, and effective communication.

SOP development and technical writing skills

Computer skills: Microsoft Office Suite – esp. Excel & PowerPoint, Smartsheet

Valid US Driver’s License.

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.

Travel

Estimated travel requirement is approximately 0% - 10%.

Amy's Kitchen

New Jobs

Senior Food Technologist – Food Safety Sensory