Duties and Responsibilities:

o Ensure the company maintains Food Safety and Quality Assurance programs including but not limited to microbiological testing, Hazard Analysis and Critical Control Points (HACCP) programs, in-house and third-party audits, quality evaluations and compliance certifications;

o Implement corrective action initiatives ensuring food safety issues and concerns are resolved in a timely manner while minimizing customer risk, cost and production down time;

o Lead the pre-operation inspection process for ingredients and packaging. Verify that all sanitation, allergen and certification standards are met and resolved before production begins;

o Schedule, lead and document all internal, vendor, USDA, FDA and other third-party audits in a timely manner;

o Serve as the primary quality control resource in the factory for problem identification, resolution, loss reporting and continuous improvement;

o Manage and execute the training and development of team members on company programs and procedures related to sanitation, microbiology, pest control, allergen management, HACCP and GMP;

o Develop analytics on quality issues, trends and losses for reporting to management;

o Manage and document all internal control samples, testing, and record keeping to ensure completeness;

o Evaluate, improve, document and communicate QA SOPs, policies and improvement activities;

o Perform sampling of incoming raw products, finished products and plant environment for safety and quality;

o Oversee all compliant labeling and nutritional data and initiatives;

o Support investigation of customer quality concerns;

o Review COAs and testing results before product release;

o Review and maintain technical documents across a wide product line to support sales function;

o Develop strategies to effectively control quality of the companies’ products.

o Oversea proper company and vendor managed warehousing procedures, including cold-store, in line with product expirations and quality standards;

o Manage and improve the quality and cost effectiveness of the equipment flush process

o Lead and manage the QA department including supervisors, technicians, and document control staff

o Own and continuously improve SQF certification and Food Safety Programs

o Ensure compliance with GMP, HACCP, allergen control, and sanitation standards

o Oversee customer audits, third-party inspections, and regulatory reviews

o Lead root cause analysis and corrective/preventive actions (CAPA)

o Analyze QA data and trends to recommend operational improvements

o Collaborate cross-functionally with R&D, Production, and Supply Chain

QUALIFICATIONS

· Certification in HACCP, PCQI,FSMA, GFSI schemes (SQF, ISO 22000, BRC, etc.) required.

· 5+ years’ experience in quality, compliance and/or regulatory in a food, confectionary or beverage finished goods company

· Passionate about food safety and quality, and working in a team environment.

· BS degree in food science, chemistry or other related technical field.

· Strong attention to detail, and highly developed organizational skills are a must!

· Ability to identify and communicate issues and solutions within a fast-paced office and production environment.

· Working knowledge of HACCP, SQF Internal Auditing, SOP’s creation, GMPs, FDA 21CFR Title 21/USDA National Organic Program (CCOF, QAI, etc.), Kosher, Fair Trade, B-Corp.

· Strong leadership and project management skills;

· Excellent oral and written communication skills in English required, Spanish a plus;

· Must be proficient with Microsoft Office Suite; experience using ERP systems is a plus.

· Strong knowledge of FDA/USDA regulations

· Proven ability to lead teams and manage cross-functional projects

· SQF Practitioner or PCQI certification preferred

WORKING CONDITIONS

· Office, Production and Warehouse setting.

· Must be able to bend and lift up to 30 pounds repetitively with or without reasonable accommodation

· Must be able to stand and/or sit for extended periods of time with or without reasonable accommodation

· Exposure to temperatures that range from freezing to sub-freezing (coolers, freezers, etc.) with or without reasonable accommodation

· Must be able to push, pull, squat, bend, and reach about and below shoulders; repetitive use of hands with or without reasonable accommodation

TCHO Chocolate

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QA Manager - Food Quality