Director of Quality

Director of Quality Roles & Responsibilities

Job Summary:

The Director of Quality is responsible for leading, developing, and maintaining all aspects of food safety, quality assurance (QA), and quality control (QC) across the manufacturing operations. This role ensures compliance with all regulatory and customer requirements while driving continuous improvement in product quality, food safety systems, and operational standards.

Key Responsibilities:

Quality Leadership & Strategy

• Develop and implement the company's quality and food safety strategy aligned with organizational goals.

• Establish and maintain the company’s Quality Management System (QMS) and Food Safety Management System (FSMS) including HACCP, GMPs, SQF/BRC/GFSI certifications.

• Lead and develop a team of QA/QC managers, supervisors, and technicians.

• Collaborate with R&D, Operations, and Supply Chain to ensure quality is integrated from product development to final distribution.

Compliance & Regulatory Oversight

• Ensure compliance with FDA, USDA, FSMA, HACCP, GMP, and other applicable local, state, and federal regulations.

• Oversee internal and external audits, including third-party certifications (e.g., SQF, BRC, GFSI, Organic, Non-GMO).

• Serve as the primary contact for regulatory agencies and customer quality inquiries.

Quality Systems & Continuous Improvement

• Monitor and report on key quality indicators (KPIs) and trends; drive root cause analysis and corrective/preventive actions (CAPA).

• Champion continuous improvement initiatives using tools like Six Sigma, Lean, and Statistical Process Control (SPC).

• Maintain up-to-date documentation and recordkeeping systems for traceability, recall readiness, and data integrity.

Training & Culture

• Promote a company-wide culture of food safety and quality.

• Develop and deliver training programs for plant personnel on quality procedures, food safety standards, and regulatory compliance.

• Lead incident response teams during quality or food safety issues, including recalls or customer complaints.

Qualifications:

Education & Experience

• Bachelor’s degree in Food Science, Microbiology, Chemistry, or related field (Master’s preferred).

• 10 years of progressive QA/QC experience in food manufacturing, with at least 5 years in a leadership role.

• Proven experience with regulatory audits and GFSI schemes.

Skills & Competencies

• Deep knowledge of food safety regulations and quality systems.

• Strong leadership and team development abilities.

• Excellent communication, problem-solving, and decision-making skills.

• Proficient in Microsoft Office and quality management software; experience with ERP systems preferred.

Preferred Certifications:

• HACCP Certified

• PCQI (Preventive Controls Qualified Individual)

• SQF/BRC Practitioner

We Offer:

• Competitive salary

• Health Insurance

• Paid vacation

• Support to further your education - training, certificates, workshops, etc…

• A start-up culture/environment where you’ll be rewarded for jumping in and driving changes with support from the senior management team.
• Salary Range $150,000-180,000 based on experience