Food Quality Assurance Manager

Greater Cleveland Food Bank Inc•Cleveland, OH

21h•Onsite

About The Position

Consider a career that allows you to make a positive impact on others’ lives while enhancing your own. The Greater Cleveland Food Bank, the largest hunger relief organization in Northeast Ohio, provided over 50 million meals in 2024 to those in need across Cuyahoga, Ashtabula, Geauga, Lake, Ashland, and Richland counties. Greater Cleveland Food Bank Mission Statement: “Together with our community, we provide nutritious food and essential resources so our neighbors facing hunger can thrive.” Join the Greater Cleveland Food Bank team and experience a supportive culture of continuous learning and development. We offer competitive pay and excellent benefits, including: Paid Time Off and Holiday Pay beginning day one Low-cost medical, dental, and vision insurance Generous retirement plan Wellness programs Childcare assistance Tuition and Student Loan assistance Short-term and long-term disability coverage Life insurance Apply today and become part of a mission-driven organization dedicated to making a difference in the community.

Requirements

Minimum of 7 years combined management and food service experience required.
Experience should encompass training in cost control, food inventory & management and regulatory guidelines governing food service.
Proficiency in Microsoft Office/Excel.
Strong organizational skills with ability to multitask under minimal supervision.
Required commitment to making interactions across different cultures and backgrounds a strength of our organization as demonstrated through work, life or community experience.

Nice To Haves

Bachelor’s degree preferred.
Knowledge of Department of Agriculture regulations preferred.
ServSafe Certified.
PCQI Certified.
HACCP certified.
Seafood HACCP certified.

Responsibilities

Leads the Cleveland Food Bank Kitchen Quality Assurance Programs and serves as the food safety subject matter expert.
Oversees implementation and maintenance of GMPs, HACCP Plans, Sanitation SOPs, and labeling programs.
Reviews and maintains all required HACCP and food safety documentation.
Serves as liaison to inspection staff from various regulatory agencies during day to day operations and during audits.
Supervises staff in the Assembly area of the Kitchen.
Prepares all Packaging Production, product labeling, and product shipping documents.
Assists in overseeing overall production of meals prepared by the Cleveland Food Bank Kitchen.
Lead the HACCP team for the Greater Cleveland Food Bank Kitchen Team.
Oversee Pre-Operational Inspections and Operational Sanitation Inspections.
Oversee maintenance and updates to HACCP Plans for required production to meet USDA/FDA standards. This would include record keeping, daily/weekly/monthly required tasks, and updates and reviews as needed.
Oversee the Food Defense Plan for the Greater Cleveland Food Bank Kitchen and review plan annually.
Oversee the completion of all Kitchen Daily Records. Oversee completion of Pre-Shipment reviews, as well as weekly/monthly records reviews.
Prepare all daily packaging production sheets, lot and route stickers, build tickets, and other documents as needed.
Manage the Listeria monitoring and sampling program. Perform monthly LM testing and/or supervise 3rd party testing vendors. Complete annual water analysis testing as required.
Serve as liaison to GCFB Compliance Department and participate in HACCP and other internal audits.
In coordination with the General Manager serve as liaison to, and follow up with, inspectors from ODA or other entities and ensure an immediate response to all non-compliance issues.
Maintain labels for all products to meet regulatory requirements. Oversee check of all incoming products for allergen and ingredient changes and make appropriate label changes in a timely manner.
In coordination with Registered Dietician, maintain product formulation statements and nutrient analysis for meals to support medically-tailored meal programs.
Supervise and document all validation studies for CFK processes and equipment.
Maintain all records required for recall traceability and conduct mock recalls to evaluate procedures.
Serve as Liaison, as needed, with Operations management during 3rd Party, and/or Feeding America, Audits of the food bank.
Training staff members in food safety principles and practices, as well as local HACCP requirements.
Monitor staff to assure that they are following safe food handling guidelines and established safety regulations in the use of equipment and supplies.
Inspecting kitchen and storage facilities to maintain safe food handling practices to include labeling for all WIP or other products.
Supervise staff packaging food items in the Assembly Area of the kitchen.
Participate in material and supply planning for CFK. In support of the General Manager coordinate with approved vendors and place product orders in a timely manner to ensure efficient production.
In coordination with the General Manager, develop and monitor of Key Performance Indicators including adherence to food quality and financial metrics, product taste, handling instructions, labeling, and menu variety.
Complete required documents in Kit Cat and CERES as needed.
Provide support to operational staff as needed to meet production and assist the General Manager as needed.
Actively support and champion initiatives aimed at driving continuous improvement throughout the organization. May participate in one of the following: LEAN council, a kaizen, 5S campaign or other process improvement efforts to support continuous improvement and improved processes within the food bank.
Performs other job-related duties as assigned.
Directly supervises four (4) full-time cooks, one (1) part-time cook, and one (1) Sanitation Associate. The Food Quality Assurance Manager is responsible for the direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.