QA Manager

gategroup•San Francisco, CA

About The Position

The QA Manager is responsible for food safety and quality engineering and control across operational processes, systems, policies, and procedures. The role leads quality improvement projects, drives defect prevention, and serves as the primary business quality project manager for Corporate Quality Assurance requirements and regulations. The QA Manager works with Operations Managers to ensure HACCP compliance, supports customer and regulatory audits, manages corrective actions, oversees food safety testing and assessments, and monitors quality performance and key metrics. The position also leads investigations into product defects and alleged food-safety incidents, manages supplier quality and relevant USDA/APHIS compliance, and acts as the primary liaison to the Corporate QA Compliance Team. The role implements and maintains the quality system and business management system, strengthens quality awareness through training and coaching, and works with internal teams, customers, and regulatory agencies as needed. It includes employee performance evaluation, coaching, counseling, and corrective action in coordination with HR and other support functions. The position requires completion of company-required training, including HARPC Preventive Controls for Human Food training and certification to qualify as a PCQI, as well as other required training such as ServSafe Sanitation Manager Certification. This is a full-time, exempt position with geographic responsibility for the United States and approximately 20% travel. The work environment may involve standing, bending, and moving intermittently during shifts; lifting, pulling, pushing, and moving products, equipment, and supplies daily; and possible temperature-related discomfort in production areas, coolers, and freezers. The position reports directly to the General Manager and has a dotted-line reporting relationship to the Sr. Compliance Manager.

Requirements

Bachelor’s degree in food science, quality, a technical field, or a business-related field from an accredited four-year college or university.
At least 5 years of quality assurance experience in a manufacturing environment; food manufacturing experience is preferred.
Advanced technical knowledge of catering processes and design functions, manufacturing methods, inspection, statistical methods, and quality auditing.
Knowledge of lean standard tools and TQM methodology.
Detail-oriented, with strong organizational skills and the ability to prioritize responsibilities and multitask.
Project management experience.
Strong interpersonal skills and the ability to work effectively with multiple departments.
Ability to work with little supervision.
Excellent reading, writing, and oral communication skills.
HACCP certification.
Completion of the required HARPC Preventive Controls for Human Food training and certification to qualify as a PCQI, according to company policy.

Nice To Haves

Experience in food manufacturing.
Basic lean and Six Sigma knowledge and understanding of continuous improvement.
ServSafe certification.
Multilingual ability.

Responsibilities

Support customer and regulatory audits within the responsible facilities.
Work with Operations Managers to ensure compliance with HACCP requirements.
Participate in corrective action efforts addressing product, process, and service non-conformities.
Conduct monthly self-assessments of food-safety elements and required food-safety testing specified in the HACCP plan.
Plan for quality, including capital, supplier quality, and plant quality.
Evaluate and report quality performance trends.
Manage Quality Engineering projects, including operational support functions.
Lead and monitor assigned improvement projects and manage continuous-improvement projects related to quality.
Audit quality-system implementation and verify the effectiveness of related activities.
Maintain and manage the corrective action system and monitor the accuracy and compliance of HACCP records.
Reinforce quality awareness among management and staff.
Schedule and manage sanitation porters’ daily activities and tasks if this is assigned as a responsibility.
Play a key role in implementing the business management system and implement the quality system described in the quality manual.
Champion quality improvement and problem-solving efforts, and ensure implementation of solutions.
Drive defect prevention rather than detection by tracking key performance indicators and conducting daily production-area patrols.
Lead product-defect investigations and investigations of alleged food poisoning and hard or soft foreign objects.
Manage compliance with USDA and APHIS regulations and manage the unit’s food-product suppliers, including audits of local suppliers.
Coordinate actions to prevent non-conformities with internal requirements and Federal and State laws.
Maintain customer compliance resolution for defects, including alleged food poisoning when needed.
Identify and maintain key performance metrics for the Quality organization.
Continuously improve plant procedures for monitoring and ensuring conformance to specifications for incoming raw materials and finished products.
Act as the primary liaison to the Corporate QA Compliance Team.
Train and coach all levels of the business unit organization on quality requirements.
Ensure safety, quality, customer-specification compliance, and business processes that support customer and regulatory compliance in quality and food safety.
Monitor changes in customer, company, and regulatory requirements and prepare for adaptations.
Liaise with customers and regulatory agencies when needed.
Evaluate employee performance, coach and counsel employees, prepare corrective actions, and coordinate with HR and other support functions.
Complete HARPC Preventive Controls for Human Food training and certification to qualify as a PCQI, along with other company-required training.