Quality Assurance Manager - Corporate B&I

Compass Group•Boston, MA

19d•$80,000 - $90,000

About The Position

Join Bon Appétit Management Company—dedicated to Achieving Leadership in the Foodservice Industry—as a Quality Assurance Manager. We are seeking a safety-focused leader with an Ownership Mentality who takes initiative, solves problems independently, and delivers results without constant direction. You will oversee the development and maintenance of all Food Safety and Quality Assurance programs, ensuring strictly compliant operations that meet FDA, USDA, and corporate standards.

Requirements

Education & Experience: B.S. degree in food science or related field required. Minimum 3-4 years of QA/Food Safety experience in manufacturing required (meat, poultry, or seafood focus is a plus).
Certifications: ServSafe Manager (with Instructor/proctor upgrade) required. OSHA 10/30 and CSP recommended.
Competencies: Must be an Adaptable & Fast Learner able to function in a fast-paced, evolving culture. Requires Strong Communication & Team Fit to persuade and coach both technical and non-technical staff.
Technical Skills: Strong knowledge of FSMA, HACCP, and Microsoft Office applications.
Clearance: Must obtain and maintain property access requirements. (Rigorous site background/fingerprint process).

Nice To Haves

Language: Bilingual is preferred but not required.

Responsibilities

Compliance & Standards: Develop and maintain Food Safety standards, including HACCP, GMPs, and FSMA Preventive Controls. Identify deficiencies and implement Standard Operating Procedures (SOPs) to ensure regulatory compliance.
Audits & Traceability: Pivot without losing momentum to manage all government and third-party audits. Ensure complete traceability of raw materials and finished products (lot code tracking) and manage the written recall program.
Training & Culture: Champion a safety-first culture by executing onsite routine and annual food safety training (24.5 modules). Collaborate effectively with Chefs and Wellness Managers to manage food allergy/Celiac policies and ensure proper labeling.
Reporting & Health: Manage the employee health reporting process and enter inspection results into the Origami system. Report all food-related incidents and conduct regular site inspections to ensure safety behaviors.
Team Leadership: Coach and motivate personnel, engaging staff in all areas of the facility process flow to ensure quality and safety.