Quality Control Manager

Ellsworth Menomonie Creamery•Menomonie, WI

13d•Onsite

About The Position

Ellsworth Cooperative Creamery is seeking a Quality Control Manager to lead quality and food safety programs at its Menomonie dairy manufacturing facility. The role leads and develops Quality Control and laboratory personnel; coordinates staffing, testing, inspections, and daily quality activities; and partners with teams across the facility to protect product quality, food safety, regulatory compliance, and continuous improvement. The position reports to the Quality Assurance & Product Development Manager and supervises hourly Quality Control staff. The manager oversees sampling, inspection, testing, and monitoring of raw materials, packaging, in-process products, and finished goods. The role maintains and improves programs covering HACCP, Preventive Controls, environmental monitoring, allergen controls, sanitation verification, and GMPs, while ensuring compliance with applicable regulatory, certification, customer, and company requirements. It also manages product holds and releases, complaints, investigations, audits, documentation, root cause analysis, and corrective and preventive actions. This is a hands-on role working throughout production, laboratory, warehouse, and office areas. The environment may include varying temperatures, noise, wet conditions, and cleaning chemicals. Employment is contingent on successful completion of a background check and drug and alcohol screening, consistent with company policy. The starting salary is $80,000 annually; the final offer depends on the selected candidate’s background and experience.

Requirements

Bachelor’s degree in Food Science, Dairy Science, Microbiology, Quality Assurance, or a related field.
3–5 years of experience in quality and food safety within food and/or dairy manufacturing.
PCQI and HACCP certifications.
Strong knowledge of food safety regulations, GMPs, sanitation, Preventive Controls, laboratory testing, and quality management systems.
Experience leading, coaching, or developing employees.
Strong problem-solving skills, including root cause analysis, risk assessment, and corrective action management.
Excellent communication, organization, and cross-functional collaboration skills.
Ability to analyze quality data, identify trends, and make informed decisions.
Proficiency in Microsoft Office and quality documentation or management systems.
Ability to stand and walk throughout the facility for extended periods.
Ability to bend, twist, stoop, reach, and climb stairs as needed.
Ability to operate a computer, laboratory equipment, and other job-related tools.
Ability to lift, carry, and move up to 50 pounds.
Ability to meet applicable visual acuity and color perception requirements.
Successful completion of the required background check and drug and alcohol screening, consistent with company policy.

Responsibilities

Lead, coach, and develop Quality Control and laboratory team members.
Foster a team-oriented environment that prioritizes accountability, collaboration, food safety, and quality.
Coordinate daily staffing, laboratory testing, inspections, and quality control activities.
Oversee sampling, inspection, testing, and monitoring of raw materials, packaging, in-process products, and finished goods.
Maintain and improve food safety and quality programs, including HACCP, Preventive Controls, environmental monitoring, allergen controls, sanitation verification, and GMPs.
Ensure products and processes meet applicable FDA, FSMA, USDA, Wisconsin regulatory, SQF/GFSI, customer, and company requirements.
Oversee product holds and releases, nonconforming products, customer complaints, and quality investigations.
Coordinate and lead regulatory, customer, certification, and third-party audits, including preparation and follow-up.
Conduct internal audits and facility inspections, identify compliance improvements, and ensure corrective actions are completed.
Maintain quality documentation, procedures, product specifications, and records.
Review quality data and trends to identify risks, recurring issues, and opportunities for improvement.
Lead root cause investigations and corrective and preventive actions (CAPAs).
Collaborate with Operations, Sanitation, Maintenance, R&D, Supply Chain, and other teams to resolve concerns and improve processes.
Communicate quality performance, potential risks, and recommended actions to leadership.
Support initiatives to strengthen food safety, improve product consistency, reduce waste, and enhance operational performance.