Quality Auditor Jobs

About The Position

Requirements

• Bachelor’s degree in food science, microbiology, biology, chemistry, or related scientific field required
• 5+ years of quality and food safety systems experience in food manufacturing
• Prior experience in bakery, dough, fermented foods, or grain-based products strongly preferred
• Hands-on experience managing GFSI-benchmarked certifications (SQF)
• Experience with FSMA Preventive Controls and regulatory inspections
• Experience in building end to end Quality Management System – QMS
• Experience in designing and implementing sustainable QFS programs
• Maintain regular, consistent attendance & punctuality.
• Must have a flexible schedule, that includes evenings and weekends (Saturday and Sunday)
• Strong understanding of: HACCP / Preventive Controls, Fermentation science and microbiological risks in bakery operations, Environmental monitoring programs, Allergen control and sanitation practices
• Excellent written and verbal communication skills
• Proven ability to lead audits and cross-functional teams
• Strong problem-solving, root cause analysis, and CAPA skills
• Proficient in quality systems software and Microsoft Office tools

Nice To Haves

• Certifications Preventive Controls Qualified Individual (PCQI)
• HACCP Certified
• SQF Practitioner or equivalent GFSI training
• Certified Quality Auditor (CQA) or similar credentials a plus
• Lean and/or Six Sigma training credentials is a plus

Responsibilities

• Own and manage the site Food Safety & Quality Management Systems, including but not limited to: HACCP / Preventive Controls programs, Prerequisite programs (GMPs, sanitation, allergen control, pest control, supplier approval, traceability, recall).
• Lead development, maintenance, and verification of hazard analyses specific to sourdough and fermented bakery products (microbial, chemical, physical).
• Ensure control and documentation of fermentation-related risks (starter culture handling, time/temperature controls, acidity/pH targets, microbial stability).
• Maintain document control for policies, SOPs, work instructions, forms, and records.
• Ensure compliance with FDA/USDA regulations (as applicable), FSMA Preventive Controls, state and local regulations, and customer requirements.
• Serve as site lead for third-party, regulatory, and customer audits: Prepare audit schedules and readiness plans, Host audits and inspections, Manage corrective actions and preventive actions (CAPAs).
• Monitor regulatory and industry changes and assess impact to site programs.
• Plan and execute internal audits and GMP inspections.
• Maintain verification and validation activities for: Kill steps (if applicable), Sanitation effectiveness, Environmental Monitoring Program (EMP), particularly for bakery-relevant pathogens and spoilage organisms.
• Trend audit findings, deviations, and corrective actions to drive continuous improvement.
• Own the site Environmental Monitoring Program, including: Zone designations, Sampling plans, Data trending and risk-based adjustments.
• Partner with operations and sanitation to address microbiological risks associated with fermentation and dough handling.
• Review and interpret micro results, initiate corrective actions, and assess product impact when deviations occur.
• Manage allergen control programs appropriate to bakery operations (e.g., wheat, milk, eggs, seeds).
• Ensure validated sanitation procedures, including CIP/COP where applicable.
• Review sanitation verification data and ensure corrective actions are completed and effective.
• Support supplier approval and monitoring programs, including risk assessments for flour, starters, cultures, and inclusions.
• Review Certificates of Analysis (COAs) and manage ingredient non-conformance investigations as required.
• Develop and maintain food safety and quality training programs for all plant personnel.
• Train supervisors and key operators on food safety principles, fermentation controls, and quality system requirements.
• Act as a champion for food safety culture, fostering accountability and engagement at all levels of the organization.
• Trend quality, food safety, and microbiological data to identify risks, root causes, and improvement opportunities.
• Lead or support continuous improvement initiatives related to defect reduction, process consistency, and risk mitigation.
• Support new product introductions and process changes through risk assessments and system updates.

Benefits

• Competitive base salaries (commensurate with experience) and other recognition dependent upon role.
• Comprehensive medical, dental, and vision insurance options to keep you and your family covered.
• 401(k) with company match.
• Paid time off, paid holidays, and flexible scheduling where possible.
• Ongoing training, professional development opportunities, and pathways to advance your career.
• Weekly take-home bread
• Occasional team meal
• First tastes of our innovation
• Coffee is provided at the office.
• Opportunities to recognize peers via our Employee Portal Recognition & Rewards.