External Job · via Smartrecruiters

Director of Food Safety and Quality Assurance

TheWonderfulCompanyDel Rey, CA

💰 $95,000 – $145,000/yrFull-time

Quick Summary

Director of Food Safety and Quality Assurance responsible for developing and maintaining FSQA programs, HACCP/HARPC plans, risk management, and operational quality standards in a food manufacturing environment.

Skills & Keywords

HACCPFood SafetyQuality AssuranceHARPC

ESSENTIAL FUNCTIONS

Own FSQA program architecture: develop, maintain, and administrate SOPs, SSOPs, HACCP plans, validation/verification records, and document control in alignment with GFSI and regulatory expectations.
Steward of risk management: maintain and execute HACCP/HARPC, environmental monitoring, allergen control, foreign material prevention, and traceability/recall readiness.
Accountable for KPIs: yield impact from quality holds, claim rates, micro compliance (% pass), environmental positives rate, sanitation effectiveness score, audit closure cycle time, and FSQA cost-to-serve.
Tight change control: implement structured change management for new capital projects, process, equipment, formulation, labeling, and sanitation chemicals with documented risk assessments and sign‑offs.
Structured CAPA administration: ensure root‑cause rigor (5-Why/Fishbone), action effectiveness checks, and timely closure; maintain dashboards and executive reporting of trend analyses.
Embed FSQA into daily operations: partner with Plant Management, Production, Maintenance, and Sanitation to operationalize programs—turn standards into routines (pre‑op checks, process control limits, shift‑by‑shift verification).
Operational coaching: influence behaviors on the floor through presence, leadership, and targeted training; uplift ownership of quality and sanitation at line‑level.
Tiered accountability rhythms: lead weekly/monthly QA FMDS/KPI meetings (Tier 1–3) to review FSQA KPIs, environmental findings, customer complaints, and process capability; drive rapid response and escalation.
Process capability & loss prevention: collaborate with Ops to reduce variability, improve yields, and prevent defects (temperature control, dwell times, antimicrobial dosing, packaging integrity).
Team development: build a high‑performing FSQA and sanitation organization; define roles, succession, and training paths.
Culture of quality: foster a proactive, data‑driven, “go‑see” culture where operators own quality and sanitation outcomes.
Training program ownership: ensure competency‑based training for HACCP, GMPs, allergen control, sanitation, environmental monitoring, and recall procedures.
Develop and maintain the scientific documentation used to support the critical hazard decisions for HARPC risk assessment including extended runs and special production needs.
Assist in development of special department projects for shelf life enhancement and work in conjunction with R&D team on other pipeline projects.
Maintain active role on internal WOW teams and supporting other cross functional departments.