Overview In this role you ensure site food safety, quality, and GFSI (BRC) program compliance across assigned locations. You lead HACCP and sanitation program improvements, oversee product monitoring and QA audits, and support customer requirements with timely documentation. The position involves substantial travel and on-site leadership during peak production seasons, coordinating with cross-functional teams to uphold regulatory and customer standards. You drive continuous improvement and maintain readiness for audits while mentoring FSQA staff. This is an opportunity to shape quality culture in a large, US-owned seafood company with global reach.
Compensation / Benefits- comprehensive benefits package
Responsibilities- Lead the implementation, verification, and improvement of HACCP and Sanitation Programs with trained FSQA staff
- Oversee product monitoring, inspection, and evaluation to ensure wholesomeness and conformance to specifications
- Direct and develop FSQA supervisors and technicians, ensuring proper training and execution of safety, quality, and sanitation processes
- Serve as the primary representative during regulatory, customer (2nd party), and third-party (BRC/GFSI) audits
- Ensure effective plant-wide sanitation and employee hygiene training across production personnel
- Communicate and escalate conditions impacting product safety, legality, or quality to leadership
- Maintain oversight of regulatory and certification programs for sustained compliance
- Lead or oversee special technical and production-related projects across facilities
- Manage customer compliance activities and documentation submissions (COAs, COCs) and ensure timely information delivery
- Partner with Sales, Marketing, and Customer Service to address customer inquiries and technical requirements
- Coordinate and disseminate food safety and quality information for customer needs
- Oversee site-level electronic information exchange systems where applicable
- Ensure timely response to customer complaints with investigation, root cause analysis, and corrective actions
- Foster a culture of professionalism and respect in interactions with employees, customers, and external partners
Key requirements- Minimum 5 years' experience in Quality Assurance, preferably in food production or seafood
- Minimum 2 years' supervisory experience in QA, preferably in food production or seafood
- HS Diploma or equivalent
- Bachelor's degree in Food or Biological Sciences (preferred)
- HACCP certification (preferred)
- Working knowledge of GFSI schemes including BRCGS, SQF, etc. (preferred)
- MS Excel proficiency
- Knowledge of HACCP regulations, food safety and audit procedures
- Proven leadership and ability to influence stakeholders
- leadership
- cross-functional collaboration
- effective communication
- HACCP
- GFSI (BRCGS, SQF)
- audits and regulatory compliance
