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Quality & Food Safety Systems Manager

Izzio Artisan Bakery LLC -
Louisville, CO

Quick Apply

Job Details

Full-time
$75,000 - $90,000 a year

Benefits

Paid holidays
Health insurance
Dental insurance
Paid time off
Vision insurance
401(k) matching
Opportunities for advancement

Qualifications

Program design
Program management
Quality assurance experience within food and beverage industry
Food processing plant experience
Safety regulations
Writing skills
Compliance audits & assessments
Process design
Corrective and preventive actions (CAPA)
Quality control audit
Food allergen management
Manufacturing facility experience
Bachelor's degree
Regulatory/legal compliance standards in production
Food industry
Productivity software
Quality control experience within food and beverage industry
Manufacturing company experience
GFSI
Food safety auditing
FDA regulations

Full Job Description

Description:

Description

Izzio Artisan Bakery is a the #1 selling sourdough bread in America. Our bakery is focused on providing our customers with great breads created using traditional methods and the best possible ingredients. Our people are a major part of our process and success.

Position Summary

The Quality & Food Safety Systems Manager is responsible for the design, implementation, maintenance, and continuous improvement of the Quality and Food Safety Management Systems for a sourdough manufacturing facility. This role ensures compliance with regulatory requirements, customer expectations, and GFSI-benchmarked standards (SQF) while supporting production of safe, consistent, high-quality fermented bakery products.

This position serves as the site subject-matter expert for food safety systems, audits, validation/verification activities, and quality documentation, with particular focus on microbiological risk management, allergen programs, certifications audits (organic, NonGMO, Kosher), sanitation, and environmental monitoring. This role will lead and coordinate the development and implementation of a full end to end Quality Management System from reception of raw materials & packaging to finished product shipping – inclusive of process & programs creation that is standardized across all facilities.

Responsibility

Food Safety & Quality Management Systems

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.

Regulatory & GFSI Compliance

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.

Audits, Verification & Validation

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.

Environmental Monitoring & Microbiology

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.

Allergen & Sanitation Programs

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.

Supplier & Ingredient Quality

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.

Training & Culture

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.

Data Analysis & Continuous Improvement

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.

Requirements:

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)

Knowledge & Skills

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

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

Physical & Work Environment Requirements

Ability to work in a bakery manufacturing environment (heat, humidity, flour dust, noise).
Ability to walk production floors, climb ladders, and access equipment as required.
Occasional off-shift or weekend work to support audits, investigations, or production needs.

Key Competencies

Attention to detail and proactive systems thinking
Leadership and influence without direct authority
Calm decision-making under pressure

Position Information:

Reports to: To VP of Quality & Food Safety

Position Closing Date: 07/15/2026

Pay: 75,000-90,000

Location: Onsite

Compensation is based on the level of experience, other relevant experience, and requirements of the position. The range provided serves only as a guideline and does not automatically qualify all candidates (internal or external) for the high end of the range.

______________________________________________________________________________________________________________________________________

At izzio, we believe great work starts with happy, supported people. That’s why we offer a comprehensive and thoughtful benefits package designed to help you thrive inside and outside of work. From competitive pay to career growth opportunities, we’re committed to supporting you.

Our Benefits Include:

Compensation: Competitive base salaries (commensurate with experience) and other recognition dependent upon role.
Health & Wellbeing: Comprehensive medical, dental, and vision insurance options to keep you and your family covered.
Financial Security:401(k) with company match.
Work-Life Balance: Paid time off, paid holidays, and flexible scheduling where possible.
Growth & Development: We are committed to the growth of our employees by providing ongoing training, professional development opportunities, and pathways to advance your career.
Bread quarters Perks: Weekly take-home bread, because real sourdough bread is part of your life, not just your job. You’ll also enjoy the occasional team meal, first tastes of our innovation, and coffee is provided at the office.
Recognition: Izzio encourages a recognition culture and offers opportunities to recognize peers via our Employee Portal Recognition & Rewards.

At Izzio, you’re more than just an employee, you’re a key ingredient in our success. We value craftsmanship, teamwork, and innovation, and we’re proud to create breads that bring joy to our customers every day. When you join our team, you become part of a community that respects your contributions, supports your growth, and celebrates the art of baking together.

Quick Apply

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