SUMMARY:
The Site Quality Assurance (QA) Manager is a critical member of the plant leadership team, reporting directly to the Director of Quality. This role is responsible for ensuring the highest standards of food safety, product quality, and regulatory compliance, with a specialized focus on microbiological controls, processing equipment functionality, and fresh season tomato processing operations.
Working in close partnership with the Plant Manager and Maintenance Manager, the Site QA Manager drives performance in Safety, Sanitation, Quality, and Efficiency. This role requires a hands-on leader who is deeply knowledgeable in microbiology, food processing systems, and seasonal variability in raw agricultural input, specifically tomatoes.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Champion a culture of food safety and quality across all plant operations.
-
Lead and mentor the QA Supervisor and QA Technicians, fostering technical growth and accountability.
-
Maintain a strong floor presence to ensure compliance with cGMPs, sanitation protocols, and food safety procedures.
-
Oversee and continuously improve the plant’s microbiological monitoring program, including pathogen testing, environmental sampling, and trending analysis.
-
Ensure laboratory equipment is properly maintained, calibrated, and capable of supporting microbiological and chemical testing.
-
Collaborate with Maintenance to ensure processing equipment is hygienically designed, properly cleaned, and maintained to prevent contamination.
-
Lead the Food Safety Team and facilitate annual reviews of the Food Safety Plan, including HACCP and Preventive Controls.
-
Manage the Positive Release Program, ensuring all finished products meet specifications and regulatory requirements before release.
-
Provide final disposition decisions for non-conforming materials and finished goods, in alignment with the Director of Quality.
-
Support commercialization of new products, ensuring quality and safety standards are met.
-
Partner with R&D and Corporate Quality to optimize formulations and processing parameters for fresh season tomatoes, considering variability in brix, acidity, and texture.
-
Ensure all audits (internal, customer, regulatory) are completed on schedule and corrective actions are implemented effectively.
-
Maintain compliance with FDA, state, and local regulations, as well as customer-specific requirements.
-
Actively support new business opportunities and customer engagement through technical expertise and quality assurance.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
-
Bachelor’s degree in Food Science, Microbiology, Biology, or related field; advanced degree preferred.
-
Minimum 5 years of experience in food manufacturing, with at least 3 years in quality leadership role.
-
Strong working knowledge of microbiological principles and testing methodologies.
-
Experience with processing equipment, CIP systems, and hygienic design standards.
-
Prior experience in tomato processing, especially fresh season operations, strongly preferred.
-
Demonstrated ability to lead cross-functional teams and drive continuous improvement.
-
Proficient in regulatory compliance (FSMA, HACCP, GMP, etc.).
-
Skilled in data analysis, root cause investigation, and corrective action implementation.
-
Excellent communication, coaching, and team-building skills.
-
Proficient in Microsoft Office Suite (Word, Excel, PowerPoint) and quality management systems.
CERTIFICATIONS/EXPERIENCE DESIRED
-
HACCP / HARPC (PCQI Certification) – Proven ability to develop, implement, and manage preventive controls and hazard analysis programs.
-
GFSI Scheme Experience – Familiarity with SQF, BRC, or FSSC 22000 standards and audit readiness.
-
Internal Auditor Training – Experience conducting internal audits and driving corrective actions.
-
Management & Supervision – Demonstrated leadership in managing QA teams and cross-functional collaboration.
-
Product Development / Commercialization – Hands-on experience launching new products in a tomato processing facility or similar environment.
-
Thermal Process Design – Understanding of thermal processing principles, validation, and regulatory compliance for low-acid foods.
-
Food Microbiology Expertise – Strong foundation in microbial testing, pathogen control, and environmental monitoring.
-
Mass Balance Calculations – Ability to apply mass balance equations to optimize ingredient concentrations and achieve target product specifications.
-
Sensory Evaluation – Experience in designing and conducting sensory panels to assess product quality and consistency.
PHYSICAL DEMANDS:
-
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
-
Ability to smell, taste and view consistency of products
-
Ability to perform repetitious work
-
Must be able to lift to 40lbs
-
Must be able to stand for long periods of time
TRAINING DEMANDS:
-
New Employee Orientation
-
Laboratory Equipment Operation and Maintenance
-
Microbiological Training
-
Plant Sanitation Auditing
-
HACCP
-
Process Flow and Controls
-
ERP – Hold, Release, Inventory Reporting
-
Paradise Tomato Kitchens Programs, Policies, and Procedures
-
Customer-required reports
-
Leadership and effective Teamwork
-
Coaching to effectively assist in the management of waste and yield
