1ST SHIFT - 6:00 AM - 3:30 PM

Schwan’s Company, a U.S. affiliate of the global lifestyle brand CJ CheilJedang Corporation, is a leader in manufacturing and marketing quality foods enjoyed nationwide. We have beloved brands like Red Baron®, Tony’s®, Big Daddy’s®, Villa Prima™ and Freschetta® pizzas; bibigo®, Pagoda® Asian-style snacks and we can’t forget Mrs. Smith’s® and Edwards® pies! We bring families and communities together through great food. Join our team and see the opportunities are real, and the sky is the limit; this isn’t just a job, it’s a seat at the table!
We’re looking for a Micro-lab Food Safety & Quality Supervisor to join our team in Stilwell, OK, home to the iconic Mrs. Smith’s and Edward’s frozen pies! If you’re passionate about food safety and love the idea of helping deliver delicious desserts to tables across the country, this role is your perfect slice of the pie.
In this hands-on leadership role, you’ll oversee our on-site food safety lab — managing microbiology and chemistry processes to ensure every pie that leaves our facility meets the highest standards in safety, quality, and compliance. You’ll lead a dedicated team, keep our lab running smoothly, and drive continuous improvement across food safety initiatives.

Responsibilities:

• Oversee and continuously improve microbiological methods, standards, and lab procedures.
• Ensure timely and accurate testing of raw ingredients and finished products; interpret results and communicate critical findings.
• Lead and train lab staff while ensuring compliance with USDA, FDA, state, and company food safety regulations.
• Develop sampling plans, conduct microbial studies, and maintain lab equipment and documentation.
• Support sanitation validation efforts and partner with cross-functional teams on food safety risk assessments and CCP validation.
• Collaborate with R&D and engineering on lethality validation for Ready-To-Eat (RTE) products.
• Monitor sanitation and microbiological trends across production, driving continuous improvement.
• Serve as a HACCP and Global Food Safety resource, supporting program development, training, and compliance initiatives.
• Use data analysis to identify root causes and implement corrective actions that improve food safety, quality, and consistency.

Qualifications:

• Bachelor’s degree in Microbiology, Chemistry, Food Science, or related field (Master’s preferred).
• Minimum 5 years in food safety, quality, or microbiology, ideally in a manufacturing environment.
• Strong knowledge of microbiology/chemistry and food safety regulations (HACCP, USDA, FDA).
• Proficient in statistical analysis, experimental data interpretation, and analytical testing.
• Proven people management and project leadership experience.
• Effective verbal and written communicator with the ability to influence and work cross-functionally.
• Detail-oriented, proactive, and adaptable in a fast-paced environment.
• Strong problem-solving skills and understanding of production operations.

COMPENSATION AND BENEFITS:

The base salary range for this position is $58,500 to $98,500 annually with eligibility for a 10% annual incentive bonus, that is based on organizational performance. The pay range represents the numerous factors considered in the hiring decisions including, but not limited to educations, skills, work experience, certifications, geography etc. As such, starting pay for the successful candidate(s) could fall anywhere within the stated range.
Beyond base salary, we offer a competitive Total Rewards package focusing on your overall well-being. We are proud to offer a strong foundation of health benefits, retirement and financial wellbeing, time off programs, wellbeing support programs.
The employing subsidiaries of Schwan’s Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
Requirements:
Education: Bachelor’s Degree in Microbiology, Chemistry, Food Science, or equivalent. Masters degree preferred.
Years of Related Experience: 5-7 years related experience

Knowledge/Skills/Abilities:

• Strong technical skills in area of focus (microbiology and/or chemistry) with ability to interpret general technical and scientific results and perform analytical tests
• Sound mathematical and basic food science understanding
• Good knowledge of statistics and interpretation of experimental data
• Basic understanding of the manufacturing environment and production operations
• Strong computer skills and ability to learn technical software.
• Proficient in Microsoft Office suite of programs with strong Excel skills
• Ability to effectively communicate both verbally and in writing with demonstrated influence management skills.
• Comfortable in small group and large group settings.
• Detail- oriented, take initiative, and ability to work with a sense of urgency in a fast-paced environment
• Ability to solve problems ranging from basic to complex
• Strong project management skills
• Strong understanding of food safety, HACCP, and basic food regulatory requirements
• Proven people management and delegation skills and ability to develop positive relationships and work cross functionally

This job description is not intended to be an exhaustive list of all duties, responsibilities and qualifications associated with the job. An individual must be able to perform all of the duties and responsibilities listed in a fully competent manner to be considered successful in the job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties and responsibilities

• Oversee and continuously improve microbiological methods, standards, and lab procedures.
• Ensure timely and accurate testing of raw ingredients and finished products; interpret results and communicate critical findings.
• Lead and train lab staff while ensuring compliance with USDA, FDA, state, and company food safety regulations.
• Develop sampling plans, conduct microbial studies, and maintain lab equipment and documentation.
• Support sanitation validation efforts and partner with cross-functional teams on food safety risk assessments and CCP validation.
• Collaborate with R&D and engineering on lethality validation for Ready-To-Eat (RTE) products.
• Monitor sanitation and microbiological trends across production, driving continuous improvement.
• Serve as a HACCP and Global Food Safety resource, supporting program development, training, and compliance initiatives.
• Use data analysis to identify root causes and implement corrective actions that improve food safety, quality, and consistency