Job Posting:
Wonderbrands, is a leading North American bakery (formerly Weston Foods, fresh and frozen businesses) with 140 years of experience in baking packaged breads, artisan breads, and donuts. We are one of the largest bakeries in North America and makers of Wonder Bread, Country Harvest, D’Italiano, Gadoua, and Casa Mendosa.
Wonderbrands, a division of FGF Brands, is unlocking an incredible opportunity for growth through a focus on production innovation capabilities, through a leading-edge supply chain practice and investing deeply in communities where we bake.

SUMMARY

The Quality Continuous Improvement Manager plays a pivotal role on the bakery leadership team, collaborating closely with all functional departments to lead quality initiatives and support daily operations in delivering products of the highest quality while maintaining the utmost adherence to food safety programs. As the Food Safety and Quality subject matter expert, this role ensures compliance with regulatory standards and conducts regular training to empower employees to uphold exceptional food safety and quality practices. Additionally, the manager serves as the HACCP Team Leader, driving comprehensive hazard analyses, developing and maintaining HACCP plans, and overseeing verification and validation activities to ensure ongoing compliance and continuous improvement.
This role reports directly to the VP, Business Transformation and dotted line the Bakery Manager, fostering strong collaboration with key stakeholders across various departments, including Business Transformation, R&D, Sanitation, Engineering, and Maintenance, to ensure seamless integration of quality and operational initiatives.

REQUIRED EXPERIENCE

• Education: Postgraduate degree in a relevant field, such as Food Science.
• Experience: 5+ years of QA experience in a food manufacturing environment.
• Technical Expertise: Strong knowledge of GFSI standards (preferably BRC), HACCP, Preventive Controls, and Quality Systems; proficiency in Microsoft Office, with SAP preferred.
• Leadership & Collaboration: Proven interpersonal and leadership skills, with the ability to effectively collaborate across all levels of the organization, from production floor team members to management.
• Communication Skills: Excellent oral and written English skills, with the ability to clearly and accurately document findings and data.
• Work Environment Adaptability: Demonstrated ability to multitask, stay organized, and thrive in a fast-paced production environment.
• Analytical & Organizational Skills: Strong analytical and organizational capabilities.
• Flexibility: Willingness to work flexible hours and shifts, including afternoons, nights, and weekends.

• Leadership and Development: Leads and mentors on-shift Quality professionals, ensuring 24/7 support and oversight for bakery quality and food safety initiatives.
• Collaboration: Serves as a key member of the bakery leadership team, working closely with departments such as R&D, Sanitation, Engineering, and Maintenance to drive initiatives and ensure smooth daily operations. Subject Matter Expertise: Acts as the Food Safety and Quality expert, providing guidance and overseeing regular training programs for bakery employees to uphold high-quality standards.
• HACCP Leadership: Functions as the HACCP Team Leader, directing hazard analyses, developing and maintaining HACCP plans, and performing regular verification and validation activities to ensure compliance.
• Record Management: Reviews and verifies quality and food safety records, including Critical Control Points (CCPs), addressing any issues promptly and maintaining accurate documentation. Serves as the Preventive Controls Qualified Individual (PCQI).
• Inspection and Auditing: Plans and conduct daily inspections, monthly self-inspections, and internal audits. Enforces Good Manufacturing Practices (GMPs), facilitates root cause analysis, and drives corrective and preventive actions.
• Environmental Monitoring: Oversees the environmental program, including swabbing equipment, drains, and floors, submitting samples for lab analysis, and addressing out-ofspecification results with corrective actions.
• Process Verification: Performs online process checks and CCP verifications, ensuring prompt follow-up on any deviations.
• Product Quality Oversight: Organizes and conducts quality and food safety checks for finished products, providing immediate feedback to production teams and managing product disposition when specifications are not met.
• Traceability and Recall Management: Assesses the traceability program by verifying ingredient lot numbers and participates in mock recalls to ensure system readiness.
• Allergen Control: Ensures the effectiveness of the allergen control program to prevent cross-contamination risks.
• Complaint and Supplier Management: Supports investigations into consumer and customer complaints and assists in supplier management programs to maintain quality standards.
• Equipment Calibration: Verifies the accuracy of measuring devices such as thermometers and scales to ensure consistency in processes.
• Audit Preparedness: Assists in preparing for and conducting various assessments, inspections, and audits, including BRC, customer, and regulatory audits.
• Customer and R&D Collaboration: Works with customers and the R&D team to develop and finalize product specifications.
• Audit Leadership: Prepares documentation and leads organizational efforts during audits, ensuring compliance with industry standards and regulations.
• Pest Control: Oversees third-party pest control programs to maintain a hygienic production environment.
• Prerequisite Programs: Manages hygiene practices, cleaning, and sanitation programs to ensure adherence to quality standards.
• Leadership Backup: Assists in covering Bakery Leadership positions during vacations to ensure continuity of operations.
• Resource Management: Manages supplies required for quality testing to support efficient and accurate assessments.