Requirements:

• Bachelor’s degree in Food Science, Food Engineering, Microbiology, Chemistry, or a related field.
• Basic laboratory knowledge and experience.
• PCQI or HACCP training preferred.
• Proficient communication skills in English, both verbal and written.
• Eagerness to learn new skills and systems.
• Ability to work collaboratively in a team environment.
• Capability to lift up to 50 lbs occasionally and comfortable with fall protection.
• Spanish skill preferred.
• Basic Microsoft Office skills and computer proficiency to support data entry in various forms

• Possess strong expertise in Food Quality and Food Safety, ensuring adherence to quality standards and regulatory requirements, including 21 CFR Part 117, Part 111, FSMA, and other applicable guidelines.
• Drive continuous improvement initiatives and implement standards aligned with FSSC 22000, GFCO, Kosher, and additional relevant certifications.
• Own and manage the Food Safety Plan, ensuring its implementation, support, and maintenance in alignment with business growth objectives.
• Lead and mentor a team of Quality professionals, providing training and development opportunities to build technical capabilities.
• Demonstrate proficiency in laboratory quality testing, including organoleptic analysis, purity, moisture, and other parameters.
• Operate and maintain precision instruments such as microscopes and HPLC systems for quality testing and analysis.
• Develop, maintain, and adhere to Standard Operating Procedures (SOPs) to support robust quality control practices.
• Conduct internal audits in compliance with HACCP, HARPC, and FSSC guidelines to ensure regulatory and operational excellence.
• Investigate customer complaints, identify root causes, and implement effective corrective actions.
• Communicate complex technical information clearly and effectively to non-technical stakeholders.
• Manage and prioritize multiple high-impact projects in a fast-paced environment.
• Analyze data from diverse sources, provide actionable insights, and present trends to inform strategic decision-making and support the growth of the QC team.
• Troubleshoot quality non-conformances, implement corrective/preventive actions, and ensure continuous improvement.
• Communicate key decisions and information related to product performance, personnel, and quality standards across the organization.

Requirements:

• Bachelor’s degree in Food Science, Food Engineering, Microbiology, Chemistry, or a related field.
• Basic laboratory knowledge and experience.
• PCQI or HACCP training preferred.
• Proficient communication skills in English, both verbal and written.
• Eagerness to learn new skills and systems.
• Ability to work collaboratively in a team environment.
• Capability to lift up to 50 lbs occasionally and comfortable with fall protection.
• Spanish skill preferred.
• Basic Microsoft Office skills and computer proficiency to support data entry in various forms.