The Quality & Food Safety Systems Manager at Izzio Artisan Bakery LLC

Broomfield, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Aug, 26

Salary

95000.0

Posted On

14 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

HACCP, Preventive Controls, SQF, GFSI, Environmental Monitoring Program, Allergen Control, Internal Auditing, Root Cause Analysis, CAPA, Fermentation Science, Microbiological Risk Management, FSMA, Quality Management Systems, Sanitation Verification, Supplier Approval, Document Control

Industry

Food and Beverage Manufacturing

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: 06/15/2026 Pay: 75,000-95,000 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.

Responsibilities

Design, implement, and maintain the Quality and Food Safety Management Systems for a sourdough manufacturing facility. Ensure regulatory compliance and lead GFSI-benchmarked audits while managing microbiological risks and sanitation programs.