Food Safety Quality Assurance Manager

A SLICE OF THE ROLE To lead the Food Safety and Quality Assurance department in ensuring the consistent production of safe, high-quality products that meet Chudleigh’s standards, regulatory requirements, and customer expectations, while applying Lean methodologies, proactive risk management, and continuous improvement to strengthen quality systems and operational performance. CORE COMPETENCIES Drive for Results Customer Focused Growth Potential Building Relationships ROLE COMPETENCIES Problem Solving Process Management Decision Quality Food Safety & Regulatory Knowledge CORE JOB RESPONSIBILITIES Core Responsibilities: Develop Food Safety and Quality programs complying with BRC, customer and regulatory requirements. Full accountability of food and personal safety requirements for department Empower, coach, support and develop employees Manage QA Budget with support from direct manager Planning Establish the long-range strategies, objectives and KPI’s for the quality program to meet company goals. Review product defects, analyze trending data and recommend modifications in products or quality standards to correct any deviations and ensure quality compliance Develop work instructions, continuity plans, and training matrices for optimal performance and create execution plan Execution Monitor implementation of policies and programs for FSQA programs Direct and coordinate quality specifications and standards for raw materials, processes and finished products for both new and existing products Manage quality control plans, inspection and testing, process control procedures to ensure raw material and finished products meet safety and quality regulatory and customer specifications/standards. This includes regulatory requirements for the U.S. and international Ensure all BOP’s and internal quality documentation is maintained and accurate Ensure company/customer quality databases are accurate and updated on time Implement a robust auditing program to ensure programs are robust and deviations/non-conformances are handled effectively Ensures maintenance of the BRC program including revisions to maintain yearly goals Consistently execute action plans which meet the departmental strategy and goals Teamwork Work with cross functional teams (maintenance, operations Sanitation, Shipping/Warehousing) to eliminate personal & food safety issues & gain alignment Communication Ensure customer complaints and quality problems are dealt with in a timely manner Develop and execute an effective communication strategy to ensure employees, temporary workers, contractors and visitors are kept appropriately informed Prepare periodic reports to top management, as necessary Coach and provide appropriate feedback on an ongoing basis to encourage correct departmental and operational behaviors, while disciplining, as necessary. Leadership Ensure the food safety & quality control procedures/policies are coordinated and understood throughout the organization, continuously improving Food Safety Culture Ensure a strong compliance program and the hold and release/recall programs meet regulatory and company requirements and minimize risk Main lead for BRC, regulatory, customer audits and feedback for quality continuously targeting an AA score Create an environment for employee ownership and engagement using a collaborative approach Create positive morale amongst the employees so to achieve a high gallop score Conduct 1:1’s at least monthly and annual performance reviews for all staff Motivate staff to ensure the customer (both internal and external) remain prominent while executing strategies using Chudleigh Traits Delegate effectively and appropriately to expand staff skill while achieving departmental goals Lead by example, coach for success. Keep abreast of new developments (legislative and compliance) quality Other Duties Other tasks as assigned MUST HAVE INGREDIENTS Education & Experience College/University degree preferably BSC in Engineering or Food Science. Minimum of 10 years of food production/packaging and quality management experience (ideally frozen bakery) Minimum of 5 years management/leadership experience. Strong regulatory experience for both Canada and U.S. International export experience ideal. Strong BRC (or similar GFSI) Knowledge and Experience required. Strong knowledge of HACCP, GMP, OSHA, regulatory requirements for labeling and nutrition and food safety risk assessments. Skills Analytical and synthesize complex or diverse information. Strong problem-solving abilities and works well cross functionally. Basic math skills including interpretation of graphs and charts. Strong English verbal and written communication. Able to act as the main quality contact for the company. EXTRA FLAVOUR Experience in Food, CPG, Foodservice, or Manufacturing YOUR RECIPE FOR SUCCESS The following traits are fundamental to an employee’s success at Chudleigh’s. These traits are non-negotiable because they are essential to create an environment where individuals will be successful in moving our Chudleigh’s Team forward. Core Chudleigh’s Traits: Genuine – Show up authentically, take accountability Resourceful – Think ahead, anticipate needs, and solve problems creatively Enable Connections – Foster teamwork, communication, and community LIFE AT THE BAKERY – WORKING CONDITIONS Physical Demands This role is primarily performed in an office environment and requires regular use of a computer and other standard office equipment. The employee will frequently sit, stand, walk, use hands and fingers to operate equipment, and communicate clearly. Regular lifting of objects up to 25lbs and occasional lifting of objects up to 50lbs may be required. Vision requirements include close vision, color vision, and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Work Environment The work environment is typically quiet to moderate in noise level with minimal exposure to physical risk. The employee may occasionally be required to enter the production floor, where proper Personal Protective Equipment (PPE) must be worn at all times.

Lead the Food Safety and Quality Assurance department to ensure products meet regulatory, customer, and company standards. Develop and execute quality programs, manage audits, and foster a strong food safety culture through leadership and continuous improvement.

Requires a university degree in Engineering or Food Science and at least 10 years of food production and quality management experience. Must have strong knowledge of BRC, HACCP, GMP, and regulatory requirements for both Canada and the U.S.

• Problem solvingPreferred
• Quality assurancePreferred
• Regulatory CompliancePreferred
• LeadershipPreferred
• Risk ManagementPreferred
• CommunicationPreferred
• Cross-Functional CollaborationPreferred

Identified from the job description. Confirm important requirements above.

• Food Safety Management
• Quality Assurance
• Lean Methodologies
• Risk Management
• BRC Standards
• HACCP
• GMP
• Regulatory Compliance
• Budget Management
• Problem Solving
• Process Management
• Leadership
• Auditing
• Cross-functional Collaboration
• Analytical Thinking
• Communication

• Food & Beverage
• Manufacturing
• Management & Leadership
• Engineering
• Security & Safety

Minimum education

Bachelor’s degree

Minimum experience

10+ years

Apply by

Mar 3, 2027

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level

Application method

Direct apply is available