***THIS ROLE IS NOT WITH FORCEBRANDS***

**THIS ROLE IS ONSITE IN RUTLAND, VERMONT**

*RELOCATION IS AVAILABLE*

KEY DUTIES AND RESPONSIBILITIES:

Quality Assurance

• Oversee the development, implementation, and maintenance of the Food Safety and Quality Management Systems (e.g., HACCP, GMPs, SOPs).
• Manage third-party audits (e.g., SQF, BRC, NSF) and customer inspections; ensure compliance and timely corrective actions.
• Monitor and analyze quality metrics, lead investigations and corrective actions for quality deviations or customer complaints.
• Coordinate product testing, shelf-life studies, and specification adherence.
• Lead internal audits to ensure continuous compliance with quality and food safety standards.
• Maintain all documentation and reporting related to QA activities.

Safety Management

• Lead workplace safety programs, ensuring compliance with OSHA and other regulatory agencies.
• Conduct regular safety inspections, risk assessments, and job hazard analyses.
• Develop, maintain, and deliver safety training programs for all employees.
• Investigate workplace incidents, near misses, and hazards; implement corrective/preventative measures.
• Chair the Safety Committee and drive continuous safety improvements.

Leadership and Collaboration

• Supervise and mentor QA technicians/Specialists, Sanitation team, and safety personnel.
• Collaborate with production, maintenance, and sanitation teams to uphold quality and safety expectations.
• Participate in cross-functional improvement projects, including product development and process optimization.
• Support crisis management and business continuity planning as it relates to quality and safety.

REQUIRED SKILLS AND ABILITIES:

• Bachelor’s degree in Food Science, Quality Management, Occupational Safety, or related field preferred.
• Minimum of 5 years of experience in food manufacturing quality assurance and/or safety management.
• Knowledge of food safety systems (HACCP, SQF, FSMA, GFSI) and regulatory compliance, SQF Certified preferred.
• Strong leadership, organizational, and communication skills.
• Ability to analyze data, identify trends, and implement effective corrective actions.
• Proficiency with Microsoft Office and quality/safety software systems.
• Strong attention to detail and ability to manage multiple priorities.
• Willing to work nights, weekends, and overtime as needed.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to stand, walk, bend, reach, and lift up to thirty pounds.
• Ability to work in production areas that may be wet, humid, or temperature variable.
• Requires use of personal protective equipment (PPE) including hearing, eye, and respiratory protection.
• Must be able to occasionally climb stairs/ladders and access confined areas for inspection.
• Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.
• Ability to give regular communications in person, writing, or by phone.

WORKING ENVIRONMENT:

• While performing the duties of this job, the team member is regularly exposed to moving mechanical parts, chemicals/fumes, airborne particles, and wet floors.
• Requires frequent use of sanitation tools such as pressure washers, brushes, hoses, and chemical dispensers.
• The noise level in the environment is medium to high; Certain work environments might be noisy and loud due to operation of machinery/equipment.
• Work can be performed in extreme heat and cold environments.
• Due to exposure of machinery on the production floor they may be required to wear personal protective equipment as required.

FOOD QUALITY, SAFETY AND SECURITY:

• Enforce and Initiate action to prevent the occurrence of nonconformities relating to food safety and the quality of the product, processes, quality, or safety system.
• Stop production, if necessary, to correct food safety issues, quality issues, or safety problems.
• Identify and record any problems relating to food safety, quality of the product, processes, quality system or safety system, including initiating corrective action for non-conformities in food safety or quality.
• Control further processing or delivery of nonconforming product in terms of food safety or quality issues until the deficiency or unsatisfactory condition has been corrected.
• Serve as primary contact for quality/safety emergencies and incidents.