Role Overview

The Director of Quality Assurance will lead and oversee all quality and food safety programs across the business, ensuring that products consistently meet the highest standards for safety, compliance, and consumer satisfaction. This role requires deep expertise in HACCP, BRC, and thermal processing for meat products, as well as strong leadership to drive a culture of quality and continuous improvement. Key Responsibilities

Quality Management Leadership Develop, implement, and maintain the company's Quality Management System (QMS) in compliance with BRCGS standards, HACCP, USDA/FDA regulations, and customer requirements. Lead quality, food safety, and sanitation teams to deliver exceptional audit readiness and performance.

HACCP Program Management Serve as the site's HACCP Team Leader, maintaining an up-to-date, compliant HACCP plan. Conduct hazard analyses, monitor CCPs, and verify preventive controls.

BRC Compliance Ensure all operations meet or exceed the British Retail Consortium Global Standard for Food Safety. Prepare for and lead external BRC audits, addressing any non-conformances promptly.

Thermal Processing Expertise Oversee and validate thermal processing operations to ensure lethality requirements are met for meat products. Collaborate with production to optimize cooking, cooling, and drying processes while maintaining product quality and safety.

Regulatory & Customer Compliance Maintain compliance with all applicable USDA, FDA, and international food safety regulations. Serve as the primary quality contact for customer audits and technical queries.

Continuous Improvement Drive initiatives to improve quality metrics, reduce consumer complaints, and enhance operational efficiency. Train and mentor staff in quality and safety principles.

Required Qualifications & Experience

Bachelor's degree in Food Science, Microbiology, or a related field; advanced degree preferred.

HACCP Certification (Lead or Advanced Level).

BRCGS Food Safety training and proven track record managing BRC audits.

Extensive experience in thermal processing for meat products (e.g., jerky, cooked meats, RTE).

Minimum 8+ years experience in food manufacturing QA, with at least 3 years in a senior leadership role.

Strong knowledge of USDA/FDA regulations, FSMA, and international food safety standards.

Exceptional leadership, communication, and problem-solving skills.