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Quality Assurance Manager

Yakima, WA
TITLE: QA Manager
The Quality Assurance Manager is responsible for managing and developing the members of the Quality Assurance team.
Ensure effective implementation of all quality assurance activities and documentation/record keeping as required. Ensure
full compliance with HACCP, ISO and all other regulatory programs within the operations of the facility. This person
will work closely with the Director of Quality Assurance in the development and effective implementation and adherence
to all compliance programs to include refinement, review and effective compliance with HACCP, SSOP, SOP, GMP, and
ISO procedures. Provide strong leadership in the development of team. Work closely with Operations management to
effectively implement all compliance programs as well as the production of all products within the defined specifications.
Provide through leadership the education and engagement of the operations team at all levels to increase compliance and
program knowledge and successful ownership and implementation. The Quality Assurance Manager will work with
senior management in strategic planning and implementation of compliance, regulatory, food safety and product quality
This person must have the ability to apply food safety, product quality, regulatory and meat production principles in a
practical industrial setting. Must have excellent people management skills, be a strong and effective communicator, and
provide strong leadership in the developing, training, and mentoring of a solid and high performing team. This person
must have solid organizational skills and the ability to manage multiple priorities. The Quality Manager is the designated
back-up to the Director of Quality for all Food Safety and Quality decisions.
Requirements for this position are Master’s degree (MS) degree in Food Science Technology, Meat Science, or related
field with a minimum of 2 years work experience in meat production management or a Bachelor’s degree in Food
Science Technology, Meat Science, or related field and a minimum of 5 years work experience in meat production
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