Family-owned and operated New England meat manufacturer, specializing in sausage, marinated meats, and specialty products sold through regional retail and food channels. The company operates a USDA and SQF-Certified Facility with production on 1st shift Monday–Friday and 1 sanitation shift.
Responsibilities:
Lead the facility’s food safety and quality systems, ensuring full compliance with regulatory, customer, and third-party standards.
Oversee HACCP, GMP, SQF, USDA-FSIS compliance, audit readiness, traceability, recall preparedness, sanitation programs, pest control, environmental monitoring, documentation control, and SOP management.
Supervise Quality Control staff, communicate food safety and quality performance across departments, lead root cause analysis and corrective actions, manage customer complaint trends, and maintain authority over product hold, release, and disposition decisions.
Provide technical support to operations and help drive a strong food safety culture throughout the plant. Manage a team of 3.
Qualifications:
5+ years of food safety and quality experience in food manufacturing.
Prior supervisory experience.
Strong working knowledge of HACCP, GMPs, SQF, and USDA-FSIS regulations.
Bilingual English/Spanish fluency, spoken and written, is mandatory.
SQF Practitioner and/or HACCP certification preferred.
Experience leading regulatory and third-party audits required.
BS preferred.
Strong analytical, communication, and problem-solving skills are essential.
Salary and Benefits
$45.00–$50.00 per hour, (Annually $73,000-$94,000), Medical and dental after 3 months. 401(k) after 6 months. Vacation.
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