FSQA ASSISTANT MANAGER

SUMMARY: The FSQA Assistant Manager leads the Food Safety and Quality Assurance team and partners closely with Operations to ensure alignment on food safety and quality goals. This role oversees the development, implementation, and training of FSQA programs—including HACCP, GMPs, SQF, SSOPs, and QA protocols—while ensuring full compliance with USDA requirements.

 

The position supports customer complaint resolution, prepares for third‑party audits, and manages key programs such as microbiological testing, pest control, and environmental compliance related to water and wastewater.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES The requirements listed below are representative of the knowledge, skill, and/or ability required:

TEAM LEADERSHIP & DEVELOPMENT - Leads and develops the FSQA team by setting expectations, providing coaching, and driving accountability. Promotes strong communication, problem‑solving, and cross‑department collaboration.

 

REGULATORY COMPLIANCE - Serves as a primary contact for USDA personnel and ensures compliance with all regulatory requirements. Interprets USDA policies, maintains documentation, and helps resolve non‑compliance issues.

 

POLICIES & PROCEDURES - Develops, updates, and trains employees on FSQA programs including HACCP, GMPs, SQF, SSOPs, and QA protocols. Supports FSQA-related orientation and ongoing training.

 

CODE OF CONDUCT & ETHICS - Follows the company’s Code of Conduct and Business Ethics policy, demonstrating integrity and sound judgment in all responsibilities.

 

SUPERVISORY RESPONSIBILITIES: 

• Directly supervises FSQA Supervisors across two shifts, ensuring consistent execution of standards, policies, and workflows.
• Provides coaching, guidance, and performance feedback to support Supervisor development and drive accountability.
• Facilitates communication between shifts to maintain alignment, continuity, and effective handoffs.
• Oversees indirect reports through Supervisors, ensuring clarity of expectations and consistent workflow across teams.
• 
  Completes annual performance evaluations, recognizes achievements, and addresses performance issues proactively.

 

QUALIFICATION REQUIREMENT: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

 

EDUCATION and/or EXPERIENCE

• Bachelor’s degree in food science, meat science, microbiology, agriculture, or a related field preferred.
• At least 5 years of progressive experience in food safety, quality, or regulatory roles may be considered in place of a degree.
• Supervisory experience required, with the ability to lead, coach, and support team development.
  
• HACCP certification required.
  
• Working knowledge of bacon or similar meat production processes, including basic terminology, workflow, and QA requirements for pork/red meat.
  
• Strong communication and collaboration skills, with the ability to work effectively across teams and levels of the organization.
  
• Solid organizational skills with attention to detail and the ability to manage multiple tasks while meeting deadlines.

 

LANGUAGE SKILLS: 

Must be able to read and interpret documents in the English language such as safety files, regulations, and technical documentation. Must have excellent written and verbal communication skills.  Ability to write effective documentation, training, and business correspondence.  Ability to effectively engage, present, and communicate with the team changes and respond to questions from management and employees at all levels of the organization.  Individual must have the ability to operate basic office equipment: email, Word and Excel.

 

REASONING ABILITY: 

Strong analytical and decision-making skills, with the ability to interpret data, apply