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Skills
Coachingunmatched
Continuous Improvementunmatched
Cook Dishesunmatched
Corrective Actionunmatched
Corrective and Preventative Action (CAPA) Systemsunmatched
Cost Controlunmatched
FDA (Food and Drug Administration)unmatched
Food Productionunmatched
Food Qualityunmatched
Food Safetyunmatched
Food Scienceunmatched
Internal Auditunmatched
Leadershipunmatched
Maintain Complianceunmatched
Manufacturingunmatched
Manufacturing Operationsunmatched
Microbiologyunmatched
Operational Auditunmatched
Portion Controlunmatched
Quality Assuranceunmatched
Quality Managementunmatched
Regulationsunmatched
Regulatory Complianceunmatched
Root Cause Analysisunmatched
Team Lead/Managerunmatched
United States Department of Agriculture (USDA)unmatched
Willing to Travelunmatched
Description
General QA Manager
Primary Location: Fallsington, PA (with routine local travel to Bristol, PA)
Employment Type: Full-time, On-site
Compensation: $115,000 - $135,000 plus bonuses
Reports To: President & Director of Costing and Efficiencies
Direct Team: 1 QA Manager & 2 QA Technicians About the Role We are seeking a General QA Manager to provide senior food safety and quality leadership across two USDA-inspected protein manufacturing facilities specializing in raw portion-controlled and fully cooked sous vide products. In this role, you will serve as the final authority on food safety, regulatory compliance, and product release. You will lead a 3-person QA team, maintain a strong hands-on presence on the production floor, and partner with executive leadership to align quality, efficiency, and cost control. Key Responsibilities
Team Leadership: Direct, coach, and hold accountable a team consisting of a QA Manager and two QA Technicians across both sites.
Sous Vide & Floor Oversight: Provide daily, hands-on oversight of manufacturing operations (primarily at the Fallsington facility), ensuring validated cooking schedules, time/temperature parameters, and HACCP CCPs are strictly maintained.
Quality Authority: Maintain ultimate authority to place products on hold, halt production, reject shipments, and approve cook deviations or corrective action plans.
Regulatory & Audit Readiness: Ensure strict compliance with USDA, FDA, FSMA, and HACCP standards. Lead internal audits and coordinate third-party, customer, and USDA inspections.
Cost Efficiency & Waste Reduction: Partner with Operations and Costing leadership to identify and eliminate quality-related waste, rework, and downtime without compromising safety.
USDA Experience: Strong background in quality assurance leadership within a USDA-regulated food manufacturing plant.
Decision-Making: Proven ability to make immediate, firm decisions on product holds, plant stoppages, and regulatory compliance.
Technical Expertise: Deep knowledge of HACCP, SQF/BRC or third-party audits, root-cause analysis, and CAPA systems.
Education: Bachelor’s degree in food science, Quality Management, Microbiology, or equivalent hands-on industry experience.
Preferred: Experience with sous vide, ready-to-eat (RTE), or raw meat processing. Active HACCP and PCQI certifications are a strong plus. Work Environment
100% On-Site: Active daily floor presence in refrigerated manufacturing environments.
Multi-Site Oversight: Based in Fallsington, PA, with routine travel to a second facility in Bristol, PA (~6 miles away).
Flexibility: Ability to respond to urgent food safety, audit, or operational needs as required.