Must have knowledge and functional training or experience with general manufacturing process, quality control functions, hazard analysis and critical control points (HACCP), good manufacturing practices (GMP), national food processors association, and BRC audits, Plant sanitation processes, and laboratory and be able to apply theses principles to the daily work environment. Minimum Qualifications: Requires a bachelors degree in a Life Sciences program, or 3-5 years of comparable managerial experience in food industry with in an exempt position in the areas of Quality Assurance, Research & Development, and/or Technical Services.