Bachelor's degree in Food Science, Quality Management, or Biological Sciences, or a closely related field of study plus two years of experience as a Quality & Food Safety Manager in quality management, quality assurance, and regulatory compliance within the food industry and FSMA regulations; Food Handler's/Food Protection License required, ServSafe preferred; Experience in bacterial prevention, food safety and contamination prevention; HACCP Certification; Demonstrated ability to direct, coach and train team members; Demonstrated ability to analyze and resolve problems; Proficient in MS Word, Excel, Outlook and Culinary Services ERP software; A valid and current NYS driver's license in and access to an automobile; Excellent oral and written communication skills; Demonstrated ability to exercise good judgment; Strong decision-making skills with the ability to quickly and decisively evaluate alternative solutions; Ability to work in hot or cold conditions for long periods of time; Ability to tolerate sudden and extreme changes in temperature; Ability to work with all food types, including but not limited to gluten, dairy, and raw proteins, including pork; Ability to provide internal/external customer service experience; and. Conducts, leads, and participates in pre-operational inspections, operational audits, internal audits, environmental monitoring activities, ATP verification testing, sanitation verification activities, mock recalls, traceability exercises, and food safety assessments to validate compliance with organizational policies, food safety plans, and applicable regulations.