American Foods Group
The Quality Assurance & Food Safety Manager is responsible for leading all food safety, quality assurance, and regulatory compliance programs at a beef slaughter facility. This role ensures that all products are produced in accordance with USDA‑FSIS regulations, customer specifications, and industry best practices. The manager oversees the development, implementation, and verification of HACCP, SSOPs, and prerequisite programs; directs daily QA activities; and drives continuous improvement in food safety systems, product quality, and employee training.
The position serves as the primary liaison with USDA‑FSIS, customers, and third‑party auditors; and leads cross‑functional teams to resolve non‑conformances and maintain audit‑ready status. The FSQA Manager also mentors and develops the QA team, ensuring strong technical competencies and a culture of food safety throughout the facility.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
Update, maintain, and implement pertinent regulatory documents, programs and records, and quality assurance files. Serve as a liaison to government agencies, audits, and USDA inspectors. Communicate and work with customers, suppliers and third‑party auditors. Enforce and monitor quality, food safety and GFSI programs. Implement and lead a robust animal welfare program. Work with plant management and customers to successfully resolve customer concerns involving food safety and/or quality. Confer with management, customers, and other representatives in the planning, scheduling, coordinating, and enforcing the quality assurance/food safety programs. Analyze and interpret food safety data. Provide leadership for the Quality Assurance department. Participate in third‑party, customer, and regulatory audits, ensuring readiness at all times. Oversee QA team staffing, scheduling, training, development, and performance. Partner cross‑functionally with Operations, Maintenance, Procurement, HR, and Safety to ensure full facility compliance. Periodically review all HACCP, SSOP, pre‑requisite programs to assure regulatory compliance and identify trends and process variations. QUALIFICATIONS, KNOWLEDGE, SKILLS, AND EXPERIENCE
Bachelor of Science in the following disciplines: Biology, Microbiology, Food Science, Animal Science, or other biological sciences. Bachelor’s degree in other areas will be considered. 3+ years of experience in the meat industry at a supervisory level. Knowledge in the operation of beef slaughter, fabrication, and animal welfare. HACCP certified and demonstrated solid understanding of HACCP, GMP, SSOPs, product labeling and GFSI audit schemes. Detailed and practical knowledge in plant sanitation practices. Working knowledge of microbiology, aseptic sampling technique, sampling plans, and laboratory practices. Practical knowledge of FSIS regulations. Must be able to utilize universal computer software. Must be proficient in reading, writing and communicating in English. ADDITIONAL SKILLS/EXPERIENCE/REQUIREMENTS
Complex problem‑solving skills such as identifying root causes and developing and implementing solutions. Critical thinking skills including but not limited to, logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Strong interpersonal and collaborative skills, with a professional demeanor and the ability to interact with all levels of any organization. Ability to effectively communicate issues and resolutions to all levels of the organization. Organized with the ability to multitask, prioritize, and manage shifting responsibilities in a dynamic, cross‑functional teamwork environment. Commitment to demonstrating the highest standard of ethical conduct and integrity; a willingness to continually embrace personal and professional development. Professionally represents the Company, advances its values, and contributes to a high performing culture and positive work environment for all employees regardless of division/department. Equal Opportunity Employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other legally protected status. Applicants with a disability who require a reasonable accommodation for any part of the application or hiring process can contact Human Resources at the location(s) where you are applying. We participate in the E‑Verify program in certain locations as required by law. Seniority level
Mid‑Senior level Employment type
Full‑time Job function
Manufacturing and Quality Assurance Industries
Meat Products Manufacturing
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Update, maintain, and implement pertinent regulatory documents, programs and records, and quality assurance files. Serve as a liaison to government agencies, audits, and USDA inspectors. Communicate and work with customers, suppliers and third‑party auditors. Enforce and monitor quality, food safety and GFSI programs. Implement and lead a robust animal welfare program. Work with plant management and customers to successfully resolve customer concerns involving food safety and/or quality. Confer with management, customers, and other representatives in the planning, scheduling, coordinating, and enforcing the quality assurance/food safety programs. Analyze and interpret food safety data. Provide leadership for the Quality Assurance department. Participate in third‑party, customer, and regulatory audits, ensuring readiness at all times. Oversee QA team staffing, scheduling, training, development, and performance. Partner cross‑functionally with Operations, Maintenance, Procurement, HR, and Safety to ensure full facility compliance. Periodically review all HACCP, SSOP, pre‑requisite programs to assure regulatory compliance and identify trends and process variations. QUALIFICATIONS, KNOWLEDGE, SKILLS, AND EXPERIENCE
Bachelor of Science in the following disciplines: Biology, Microbiology, Food Science, Animal Science, or other biological sciences. Bachelor’s degree in other areas will be considered. 3+ years of experience in the meat industry at a supervisory level. Knowledge in the operation of beef slaughter, fabrication, and animal welfare. HACCP certified and demonstrated solid understanding of HACCP, GMP, SSOPs, product labeling and GFSI audit schemes. Detailed and practical knowledge in plant sanitation practices. Working knowledge of microbiology, aseptic sampling technique, sampling plans, and laboratory practices. Practical knowledge of FSIS regulations. Must be able to utilize universal computer software. Must be proficient in reading, writing and communicating in English. ADDITIONAL SKILLS/EXPERIENCE/REQUIREMENTS
Complex problem‑solving skills such as identifying root causes and developing and implementing solutions. Critical thinking skills including but not limited to, logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Strong interpersonal and collaborative skills, with a professional demeanor and the ability to interact with all levels of any organization. Ability to effectively communicate issues and resolutions to all levels of the organization. Organized with the ability to multitask, prioritize, and manage shifting responsibilities in a dynamic, cross‑functional teamwork environment. Commitment to demonstrating the highest standard of ethical conduct and integrity; a willingness to continually embrace personal and professional development. Professionally represents the Company, advances its values, and contributes to a high performing culture and positive work environment for all employees regardless of division/department. Equal Opportunity Employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other legally protected status. Applicants with a disability who require a reasonable accommodation for any part of the application or hiring process can contact Human Resources at the location(s) where you are applying. We participate in the E‑Verify program in certain locations as required by law. Seniority level
Mid‑Senior level Employment type
Full‑time Job function
Manufacturing and Quality Assurance Industries
Meat Products Manufacturing
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