Director of Food Safety and Quality Assurance

Responsibilities: Lead and continuously improve BARE BEANS Food Safety and Quality Management System, policies, procedures, programs, and performance metrics. Ensure compliance with all applicable food safety regulations, certification, and customer requirements, including FDA, USDA, SQF, Organic, Non-GMO, customer-specific, state, local, and other applicable standards. Oversee HACCP and preventative control programs, including hazard analysis,, validation, verification, monitoring, and reassessment. Lead food safety and quality risk assessments, including supplier, food fraud, food defense, environmental, sanitation, and foreign material risks. Lead SQF certification, internal audits, customer audits, regulatory inspections, and third-party assessments. Manage complaints, nonconformances, corrective actions, root cause investigations, traceability, and recall readiness. Develop and maintain risk-based supplier approval, monitoring, and performance programs Partner with Operations and other functions on new products, processes, equipment, suppliers, and facility changes to proactively manage FSQ risks. Develop and deliver food safety and quality training while strengthening employee competency, accountability, and food safety culture. Monitor FSQ and quality trends and customer feedback to identify opportunities for continuous improvement Serve as primary FSQ resource for customers, auditors, regulators, suppliers and company leadership Build practical, business-enabling systems that make it easy for employees and departments to consistently do the right thing

Qualifications: 8–10+ years of combined education and experience in food safety, quality assurance, or related fields Ability to self-manage and lead critical compliance initiatives Background in food manufacturing, food science, microbiology, or related disciplines preferred Strong knowledge of HACCP, PCQI, SQF, GMPs, regulatory requirements, and food safety practices. SQF Practitioner Certification and demonstrated competency in HACCP based food safety systems Experience leading audits, regulatory inspections, customer requirements, investigations, corrective actions, and continuous improvement initiatives Strong communication, analytical, problem-solving, and project management skills Collaborative, hands-on leader who can balance food safety and quality requirements with operational and business objectives Demonstrated ability to build relationships, influence cross-functional teams, and foster a strong food safety and quality culture. Team-oriented leader who takes ownership, builds trust, and works effectively across all levels of the organization.