Senior Quality Manager

Senior Quality Manager Job Locations US-OR-Medford Requisition ID 2025-4066 # of Openings 1 Category (Portal Searching) Quality Assurance Summary About Amy's At Amy's Kitchen, we're more than just a food company-we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation, our purpose is clear: to make it simple and enjoyable for everyone to eat well. We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy's, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time. Perks are as delicious as our meals Comprehensive health plans with Medical, Dental, and Vision coverage, plus Flexible Spending Accounts. Mental health support with Modern Health to nourish your and your family's mental well-being. 401(k) Retirement Plan with employer match and Financial Wellness support at no cost to plan for the future. Referral Rewards and Scholarship Program to celebrate and invest in our teams. Tuition Reimbursement Program to fuel your educational pursuits. Paid parental leave for new parents. Paid Time Off for vacations and sick days, with 9 paid US Holidays annually to savor those special moments. Amy's product discount reimbursement to keep your pantry stocked, plus remote gym discounts to keep you moving and grooving Join us and indulge in a career where the benefits are as fulfilling as our food Essential Duties and Responsibilities The Senior Manager of Quality oversees the execution and coordination of in-plant quality systems and personnel. This position provides leadership and assistance to numerous other departments, contributes independent thoughts and proposals for improvement within the organization, and provides technical support to the organization. This position is the Deputy SQF practitioner for the plant. In their absence, the Food Safety & Sensory Manager can cover their duties and responsibilities for Food Safety & Sensory. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.Management of staff responsible for environmental management, quality verifications, technical support services, and food safety and sensory oversight.Interpretation and implementation of FDA regulatory compliance including Good Manufacturing Practices (GMPs) as related to manufacturing, storage, and distribution.Establish and maintain programs and procedures that ensure the safety of food products manufactured within the facility.Oversight of the Positive Release and Hold programs.Leads the creation and implementation of Quality based manufacturing metrics and KPIs. Creates and presents the metrics regularly to inform the enterprise Supply Chain.Plans the onboarding process for quality team members with a focus on people leading and cross functional introductions to the manufacturing portion of the quality roles.Creates and adheres to the calendar of cross functional, internal quality based topics of discussion to provide plant to plant standardization.Verify process and product compliance with National Organics Program requirements.Participation and initiation of continuous improvement activities to include root cause analysis and corrective action.Management and Analysis of Quality key performance indicators.Participation in MOS process, reporting on food safety and sensory topics, audit results and other key metrics.Respond to Customer Service questions concerning quality issues.Responsible for the investigations and corrective actions for escalated consumer complaints.Create, develop, or devise procedures and specifications.Responsible for management and follow up on outside audits by third party auditors, and regulatory food safety inspection agencies. Acts as Deputy SQF practitioner for plant/campus.Work closely with personnel to ensure that a "world class" level of cleanliness is maintained throughout all production and warehouse facilities.Other duties and projects as assigned It is the responsibility of all employees to uphold the mission of the Amy's Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training. SUPERVISORY RESPONSIBILITIESThis position will supervise two FSS Supervisors, Sr. Technologist of Food Safety & Sensory, and Food Safety & Sensory Manager. Qualifications and Skills To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATIONBachelor's degree in Food Science and Technology or a degree in a related Life Science from a four-year college or university.EXPERIENCESeven years of experience in Quality and Food Safety; or an equivalent combination of education and experience. SKILLSRequired:Exceptional interpersonal and assertiveness skills, necessary to maintain effective and cordial working relationships while driving continuous improvement of Food Safety Programs within the plantExcellent communication skills: ability to relate to all internal levels as well as interface with suppliers and government on a technical level.Team player with the ability to lead others in both technical and personal development areas.Computer literate; Windows experience necessary, ERP and quality systems software exposure.Detail oriented.Reliable/Dependable.Preferred:Product formulation and food production scale-up experience in a technical capacity.Frozen foods experienceLow-acid canned foods experience.GFSI experienceMembership of IFT, ASQ.Project Management experience. COMPETENCIESChange and Learning AgilityConflict Management/ ComposureProblem Solving and Decision MakingLeader IdentificationInfluenceInitiativeMission FocusRelationship BuildingResults OrientationTeam ManagementTalent DevelopmentWritten and Informal CommunicationTechnology SavvyFunctional/Technical ExpertiseSensitivity LANGUAGE SKILLSAbility to interpret common scientific and technical journals, financial reports, and legal documents.Ability to respond to common inquiries or complaints from customers and regulatory agencies.Ability to effectively present information to the management team and hourly employees. MATHEMATICAL SKILLSAbility to work with mathematical concepts such as probability and statistical inference.Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.Ability to work with Spreadsheets such as Excel to collect and interpret data. REASONING ABILITYAbility to define problems, collect data, establish facts, and draw valid conclusions.Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. CERTIFICATES, LICENSES, REGISTRATIONSSQF, PCQI, HACCP, FDQI, and Better Process Control School Certification or willingness to gain any/all certifications as required.Training in Continuous Improvement and Lean Manufacturing is a plus. PHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to sit, stand, walk; use hands to finger, handle or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, color vision, depth perception and the ability to adjust focus. WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions and moving mechanical parts. The noise level in the work environment can be loud. TRAVELEstimated travel requirement is approximately 5% - 15%.