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TITLE: QA Manager

POSITION CLASSIFICATION: Exempt

DEPARTMENT: QA

LOCATION: Sterling

POSITION REPORTS TO: FSQA Director

SHIFT: 3:00 pm to 11:00 pm (Must be able to train on first shift -7am-330pm- for the first 6-7 weeks)

REVISION DATE: 06/22/2026

SUMMARY: Reporting to the FSQA Director, the QA Manager aids in ensuring the production and distribution of products meet or exceed all quality standards, in addition to adhering to company and regulatory standards. The QA manager will also support the continuous quality improvement program that which includes quality control and quality assurance.

EXPERIENCE/EDUCATION:

• Bachelor's degree in food science or a related field or 3 years or more managing quality and food safety operations, programs, and staff in a sous-vide food manufacturing environment.

• Minimum of 2 years or more of management of QA/QC staff

• Excellent organizational, written, and verbal communication skills

• Proficiency in MS Office

• Experience working with GFSI standards.

JOB RESPONSBILITES:

1. Participates in the preparation and implementation of Standard Operating Procedures (SOP) for all tasks related to Food Quality and Food Safety. Identify the need for improvement of current programs and implement the necessary changes while effectively communicating with the QA and Production Management.

1. Performs general daily Quality Control tasks based on established procedures.

1. Monitors food processing procedures by all plant personnel to ensure regulatory compliance while producing premium full-cooked sous vide products.

1. Assists with food safety and quality audits performed by regulatory agencies (USDA, FDA, Health Department, Virginia Department of Agriculture, Military Veterinary Command), third-party certifying auditing companies, and customers' audits.

1. Performs release inspections on incoming materials; in process and finished product to ensure that quality standards and process controls are being met.

1. Supports calibration and preventative maintenance programs.
2. 1. Participates in writing nonconformance investigations and implementing corrective action plans.
   1. Makes quality related recommendations to FSQA Director to enhance all of Cuisine Solutions plants' ability to produce high quality sous-vide cooked products.
   1. Investigates customer complaints and internal non-conformities while working with all operations departments, determine root cause analysis, implement corrective action, and follow up on the efficiency of the changes made.
   1. Reviews production and quality control record, ensure that corrective actions are taken as needed.
   1. Organize team resources based on workload, ensure that all tasks are always covered.
   1. Ensure that the plant is operating in accordance with federal regulations, customer requirements and BRC standard. Educate all departments to t hose standards and audit processes and procedures to identify and address gaps.
   1. Provide technical assistance to customers and Sales as needed and if applicable.
   1. Answer customer complaints after proper investigation has been performed.
   1. Prepare for and conduct customer and federal agency audits.
   1. Maintain written programs and policies as well as HACCP.
   1. Oversee some or all pre-requisite programs (maintenance, supplier approval, pest control, sanitation, environmental and product testing, allergen programs...).
   1. Supervise Quality Control Staff: Train the staff, review their work and performance through document review and tasks audits, provide guidance for improvement and cover for them as needed.
   1. Perform other duties as may be assigned by Management.