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Vice President, Food Safety, Quality & Regulatory Affairs

Location: JFK Flight Kitchen – Queens, NY

DO & CO is seeking an accomplished Vice President of Food Safety, Quality & Regulatory Affairs to provide executive leadership for all food safety, quality assurance, regulatory compliance, sanitation, supplier quality, and product integrity initiatives across our North American operations. This executive will establish and execute the organization's food safety and quality strategy, ensuring compliance with all applicable regulatory and customer standards while fostering a culture of operational excellence and continuous improvement. The ideal candidate is a transformational leader with extensive experience in multi-site food manufacturing, airline catering, commissary, or high-volume food production environments and a proven ability to build world-class food safety programs that protect consumers, strengthen customer partnerships, and uphold the integrity of the DO & CO brand. 

Responsibilities:

• Develop and execute the North American Food Safety, Quality & Regulatory Affairs strategy aligned with DO & CO's business objectives and global standards.
• Serve as the executive leader for all Food Safety, Quality Assurance, Regulatory Affairs, Supplier Quality, Sanitation, Product Integrity, and Risk Management initiatives.
• Build a best-in-class food safety culture that is embedded throughout every level of the organization.
• Partner with Executive Leadership to develop long-term quality initiatives supporting company growth and operational excellence.
• Lead organizational change initiatives focused on continuous improvement, risk mitigation, and regulatory readiness.

Food Safety & Regulatory Compliance:

• Ensure enterprise-wide compliance with FDA, USDA, FSMA, HACCP, PCQI, GMP, OSHA, TSA, FAA, state, local, and international food safety regulations.
• Maintain oversight of all HACCP plans, Preventive Controls, Food Defense, Food Fraud, and Environmental Monitoring Programs.
• Develop and implement company-wide food safety policies, procedures, and governance standards.
• Lead all regulatory inspections, customer audits, third-party certifications, and airline compliance reviews.
• Serve as executive sponsor during regulatory investigations, food safety incidents, product withdrawals, or recalls.

Quality Assurance & Product Integrity:

• Establish and maintain enterprise-wide quality systems ensuring consistency, traceability, and product integrity across all facilities.
• Develop measurable KPIs and quality metrics to monitor operational performance.
• Drive continuous improvement initiatives utilizing Lean Manufacturing, Six Sigma, and Root Cause Analysis methodologies.
• Oversee enterprise CAPA (Corrective and Preventive Action) programs ensuring sustainable resolution of quality issues.
• Lead complaint investigations while identifying systemic opportunities for improvement.

Supplier Quality & Procurement

• Develop supplier approval, qualification, and ongoing performance management programs.
• Oversee supplier audits and risk assessments to ensure compliance with company and regulatory standards.
• Partner with Procurement to ensure ingredient quality, supplier accountability, and full supply chain traceability.

Operational Excellence

• Partner with Operations and Culinary teams during new product launches, process improvements, equipment installations, and facility expansions.
• Ensure sanitation programs exceed regulatory requirements through effective oversight of cleaning validation, pest management, allergen controls, and chemical management.
• Lead enterprise readiness for all customer, regulatory, and third-party audits.
• Champion innovation by implementing technologies that enhance food safety monitoring, reporting, and compliance.

Leadership & Talent Development

• Build, mentor, and develop high-performing Food Safety & Quality teams across multiple locations.
• Establish leadership succession plans and professional development programs.
• Foster collaboration across Operations, Culinary, Engineering, Procurement, Transportation, and Human Resources.
• Lead food safety education initiatives that reinforce accountability throughout the organization.
• Develop departmental budgets and allocate resources to support strategic priorities.

Qualifications

• Bachelor's Degree in Food Science, Microbiology, Food Engineering, Biology, Chemistry, or related scientific discipline.
• Master's Degree preferred.
• Minimum 12 years of progressive Food Safety & Quality leadership experience within food manufacturing, airline catering, hospitality, or large-scale commissary operations.
• Minimum 7 years leading multi-site Food Safety and Quality organizations.
• Demonstrated executive leadership experience managing enterprise-wide Food Safety and Quality systems.
• Extensive knowledge of:
• FDA & USDA Regulations
• Food Safety Modernization Act (FSMA)
• HACCP
• Preventive Controls Qualified Individual (PCQI)
• GMPs
• SQF / ISO Food Safety Systems
• Environmental Monitoring Programs
• Food Defense & Food Fraud Programs
• Proven experience leading regulatory inspections, customer audits, airline compliance audits, and third-party certifications.

Preferred Certifications

• HACCP Certified
• Preventive Controls Qualified Individual (PCQI)
• SQF Practitioner
• Certified Food Scientist (CFS)
• ASQ Certified Quality Engineer (CQE)
• Lean Six Sigma Green Belt or Black Belt