Director of Quality Systems

The Quality Systems Director will oversee the food safety quality management and SQF compliance program of a bakery located in Newark, NJ, and Clifton, NJ. This role requires the ability to efficiently plan and organize schedules and budgets while focusing on key priorities. The Director effectively manages multiple projects, anticipates reasonable contingencies, and pays appropriate attention to detail, ensuring that all aspects of food safety and quality are maintained. Personal time management is also essential in this position.

Responsibilities:

- Oversees and manages the food safety quality management programs, ensuring strict adherence to SQF compliance.

- Balances decisiveness with thoughtful analysis to facilitate logical and effective decision-making.

- Exercises sound judgment by anticipating the consequences of decisions and taking proactive measures.

- Identifies and capitalizes on opportunities, consistently exceeding expectations in quality systems.

- Effectively trains, mentors, and develops employees, preparing them for future leadership roles in the bakery.

- Assigns challenging tasks to foster professional growth and skill development within the team.

- Conducts thorough analyses of current and emerging trends to identify opportunities and risks associated with food safety.

- Oversees employee disciplinary actions, investigations, and terminations as necessary to ensure compliance and quality standards.

- Serves as a backup for key roles, including HACCP Coordinator, FSPCA, SQF, and Internal Auditor, ensuring continuity in quality systems management.

- Provides support to senior management, acting as a backup to the Director of Quality and Quality Systems Supervisor.

- Manages the complaint program, ensuring timely reporting to management on a weekly basis to maintain high food safety standards.

- Supports crisis management efforts and assists in handling unforeseen incidents related to food safety.

- Oversees environmental programs, ensuring compliance and effectiveness in maintaining quality systems.

- Develops and manages the bakery’s training program to uphold high operational standards in food safety.

- Ensures all water and air supply documentation is current, collaborating with the maintenance department to integrate these systems into a preventative maintenance plan.

- Performs additional duties as assigned.

Qualifications:

- A minimum of three to five years’ experience in the food manufacturing (bakery) industry, specifically in food safety quality management.

- Excellent interpersonal, negotiation, planning, and conflict resolution skills.

- Strong organizational skills and attention to detail, coupled with strong analytical and critical thinking abilities.

- Ability to prioritize tasks and delegate them when appropriate.

- Acts with integrity, professionalism, and confidentiality at all times.

- Excellent communication skills, both written and verbal, capable of engaging with all levels of the business; bilingual in English & Spanish is preferred.

- High tolerance for stress and the ability to demonstrate sound judgment and decision-making under pressure.