FSQ Manager

Job Description

Location: Monticello, WI

Company:

Sabrosura Foods is one of the leading marketers of Hispanic products sold throughout the U.S. under the well-known brand names of Pancho’s, El Viajero, Reynaldo’s and La Morenita. We are dedicated to delivering authentic and high-quality products to our customers. Our passion lies in creating delicious, culturally inspired foods that connect people and cultures. Our drive for quality, authenticity, and innovation compels us to deliver exceptional products that celebrate the diverse cultures and tastes of our customers.

Job Summary:

As a member of the plant leadership team at Sabrosura Foods – Monticello, WI, the FSQ Manager oversees all aspects of food safety and quality in our dairy manufacturing facility to ensuring finished food products meet quality and food safety requirements set by the company, the customer, and regulating agencies. Responsible for implementing and maintaining food safety programs, ensuring regulatory compliance, and driving continuous improvement initiatives. Leads the quality department, collaborates with cross-functional teams, and manages risk and crisis response.

Job Responsibilities:

Lead and mentor a team of FSQ professionals, overseeing all aspects of team management including hiring, training, scheduling, performance evaluations, and disciplinary actions.

Foster a culture of food safety and quality excellence within the organization, influencing employees to implement tools and techniques that consistently ensure food safety and quality.

Develop strong partnerships with other departments, collaborating to share best practices and ensure consistent execution of appropriate processes and procedures.

Interface directly with SQF auditors, FDA, USDA, and other regulating agencies as needed to maintain plant/product certifications and assure strict adherence to regulations and food safety standards.

Apply expertise in HACCP, Food Safety, FSMA, EMP, and risk assessment to strengthen programs.

Conduct regular food safety audits, inspections, and internal assessments to assess compliance.

Lead mock recall exercises to test traceability and recall programs, ensuring response readiness.

Manage analytical, process control, raw material quality control, and microbiology programs.

Act as the internal and external CAPA lead, investigating thoroughly to identify root cause and implement specified actions for complete resolution.

Manage and monitor departmental budget identifying opportunities for waste reduction and cost savings.

Education and Experience:

Bachelor’s degree in Food Science, Microbiology, Biology, Chemistry, Engineering, or related field.

Minimum of 5 years of demonstrated leadership experience in a food manufacturing quality environment, preferably within the dairy industry.

Advanced knowledge and skills in food safety and quality requirements including GMP, SOP, SSOP, HACCP, FSMA, EMP, and Food Safety Plans.

Highly skilled in dealing with regulating agencies and inspection services such as FSIS, USDA, FDA, SQF, and other 3rd Party customer auditors.

Proven track record in ensuring facility compliance in all Food Safety areas including incoming ingredient receipt, outgoing finished product compliance, and customer-specific requirements (e.g., allergens, gluten-free, GMO).

Must have/attain FSMA - PCQI Certification, Intentional Adulteration Certification, and SQF Practitioner Certification.

Required Skills/Abilities:

Leadership: Ability to lead and develop teams, fostering accountability and continuous improvement.

Communication: Excellent communication skills to collaborate with cross-functional teams and influence stakeholders.

Food Safety Expertise: Proven track record in implementing and managing food safety programs.

Problem-solving: Strong analytical skills to identify root cause and implement effective solutions.

Audit Experience: Experience in conducting audits, inspections, and risk assessments.

Customer Focus: Ability to prioritize customer satisfaction and meet/exceed expectations.

Technical Knowledge: Deep understanding of food manufacturing and food safety regulations.

Executive Presence: Confident presentation skills, particularly when interacting with customers.

Physical Requirements:

Ability to walk, stand, sit for long periods of time.

Occasional stooping, bending, standing, handling, grasping, and eye/hand/foot coordination.

The environment could fluctuate from climate-controlled office to a loud, warm, wet food manufacturing environment.