Griffith foods is the caring, creative product development partner helping food companies meet the evolving needs of consumers while sustaining the planet. As a family business founded in 1919 and headquartered in alsip, illinois usa, griffith foods is known for true, collaborative innovation guided by its purpose of “we blend care and creativity to nourish the world.” The company’s product capabilities range from seasonings and marinades to coating systems and sauces that are better for people and better for the planet. For more information, visit www.griffithfoods.com. Key roles & responsibilities maintain sanitary conditions of the plant and ensure regulatory compliance. Address customer complaints and lead investigations and capa. Supervise qa, microbiology, and raw material inspection teams. Manage supplier quality and critical escalations. Lead haccp program, conduct audits, and produce quality reporting. Follow up on projects and interact with suppliers. Supervise quality personnel and ensure consistent customer service. Functional knowledge haccp (hazard analysis and critical control points) – identify, evaluate, and control food safety hazards across all production steps, create, maintain, and audit a haccp plan to ensure product safety. Regulatory requirements (ssa, fda, and other authorities) – knowledge of legal standards and guidelines to ensure compliance with national and international rules for production, labeling, sanitation, and product handling. Food safety & quality systems – familiarity with gmps, sops, allergen control, traceability, sanitation programs, and document control to ensure consistent product quality. Microbiological testing & interpretation – understanding of lab methodologies, sample collection, and result interpretation to detect contamination risks. Quality engineering tools – use of root cause analysis (ishikawa, 5 whys), statistical process control, capability studies, and capa to solve quality issues and prevent recurrence. Audit management (internal & external) – planning, conducting, and responding to audits from customers, certifying bodies, and regulators; preparing evidence and implementing action plans. Supplier quality management – evaluate supplier performance, approve new suppliers, review coas, manage nonconforming materials, and maintain quality expectations across the supply base. Product specification & critical parameter control – ensure raw materials and finished products meet defined standards (moisture, ph, particle size, microbiological limits, sensory attributes) and monitor enforcement. Risk assessment & preventive controls – analyze operational risks, determine control measures, and comply with preventive food safety controls. Documentation & quality reporting – maintain, update, and control quality documentation including reports, test results, specification sheets, and audit records for data integrity and traceability. Business expertise deep understanding of food manufacturing operations – knowledge of the entire production flow and how operational variables influence product safety, consistency, and cost; ability to anticipate risks and integrate quality requirements with operations. Knowledge of customer requirements and market expectations – thorough awareness of customer quality expectations, product specifications, and service levels; ability to align internal standards with customer demands. Supply chain awareness and upstream/downstream impacts – understanding of cross‑functional dependencies, minimizing disruptions when materials are rejected or special runs are approved. Understanding of cost of quality and financial implications – translate quality performance into financial outcomes (non‑conformance costs, prevention costs, appraisal costs). Propose investments that reduce long‑term costs. Regulatory and industry landscape knowledge – keep abreast of changing regulations, certifications, and industry standards to protect operations legally and competitively. Ability to translate technical issues into business language – convert complex quality or food safety issues into clear business terms for senior leaders. Strategic supplier quality management – analyze raw material variability, defect rates, delivery reliability, and documentation accuracy to build strategic supplier partnerships. Continuous improvement and operational excellence alignment – familiarity with lean, six sigma, or similar improvement frameworks to drive consistency and efficiency. Risk management and business continuity – evaluate risks that could disrupt production or compromise customers, integrating technical assessment into broader operational and financial planning. Leadership provide strong, visible leadership to qa, microbiology, and inspection teams, set performance standards, coach members, and develop technical and professional capabilities. Guide cross‑functional teams (production, r&d, purchasing, maintenance, supply chain) by influencing decisions, facilitating problem‑solving, and integrating quality considerations into daily operations and strategy. Demonstrate decisiveness during critical quality events, prioritizing actions and maintaining calm under pressure to protect product integrity and customer satisfaction. Promote a continuous improvement culture, encouraging ownership, accountability, and proactive identification of risks and opportunities. Model professionalism, integrity, and ethical decision‑making to reinforce a food‑safety‑first mindset throughout the organization. Problem solving execute strong analytical thinking to identify, diagnose, and resolve quality and food‑safety issues quickly and effectively; interpret data, analyze trends, and recognize deviations before they expand. Apply appropriate methodologies (root cause analysis, risk assessment tools, capa frameworks) for sustainable solutions. In critical situations, evaluate complex scenarios balancing technical, customer, regulatory, and operational constraints to make sound decisions under pressure, ensuring accountability for action plans. Utilize structured problem‑solving sessions to improve product quality, reduce waste, lower customer complaints, and enhance operational reliability. Impact the qa manager has a direct and measurable impact on product quality, food safety, customer satisfaction, and the overall reputation of the organization. Decisions influence regulatory compliance, minimize operational risks, and prevent costly disruptions such as product holds, rework, or recalls. By ensuring strong quality systems and driving continuous improvement, the qa manager helps reduce waste, optimize production efficiency, and protect the business from financial loss associated with non‑conformances. Long‑term, the role improves audit outcomes, strengthens supplier relationships, and supports customer confidence through consistent delivery of safe, high‑quality products. Leadership within this position safeguards the company’s brand integrity and supports growth in a highly regulated and competitive market. J-18808-ljbffr