Description

Quality Assurance Manager 

• Manage, plan, coordinate, and direct quality control programs to ensure consistent production and service aligned with established standards.
• Develop and apply statistical analysis to monitor and improve food safety and quality performance.
• Implement food safety and quality procedures in alignment with Pilgrim’s corporate and facility programs.
• Develop the site’s quality budget using zero-based budgeting techniques; analyze spend to drive cost reduction.
• Build and maintain cooperative relationships within the facility and with external partners, including customers.
• Serve as a key member of the facility leadership team.
• Prevent product and company risk by managing nonconforming product processes, QA HOLDs, and corrective action programs.
• Coordinate with operations and quality teams to investigate customer complaints and ensure timely resolution.
• Promote and organize training activities related to food safety and quality assurance.
• Collaborate with facility teams to resolve personnel and processing issues using root cause analysis.
• Coach and train FSQA team members to ensure clear understanding of departmental expectations.
• Lead customer, third-party, and USDA/FSIS/ASM audits.

• Previous supervisory experience required.
• Experience in poultry further processing or slaughter preferred.
• Strong understanding of USDA and OSHA regulations.
• Proficiency in Microsoft Office Suite (Word, Excel, Outlook, PowerPoint); SAP experience preferred.
• Excellent written, verbal, and presentation skills.
• Demonstrated leadership, analytical, and math skills.
• High integrity, dependability, and strong work ethic.
• Self-motivated, flexible, and adaptable to a fast-paced environment.
• GFSI (BRC specifically) training preferred.

• Willingness to travel as needed, with overnight stays of 1–4 days.
• Flexibility to work varying days and shifts, including occasional weekends.
• Ability to work independently and uphold PPC’s values and FSQA programs.
• Maintain a positive and cooperative work atmosphere.
• Navigate processing areas and equipment safely.
• Recognize and act on safety and food safety risks; consistently enforce safe work habits across the facility.

• Bachelor’s degree in Food Science or a related field, or
• Five (5) years of relevant experience/training, or
• Equivalent combination of education and experience.

• Exposure to both office and production environments.
• Production areas may include wet/humid conditions and moving mechanical parts.
• Noise levels in production areas are typically loud.

EOE/Including disability/Vets