Bachelors Degree and 3+ years of experience in food manufacturing or a regulated manufacturing environment.
5+ years of experience in lieu of degree.
Strong knowledge of food safety principles, food manufacturing processes, and related technologies.
Working knowledge of Safe Quality Food standards, Hazard Analysis and Critical Control Points principles (HACCP), and government regulatory requirements, including Global Food Safety Initiative, Food Safety Modernization Act, FDA, and USDA.
Experience with batch management systems and understanding how batch flows connect to plant operations.
Hands‑on experience with manufacturing systems such as SAP and Oracle.
Experience performing Preventive Controls Qualified Individual responsibilities.
Familiarity with vision inspection systems and plant quality systems such as Infiniti.
Skill in interpreting and executing process instructions, including ingredient verification and critical control checks.
Project management experience supporting cross‑functional initiatives such as trials, reformulations, and product launches.
Operations experience with the capability to clearly communicate process requirements on the plant floor.
Strong troubleshooting, data analysis, investigative, and report‑writing skills.
Effective interpersonal and written and verbal communication skills, with the confidence to collaborate across functions and challenge decisions when food safety or quality is at risk.
Ability to work flexible hours as needed to support projects and escalations, including occasional nights and weekends.