Director of Quality

Role Description: The Director of Quality is a full-time, on-site role based in the Omaha Metropolitan Area, responsible for overseeing all quality and food safety programs across the facility. This role leads the quality team, sets quality strategy, and ensures adherence to internal standards, customer requirements, and regulatory guidelines. Day-to-day responsibilities include managing quality systems, reviewing production and inspection data, leading audits, and driving corrective and preventive actions. The Director of Quality collaborates closely with operations, R&D, and supply chain to approve raw materials and suppliers, resolve quality issues, and support new product launches. The individual in this role will also develop training programs, monitor key performance indicators, and champion continuous improvement initiatives that enhance product consistency and consumer safety.

Qualifications: Candidates should possess strong skills in Quality Control and Quality Assurance to oversee product testing, process verification, and compliance with food safety standards. Candidates should possess skills in Quality Management and Quality Auditing to design, implement, and continuously improve facility-wide quality systems and lead internal and external audits. Candidates should possess skills in Supplier Quality to evaluate, monitor, and collaborate with suppliers, ensuring raw materials meet specifications and regulatory requirements. Experience in food manufacturing or food processing, including knowledge of HACCP, GMPs, and relevant regulatory frameworks (e.g., FDA, USDA) is highly beneficial. Demonstrated leadership experience, including building and mentoring teams, managing cross-functional initiatives, and influencing stakeholders at multiple levels. Strong analytical and problem-solving abilities, with proficiency in using data and metrics to identify trends, manage risk, and drive process improvements. Excellent communication skills, both written and verbal, with the ability to present findings, develop documentation, and interact effectively with customers and regulatory bodies. Bachelor’s degree in Food Science, Microbiology, Chemistry, Engineering, or a related field; advanced degree or professional certifications in quality or food safety are a plus.