Job Description

Job Description

Job Description

WHO WE ARE

Baldwin Richardson Foods, Co. is a manufacturer of custom food and beverage ingredients and one of the largest African-American family-owned and-operated businesses in the food industry. The Company has strong supply relationships with some of the world’s largest Consumer Packaged Goods (CPG), Quick Service Restaurant (QSR) and Food Service customers. Iconic, global food brands entrust Baldwin Richardson Foods as their partner to deliver the highest quality products that exceed industry standards. The Company also manufactures and markets Mrs. Richardson’s Ice Cream Toppings and Nance’s Mustards and Condiments. Baldwin Richardson Foods has manufacturing locations in Macedon, NY and Williamson, NY; a Food Innovation Center in Westmont, IL; and a newly acquired manufacturing facility in Corona, CA. This role sits at our NY manufacturing locations.

WHAT WE NEED

The Senior Manager will lead the organization in developing, implementing, and ensuring continuous improvement of Baldwin Richardson Foods’ quality and food safety systems. As the Senior Manager of Quality & Food Safety, this position will lead quality strategy development, policy development and implementation, and organizational training to ensure the development and manufacture of high quality and safe products that are compliant with customer, food safety, and regulatory requirements. This position will be responsible for managing the corporate quality & food safety teams, and plant quality teams. This position can be located at any of our offices, with periodic travel to the manufacturing sites.

WHAT YOU WILL DO

• Develop and execute a comprehensive food safety and quality strategy aligned with BRF goals and industry best practices.
• Leads the Site Quality Managers in the development and implementation of Food Safety Plans, HACCP, pre-requisite programs, and all food safety related programs to meet regulatory and/or customer requirements.
• Support and guide Plant Quality Manager on all third-party regulatory audits. (FDA, NYS, CDPH, SQF)
• Serve as establishment contact person (ECP) to file and maintain all Low Acid Canned Foods (LACF) / Aseptic and Acidified Food scheduled process filings and food facility registrations with FDA and State (California and New York).
• Collaborate with senior management to integrate food safety and quality principles into the overall business strategy.
• Oversee the development, implementation, and continuous improvement of quality assurance programs and procedures.
• Establish and monitor key performance indicators (KPIs) to measure the effectiveness of quality control processes.
• Collaborate with procurement and operations teams to ensure that suppliers and vendors meet our food safety and quality standards.
• Conduct supplier audits and assessments to evaluate and improve their compliance with our requirements.
• Stay up-to-date with food safety regulations: state, national and applicable international, and ensure BRF compliance. Monitor industry trends and emerging issues within food safety and quality to keep Baldwin on the leading edge of change.
• Lead efforts to obtain and maintain relevant certifications (e.g., HACCP, GMP, ISO) and manage audits by regulatory agencies
• Advise and provide guidance to cross-functional teams on thermal processing-related matters, including process design, equipment selection, and troubleshooting.
• Actively collaborate with cross-functional teams, providing technical expertise in food safety during NPD initiatives.
• Work closely with innovation teams to ensure the introduction of safe and exciting new products to the market.
• Provide leadership and technical expertise in the support of thermal processing systems, heat penetration studies, and process and equipment validations.
• Manage and mentor a team of quality assurance professionals, fostering a culture of belonging, excellence and, continuous improvement.
• Ensures an effective learning environment by coaching employees, orchestrating learning opportunities, and providing relevant, high-impact feedback Performance Management:
• Manages employee performance by clearly defining job responsibilities and standards of performance; tracking progress against goals; providing clear, thorough, timely feedback; and addressing performance problems and issues promptly.

REQUIRED EDUCATION / EXPERIENCE

• Bachelor’s Degree in Food Science, Food Safety, Microbiology, Chemical Engineering, or related discipline with ten (10) years of Food Industry Experience.
• Minimum seven (7) years’ experience with HACCP, SQF, GFSI, FDA and/or USDA audits
• Minimum four (4) years people management experience
• Prior experience in Food Manufacturing Environments required.
• Prior experience with Aseptic Processing & Packaging is preferred.

KNOWLEDGE, SKILLS, AND ABILITIES:

• PCQI (Preventive Controls Qualified Individual) is required.
• Better Process Control training and/or Aseptic Training (Purdue or other) is preferred.
• To perform this job successfully, an individual should have knowledge of Basic Outlook, Intermediate Microsoft Word/PowerPoint/Excel, Basic Microsoft Access and Microsoft Project. Basic Knowledge of SAP. SPC software (Minitab, Northwest Analytical).
• Due to SQF regulations, all employees must be able to fluently read, write, and converse in the English language.

At BRF, base pay is one part of our total compensation package and is determined within a range. The base salary range for this role is between $140,000 to 160,000 . Your base pay will depend on your skills, qualifications, experience, and location. You'll also receive a comprehensive benefits package including low premium and out of pocket cost medical, dental and vision coverage, 401k with company match, generous sick and vacation time, 9 paid holidays, birthday and floating holidays, volunteer time and more!

Read more about who we are at:

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