General QA Manager

• Primary Location: Fallsington, PA (with routine local travel to Bristol, PA)
• Employment Type: Full-time, On-site
• Compensation: $115,000 - $135,000 plus bonuses
• Reports To: President & Director of Costing and Efficiencies
• Direct Team: 1 QA Manager & 2 QA Technicians About the Role We are seeking a General QA Manager to provide senior food safety and quality leadership across two USDA-inspected protein manufacturing facilities specializing in raw portion-controlled and fully cooked sous vide products. In this role, you will serve as the final authority on food safety, regulatory compliance, and product release. You will lead a 3-person QA team, maintain a strong hands-on presence on the production floor, and partner with executive leadership to align quality, efficiency, and cost control. Key Responsibilities
• Team Leadership: Direct, coach, and hold accountable a team consisting of a QA Manager and two QA Technicians across both sites.
• Sous Vide & Floor Oversight: Provide daily, hands-on oversight of manufacturing operations (primarily at the Fallsington facility), ensuring validated cooking schedules, time/temperature parameters, and HACCP CCPs are strictly maintained.
• Quality Authority: Maintain ultimate authority to place products on hold, halt production, reject shipments, and approve cook deviations or corrective action plans.
• Regulatory & Audit Readiness: Ensure strict compliance with USDA, FDA, FSMA, and HACCP standards. Lead internal audits and coordinate third-party, customer, and USDA inspections.
• Cost Efficiency & Waste Reduction: Partner with Operations and Costing leadership to identify and eliminate quality-related waste, rework, and downtime without compromising safety.
• CAPA & Continuous Improvement: Drive root-cause analyses, manage corrective/preventive action processes, and maintain mock recall and crisis response protocols. Key Qualifications
• USDA Experience: Strong background in quality assurance leadership within a USDA-regulated food manufacturing plant.
• Decision-Making: Proven ability to make immediate, firm decisions on product holds, plant stoppages, and regulatory compliance.
• Technical Expertise: Deep knowledge of HACCP, SQF/BRC or third-party audits, root-cause analysis, and CAPA systems.
• Education: Bachelor’s degree in food science, Quality Management, Microbiology, or equivalent hands-on industry experience.
• Preferred: Experience with sous vide, ready-to-eat (RTE), or raw meat processing. Active HACCP and PCQI certifications are a strong plus. Work Environment
• 100% On-Site: Active daily floor presence in refrigerated manufacturing environments.
• Multi-Site Oversight: Based in Fallsington, PA, with routine travel to a second facility in Bristol, PA (~6 miles away).
• Flexibility: Ability to respond to urgent food safety, audit, or operational needs as required.

Contact information

Dave Butler