Senior Director of Food Safety and Compliance

Position Overview

The Director of Food Safety & Compliance is responsible for developing, implementing, and overseeing all food safety, quality, and regulatory compliance programs across the organization’s bakery manufacturing network. Also, this role is responsible for Sanitation and Bakery Cleanliness. 

This leader will audit all Sanitation compliance for each individual bakery and distribution depot. This role ensures that all facilities meet or exceed federal, state, and local regulations, as well as industry best practices and internal standards.

While this position is primarily based at HQ, it requires routine time on the production floor within all Bakeries and distribution centers to conduct audits, verify processes, and support plant leadership. Regular travel to bakery operations is expected.

Key Responsibilities

Food Safety Leadership

• Develop, implement, and maintain the company-wide Food Safety & Quality Management System (FSQMS).
• Lead continuous improvement of food safety programs including HACCP, HARPC/Preventive Controls, GMPs, allergen management, sanitation, and traceability.
• Serve as the company’s subject-matter authority on food safety regulations, trends, and best practices.

Regulatory Compliance

• Ensure full compliance with FDA, USDA (if applicable), FSMA, state/local regulations, and third-party certification standards (e.g., SQF, BRCGS, GFSI).
• Interpret emerging regulations and guide leadership on necessary updates or organizational impact.
• Oversee all regulatory audits, certification audits, and customer audits across bakery sites.

Quality Assurance Oversight

• Partner with plant QA teams to ensure consistency in food safety and quality practices across all bakeries.
• Review and approve product specifications, process validations, environmental monitoring programs, and corrective actions.
• Monitor key food safety KPIs and escalate risks or trends to executive leadership.

Risk Management & Incident Response

• Lead investigations of food safety incidents, non-conformances, or customer complaints.
• Oversee root cause analysis, corrective/preventive action (CAPA) plans, and documentation.
• Provide crisis-management leadership related to recalls, withdrawals, or regulatory alerts.
• Complete a quarterly mock recall within either a bakery or distribution depot to ensure our processes are robust and our team are competent in this area.

Training & Development

• Develop and deliver food safety and compliance training to QA teams, plant personnel, and cross-functional leaders.
• Coach plant teams during site visits to ensure sustained readiness for audits and inspections.

Cross‑Functional Collaboration

• Work closely with Operations, R&D, Supply Chain, Procurement, and Leadership to integrate food safety into all business decisions.
• Evaluate and approve suppliers and co-manufacturers in partnership with the supply chain quality team.
• Be the direct contact for all customers in regard to food safety compliance and process changes as requested by the customers.

Site Visits & Travel

• Conduct routine visits to bakery facilities to perform internal audits, inspections, and coaching.
• Conduct routine visits and audits to the distribution depots to ensure the finished product meets the customer standards, and all hygiene processes are always followed.
• Travel expectation: 25–50%, depending on bakery location and production needs.

Qualifications

Education & Experience

• Bachelor’s degree in Food Science, Microbiology, Food Safety, or related field
• 8–12+ years of progressive experience in food safety or quality within food manufacturing; bakery experience is a plus.
• Prior leadership experience managing multi-site food safety or compliance programs.

Certifications (Preferred)

• PCQI (Preventive Controls Qualified Individual)
• HACCP certification
• SQF Practitioner or Internal Auditor certification
• GFSI scheme knowledge (BRCGS, SQF, FSSC 22000)

Skills & Competencies

• Deep knowledge of FSMA, HACCP, GMPs, allergen controls, sanitation, and microbiology.
• Strong analytical and problem-solving abilities.
• Excellent communication skills with the ability to influence at all levels.
• Ability to balance desk-based strategy work with hands‑on site engagement.

Work Environment

• Primarily office/desk‑based with significant computer and administrative work.
• Requires time on production floors involving exposure to temperature variations, noise, and manufacturing equipment.
• Regular travel to bakery facilities.