Manager of Regulatory/Technical Services

Job Description

Job Description

Technical Operations Oversight:

o Lead and manage technical operations across all aspects of food manufacturing.

o Ensure adherence to food safety regulations (e.g., FDA, USDA) and industry standards (e.g., HACCP, GMP, BRC, Halal, Organic Programs, and any programs affiliated with labeling or product claims).

2. Microbiological and Chemical Laboratory Oversight

o Oversee laboratory operations and certifications for food chemistry lab and internal micro lab.

o Manage Lab techs and scheduling.

o Maintain lab certifications and audits.

3. Quality Assurance and Control:

o Develop and implement robust quality assurance programs to uphold product quality and consistency.

o Conduct regular audits and inspections to identify areas for enhancement.

4. Process Improvement:

o Identify opportunities for process optimization and efficiency improvements.

o Implement new technologies and methodologies to enhance manufacturing processes.

5. Research and Development:

o Oversee research and development teams to innovate and develop new products.

o Coordinate with Sales for sample submission and shipment.

o Provide technical expertise to support new product development initiatives.

6. Customer Focus:

o Primary point for customer complaints and complaint resolution.

o Lead corrective action and preventative action investigations.

7. Cross-functional Collaboration:

o Collaborate closely with production, supply chain, sales, and procurement teams to streamline operations and resolve technical challenges.

o Work with sales to ensure technical aspects align with market demands.

8. Regulatory Compliance and Risk Management:

o Stay abreast of evolving food safety regulations and ensure organizational compliance.

o Manage risk by identifying potential quality or safety issues and implementing corrective actions.

9. Project Management:

o Lead technical projects from inception through execution, ensuring milestones and budgets are met.

o Evaluate project outcomes and incorporate learnings into future initiatives.

· Strong knowledge of food safety regulations (FDA, USDA) and quality management systems (HACCP, GMP, BRC or other GFSI programs).

· Demonstrated leadership skills with a proven track record of building and developing high-performing teams.

· Experience in project management, process optimization, and continuous improvement methodologies (e.g., Six Sigma, Lean).

· Excellent communication and interpersonal skills, with the ability to collaborate effectively across departments and external stakeholders.