VP, Quality and Food Safety

Vice President, Food Safety & Quality

Function: Quality / Food Safety
Reports To: COO

Role Overview

The Vice President of Food Safety & Quality provides executive leadership and strategic direction for enterprise food safety, quality assurance, and regulatory compliance programs across complex manufacturing and supply chain operations. This role is accountable for safeguarding public health, ensuring regulatory adherence, and maintaining product integrity while supporting operational effectiveness and long‑term business objectives.

The position leads the development of scalable food safety and quality systems, translating regulatory expectations and scientific principles into practical programs that function effectively across diverse, high‑risk production environments.

Primary Responsibilities

Strategic Leadership

• Establish and lead the organization's food safety and quality strategy in alignment with business goals and regulatory obligations.
• Promote a strong, sustainable food safety culture through governance, standardization, and continuous improvement initiatives.
• Serve as a senior advisor to operations and executive leadership on food safety and quality risk management.

Food Safety & Quality Programs

• Oversee the design, implementation, and performance of food safety and quality systems across internal operations and external partners.
• Ensure adherence to applicable regulatory, customer, and internal standards throughout the supply chain.
• Lead preventive controls and risk mitigation strategies for high‑risk products and processes.
• Define and monitor key performance indicators to evaluate food safety and quality effectiveness.

Regulatory & Audit Management

• Act as the primary point of contact for regulatory agencies on food safety‑related matters.
• Oversee certification and compliance with recognized food safety management systems and customer requirements.
• Lead preparation for and participation in regulatory, third‑party, and customer audits.

Incident Response & Risk Oversight

• Direct response to quality incidents, food safety events, product withdrawals, and recalls.
• Ensure robust investigation, documentation, and corrective action processes are in place.
• Maintain readiness programs related to food defense and crisis management.

Cross‑Functional Collaboration

• Partner with manufacturing, procurement, logistics, and commercial teams to integrate food safety requirements into daily operations.
• Provide guidance and decision support related to food safety risks and operational changes.

People & Resource Management

• Lead and develop food safety and quality teams through coaching, mentoring, and technical training.
• Oversee departmental budgets, resource planning, and capability development to support program objectives.

Qualifications

Education & Experience

• Bachelor's degree in a scientific or technical discipline, or equivalent professional experience.
• Significant leadership experience in food safety and quality within regulated manufacturing environments.
• Demonstrated experience working with regulatory agencies and inspection programs.

Technical Expertise

• Strong knowledge of preventive controls, HACCP‑based systems, and recognized food safety standards.
• Experience managing food safety certification programs and audit processes.
• Professional certifications in food safety or quality systems preferred.

Leadership & Professional Skills

• Proven ability to lead teams and influence across a matrixed organization.
• Strong analytical, organizational, and problem‑solving capabilities.
• Excellent written and verbal communication skills.
• Ability to manage multiple priorities in a fast‑paced, high‑accountability environment.
• Proficient with standard business and productivity tools.

Communication & Analytical Skills

Ability to interpret regulatory and technical information, prepare clear documentation, and communicate effectively with internal stakeholders and external authorities.