Quality Manager

Davis Chocolate

TITLE: Quality Manager

DEPARTMENT: Administrator

REPORTS TO: President


Pay: Salary

Hours: 8-5

APPROVED: President



Manage quality system and perform all the duties for compliance.


· QA Manager with food safety experience. Maintain and support vital Food Quality and Safety Programs including Hazard Analysis and Critical Control Points (HACCP),

· Food Safety Modernization Act (FSMA), Good Manufacturing Practices (GMPs)

· Sanitation Standard Operating Procedures (SSOPs)

· Standard Operating Procedures (SOPs)

· SQF compliance

· Allergen Control, etc.

· Assist Leadership with various Regulatory inspections at the facility.

· Implement and train on policies and procedures.

· Provide technical and quality resources to production through R&D, GMPs, Sanitation

· Process/Equipment support and ingredient and product wholesomeness.


· Print labels

· Adjust labels

· Review labels for customers and Davis

· Review lab results and approve or disapprove

· Certifications – processing and reporting

· Ingredient search and order

· Approval for customer ingredient

· COA – incoming and outgoing

· Pest control

· Building inspection

· Technical sheet

· Training new employees

· Maintain training records

· Corrective actions and preventative actions

· Monitor cleaning suppliers

· Monitor online website stores

· GS1 –

· SQF certification

· Phones

· Updating SDS sheets for customers

· Using HACCP and BRC principles, maintain the daily safety and quality of products and report any defects to production management for improvement

· Collect and retain samples to be analysed for shelf life testing and micro testing

· Send out product for 3rd party lab testing

· Ensure correct packaging is utilized for each product group

· Ensure pallets are stacked correctly and the number of layers are accurate

· Ensure product specifications are regularly checked/ audited for compliance. Best before dates, weight, packaging etc.

· Verify the cleaning schedule daily before production commencement

· Perform calibration of metal detectors

· Accurate reporting of data and liaison of defects with Production Manager/Supervisor – Build quality relationship with the operations team

· Ensure all required paperwork and job tasks are performed in full and on time

· Ensure all production employees are wearing appropriate items and following personal hygiene procedures

· Mentor behavior and personal practices and processes of everybody that has access to operations areas


· Contribute to a culture that promotes the safety and well-being of all employees

· Actively promote and support, through your day-to-day behavior, the Company Vision, Values and Code of Conduct

· Foster a trusting, inclusive and mutually supportive environment and treat each individual with dignity, integrity and respect 2 / 3

· Provide positive coaching to all employees

· Actively promote teamwork, involve all team members in issues affecting the team

· Lead by example at all times

Standards Management:

· Strict compliance with all True Foods systems, standards, policies and procedures

· Comply with OH&S, HACCP and BRC standards

· Promoting safety and risk management initiatives

· Handle dough and bread products in a hygienic and appropriate manner

· Ensure the factory is clean/tidy and abides by GMP standards at all times

· Ensure activities meet with and integrate with organisational requirements for; expected workplace behaviors, quality management, health and safety, legal stipulations, environment policies and general duty of care

Training & Development

· Attend and complete all training as required

· Ensure knowledge of food regulatory requirements by maintaining industry contacts

· Attend external seminars where required Qualifications:

· Food Science Degree (or similar)

· Food Manufacturing knowledge or relevant industry experience

Skills & Knowledge:

· SQF Practitioner

· Excellent team player with very good verbal and written communication skills

· Strong attention to detail with a proactive approach to quality issues

· Excellent time management and organisational skills

· Sound understanding of HACCP, Food Safety and GMP systems

· Understanding and demonstrated practice of food hygiene and food handling concepts

· Competence in the use of computers and computer software, particularly Microsoft Word and Excel, for the purposes of preparing documentation



Safety Leadership

Active Communication


Results Orientation

Accountability through action

Problem Solving

Decision making capabilities

Professionalism / Measurements

Relationships with operations

Relationships within the Technical Department

Development of Technical Assistant

Accurate completion of job tasks in full and on time

To have eaten much chocolate.


· It’s necessary to have verbal and written communication skills sufficient to communicate product information with customers and sales representatives.

· Basic skills that are performed are word processing, email tasks, power point.

· Prefer some knowledge with computer programs (Excel, Word, and other relevant programs).

· Strong ability to plan, prioritize, initiate and complete tasks.


· Hard worker

· Multitasking

· Motivated and proactive

· Strong initiative and self-direction

· Ability to work individually and also as part of a team

· Professionalism and courteousness

· Excellent communication skills



§ Have the ability to sit up for four (8) hours a day.

§ Have the ability to operate a computer key board and view computer screen for up to four (8) hour per day.

§ Analytical ability to identify problem, determine causes, apply technical product knowledge and recommend remedial action.

§ Have the ability to do mathematical computations (addition, subtraction, multiplication, division, percentages for pricing.

§ Must be able to bend down, stoop, reach and stretch to reach above the head.

§ Lift 25+ pounds
Employment Type

Job Type: Full-time

Pay: $55,000.00 – $85,000.00 per year


  • Dental insurance
  • Health insurance
  • Paid time off
  • Vision insurance


  • 8 hour shift

COVID-19 considerations:
Anyone in production needs to wear a mask. Outside production a mask needs to be worn if they are not vaccinated.

Ability to commute/relocate:

  • Mishawaka, IN: Reliably commute or planning to relocate before starting work (Preferred)


  • HACCP: 1 year (Preferred)

Work Location: One location

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