Description
The Quality Manager will lead the food producer’s quality policy, manage the quality management system, coordinate external audits and certifications, monitor food safety and applicable regulations, investigate deviations, and drive continuous improvement. The role also supports the quality team and requires a relevant bachelor’s or master’s degree, at least three years of food-sector quality management experience, and knowledge of IFS, BRC, or comparable certification systems. Compensation is listed as a salary range of 2900–3800, with supplementary fringe benefits.
