Provides hands-on, field-based leadership for food safety and quality assurance across prepared food programs.
Partners directly with National Training Specialists, Regional Managers, and Franchisees to build food safety competency.
Designs and delivers targeted training, conducts field assessments and audits, and supports corrective action execution.
Bridges corporate QA standards and field-level execution, ensuring compliance across prepared food programs.
Conducts on-site field visits to assess food safety practices and provide coaching to ensure adherence to standards.

Bachelor’s degree in Food Science, Biology, Chemistry, Hospitality Management, or a related field (required).
Minimum of 3–6 years of experience in quality assurance or food safety roles, with at least 2 years in a senior or managerial capacity with increasing levels of responsibility.
Experience working within franchise systems or multi-unit food service operations strongly preferred.
HACCP Certification (Processors, RTE, Retail), Seafood (Required).
ServSafe Food Protection Manager Certification (Required).
Experience in adult learning, training facilitation, or instructional design a plus.

Field QA Manager

Key skills