• Title

  • Quality Assurance Manager

    Posted: 06/10/2024

    The Quality Assurance Manager is accountable for implementing and verifying their facility’s adherence to Pilgrim’s Pride Corporation (PPC) Food Safety and Quality Assurance (FSQA) programs.  Leads the facility food safety and quality culture through their supervisors and team, establishing and maintaining quality assurance standards, procedures and controls.  Works directly with corporate and plant management teams.


    • Manages, plans, coordinates, and directs quality control programs designed to ensure

                   continuous production and service consistent with established standards.

    • Responsible for development of statistical analysis in order to manage food safety and quality program ensuring continuous improvement.
    • Develop and implement food safety and quality procedures to align with Pilgrim’s corporate and facility programs.
    • Responsible for developing the site’s quality budget, using zero based budgeting techniques.
    • Analyze spend to continually reduce costs. 
    • Build and maintain cooperative relationships within and outside the facility, including customers, to effectively implement and maintain PPC’s FSQA programs.  A key member of the facility leadership team.
    • Prevent product and company risk by managing nonconforming product processes, QA HOLDs, and leading corrective action programs.
    • Coordinates with operations and quality teams to investigate customer complaints and respond in a timely manner. Displays determination when utilizing necessary resources, including personnel, to ensure control over materials, facilities, services, and products.
    • Plans, promotes, and organizes training activities related to food safety and quality assurance.
    • Interfaces with facility team to assist in problem solving using Root cause analyses when resolving daily personnel and processing incidents. 
    • Coaches and trains FSQA team as needed to ensure full understanding of expectations within the department.
    • Lead customer, third party and UDA/FSIS/ASM audits when conducted.



    • Previous supervisory experience required.
    • Previous experience in poultry further processing or slaughter preferred.
    • Must have an understanding of USDA and OSHA regulations.
    • Must have proficient computer skills such as Microsoft Office Suite (Word, Excel, Outlook, PowerPoint, etc.).  SAP experience preferred.
      • Strong written and verbal communication/presentation skills.
      • Must demonstrate good leadership skills.
      • Must become well versed in customers’ quality programs in a short period of time.
      • Must have good math and analytical skills.
      • Must be dependable and prompt with strong integrity and work ethic.
      • Self-motivated, flexible, and able to adapt to a rapidly changing work environment and   able to work well with others.
      • GFSI (BRC specifically) Training preferred.



    • Travel 10% of time (3-5 trips a year), with overnight stays of 1-4 days.
    • Must be able to work varying days (including occasional weekends) and shifts in order to meet deadlines.
    • Able to work independently and exhibit PPC’s values to uphold the Quality Pillar and FSQA Programs.
    • Maintain a positive work atmosphere by acting and communicating in manner so that their work is done efficiently and cooperatively with coworkers and leadership teams.
    • Able to navigate processing areas and equipment.
    • Recognizes and acts on incidents and safety risks.  Consistently practices and enforces safe work habits and drives those habit throughout the facility.
    • Recognizes and acts on incidents of food safety risks.  Consistently practices and enforces a food safe work habits and drives those habits throughout the facility.



    Bachelor of Science Degree in Food Science or similar field; or five (5) years related experience and/or training, or equivalent combination of education and training.  



    The work environment characteristics described here are representative of those a team member encounters while performing the essential function of this job. While performing the duties of this job, the team member will be exposed to both an office environment and the production environment of wet and/or humid conditions and moving mechanical parts. The noise level in the production environment is usually loud.