Director of Quality Assurance & Food Safety

EVERYTABLE, PBC

Director of Quality Assurance & Food Safety

City of Industry, California | Full-time, Exempt | On-site

Position Summary

Everytable, PBC is hiring a Director of Quality Assurance & Food Safety to lead quality, food safety, and

regulatory compliance for its City of Industry, CA production facility and its retail, delivery, and

institutional meal programs.

Title Director of Quality Assurance & Food Safety

Employer Everytable, PBC

Location City of Industry, CA (on-site, production facility)

Reports to Chief Operating Officer (or Plant Manager, if the role is scoped to the facility

only)

Direct reports QA supervisors, QA technicians, sanitation lead

Classification Full-time, exempt (executive/administrative exemption)

Base salary range $115,000 to $145,000 per year, depending on experience

Other compensation Annual performance bonus eligibility (target 10 to 15% of base, subject to

company plan)

Schedule Monday through Friday; early-morning, evening, and weekend availability

required during production, audits, and incidents

About Everytable

Everytable, PBC is a Los Angeles-based public benefit corporation on a mission to make healthy, fresh

food accessible and affordable in every community. We prepare ready-to-eat meals in our City of

Industry production facility and serve them through company-owned and franchised storefronts,

subscription delivery, workplace programs, and contracts with schools, colleges, senior nutrition

programs, and community organizations. Our social-equity franchise model and variable pricing mean

the same quality meal reaches neighborhoods across the income spectrum. Food safety and consistency

are the foundation of that promise.

Role Overview

The Director of Quality Assurance & Food Safety owns the food safety and quality management system

for Everytable end to end: from supplier approval and receiving at the City of Industry facility, through

production, packaging, cold-chain distribution, and the retail and institutional channels where our meals

are served. The Director is the company's Preventive Controls Qualified Individual (PCQI) and primary

point of contact for FDA, Los Angeles County Public Health, and third-party auditors, and is accountable

for shelf-life, labeling, allergen, and traceability programs. This is a hands-on leadership role for

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someone who is comfortable on the production floor at 5:00 a.m. and in front of a regulator or

executive team at noon.

Key Responsibilities

Food safety and regulatory compliance

• Own and maintain the facility Food Safety Plan under FSMA (21 CFR Part 117), including hazard

analysis, preventive controls, monitoring, verification, and recordkeeping, and serve as the

designated PCQI.

• Maintain HACCP plans, sanitation (SSOP), environmental monitoring, allergen control, and foreign-

material programs; verify compliance with cGMP, the California Retail Food Code, and Los Angeles

County Public Health requirements.

• Lead all regulatory inspections and third-party audits (FDA, county health, GFSI-benchmarked and

customer audits); prepare and manage responses to observations, including any FDA Form 483, in

coordination with company leadership and counsel.

• Maintain product traceability and recall readiness, including compliance with the FSMA Food

Traceability Rule (21 CFR Part 1, Subpart S) for covered foods; lead mock recalls at least annually

and actual recalls or market withdrawals when required.

Quality management system

• Build and run the quality management system: specifications, standard operating procedures, in-

process checks, hold-and-release, finished-product testing, and corrective and preventive action

(CAPA).

• Own shelf-life validation, labeling review (ingredient statements, allergens, nutrition facts, date

coding), and new-product quality sign-off in partnership with Culinary and R&D.

• Manage the supplier approval and monitoring program, including supplier documentation,

certificates of analysis, and supplier audits for high-risk ingredients.

• Track and report quality KPIs (customer complaints, holds, deviations, audit scores, environmental

results) and drive root-cause analysis and continuous improvement.

Downstream channels

• Set food safety standards for storefronts, delivery and cold-chain operations, and institutional

programs, including temperature control, product handling, and date management, and audit

against them.

• Support franchised and licensed locations with food safety training materials and compliance

standards within the franchise system's guidelines.

• Investigate customer complaints and food safety incidents across all channels; manage reporting

to regulators and customers as required.

Leadership

• Hire, train, schedule, and manage the QA team; set annual goals and conduct performance

reviews.

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• Deliver food safety and GMP training for production, warehouse, and store employees in English

and Spanish (directly or through bilingual team members).

• Partner with the Plant Manager, Operations, Supply Chain, Culinary, People, and Legal on cross-

functional issues; present quality and compliance status to the executive team.

• Manage the QA department budget, including laboratory testing, consultants, and equipment

calibration.

Required Qualifications

• Bachelor's degree in food science, microbiology, chemistry, or a related field, or equivalent

combination of education and experience.

• 8 or more years of progressive quality assurance and food safety experience in food

manufacturing, with at least 3 years managing a QA team; ready-to-eat or fresh-prepared meal

experience strongly preferred.

• Current PCQI certification and HACCP certification.

• Working knowledge of FSMA preventive controls, cGMP (21 CFR Part 117), FDA labeling and

allergen requirements, and the California Retail Food Code.

• Experience leading FDA and county health inspections and third-party audits, including written

responses to findings.

• Experience building or substantially upgrading a quality management system, including SOPs,

specifications, and CAPA.

• Demonstrated ability to train and lead hourly production teams and to communicate clearly with

executives, regulators, and customers.

• Proficiency with Microsoft Office or Google Workspace and with quality or ERP software used for

records, holds, and traceability.

• Ability to work on-site in City of Industry, CA and to travel locally to stores and partner sites

(approximately 20%).

Preferred Qualifications

• Master's degree in food science or a related discipline.

• SQF Practitioner, BRCGS, or other GFSI-scheme certification; experience preparing a facility for a

first GFSI audit.

• Experience with multi-channel food operations (manufacturing plus retail, delivery, or

foodservice) or with franchised systems.

• Experience with institutional customers (K-12, higher education, senior nutrition, government

contracts) and their food safety and documentation requirements.

• Experience with the FSMA Food Traceability Rule and with traceability or ERP systems.

• Bilingual English/Spanish.

• Certified Profess