Quality Manager

Silva International Careers

The Quality Manager’s primary responsibility is to foster a Quality Culture in production facilities by leading, directing, and providing support to drive continuous improvement and compliance to the Quality Management System (QMS) and management initiatives.

Basic Functions:

Quality Program Compliance – In addition to any tasks required by the Operations (Ops) Manager, the Quality Manager is responsible for administering company policy and regulatory compliance with in-plant food safety and product quality audits on product from production to outbound shipment of goods. This individual shall ensure operational plant staff development and compliance with prerequisite and operational programs required for the Food Safety Management System, HACCP, Pest Control, Sanitation, Environmental Monitoring, Internal/External Audits, operational process control checks, product inspection, and identifying non-conforming product. In addition, shall ensure that all Quality systems are relevant and applicable to current operational practices by presenting recommendations for document revision as needed, and communicating any changes to the Quality Assurance (QA) programs through staff training, so that changes and updates are fully implemented and monitored.

Plant Compliance to Food Safety – Quality Manager is responsible for driving Food Safety and Quality, within the plant. Quality Manager shall be an active member of the Food Safety Team, assisting the Operations Manager and Food Safety (FS)/Lab Manager in implementing new initiatives. Quality Manager shall ensure relevant training and education of the QA/Operations (Ops) team and perform Quality training throughout the company in coordination with Human Resources and the Silva training steering team. Quality Manager will ensure that program updates and company initiatives are properly implemented, communicated, and monitored. This individual will gather necessary QA data and report information as necessary to the Ops Manager, Corporate Quality Manager, and the Food Safety Team.

Customer and Regulatory Audits – Quality Manager will take a lead role alongside Ops Leadership in ensuring the plant is audit-ready and provide follow up to any corrective actions as directed by the Corporate Quality Manager.

Supervision – Quality Plant Manager shall lead QA plant staff at all facilities across shifts. Quality Manager shall be responsible to provide direction, goals, oversight, and drive employee engagement through coaching, mentoring, specific training, and performance reviews for the QA Plant Staff. In addition, provide technical guidance to the Production Process Control Technicians. Manage standard work for QA Plant Staff to deliver clear expectations and drive accountability.

Hold/Release Authority – Authority to hold and release products based on risk, collaborate with Corporate Quality Manager and Vendor Quality Assurance Manager on dispositions, monitor items on hold, and oversee timely processing of product.

Daily Tasks – Attend daily and weekly Operations meetings, troubleshoot Quality issues and concerns, perform daily walkthroughs of the facility, follow through on any non-conformances identified in processing, and communicate Quality departmental concerns to the Quality and Operations teams. Perform activities necessary for the effective administration and enforcement of good manufacturing practices (GMP’s) while maintaining all pertinent records associated with monitoring quality performance and standards. The effective Quality Manager will indirectly lead change across all departments.

Training – Coordinate and develop company training on various quality programs and ensure that staff is properly trained to meet Food Quality and Safety standards. Maintain and continuously enhance the Quality New-Hire Orientation Program to help acclimate the employee to their role and Silva Quality and Food Safety philosophies.

Continuous Improvement – Identify potential risks before they become a problem, focusing on root cause analysis and preventive actions. Utilize fishbone (cause & effect) diagrams, 5 Why analysis to identify causes and appropriate (standard work) OPL (one-point lesson), MOP (manufacturing operating procedure), SOP (product standard operating procedure) to define the procedure and corresponding audits to ensure procedure is being followed and preventative action is sustained. Identify the use of basic tools such as check sheets, histograms, control (SPC) charts, and pareto charts to drive data-based decisions when participating in process and continuous improvement initiatives.

Metrics – Responsible for developing Key Performance Indicators (KPI's) that are Quality Assurance specific, tracking KPI (key performance indicators) performance, and working with broader peer group to develop improvement initiatives that will improve QA processes and results.


  • Bachelor’s Degree in science (Food Safety, Microbiology, Biology or related field) and minimum three - five years related management experience.
  • Excellent written and verbal communication skills
  • Experience in food safety programs, exposure to second and third-party audits
  • Proficient in Microsoft Office
  • Excellent organizational skills
  • Ability to handle multiple tasks in a team-based environment

Physical Requirements:

  • Standard manufacturing environment
  • Climbing (ladders, stairs, etc.)
  • Bending and stooping
  • Extended periods of time being on your feet

This is a full-time, salary position with benefits package that includes paid vacation, health insurance, dental, vision, and 401k retirement plan with generous employer match.

Please upload a resumé online or send a resumé to [email protected].

All applicants must be authorized to work in the United States.
EOE M/F/Disabled/Vet Employer