Meet Us: King Arthur Baking Company has been sharing the joy of baking since 1790. Headquartered in Norwich, Vermont, we’re the ultimate baking resource – providing education, inspiration, and the highest quality products, all while fostering connections and community through baking. Our superior flours and mixes are available in supermarkets nationwide, and our direct-to-consumer business – website and retail stores – offers an even wider selection of specialty baking ingredients, mixes, gluten-free products, baking tools, and more. We bring baking education to millions of bakers through our cookbooks, podcast, recipe app, website, and baking school. We’re proud to be 100% employee-owned, which means everyone who works here has a real voice and a shared stake in what we do. This creates a strong sense of community built on trust, teamwork, and love of baking. As a benefit corporation, we’re committed to the best interests of all our stakeholders - employees, our local communities, our broader community of bakers, and our planet. Join us and help spread the joy of baking. King Arthur – where, as an employee-owner, your passion and ideas can truly make a difference.

The Position: The Sr. Quality Systems Manager is responsible for the development, implementation, oversight, and continuous improvement of King Arthur Baking’s Food Safety and Quality Management Systems across all facilities. This role maintains compliance with GFSI (Global Food Safety Initiative) schemes, SQF (Safe Quality Food) certification requirements, federal and state regulations, and internal standards. The position owns and manages the Food Safety Plan, HACCP (Hazard Analysis & Critical Control Point) Program, Preventive Controls, Food Defense Program, Recall Program, and associated documentation systems. The Sr. Quality Systems Manager leads internal and external audit activities, ensures accurate digital data management, conducts risk assessments, and oversees corrective and preventive actions. This role provides direct supervision to Quality Specialists and is responsible for assigning work, training, performance support, and technical guidance for daily program execution. The Sr. Quality Systems Manager also serves as a key technical partner to cross-functional teams and supports regulatory inspections and incident response activities.

The Benefits: Yes, we have the regular "stuff" - medical, dental, vision, company paid short- and long-term disability, life insurance, paid parental leave, paid time off to rest, paid holidays to have fun, a 401(k) with a company match. But here's what makes us different: 40 paid volunteer hours a year, profit sharing*, participation in the Employee Stock Ownership Plan (ESOP)* and knowing that those working with you are dedicated and engaged co-employee owners that believe in you and your extraordinary abilities to move us all forward.

The Location: White River Junction, VT; onsite daily.

The Pay: $80,400 to $108,600 annual salary; commensurate with experience.

Essential Duties and Responsibilities:

Quality Program Leadership:

• Lead as a technical resource for external and internal customers as it pertains to King Arthur Baking (KAB) Food Safety & Quality and perform root cause analysis and develop corrective and preventative action plans (CAPA), communicating results to management for process and/or customer follow-up.
• Establish quality and reliability standards by collaborating with plant leadership team, cross functional teams, and external partners for all product and customer requirements.
• Use subject matter expertise to influence cross functional partners and make recommendations on Food Safety and Quality decisions.
• Lead 3rd party audit programs and certifications (Federal Drug Administration (FDA), GFSI, Kosher, SQF) in all KAB facilities. Verifies and validates that Food Safety Programs are implemented in all applicable areas.
• Act as a key member of our recall response team, supporting the Regulatory, Legal, and in collecting/reporting information, making key tactical/strategic decisions, providing data, and needed reports to customers and regulatory agencies.
• Provide executive reporting on Regulatory compliance, Food Safety & Quality trends based on systems data and concerns with actionable recommendations. Subject matter expert on RedZone software and able to effectively use data to provide recommendations and inform decisions.
• Lead a team of two Quality Specialists providing day-to-day guidance and long-term professional growth and development.

Quality Program Development:

• Responsible for development, implementation, and maintenance of all Food Safety and Quality Management systems and activities for KAB, encompassing Food Safety Plan (FSP), HACCP Plan, Food Defense Plan, Recall Plan, Pre-Requisite Program (PRP), Microbiological Testing programs, and Internal Audits.
• Partner with cross functional teams for packaging, raw materials, R & D, and supply chain where improvements and execution of relevant preventive controls about food safety programs are required.
• Develops and provides training to Employees on Food Safety Principles, HACCP requirements, and their roles in implementing the Food Safety Plan, Food Defense Plan, Crisis Management and HACCP plan.
• Serves as Subject Matter Expert in Quality and Food Safety requirements for equipment purchase and Continuous Improvement opportunities.
• Provide necessary support to all departments for investigating and closing out internal corrective actions to continually improve processes, reduce repeated incidences, and reduce costs.
• Identify opportunities for system improvements and drive change control processes.

Documentation and Recordkeeping:

• Maintain accurate and up-to-date records and data related to the FSP, HACCP plan, and related activities, including monitoring, verification, and corrective actions to maintain compliance with all SQF, FDA and other regulatory bodies as necessary to maintain certifications.
• Will lead and instruct Quality team to interface and maintain the use of digital data collection systems and other formats, such as RedZone, Trace Gains, Power Bi, and other similar systems.

Experience and Education

• Bachelor’s degree in Biology, Food Science, or related discipline and at least five (5) years’ experience in the food industry, or
• Associate degree in sciences with seven (7) years of progressive experience in the food industry.
• Have completed a HACCP (Hazard Analysis & Critical Control Point) training-approved course and be able to implement and maintain a risk-based preventative controls food safety plan.
• SQF Practitioner certification required at time of hire.
• Preventative Controls Qualified Individuals (PCQI) required for Food Safety Modernization Act (FSMA) implementation.
• Excellent computer skills - Proficiency in Microsoft Office tools are required.
• Experience with TraceGains and SAP preferred
• Experience in Auditing, Inspections, Food Defense, Food Safety and Quality Assurance.
• Previous experience providing direct supervision, coaching, or work direction to staff preferred

• We value those who can demonstrate capability and articulate how prior experiences will help them transition into this role

Competencies

• Leadership and Team Management- Ability to inspire and motivate a diverse team, foster collaboration, and drive results through effective leadership. Empower team members to take ownership of roles and responsibilities, fostering a sense of accountability, autonomy, and initiative. Resolve conflicts and address challenges within the team proactively and constructively, fostering a culture of collaboration, respect, and teamwork.
• Communication Skills - Establish clear channels of communication within the Quality & Regulatory teams and across the organization, ensuring that information is shared effectively and transparently. Excellent verbal and written communication skills, with the ability to convey complex information clearly and concisely to diverse audiences.
• Project Management - The ability to plan, execute, and oversee Quality projects, ensuring that cross functional partners complete on time, within scope, and meets all regulatory deadlines.
• Risk Assessment – Must possess the technical expertise and skills to effectively evaluate a Food Safety risk that could potentially cause public health harm and determine precautions required to reduce or eliminate the hazard.
• Knowledge in Technical & Regulatory Standards- Knowledgeable in all relevant Food Safety and Quality standards such as HACCP, GMP, FSMA & SQF to ensure adherence of quality assurance policies and government requirements.
• Change Management - Capable of planning, implementing, and monitoring quality initiatives and change control processes across functions.
• Cross Functional Collaboration – Able to effectively build and maintain cross functional relationships that allows for influencing key stakeholders and cross functional partners.

Success Factors

• Genuine enthusiasm for King Arthur’s mission and products and a commitment to living our values.
• Is community minded, gets involved, volunteers

Physical Requirements/Work Environment/Safety

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical requirements

• Ability to work for prolonged periods at a desk, both in a home office and onsite, using a computer and other standard office equipment.
• Regular use of computer keyboard, mouse, and video conferencing tools.
• Ability to communicate effectively in person, over the phone, and through digital platforms.
• Occasional standing, walking, bending, or reaching within the office environment.
• May occasionally be required to lift or move items up to 15 pounds (e.g., office materials, documents).
• Visual acuity needed for reviewing documents, spreadsheets, and data on screens.
• Ability to commute to the office for in-person meetings, trainings, or other business needs as required.

Work environment.

• Occasional dusty environment from dry ingredients
• Environment where many common food allergens are present
• Temperatures on the receiving floor that can be below 60 degrees at times

Safety

• Understands that safety is the responsibility of everyone at the organization and is responsible for adhering to/providing work in a safe and ergonomic manner, identifying unsafe conditions and correcting conditions immediately or reporting them promptly.
• Participates in safety and compliance training and safety and health programs.

Supervision

• Quality Specialist I
• Quality Specialist II

Travel

5% -This role may require some travel.

Other Duties

• Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
• In the absence of key personnel, you will assume responsibility for the Food Safety and Quality task, based on our one up one down SQF requirements. One Up – Sr Director of Sourcing and Quality/One Down – Quality Specialist II.

Every employee is responsible for contributing to a positive and safe work environment through cooperative and professional interactions with co-workers, customers, and vendors. As a proud Benefit Corporation, King Arthur Baking expects our employees to adhere to company-wide green norms and remain educated on company impact campaigns.

There's room at our table for you! Apply today.

Equal Employment Opportunity Employer

All qualified applicants will receive consideration for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other factors protected by law. King Arthur Baking provides reasonable accommodation to qualified individuals with disabilities to allow them to participate in both the application process and during employment. Such individuals are encouraged to seek accommodations to allow them to apply for a position, participate in the application process, and meet the essential functions and requirements of the position.

*Amounts vary based on achievement of financial targets. Participation based on hire date and program entry date.