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Job Title: SENIOR QUALITY ASSURANCE DIRECTOR.
Salary: $125,000/Yr-$130.000/Yr.

What makes FLIK click:

What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions.

We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish.

Job Summary:

The Food Safety & Quality Assurance Director ensures that multiple food service locations—operate with the highest standards of food safety, sanitation, and product quality. This role oversees brand wide food safety programs, supplier controls, operational audits, crisis management, and regulatory compliance across all jurisdictions. The director partners closely with Operations, Supply Chain, Training, and Culinary to ensure safe execution of menu items and consistent guest experience.

Core Responsibilities:
Brand Food Safety Leadership

Owns the company’s food safety strategy across the company.
Develops and maintains HACCP based procedures for menu items, prep processes, and equipment.
Oversees allergen management, sanitation standards, and temperature control programs.

Flik Health and Sanitation Food Safety Audits:

Manages internal and third party audit programs.
Tracks audit performance, identifies systemic risks, and drives corrective action.
Partners with Operations to ensure accountability and follow through.

Supply Chain & Vendor Quality:

Approves and monitors suppliers, distributors, and co packers.
Ensures all ingredients meet brand specifications and regulatory requirements.
Manages COAs, product specifications, and inbound quality verification.

Menu & Culinary Collaboration:

Works with Culinary/R&D to validate new menu items for food safety risks.
Reviews cooking, cooling, holding, and assembly procedures for safety and consistency.
Ensures equipment and process changes meet safety standards.

Regulatory Compliance:

Ensures compliance with FDA Food Code, state/local health regulations, and international rules (if applicable).
Serves as the primary contact for health department inspections and regulatory inquiries.

Crisis & Incident Management:

Leads investigations of foodborne illness claims, foreign object complaints, and safety incidents.
Manages recall readiness, traceability, and communication with restaurants and suppliers.
Coordinates cross functional response during crises.

Training & Culture Building:

Ensures food safety is embedded into onboarding, shift routines, and leadership development.
Promotes a culture of safety, cleanliness, and accountability.
Mentors and develops Food and Workplace Safety Specialists

Quality & Guest Experience:

Monitors guest complaints, product quality trends, and operational KPIs.
Partners with Operations to improve consistency and reduce variation across locations.

Preferred Qualifications:

Bachelor’s degree in food science, Microbiology, Public Health, or related field.
5-10+ years of experience in food safety or quality roles, preferably in restaurant, foodservice, or hospitality.
Deep knowledge of FDA Food Code, HACCP, GMPs, and restaurant operations.
Experience managing multi unit food safety programs.
Strong leadership, communication, and cross functional collaboration skills.
Ability to analyze data, manage risk, and influence operational behavior.
Strong speaking skills in large group setting with Senior Level clients.

Preferred Certifications:

CP-FS (Certified Professional – Food Safety).
HACCP Certification.
SERV Safe Instructor/Proctor.

Key KPIs for Foodservice Food Safety & Quality Assurance:

Health & Sanitation audit scores.
Health department inspection outcomes.
Corrective action closure time.
Foodborne illness claim resolution.
Workplace Safety incidents.

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