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Sr. Manager, FSQA


Ancaster, ON, CA, L9G 3L1

L9G 3L1
Job Type:  Food Safety & Quality Assurance
L9G 3L1

Aspire Bakeries is a North American baking company with a leadership position in specialty frozen baked goods. Formed from leading bakery companies, its innovative food portfolio includes breads, artisan breads, buns, cookies, donuts, muffins and pastries from beloved brands like La Brea Bakery®, Otis Spunkmeyer®, and Oakrun Farm Bakery®. With 15 bakeries in North America, we are committed to driving innovation, predicting upcoming consumer trends and flavors, and exceeding our customers’ expectations. Aspire Bakeries champions the values of Integrity, Ownership, Customer Focus, Creativity and Care to help us deliver on People Safety, Food Safety, Quality and Collaboration.

Sr. Manager, FSQA

The Sr. Manager, FSQA is a leader within Aspire Bakeries and externally with customers and regulatory agencies. They are responsible for developing and implementing food safety and quality assurance programs and ensuring operations is in compliance with best practices for food safety and quality


  • Drive continuous improvement in the area of Food Safety and Quality Assurance by supporting bakery teams in goal and key performance indicator achievement.
  • Set challenging, reasonable performance expectations for microbiological performance, foreign material control, regulatory compliance, and Food Safety Plan programs
  • Responsible for the selection, motivation and development of Quality Assurance personnel to ensure all positions are effectively staffed and managed. Reviews progress with Human Resources on an ongoing basis. Conducts timely formal performance evaluations for all direct reports, in addition to recommending developmental training.
  • Responsible for implementing and improving corporate food safety and quality assurance policies including Good Manufacturing Practices (GMPs), Hazard Analysis and Risk Based Preventive Controls (HARPC), Aspire Integrated Management System (AIMS) and creating improvement strategies for the business.
  • Responsible for providing training as needed to bakery and Corporate personnel on Quality, Foods Safety and Basic Food Hygiene practices.
  • Responsible for reviewing the effective completion of root cause analysis and corrective actions to all non-conformances at bakery level.
  • Responsible for supporting bakery management teams in resolving FSQA issues and implementing effective corrective actions.
  • Responsible for verifying the completion of on-going food item reviews and identifying opportunities for improvement to bakery teams.
  • Responsible for verifying completion of bakery(s) FSQA Compliance Calendar(s).
  • Responsible for supporting the up-dating and the continuous review of existing Food Safety plans to incorporate current GMP, Process Preventive Controls, Allergen Preventive Controls, Sanitation Preventive Controls and Supply Chain Applied Controls.
  • Responsible for supporting bakery Food Safety (HARPC) team in the evaluation and implementation of controls on all biological, chemical, physical and economically motivated hazards to our foods. This should also include consideration for the development of defect action limits, hygienic zoning and adequate by-product controls.
  • Responsible for the effective implementation and adherence to the Aspire Bakeries Recall and Traceability Program
  • Responsible for understanding all applicable food regulations (international, national, state, and local), leading bakeries meet all regulations, and effectively interacting with regulatory personnel.
  • Responsible for understanding and leading the Global Food Safety Initiative (GFSI) standards (i.e. BRC, SQF) implementation and recertification in bakeries and responsible for facilitating and overseeing bakery preparations for all customer and third party audits.
  • Responsible for effective implementation and adherence to Aspire Bakeries’ Net Weight Verification Procedure including understanding of federal laws governing net weight and labelling.


Skills, Experience & Qualifications

  • Excellent leadership, customer and internal communication, negotiation, continuous improvement mindset, and team building skills
  • Able to work unsupervised and manage independently
  • Ability to function strategically and handle multiple projects simultaneously
  • Understanding of microbiology, aseptic sampling, methods, and interpretation
  • Proficient in computers including spreadsheets, statistical programs, and SAP applications
  • Lean Six Sigma training or black belt certification is a plus
  • Good professional and technical writing abilities, statistics (SPC and charting), analytical, and critical thinking skills
  • Detail oriented, and possess strong computer skills


Education, Technical Qualifications, Experience and Competencies Proficiency Level


  • Bachelor of Science Degree in Food Science and technology or other related discipline requires such as Microbiology, Chemistry.
  • Minimum of 5 years comprehensive food safety and quality experience with an extensive background in manufacturing food industry including multi-site leadership experience.
  • Certified in PCQI and HACCP (Hazard Analysis & Critical Control Point), USDA and FDA.
  • Certified in a Global Food Safety Initiative (GFSI) BRC standard.
  • Comprehensive knowledge GMP’s.
  • Previous experience with GFSI, BRC and USDA audits.
  • Strong statistical analysis, interpretation and reporting skills.
  • Exceptional written and verbal communication.




Physical Requirements

The physical demands 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.

  • Regularly required to stand, walk and climb
  • Lifting or carrying heavy pans/kitchen equipment
  • Working in awkward positions and performing repetitive tasks


Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


  • The employee occasionally works near moving mechanical parts
  • The noise level in the work environment is often moderate to loud
  • Travel is necessary and possibly outside of Canada.
  • Conduct all activities in compliance with Good Manufacturing Practices (GMP), Good Laboratory Practices (GLP), and all required company policies and procedures
  • Work flexible hours based on business need



We thank each applicant for taking the time and effort to submit your resume, however, only candidates to be interviewed will be contacted. Our organization is committed to promoting the independence, dignity, integration, and equality of opportunity of persons with disabilities by ensuring the accessibility of our facilities and services. Accommodations are available for all parts of the recruitment and selection process. Applicants need to make their required accommodations known in advance.