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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.

Position Purpose

Provide leadership and guidance to bakeries on the implementation of Food Safety and Quality Assurance programs and systems outlined in AIMS. Continuously improve quality processes by developing, implementing, and enforcing food safety and consistency policies company-wide while ensuring strict compliance with Regulatory Agencies. Working in collaboration with cross-functional partnerships at the bakery and corporate level to establish and enact plans for continuous improvement of bakeries and programs.

Key Accountabilities

The FSQA Senior Manager 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. The FSQA Senior Manager reports directly to the Director, Food Safety & Quality Assurance. The FSQA Senior Manager provides leadership directly to their team (exempt and/or non-exempt) and indirectly to other leaders in Operations, Innovation, and Commercialization.


  • Drive continuous improvement in the area of Food Safety and Quality Assurance by supporting bakery team goals and key performance indicator (KPI) 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 food safety and 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 standardized 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 clearly identifying and communicating Quality and Food Safety objectives to the bakery management and operations teams.
  • Responsible for providing training, as needed, to bakery and Central Service 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 food safety and quality nonconformities and implementing effective root cause analysis and corrective actions to prevent recurrence.
  • Responsible for verifying the completion of on-going finished product sensory evaluation reviews and identifying quality opportunities for improvement to bakery teams.
  • Responsible for completion of independent food safety, GMP, and bakery hygiene gap assessments in applicable bakeries, distribution centers and supplier locations.
  • Monitoring and oversight of bakery FSQA budgets, working in tandem with bakery controller(s).
  • Provide support , or lead, as needed, during customer and third party audits.
  • Responsible for providing support and direction to bakeries in the implementation of AIMS programs.
  • 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 practices, prerequisite programs, 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 appropriate controls for biological, chemical (including radiological and allergens), 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 bakery teams in meeting regulations, and effectively interacting with regulatory personnel.
  • Responsible for understanding, implementation of, and leading the Global Food Safety Initiative (GFSI) Standard (e.g. BRC). Assisting bakery locations in recertification, and overseeing bakery preparations for customer and third party audits.
  • Routinely interfaces with key customers to preserve and enhance the image of the
  • Company as a competent supplier of quality foods exceeding their expectations.
  • Responsible for assuring bakery FSQA Managers effectively investigate customer/consumer complaints using root cause analysis, corrective actions and preventive measures, and responding to complaints in the required timeframe, and analysing complaint trends for continuous improvement.
  • Supports new food development to ensure appropriate controls and inspections are in place for the successful launch of new foods (e.g. sensory, process controls, SPC).
  • Additional duties as required, assigned.

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 Required

  • Bachelor of Science Degree in Microbiology, Chemistry, Food Technology or related discipline required, and particular experience with manufacturing FSQA
  • 10+ years food industry manufacturing or quality experience including multi-site leadership experience
  • Certified in HACCP (Hazard Analysis & Critical Control Point), USDA or FDA preferred
  • Certified in a Global Food Safety Initiative (GFSI) standard such as BRC
  • Strong statistical analysis, interpretation and reporting skills
  • Exceptional written and verbal communication
  • PCQI certification


  • Minimum of 5 years comprehensive food safety and quality experience with an extensive background in manufacturing food industry, HACCP, HARPC, USDA, or FDA preferred
  • Comprehensive knowledge GMP’s
  • Previous experience with GFSI (e.g. BRC)and/or USDA audits desirable

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 climb, stand or walk for extended periods of time.
  • Use a computer keyboard and monitor more than 50% of total work time.
  • The employee must occasionally lift and/or move up to 50 pounds.
  • Lifting or carrying heavy equipment (e.g. pans)
  • 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 the U.S.
  • Informally coach and mentor department associates
  • Support company initiatives and policies
  • Stay current in scientific discipline/field of expertise
  • 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
  • Additional duties as assigned

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.