Job details QA/QC Manager

Posting Period

From July 21, 2021
to October 31, 2021

Country or region

United States


Baltimore, Maryland

Business Unit



Quality Assurance and Control

Entry date

As soon as possible

Job Status

Permanent - Full time

Minimal required work experience

10 years and more

Minimal education level required

Bachelor's Degree

Work schedule

Primarily Monday - Friday day shift, with responsibility for 24/7 Lab coverage.


Based on experience


Competitive social benefits

QA/QC Manager

Main Functions

The QA/QC Manager is the gatekeeper of all things quality at the production site. In this fast-paced, high-impact leadership role, the incumbent collaborates with a variety of different functions (laboratory, production, maintenance, technical, customer service, business unit QA, etc.) to deliver quality and drive sustainable product and process improvements

The QA/QC Manager oversees all the site’s activities and tasks related to quality, food safety and compliance. They are responsible for maintaining and implementing programs under our Business Management System that promote and ensure adherence to internal and external quality, food safety and compliance requirements.
Additionally, they are responsible for the day-to-day operation of the Quality Control Laboratory to ensure smooth flow of samples and testing to generate accurate and repeatable data that can be relied upon. Hands-on laboratory testing is also expected as required.

Essential Job Duties:

  • Oversees quality control testing and associated data throughout the production cycle, including the testing of raw materials, fermentation process stages, and final products
  • Responsible for final product release. Informs production management of any out of specification product for immediate corrective and preventative action to be taken
  • Supervises testing activities to ensure repeatability and reproducibility of data while preserving high productivity and technical integrity. Participates in ring tests and other proficiency tests as scheduled
  • Ensures all data are recorded in the appropriate data repository in a timely manner.
  • Hires, trains, coaches and reviews the performance of Laboratory Technicians. Counsels lab staff regarding problems encountered in daily lab operations and takes disciplinary action as needed in collaboration with production management.
  • Coordinates analyses done through external laboratories as required.
  • Ensures an adequate inventory of laboratory supplies and equipment, within prescribed budgetary limits
  • Schedules calibration and preventive maintenance on laboratory equipment as needed and troubleshoots and corrects equipment issues when necessary.
  • Promotes a safe work environment, a culture of food safety, as well as a ‘’bottom-up’’ communication approach at the site when it comes to quality, with employees of all levels
  • Ensures the site’s compliance to the following requirements (as applicable):
    • Business Unit Management System (BMS)
    • Corporate quality guidelines
    • Customer requirements
    • Industry standards (such as HACCP, GMP’s, GLP’s and prerequisite programs),
    • Certification requirements (such as FSSC, Kosher, NGP, Halal, ISO 17 025, etc.)
    • Regulatory requirements (FDA, CFIA, federal, state/provincial, and local labor regulations including compliance to the Union Contract, etc.)


  • Maintains, improves, and implement the site’s Business Management System
  • Manages document control and updates the site’s procedures, instructions, and forms on the Safety Chain platform
  • Oversees and updates the site’s training curriculum on the Alchemy platform to ensure timely completion
  • Leads the planning, coordination, execution and closure of all site audits (internal audits, GMP inspections, external audits, etc.) and promotes the implication of a multidisciplinary team
  • Facilitates the investigation and closure of issues (complaints, non-conformities, audit and inspection findings, supplier incidents, and other process failures) to determine and address root causes with corrective and preventive actions (CAPA).
  • Follows up on open non-conformities and corrective/preventive action (CAPA) plans to ensure timely closure
  • Shares best practices, corrective and preventive actions as well as process improvements ideas with other sites’ quality managers
  • Delivers training and coaching to develop and raise all employees’ competence levels in quality and food safety
  • Follows site quality key performance indicators (KPI’s) to detect trends and communicates with multidisciplinary team to develop action plans
  • Collaborates to food safety and quality risk assessments and proactively identifies control measures
  • Is the site’s appointed food defense coordinator, recall coordinator, HACCP team leader, and Preventive Controls Qualified Individual (PCQI) (or ensures a competent designate assumes these roles).
  • Manage the lab and quality department budgets.

Technical skills


  • Ability to develop and maintain productive and positive relationships
  • Strong innovative thinking
  • Attention to detail. critical thinking, analytical and problem-solving skills.
  • Ability to make decisions confidently under pressure
  • A balanced sense of knowing when to stand ground, yet being comfortable with working in a participative team environment
  • Strong interpersonal and communication skills with the ability to positively influence others
  • A quality, food safety mindset
  • Ability to work in a plant, office, and laboratory settings
  • Must be available to provide support during off hours for emergencies

General criteria


  • Strong written and verbal communication skills in English (French and/or Spanish is a plus)
  • Proficiency in MS365 applications
  • Working knowledge of food industry regulations (FDA and/or CFIA)
  • Practical understanding of HACCP, Good Manufacturing Practices and Good Laboratory Practices
  • Quality control experience with products of limited shelf-life is preferred
  • 10 years’ experience in a quality-related position with laboratory management experience, preferably in a GFSI environment in the food industry (experience with the FSSC 22000 and /or ISO 17 025 standard is a plus).
  • BS degree in food engineering, food science, microbiology, biochemistry, chemistry or related field

An asset

  • Familiarity with Lean Six Sigma continuous improvement methodologies (such as PDCA, RCA, Gemba walks, standard work, visual factory, value stream mapping, kaizen, A3, etc.) is a plus
  • Experience with Statistical Process Control (SPC) tools and/or project management is a plus


Lallemand is a privately held Canadian company, founded at the end of the 19th century, specializing in the development, production and marketing of yeasts and bacteria. The company is comprised of 11 major business units, each focused on specific applications of yeast and bacteria, with activities throughout worldwide. Administrative offices for the parent company are in Montreal, Canada. Today, Lallemand employs more than 4500 people working across more than 45 countries, on 5 continents.

Lallemand Baking offers a range of superior quality baker's yeast – both fresh and dry varieties – and specialty ingredients to meet bakers' needs across North America, Europe, the Middle East, and Africa. Baking cultures and dough conditioners round out our impressive product range.

The Lallemand baking team's many branches collaborate closely to provide innovative products and efficient services, backed by a skilled technical support team in each region of operations.

Please take note that accommodations will be provided in all parts of the hiring process. Applicants need to make their needs known in advance.

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