Quality Assurance Manager

The Quality Assurance Manager is responsible for planning, implementing and managing the Quality Assurance program to ensure full compliance with the Barry Callebaut Quality Management System (QMS), Global Food Safety Initiative (GFSI) standards and all customer and local regulatory requirements. The role cultivates a "Safety, Food Safety First and Quality Always" mindset aligned with GoForZero and continuously drives performance improvements through lean principles and people capability development.

Responsibilities

• Ensure compliance of Quality, Food Safety and Sanitation policies with QMS, GFSI, customer and regulatory requirements.

• Lead site food safety programs, including food safety plans, food defense and vulnerability assessments.

• Manage internal, customer, certification and regulatory audits; ensure effective corrective and preventive actions (CAPA).

• Oversee customer complaint resolution and root cause analysis (RCA) to drive continuous improvement.

• Supervise laboratory operations, QC processes and approve product batch releases.

• Maintain sanitation standards, document management systems and accurate product labeling.

• Develop and lead the QA team, manage issue resolution processes and plan QA budgets and CAPEX related to food safety.

• Monitor plant quality performance using KPIs and balanced scorecards.

• Collaborate with Operations, R&D and Sales on new product introductions and product transfers.

Responsibilities related to Customer Quality & Quality in Design

• Analyze customer feedback and quality metrics to identify trends and improvement opportunities.

• Ensure customer quality requirements are clearly communicated and implemented at plant level.

• Integrate quality standards into product and process design, including NPI and product transfers.

• Participate in risk assessments and resolve design-related quality issues through cross-functional collaboration.

• Support customer audits and lead factory-level quality improvement initiatives.

• Act as the key link between the factory and regional customer quality teams.

Your profile

• Bachelor’s degree in Chemistry, Biology, Microbiology, Food Science or Engineering.

• 7+ years of experience in food quality assurance; minimum 5 years in food safety.

• HACCP certification and knowledge of food safety standards (e.g., FSSC 22000, BRC).

• Experience with laboratory operations, manufacturing processes and quality systems.

• Practical knowledge of Lean Manufacturing, TPM and project management tools.

• Strong leadership, communication and change management skills.

• Fluent in Dutch and good knowledge of English.