Here’s the thing about Sfoglini pasta: It combines the very best of Italian technique and American ingredients. Day in, day out, that’s the balance we are striving to achieve. What does that mean? For starters, it means traditional bronze dies and plates on everything we make, which results in the beautiful, rough texture on your pasta (which makes the sauce stick!). In addition, we slow-dry every one of our pastas at a low temperature to preserve both flavor and nutrients. 

On the sourcing side, we’re talking fifteen organic durum semolina pastas, always made from the best in North American organic grains. Plus, keeping it close to home, a series of New York State grain pastas made with organic whole grain, rye, emmer, einkorn, and spelt flours. Beyond all that, Sfoglini truly loves our local and small farms, so we produce various seasonal pastas throughout each year. 

Bottom line: Sfoglini pastas are made with organic grains grown on North American farms which are always milled in the US, bronze die extruded and slow dried (that good Italian way), and made and packaged with a whole lot of care in New York’s Hudson Valley. It’s all quality from the field to the bowl. 

Full description

The ideal candidate is a critical thinker who will proactively improve the quality systems of the company through internal audits, manage all regulatory and quality related paperwork, participate in process improvement programs, and interact with key partners to obtain constructive feedback.

Responsibilities

• Responsible for the design and implementation of policies and procedures to ensure that quality standards are met during production.
• Identify potential risks before they become a problem, focusing on root cause analysis and preventive action • Perform internal and external quality audits and compile detailed reports of findings
• Build a strong team through coaching, mentoring, specific training and performance evaluations

Qualifications

• Bachelors degree required. A specific degree in Chemistry, Microbiology, or Food Science is desired. • 5+ years' relevant work experience in a food manufacturing facility in a managerial role in Quality Control or Quality Assurance
• Proficient in GMP, SQF and HACCP programs and FDA and USDA regulations.
• Experienced with HACCP / HARCP, GFSI / SQF / BRC standards, and leading 3rd Party Audits
• Certification in one or more of the following: HACCP / HARCP / SQF
• General knowledge of good laboratory practices in a food plant environment • Experience reading, writing, and creating technical documents
• Positive attitude and ability to lead and motivate others • Ability to prioritize and work independently with little supervision
• Proven communication (written and verbal), organizational, time management, math, and computer skills
• Ability to pay attention to details
• Excellent computer skills, including Email, Internet research, PowerPoint, Excel, and Word

 This is a full-time job that pays a weekly salary with benefits. The job is Monday-Friday, 8am-5pm, with occasional longer days (during audits, etc), and some weekend hours, as needed. Excellent room for promotion and advancement.