FSQ Product Manager         

JOB SUMMARYThe FSQ Technical Product Manager (TPM) is a technical, cross-functional leader responsible for ensuring that all new and existing products meet food safety, quality, and regulatory requirements from early development through commercialization and into ongoing production. A TPM bridges the gap between new product ideation and execution — coordinating subject matter expert input from Operations, Quality, and Regulatory functions and translating product concepts into compliant, scalable, and technically sound solutions that protect the brand and accelerate launch readiness.KEY RESPONSIBILITIES Serve as the primary technical liaison between Marketing/R&D product initiatives and Food Safety & Quality (FSQ); embed food safety, quality, and regulatory standards into product development from ideation through launch.Partner with R&D to evaluate potential issues during new product launches; lead root-cause analysis and corrective actions for quality or regulatory issues related to product design.Act as the primary FSQ representative on business teams to troubleshoot line issues, scale products, and ensure consistent brand quality.Own the technical project plan for products, ensuring milestones, risks, and dependencies are clearly managed; leverage deep technical understanding to guide teams on feasibility, complexity, and resource allocation.Coordinate cross-functional inputs (PMO, R&D, Operations, and FSQ) to ensure readiness for scale-up and commercialization, including alignment on timelines, deliverables, and risk mitigation strategies.Drive continuous improvement in product development processes, documentation, and cross-functional communication.Act as the ‘voice of FSQ’ within product teams, ensuring compliance is integrated — not retrofitted; build strong relationships across departments to accelerate decision-making and resolve technical challenges.Facilitate technical discussions, risk assessments, and alignment meetings with senior stakeholders.Identify and proactively manage compliance or quality risks early in the product lifecycle, driving solutions before they impact launch readiness.Perform additional duties as assigned.WORK ENVIRONMENTThe work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area.  Team Members will be exposed to raw and/or cooked meat products and moving equipment and will be required to follow all Food Safety Quality requirements. PHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job the Team Member will be required to wear the appropriate Personal Protective Equipment (i.e. beard/hairnet, ear plugs, frock, boots, etc.), walk, stand for extended periods of time, and repetitive use of hands/arms to push, pull, reach and occasionally lift above head.  The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. The position involves exposure to the odor and possible contact with food products, spices, and sauces. Team Members are requested to visually inspect equipment and/or product.