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Corporate Quality & Sanitation Manager

At Hilmar Cheese Company we improve lives around the world. Committed to innovation and sustainability, Hilmar Cheese Company, and our division, Hilmar Ingredients, serves customers in more than 50 countries. State-of-the art production facilities in California and Texas convert an abundance of high-quality milk into a variety of nutritious cheeses, whey protein and lactose.

A Typical Day

The Corporate Quality & Sanitation Manager is directly responsible for the overall effectiveness of the Hilmar Cheese and Ingredients (HCC/HI) sanitation programs. This person engages with Operations, Engineering, and Maintenance to ensure a high-level of sanitation in the plants at all times, with the capacity to assess and maintain the needs of the facilities. Ensures strict sanitation standards are met, and all procedures and policies are followed by Manufacturing and Sanitation personnel. This position will actively participate in problem solving activities and implement process improvements as needed to maintain sanitary standards.

Job Responsibilities
  • Leads sanitation efforts to drive best in class micro quality across Hilmar Cheese Company products.
  • Manages CIP related programs, validations, verifications, and critical parameters. Effectively escalates issues and communicates any change with relevant teams and departments.
  • Manages environmental monitoring programs (EMP).
  • Monitors microbiological performance reports, both product and environmental, and escalates issues appropriately.
  • Facilitates sanitation problem solving and resolution with cross functional teams.
  • Monitors and verifies the effectiveness of Master Sanitation Schedules (MSS)
  • Train Sanitation personnel in best practices to understand the importance of proper sanitation in all plants.
  • Ensures compliance with all sanitation standard operating procedures (SSOP). Develops and revises SSOPs as necessary to achieve desired results.
  • Engages Production Management, Maintenance and Engineering to ensure all projects meet sanitation program and sanitary design requirements
  • As necessary, works with the FSQA Team to assist with PIN, Customer Complaint, non-conformance, and potential non-conformance resolution. 
  • Responsible for the Hygiene Zoning programs
  • HCC Sanitation Program subject matter expert and workstream lead within the Quality Amplified initiative.
  • Primary point of contact for cleaning chemical vendors and other third party services. Ensures value delivery of contracted services.
  • Ensures all associates have the resources and capabilities to effectively accomplish their sanitation related responsibilities.
What You Will Need
  • BA/BS in Food Safety, Microbiology, Food Science or related STEM field with 10 years related experience, OR advanced MS/MA/PhD Degree in same fields and 8 years related experience 
  • 8 years Manager or Supervisory experience 
  • Positive attitude with experience motivating cross functional teams 
  • 8 years’ experience with manufacturing methods, process improvement programs and procedures 
  • 8 years advanced HACCP and risk assessment experience 
  • Food Safety Plan and Food Quality Plan expertise 
  • Knowledge of dairy product (Cheese and Whey) sanitation, and food safety
  • Experience in conducting failure analysis and root cause investigation
  • Extensive knowledge of Dairy food chemistry and microbiology standard analyses
  • Knowledge of FDA, USDA and International food regulatory requirements
  • Basic chemistry
  • English skills must be proficient to understand, read, write and speak English
What Will Put You Ahead
  • Cleaning chemical subject matter expertise
  • Advanced knowledge of plant technical activities through technical study and training
  • New equipment implementation, vendor facilitation and training
  • Advanced industry related courses and vendor trade shows
  • Advanced understanding of Food Safety Related State and Federal Regulations, including Pasteurized Milk Ordinance (PMO).
  • Completion of HCC internal technical training programs.
  • SAP and Ultimus experience
Physical Demands

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. While performing the duties of this job, the employee will be required to:

  • Stand, walk, use hands to finger, handle or feel and reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl and talk or hear.
  • Stand and walk almost the entire workday.
  • Employees must be physically capable of working in any of the job tasks within the cheese plant.
  • Required to work at heights and in fairly small areas.
  • Pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, repetitive bending.


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. While performing the duties of this job, the employee is frequently exposed to the following: 

  • Exposure to dust, fumes, smoke, gases, or other irritating substances.
  • Exposure to solvents or chemicals.
  • Exposure to slippery walking surfaces: water.
  • Exposure to marked changes in temperature and humidity depending on time of year.

Working surface is primarily concrete. Where standing is required, there are rubber mats which are one-half inch thick.

Food safety is a companywide responsibility and each employee must know their role in the manufacture and distribution of safe, wholesome, and high quality products.


This description is a general statement and does not include other duties as assigned

Hilmar Cheese Company, Inc. is an Equal Opportunity Employer/EEO. We participate in E-Verify.

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