Food Supply Chain Project Manager & Second‑Party Auditor

The Project Manager & Second‑Party Auditor in the Food Sector is responsible for the end‑to‑end management of audit projects at suppliers and food manufacturing sites, ensuring compliance with food safety, quality, sustainability, and social responsibility requirements. The role coordinates internal and external teams, plans audit activities, ensures proper execution, and supports clients in defining improvement plans.

The main activities of the role are:

• Project Manager & Second‑Party Auditor (Food Sector)
• Audit project management — planning, resource allocation, progress monitoring, issue resolution.
• Execution of second‑party audits at suppliers, production facilities, and operators across the agri‑food supply chain.
• Compliance assessment against standards such as:
  • ISO 22000
  • FSSC 22000
  • BRCGS
  • IFS Food
  • HACCP
  • customer‑specific requirements (retailers, brand owners, GDO).
• Analysis of production processes and identification of non‑conformities, risks, and improvement opportunities.
• Preparation of clear, complete, and risk‑oriented audit reports.
• Follow‑up and verification of corrective actions with suppliers and stakeholders.
• Coordination with internal functions (Quality, Procurement, Sustainability, Supply Chain).
• Support to clients in defining supplier qualification strategies and continuous improvement plans.
• Relationship management with external auditors, certification bodies, and technical partners.
• Monitoring of project KPIs (lead time, audit quality, supplier performance).

Role Objectives;

• Ensure supplier compliance with food safety requirements.
• Reduce quality and safety risks across the supply chain.
• Improve supplier performance through effective audits and targeted improvement plans.
• Guarantee timely and high‑quality delivery of audit projects.
• Support client strategies for supplier qualification and continuous improvement.

Technical Skills:

• In‑depth knowledge of food safety management systems.
• Ability to conduct audits using recognized methodologies (checklist, risk‑based, process audit).
• Understanding of key food production processes: processing, packaging, hygiene, allergens, traceability.
• Familiarity with European regulations (EC Reg. 852/2004, 853/2004, food contact materials, labelling).
• Strong data analysis skills and use of KPIs to evaluate supplier performance.
• Excellent command of digital tools for project management and reporting.

Soft Skills:

• Collaborative leadership and management of multidisciplinary teams.
• Clear, assertive, and solution‑oriented communication.
• Negotiation skills with suppliers and stakeholders.
• Time and priority management in complex environments.
• Critical thinking and structured problem‑solving approach.
• Strong interpersonal skills and customer‑focused mindset.

Requirements:

• Degree in Food Technology, Biology, Chemistry, Food Engineering, or equivalent.
• Minimum 3–5 years of experience in auditing, quality, or project management within the food sector.
• Auditor qualifications (e.g., ISO 22000 Lead Auditor, advanced HACCP).
• Availability for national and international travel.
• Excellent command of English; additional languages are an asset.
• Salary range: 28-33.000,00 Euro as annual gross salary