Site Quality Control Head

Purpose of the Job: Every bottle of wine tells a story of craftsmanship, terroir, and meticulous attention to detail. You will bring real-time leadership to our on-site laboratory, oversee in-process monitoring from crush to bottle, and ensure our winery operates safely, cleanly, and seamlessly without sacrificing the artistic integrity of the vintage.

This is a role for an analytical leader who loves the science of fermentation, appreciates the craft of winemaking, and knows how to lead a team to maintain flawless standards in a fast-moving environment.

Key Responsibilities

Lead, coach, and develop the Quality Control team to build a high-performing culture focused on quality, food safety, accountability, and continuous improvement. Provide technical guidance and support to ensure the team consistently delivers accurate, reliable, and timely quality results.

Oversee all quality control activities across raw materials, packaging materials, production processes, laboratory operations, and finished products to ensure compliance with company standards and regulatory requirements. Ensure quality risks are identified, communicated, and effectively managed before they impact product quality or customer satisfaction.

Manage chemical, microbiological, and sensory laboratory operations to ensure analytical testing is conducted accurately, efficiently, and in accordance with approved methods and quality standards. Ensure laboratory resources, equipment, and personnel are effectively managed to support business and operational needs.

Work closely with Production and Cellar teams to maintain product quality throughout the winemaking process and provide technical support for process improvement and problem resolution. Use quality data and performance trends to support informed decision-making and continuous process optimization.

Ensure all finished products are thoroughly evaluated and verified against established specifications before release to the market. Support product release decisions by providing objective and reliable quality information.

Support the implementation and maintenance of food safety, quality, and regulatory compliance requirements, ensuring the winery remains audit-ready and compliant with applicable standards, including ISO 22000 and HACCP requirements. Participate in audits, inspections, and compliance assessments while driving the closure of identified gaps.

Participate in the investigation of quality issues, non-conformances, and customer complaints to identify root causes and implement sustainable corrective actions. Promote continuous improvement initiatives that enhance product quality, laboratory performance, operational efficiency, and customer satisfaction.

The job holder is responsible to follow all SOPs and safety protocols of the company while doing his/her job. Attend weekly and monthly regular team meetings and share thoughts and ideas with colleagues.

Implementing quality and food safety objectives and clearing non-conformities reported following audits. Managing tasks in compliance to the system including infrastructure requirements.

Communicating new procedures, policies, formats, work instructions and for any changes of raw material, process and product related to QFST and verifying records. Performs other related tasks assigned by the immediate supervisor Core

Competencies

Understanding the requirements of ISO 22000 and ISO 9001. Managing time and tasks efficiently while maintaining excellent quality of work Ability to read and analyze, professional journals, technical procedures, or governmental regulations.

Ability to write reports, business correspondence, and procedure manuals. Ability to define problems, collect data, establish facts, and draw valid conclusions.

Excellent observational skills with attention to detail and accuracy. Good oral, written and communication skills. Strong teaching, coaching, mentoring skills, willingness to train others.

Team player with high integrity, values, and a positive attitude. Self-motivated and able to work independently. Adaptability/flexibility to change. Knowledge of health and Safety protocols.

Education

MSC/BSc degree in Food Science and Technology, Applied Chemistry, Applied Biology, Food Science and Post-Harvest Technology, Food Process Engineering, or Food Science and Nutrition.

Certificate in ISO 22000 FSMS and ISO 9001 QMS is a requirement.

Experience

6 Years of Work Experience for MSC Degree or 8 Years of Work Experience for BSC Degree preferably in beverage, food industry and technology.