Audit Manager

A. Internal Audit Management Audit Planning: Develop the annual, risk-based internal audit plan, including scoping, budgeting, and scheduling for financial, operational, and compliance audits across the bakery. Execution: Lead and manage the audit team in the field, ensuring all audit procedures are executed efficiently, effectively, and in accordance with professional auditing standards. Reporting: Prepare and present clear, concise, and objective audit reports to senior management and the Audit Committee, summarizing findings and providing practical, value-added recommendations for corrective action. Follow-up: Track and validate the timely implementation of management's corrective actions to ensure identified risks and control deficiencies are effectively remediated. B. Financial & Operational Control Financial Audits: Evaluate the design and operating effectiveness of internal controls over financial reporting (e.g., inventory valuation, revenue recognition, procurement, and fixed assets). Cost Control: Review manufacturing processes and cost centers to identify and recommend improvements in cost controls, waste reduction, and inventory management specific to baking ingredients and finished goods. ERP Systems: Audit controls within the Enterprise Resource Planning (ERP) systems (e.g., SAP, QuickBooks) related to production planning, raw material usage, and recipe management. Fraud Risk: Assess and monitor the risk of fraud and provide assurance on the effectiveness of fraud prevention controls. C. Compliance & Food Safety (Critical to Bakery) Food Safety Audits: Conduct operational audits to ensure strict compliance with HACCP (Hazard Analysis Critical Control Point) , GMP (Good Manufacturing Practices), and other regulatory food safety standards in production areas. Traceability: Verify the integrity of the supply chain and product traceability systems, ensuring all raw materials and finished products can be accurately tracked in case of a product recall. Quality Assurance: Audit quality control processes, hygiene, sanitation, and adherence to established product specifications and shelf-life protocols. Regulatory Compliance: Ensure compliance with all local, state, and federal laws and regulations relevant to the food and beverage industry. Qualifications and Requirements Education & Certification Bachelor's Degree in Accounting, Finance, or a related field. Professional Certification is Mandatory: CPA (Certified Public Accountant) or CIA (Certified Internal Auditor) . Relevant food safety/quality certifications (e.g., HACCP) are a strong advantage. Experience Minimum of 5+ years of progressive experience in auditing, with at least 2 years in a management or supervisory role . Prior experience in the Food & Beverage, Manufacturing, or Retail (with an in-house production component) industry is highly preferred. Extensive experience with internal control frameworks (e.g., COSO) and risk assessment methodologies. Experience with ERP systems used in manufacturing (e.g., SAP, Oracle, or similar). Skills & Competencies Technical Proficiency: Expert knowledge of GAAP, auditing standards, and internal control best practices. Analytical Rigor: Exceptional ability to analyze complex data, identify root causes of deficiencies, and recommend effective solutions. Communication: Excellent written and verbal communication skills to present complex findings to non-financial stakeholders, including bakery operations staff and executive management. Integrity: High level of professional skepticism, objectivity, and commitment to maintaining confidentiality. Leadership: Proven ability to manage, mentor, and develop a team of auditors. #J-18808-Ljbffr