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Develop, lead, direct, update, reassessment, verification and periodic validation of FSQA programs including HACCP Program, Sanitation Standard Operating Procedures, Pest Control, Good Manufacturing Practices, Approved Supplier Program, Foreign Material Control, Plant Sanitation, Chemical Control, Product Quality Assurance, FSQA Customer Complaints, Food Defense and Security.
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5-10 years meat and/or seafood industry (as appropriate) FSQA Management experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate) acceptable instead of a degree. A minimum of three to five years FSQA management with additional R&D(research and development) or production-operations in a meat and/or seafood processing environment being ideal (combined experience preferred.
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The Sanitation Manager is responsible for all aspects of the program and people management with accountability for the Safety, Quality, Delivery, Engagement, Training and Performance of the sanitation team.
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I possess an associate's degree from an accredited community college in a food service management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing, and storage of food and supplies, financial management and recordkeeping, and the practice of safety and sanitation procedures.
$5,082.23 - $5,411.87 a monthFull-timeExpandApply NowActive JobUpdated 0 days ago - UpvoteDownvoteShare Job
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As an Executive Sous Chef for Parks and Destination accounts he / she will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives.
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Confirm and validate that all training programs associated with BRC Global Food Safety System, Sanitation, Microbiology, Pest Control, Allergen Management, HACCP, GMP, SSOP are achieved at assigned facilities.
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Program authorizations may include: Food, Lodging and Institutions, Tattoos, Public Swimming Pools, Migrant Housing, Child Care and School Sanitation, Child Lead Poisoning Prevention, and/or Wells and On-Site Wastewater.
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Learns and demonstrates proficiency in the duties and responsibilities of a Child Nutrition Manager, including management skills, food production, food service sanitation, food ordering, equipment use and care, employee training and evaluation, record keeping, and reports by participating in on- the-job training in assigned schools.
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls.
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Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
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This includes kitchen management, menu development, procurement of food, chemical and paper supplies, inventory control, safety, and sanitation. The Vita Nova Restaurant is a student-operated laboratory, featuring a 65-seat upscale dining room, a bistro/bar, wine cellar, and exhibition teaching and demonstration kitchens, where the Hospitality Business Management students rotate through multiple positions while gaining applied management experience.
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Oak View Group (OVG) is the worlds leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.
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The Vice President of Operations primary duty is the management of their divisions within our PSSI Sanitation business to ensure maintenance of quality service standards while prioritizing team member safety, food safety, meeting/exceeding budgetary requirements, and all other expectations as defined in the PSSI Mission Statement.
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Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events.
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