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Establish kosher certification system to insure all ingredients comply with specific rabbinical requirements. Coordinate rounds with auditorsAddress issues with productionInspect team - walk throughsCheck labeling from ingredients listing against what is runningEnsure allergen clean upsResponsible for food quality, food safety and food defense.
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Serve as an active member of Food Safety teams, up to and including PCQI and Team leader where appropriate, and implements recommendations of the HACCP/Food Safety teams. Assists QFS Manager with Kosher/Halal audits.
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Incumbent displays the ability to develop operating procedures and the knowledge of kosher requirements. + Ensures that kosher procedures are properly followed. + A minimum of 5 years previous experience in a food manufacturing production environment is required.
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BS in Food Science or related field. 8 years' experience in food industry. We are investing in talent and creating a performance-based culture where employees can do their best work, directly impacting our mission to make high quality, affordable food for our customers, communities and families.
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Shall report anything that may compromise food safety and quality to appropriate personnel, including the SQF Practitioner. Assist in maintaining product certification requirements including but not limited to: USDA Organic, Kosher, Non-GMO, OOCC, Applied Sensory, dietary certifications, code of conduct, and sustainable audits.
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Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking.
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Proven track record of acting as a food and safety expert making business and quality risk-based decisions and recommendations based on scientific, regulatory and quality evidence in FDA processing plant.
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Manage activities with regards to Kosher and Halal related requests and certificates. Knowledge of food safety systems, HACCP, GMP's quality policies, etc. Minimum of 4 years' experience in food ingredient, dietary supplement, pharmaceutical, quality assurance, quality control or regulatory role.
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Experience working in a US FDA Infant Formula, kosher, and/or organic food production environment preferred. 3+ years' experience working in a food or beverage manufacturing (preferably processing) facility required.
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Updates records for Organic, Non-GMO Project, Kosher, Halal, and other product certifications during supplier quality new ingredient approval. Intermittently exposed to all of the FDA designated major food allergens (Milk, Eggs, Fish, Crustacean shellfish (e.g. crab, lobster, shrimp), Tree nuts (e.g., almonds, walnuts, pecans), Wheat and Soybeans, except for peanuts.
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The Food Service Director is responsible for planning, organizing, and directing the Dining Services Department to provide the residents with the highest quality-dining program. Additionally, the FSD develops, maintains and implements policies and procedures for preparation and service of food as well as supervises food service staff.
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Working knowledge of HACCP, GMP’s, and quality systems in a low moisture food manufacturing environment. Working knowledge of National Organic Program, Kosher, and Rainforest Alliance implementation and compliance.
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Residents provided food within dietary and Kosher restrictions. The server is responsible for food delivery and service to all building program to include but not limited to the Leichtag Family Assisted Living, The Katzin-Memory Care, GHC-Healthcare Center, GRC - independent Living.
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Our aim is to be America's top kosher restaurant group. Experience working in the food services or QSR industry is preferred. Deliver food to tables in a timely and orderly fashion, and ask if customers need anything else before leaving the table.
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The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards.
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