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The Sanitation Manager is responsible for maintaining and improving the overall sanitation standards within our food manufacturing facility. Minimum of 5 years of experience in Industrial Hygiene/Sanitation, preferably within the food manufacturing industry.
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Beverage Careers Food Careers Summary: Responsible for ensuring proper sanitation of machinery, floors, walls, etc. For more than a century, Ben E. Keith Company has been a leader in fine food and premium beverage distribution, and we strive to consistently exceed our customers’ expectations.
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Curtze Food Service in Erie, PA, is seeking to hire a third-shift full-time Sanitation Technician. The Sanitation Technician will be exposed on a routine basis to adverse temperatures from cold 20-40° F in damp/wet environment.
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Position Summary:The Corporate Sanitarian provides sanitation, pest control, water systems and Food Safety expertise to support multiple manufacturing facilities. The Corporate Sanitarian maintains a structured, standardized sanitation training program for the company to provide comprehensive training on proper sanitation practices and procedures for all employees.
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Implement and maintain the Global Quality and Food Safety Standard in USA Barcel Operations to include but not limited to HACCP, HARPC, GMPs, Sanitation, Pest Control, Microbiology, Quality Control, Quality in Design, Laboratory, Customer Complains, etc.
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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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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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The Assistant is responsible for the set-up/service/sanitation of all meals to residents, staff, visitors and for special functions in some/all of the following capacities: dishwashing operations, pot/pan processing, staff and visitor meal service, snack shop, service, sanitation, workstation and nourishment preparations, etc.
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Minimum of three successful years working in sanitation in the food industry. This position manages, supervises and coordinates activities with food safety and sanitation programs.
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Pineland Farms is one of the largest food manufacturing organizations located in Aroostook County. Pineland Farms has a BBP policy that documents what the risks are, what the sanitation processes are, and what the company will do to help protect you.
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Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. Master Sanitation program, Pre-op inspection and Visual observation.
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Prior college level teaching experience is preferred Required Knowledge, Skills and Abilities Must have knowledge of cake and pastry production, cake decorating, breads and rolls, food production, sanitation, and supervision.
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Sanitation Manager Education and Experience: 3+ years of progressive experience in food sanitation/quality control with supervisory roles. Sanitation Manager Job Duties: Schedule and supervise 5 sanitation worker crews across different shifts.
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Our well-known banners include Albertsons, Safeway, Vons, Jewel-Osco, Shaw's, Acme, Tom Thumb, Randalls, United Supermarkets, Pavilions, Star Market, Haggen, Carrs, Kings Food Markets, and Balducci's Food Lovers Market.
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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. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
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