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Monitors food and merchandise quality by ensuring product rotation, code dating, product recalls, and sanitation standards are followed according to company policies and procedures; merchandising area categories; and stocking, zoning, and cleaning all departments.
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Be an Expert: Maintains an in-depth knowledge of business on the floor and backroom operations by ensuring the prepared foods area meets company and regulatory standards for quality, inventory, production, sanitation, equipment usage, safety, and compliance.
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Maintains safety of facility according to company policies and procedures by conducting safety sweeps; following procedures for forklift spotting and handling and disposing of hazardous materials; following company steel standard guidelines; and correcting and reporting unsafe situations to management.
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Gmp, Haccp, Fda, Sop, Food safety, Food manufacturing, Sanitation, Cleaning, Sanitizing, Chemical, Food production, Food industry. Gmp,Haccp,Fda,Sop,Food safety,Food manufacturing,Sanitation.
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Responsible for maintaining a high level of food safety and product quality through the cleaning and sanitation of food processing equipment, utensils, and the facility. Experience working with sanitation tools, chemicals, & food safety required.
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Ensures maintenance of the sales floor and merchandise presentation in accordance with company policies and procedures by properly handling claims and returns; zoning the area; stocking, arranging and organizing merchandise; setting up, cleaning, and organizing product displays; removing damaged goods; signing and pricing merchandise according to company policies and procedures; identifying shrink and damages; and securing fragile and high-shrink merchandise.
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Oversees the picking and staging of club pick up orders throughout the day; and ensuring products are selected and staged according to company policy and procedures. Demonstrates, promotes, and supports compliance with company policies, procedures, and standards of ethics and integrity by explaining, guiding, and demonstrating how to apply these in executing business processes and practices; implementing related action plans; using the Open Door Policy; and assisting management with correcting ethical and compliance issues and problems.
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Maintain high standards of quality in food production, sanitation, and kitchen safety practices. Adhere to all food safety regulations for sanitation, food handling, and storage.
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Assure mixing equipment is maintained in good sanitation and safety conditions. Aspire Bakeries champions the values of Integrity, Ownership, Customer Focus, Creativity and Care to help us deliver on People Safety, Food Safety, Quality and Collaboration.
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Lead and coordinate other Food Safety / Quality program efforts such as SQF certification audits, facility verification / validation activities, HACCP / Food Safety Program, Raw Material Bulk Handling Systems, Food Security Improvements, etc.
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The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures.
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Position Summary What you'll do Provides member service by acknowledging the member and identifying member needs; providing guidance and support to members regarding self-service technology; assisting members with purchasing decisions; locating merchandise; resolving member issues and concerns; and promoting the company's products and services.
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Receives and stocks supplies and merchandise from distribution centers and vendors throughout the facility and organizes and maintains the sales floor by utilizing equipment, merchandising, and completing paperwork, logs, and other required documentation according to company policies and procedures.
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An ambassador and steward for quality, safety & sanitation. safety and sanitation guidelines will be provided during training. The Kitchen Manager serves in the important role of protecting, maintaining and evolving the restaurants culture through adhering, teaching and preserving the integrity of our food and beverage standards within their restaurant.
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Leads and participates in teams by using and sharing resources, information, and tools; determining customer needs and business priorities; coordinating and executing work assignments; providing advice, feedback, and support to ensure timelines and work quality are achieved; and modeling and helping others with how to adapt to change or new challenges.
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