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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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Troubleshooting quality issues across the varied supply chains for ingredients, packaging, materials, and finished products supplied (examples; mixed labels, allergen risk management, equipment risk management, container nonconformance.
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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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Generous Paid Time Off Plan Work Alongside Industry Experts That Take Pride in Their Work Supportive Management Team That Put Employees First Warm and Friendly Work Environment Flexible Schedule SUMMARY: Prepares quality food using quality ingredients for residents, guests and employees.
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Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Guest Services, Inc. is now hiring a Sous Chef for our various Food and Beverage establishments on campus at Florida Southern College.
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Be an Expert: Maintains an in-depth knowledge of the various types and seasonality of different meat products, equipment usage, and backroom operations; providing meat products to members by processing meat according to specifications (for example, cutting, slicing, grinding, and wrapping meat products); ensuring compliance with food safety standards, sanitation guidelines, and inventory management; operating, maintaining, and sanitizing equipment.
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You have a general knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, and computer operations.
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The Restaurant Assistant Manager is responsible for a high-volume restaurant, mentoring staff, staff schedules, and hands on involvement with inventory controls, food/labor cost, ordering and receiving and kitchen sanitation.
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Our servers thrive on making loyal guests by taking them on a tour of Italy through knowledge of food, wine, and our fresh ingredients. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants.
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Must coach, counsel, and develop Managers and Team Members to maximize sales and profitability, control expenses, meet budgetary constraints, handle Guest complaints, and ensure sanitation, safety and food quality.
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Expert abilities and decision quality in Food Safety, Regulatory, and Quality Systems and their application within food processing. Expert knowledge in Sanitation and GMP Practices, familiarity with Pest Control programs and techniques.
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Follow standard operating and sanitation procedures in the BOH and FOH to ensure food and menu specifications, guest safety, employee safety, and food handling, receiving and storage procedures are met.
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