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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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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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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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Paid time off benefits include PTO, parental leave, family care leave, bereavement, jury duty, and voting. Other benefits include short-term and long-term disability, company discounts, Military Leave Pay, adoption and surrogacy expense reimbursement, and more.
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The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen. Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
$45,000 - $60,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Develop assistant managers using the AMD, (Assistant Management Development program). 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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Inspects product, consults with the warehouse management regarding product quality, safety concerns and sanitation issues. Notifies management regarding product quality, safety concerns, and sanitation issues.
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In addition, as a prep cook, you must have a firm commitment to the highest safety and sanitation standards. 401(k) savings plan (Company match after 1 year of service)Management career advancement opportunities (50%+ of our managers are promoted from hourly positions.
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Must coach, counsel, and develop 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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