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Knowledge of HACCP, GMPs, Allergen Control Program. Bakery Management: 3 years (preferred) Knowledge of HACCP, GMPs, Allergen Control Program. At Park Avenue Coffee we live by three guiding principles: Good People, Good Coffee, and Good Gooey Butter Cake. Simply put, we strive to energetically engage our customers and team members, serve outstanding, high quality, consistent coffee and delight taste buds with our Gooey Butter Cake.
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Pouch production from fillers after each CIP, conduct chemical concentration checks,HACCP filter checks. Obtain swab certification and collect swabs as needed. Performs the following Quality Checks: Brix and % acid every, finish pouch testing,Water Testing calibrate fillers thermometers, Calibrate Refractometers, check first.
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Familiarity with inventory control, OSHA, HACCP and other regulatory requirements. HACCP certification a plus. Direct: Union and/or non-union warehouse on-floor associates (Loaders, Selectors, Receivers, Forklift drivers, etc.
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HACCP and GFSI certification (SQF preferred). 5+ years' experience in developing, implementation, and maintaining HACCP, and Food Safety programs. Develop, implement, manage and integrate a HACCP program for manufacturing.
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All items, both hot and cold, are handled according to HACCP guidelines to ensure patient safety and satisfaction. Room Service: processes patient meal requests by assembling trays based on the items printed on meal tickets according to the patients request and physician ordered therapeutic diet.
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In addition to the qualifications above, working with the Federal Meat, Poultry, and Egg Products Inspection Acts in order to inspect meat, poultry and egg products; working with basic SSOP and HACCP principles and practices in order to verify plant HAACP and SSOP responsibilities; performing basic mathematics and elementary statistical concepts and methods to perform testing and sampling procedures; and experience in reaching and interpreting conclusions.
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Comply with all established GMP's, HACCP guidelines, Housekeeping responsibilities and QRMP operating procedures. Comply with all established GMP's, HACCP guidelines, Housekeeping responsibilities and QRMP operating procedures.
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Les missions confiées : Manager, planifier, animer et coordonner l’équipe de cuisine (10-15 personnes)Assurer la qualité et la régularité des plats en adéquation avec les fiches techniques et les standards de la marque Etre garant du respect des normes HACCP Gérer les commandes suivant les procédures internes tout en veillant à la bonne tenue des stocks via nos outils de gestion Une expérience réussie de 2 ans en direction de brigade, idéalement acquise en restauration à thème serait appréciée.
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