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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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Understand and adhere to Company's Safety, Environmental Compliance and Food Quality and goal of achieving a zero-injury culture. Interact regularly with peers and management to pursue continuous improvement of facility operations and promote a teamwork focused environment.
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Hotel management experience is required, and food & beverage management a plus. Be responsible for all aspects of hotel operations, day-to-day staff management, and guests.
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Requires a minimum of 1 year Inventory Management/Merchandising/Retail experience in low volume and/or multi-unit Food and Beverage or Merchandise operations or other related management experience.
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Handles all food products according to company procedures; follows all company food safety, food handling and sanitation requirements, to ensure the health and safety of Guests and employees.
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Bachelor's degree in Management, Operations or Learning / Development. QSR experience preferred / Food Safety Experience preferred. Acquire proficiency in all essential standards for operations and ensure compliance through teaching and monitoring.
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Must have the knowledge of and ability to perform daily functions of the food service operations, as well as, the technical skills to operate and clean equipment, food preparation, procurement and service, sanitation and safety, including HACCP, HR basic functions, PA, DA, schedules, timecards, hiring, QIP basic application, education and training, adult learners, special needs groups, computer applications, access and basic skills, analyze data to develop reports, knowledge of C-BORD system.
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As the leader of teams that coordinate administrative and operational functions for GPA as well as its District Office, the COO is responsible for driving innovation, excellence, and efficiency across every operational function including technology, talent, student recruitment and enrollment, facilities management, school operations, food, transportation, data information systems and analysis, risk management, compliance and reporting, legal, and school safety.
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Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations. Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items.
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Act as primary point of contact for some food safety/quality vendors, including management of invoices, billing, etc. Bachelor’s degree in Biology, Microbiology, Chemistry, Food Science, Food Engineering, or other Food Science related field and/or 5+ years’ experience with quality, food safety, food facility auditing, or related discipline.
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Knowledge of food safety and quality assurance regulation and inventory planning and supply chain management principles. Implement food safety and quality assurance procedures, provide guidance to mitigate risks, and enforce tier compliance for safety and quality events.
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Under the direction of the Director of Operations, the General Manager is responsible for total operations of one Ruth’s Chris Steak House restaurant, including profitability, achieving financial objectives, and all other aspects of front of house and back of house operations, including management of all Team Members, daily execution, and consistent delivery of the highest quality of food, superior service to our guests, and compliance with sanitary and safety guidelines and requirements.
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Develop & execute strategies, along with a Processing Continuous Improvement Engineer, to improve safety, efficiency, processing & reliability relating to processing operations for the purposes of continuous improvement and alignment to organizational strategic targets and priorities, including new processes, tools and assets.
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Minimum of 3 years solid experience in processing operations within consumer products, pharmaceutical or food industries. Liaison with Plant Manager and other top management to assist in the development of strategic plans for operational activity.
$100,000 - $135,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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This position is in Cargill’s food ingredients and bio-industrial business, where we anticipate trends around taste, nutrition, and safety to innovate and provide solutions to manufacturers, retailers, and food service companies.
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operations management food safety jobs in Indiana
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