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Plan, prepare and participate in all audits including: organic, kosher, customer, FDA, internal and 3rd party. The QC Manager will lead, manager and work to improve the inspection and grading of Grade-A seafood products, perform and oversee microbial and moisture analysis, review and respond to written reports.
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The QC Manager will be responsible for writing new HACCP plans, SOP's for production and assisting with tasks related to auditing as directed by leadership. The QC Manager will lead, manage and work to improve the inspection and grading of Grade-A seafood products, perform and oversee microbial and moisture analysis, review and respond to written reports.
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Operate as the plant’s SQF Practitioner and manages all food quality, Kosher and safety programs including HACCP. Operate as the plant’s SQF Practitioner and manages all food quality, Kosher and safety programs including HACCP.
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Follows procedures for preparing special trays (Kosher, Low Bacteria, Isolation, Psychiatry, Gastric By-pass). Follows procedures for preparing special trays (Kosher, Low Bacteria, Isolation, Psychiatry, Gastric By-pass.
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Assembles patient meals as ordered through the At Your Request Room Service Dining system. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) and COVID-19 as a condition of employment.
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Ensure that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations [local, state, federal, Kosher (if applicable.
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The Food Service Worker I is responsible for performing various food and beverage-related tasks.
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BS in Chemistry, Biology, Food Safety, Food Science, or related, required. 5+ years, experience in leading Food Safety & QC Teams in food manufacturing. Manage, lead, and develop the Quality Control team to follow company QC and HACCP plans.
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