Table Fresh - Baton Rouge, LA
Fresh™ delivers all varieties of fresh fruits, vegetables, and specialty
products, both domestic and international, to nearly 200 restaurants in
Baton Rouge and surrounding areas. Table Fresh™ is located at 6930 S
Choctaw Drive, Baton Rouge, LA, and is currently seeking qualified
candidates for a Quality Assurance Manager in our Commissary Kitchen.
The Quality Assurance Manager leads a team of cooks in
the preparation of fresh foods for local restaurants and grocery stores
using established recipes and food safety guidelines. This position also
ensures compliance with all UDSA Food Preparation Guidelines. This position
may be required to work Saturdays on occasion.
Essential Duties and Responsibilities: **Other
duties may be assigned
1. Assist with coordinating the activities of the
Commissary Workers to ensure daily production is completed before orders
ship. Make daily assignments, prioritize, recognize and overcome resource
2. Ensure rigorous compliance with all regulatory and
company defined food safety and sanitation standards, systems, and
3. Work as a liaison between USDA Inspectors and
4. Facilitate internal and external audits by third
party companies, including FSMA compliance.
5. Organize, conduct, and track mock recall(s) and
6. Develop, follow, and enforce the Hazard Analysis and
Critical Control Points (HACCP) document for each product to ensure each
product is produced without cross contamination from other products. Cools
product to required temperature within established time and temperature
requirements. Reports potential cross contamination concerns.
7. Maintain production logs and quality control
objectives. Follow management policies and guidelines for documenting
production and quality control information.
8. Ensure accurate labeling information on all
products, including ingredient lists and allergens, to ensure compliance
with all pertinent laws and regulations.
9. Develop, follow, and enforce Standard Operating
Procedures (SOPs) for daily production and Good Manufacturing Practices
(GMPs) to maintain cleanliness of the hands, clothes, work tables,
utensils, prep room, coolers, and freezer.
10. Develop, implement, and track staff trainings on
all SOPs, GMPs, and compliance.
11. Meet with other departments to propose recipe,
system, or production improvements. Find and document ways to improve
safety or quality, or reduce cost.
Bachelor’s degree in Agricultural, Nutrition, Food
Science, Food Safety, Meat Science, or related field; minimum of three
years of Quality Assurance experience and/or training; HACCP Certification
preferred. Bachelor’s degree in Agricultural, Nutrition, Food Science, Food
Safety, Meat Science, or related field; minimum of three years of Quality
Assurance experience and/or training; HACCP Certification preferred.