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Food
Safety Coordinator-58804 - New
York, NY Description
ARAMARK is a leader
in professional services, providing award-winning food services, facilities
management, and uniform and career apparel to health care institutions,
universities and school districts, stadiums and arenas, and businesses around
the world. In FORTUNE magazine's 2009 list of "World's Most
Admired Companies," ARAMARK was ranked number one in its industry,
consistently ranking since 1998 as one of the top three most admired
companies in its industry as evaluated by peers and analysts. ARAMARK seeks
to responsibly address issues that matter to its clients, customers,
employees and communities by focusing on employee advocacy, environmental
stewardship, health and wellness, and community involvement.
Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees
serving clients in 22 countries. Learn more at the company's Web site, www.aramark.com, or www.twitter.com/aramarknews. When it comes to
on-campus dining, facilities services, sport arenas and conference center
services, ARAMARK is the real head of the class. Partnering with close to 600
colleges and universities throughout the United States, we strive to provide
the best residential, retail, and catering options, service and facilities
for students, faculty and administrator. Our programs are second to none in
their innovation, excellence and results. As part of our commitment, we are
determined to build and develop the best team of professionals in the
industry - people who aren't afraid of spearheading change, who know how to
lead and who appreciate endless opportunity. This Food Safety
Coordinator position is at New York University. PURPOSE The Food Safety
Coordinator will assist in the communication, implementation and verification
of the ARAMARK food safety standards at the ARAMARK location. The role
is expected to promote and execute a strong culture of food safety along with
providing leadership and support. Additional responsibilities will be
focused but not limited too, food safety education, assistance with all
regulatory and third party inspections, proactive identification of food
safety hazards and proactive implementation of sustainable corrective
actions. The Food Safety Coordinator reports directly to the Resident
District Manager and will also have an indirect report to ARAMARK
S&RC. Responsibilities: 1.
ARAMARK Food Safety
Program Management: a.
Provide continuous evaluation and feedback on the location(s) food safety
standards and procedures. b.
To assist the Management team with implementation of the ARAMARK food safety
standards and procedures. c.
When needed provide communication to unit managers and associates related to
issues of concern, best-practice, and policy changes. d.
To verify the implementation and execution of ARAMARK food safety standards
and procedures and report to the Resident District Manager any
non-conformances. e.
Conduct monthly Self Inspections in all service locations using the ARAMARK
food safety and self assessment, document and follow up on all Corrective
Actions stemming from inspection. f.
Provide monthly status report on all locations to Resident District Manager
related to:
i. Inspections (self, third party or regulatory),
ii. Current trends in operation related to food safety
standards compliance.
iii. Identify barriers to compliance and communicate
guidance and solutions related to these issues. g.
Provide guidance to location managers on training needs on all ARAMARK food
safety standards, and procedures made during location observations. h.
To be knowledgeable of all local regulatory food safety requirements as well
as being the main liaison for ARAMARK and Client. i.
Verify completion of food safety paperwork completed at each location;
temperature logs, self assessments, and review for acceptability. j.
Provide feedback on all concepts, marketing initiatives and service designs
in relation to food safety to both Strategic Assets and Safety & Risk
Control. k.
Responsible for the establishment and management of a repair/replacement
program with client or facilities liaison that addresses any structural or
equipment repair and defects that may create food safety, sanitation and pest
control deficiencies.
i. Maintain close, collaborative working relationship with
client appointed facilities liaison for Dining Services to monitor and timely
follow-up on all facility structural and equipment matters through documented
work-order system.
ii. Where necessary, provide direct communication to client
liaison regarding critical facility related issues that affect food safety. l.
Responsible for monitoring vendor and sub contractor (ex-sushi vendor)
food safety practices (including third party food safety assessment
companies).
i. Document and report all issues to Resident District
Manager and when necessary notify ARAMARK S&RC. m.
Maintain a close, collaborative working relationship with ARAMARK S&RC n.
Participate in ARAMARK S&RC meetings, as required. 2.
Food Safety Education
and Training: a.
As needed provide one-on-one manager and employee training when working in
units. b.
To coordinate, facilitate and or proctor Managerial Food Safety Certification
Training (ServSafe or equivalent alternative required by regulatory
authority). c.
Track all manager and employee food safety certification expiration dates. 3.
Internal and External
Assessments: a.
Accompany Health Dept Inspectors and third party assessment during on-site
inspections and respond to regulatory non-compliance and to the best of
ability - mitigate or limit any inspection violations. b.
Represent ARAMARK / NYU in collaboration with third party consultant at New York
City Administrative Tribunal Hearings as a result of issued fines. c.
Complete the ARAMARK food safety self-assessment on a monthly basis at all
operating locations.
i. Empowered to educate and advise on immediate corrective
actions where necessary. d.
Effectively manage corrective action processes for all internal and external
assessments to comply with regulatory requirements to:
i. Identify cause, address problems, restore control,
evaluate and monitor processes, modify procedures or improve the food safety
system, and prevent recurrences. 4.
Complaint Handling: a.
React to and investigate all reports of alleged food-related illness,
food-related injury, and product defects in conjunction with ARAMARK
S&RC. b.
Document and Report all alleged food-related illness, food-related injury,
and product defects. Qualifications
EXPERIENCE ·
This position requires a Bachelors degree (bachelors of
science preferred) ·
Certified Food Safety Manager o
CP-FS, REHS/RS, o
ServSafe Certificate (Instructor Level preferred) ·
3-5 plus years of food safety experience. KEY SKILLS ·
Communication
skills - verbal and written. ·
Influencing/negotiation skills. ·
Training skills. ·
Auditing skills. ·
Results
orientated. Job
: Food Service Management Primary
Location
: US-NY-New York Organization
: Higher Education Education
Level
: Bachelor's Degree (±16
years) Travel
: No |
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