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Position Summary:
Responsible for developing,
coordinating, communicating, training and maintaining consistent, reusable,
food safety process standards for Quality Assurance across the restaurant
divisions. Manages the coordination and execution of all Internal and
External Quality System audits for the restaurant concepts. In
this newly created position, we need someone who is able to
embody our strong focus and commitment to"quality
in everything we do." This is a highly technical position that
will directly impact the level of food safety and sanitation at the
restaurant and supplier level.
Key Duties &
Responsibilities:
- Responsible for
developing, coordinating, communicating, training and maintaining
consistent, reusable, food safety process standards for Quality
Assurance across the restaurant divisions.
- Develops and manages
specifications, audit reports, formulations, communications, etc. to
protect supplier and CCF confidentiality and provide accessible data for
data based decision making surrounding supplier assessment and approval,
product assessment and approval.
- Conducts Hazard
Analysis Critical Control Point (HACCP) studies and makes
recommendations based on findings.
- Obtains excellent
quality results, as measured by customer complaint frequency, product
evaluation scores, internal and external facility and operational audit
scores, quality systems compliance, and other formal and informal
feedback mechanisms, using new and existing methods, procedures, and
systems.
- Develops, implements,
and sustains new methods and procedures to drive improvements in quality
and safety.
- Manages departmental
activity to comply with all applicable safety laws and regulations, as
well as Company safety policies, procedures and standards.
- This position
functions within a highly matrixed
environment, requiring the incumbent to possess strong collaborative and
influencing skills
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Education, Qualifications
& Working Conditions
- Advanced technical
degree in microbiology, chemistry, food science or closely related
discipline
- Minimum of 15 years
experience in food industry, preferably "full service"
restaurants, with demonstrated success at the Director and/or VP of
Quality Assurance levels
- Strong quantitative
skills, interpersonal skills, and the ability to think critically
- Self-directed with
the ability to work independently as well as with groups
- Excellent verbal and
written communication skills
- Ability to
effectively plan, organize and prioritize work
- Able to travel
extensively on an as needed basis
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