Senior Director Quality Assurance and Food Safety – Dallas, TX

Job Number: 0019N7

Description

 

 

Job Summary

 

Direct the Food Safety and Quality Assurance staff in the development and execution of comprehensive programs involving food safety, product integrity and quality assurance.  Provide direction and technical expertise in these areas to corporate and brand management to preserve and protect the sales, profits and overall integrity of the Brinker International brands. 

 

Key Performance Elements/Essential Functions

 

·         Provide leadership and direct a staff of Quality Assurance Managers, Food Safety and Quality Managers, Quality Assurance Technicians, and Specialists to meet all Quality Assurance and Food Safety objectives for Brinker International.

·         Responsible for working with supplier-partners and culinary teams to elevate food quality for the guest.

·         Define and develop standards that assure the food safety and product integrity of all food, packaging and sanitation products (4000+) purchased from 400+ vendors through 60+ distribution centers for all Brinker concepts.

·         Develop and direct the audit and approval programs for food, packaging and sanitation vendor facilities (400+).

·         Develop and direct the audit and approval programs for distribution and storage facilities (60+).

·         Support Culinary/R&D with comprehensive product specification program for all Brinker products focusing on high volume, key products.

·         Develop and direct an on-going product monitoring program, including both microbial, physical and chemical analysis, using both in-house and outside resources to assure compliance to specification.

·         Provide technical expertise and recommendations to Purchasing and Culinary for improvements to products to assure quality, food safety, consistency, and cost improvements.

·         Develop and direct restaurant food safety programs, procedures and protocols to assure food safety within all Brinker restaurants and compliance to regulatory requirements, including the development and implementation of HACCP and other programs.

·         Establish, together with appropriate departments, food manufacturing, handling, shipping, storage and use standards, from manufacturer through restaurant use, to assure food safety and quality.  These will include processor, vendor, distributor and restaurant standards, as necessary.

·         Provide support and assistance to Operations, Training, Culinary, Franchise, and other departments to assure all restaurants meet Brinker standards.

·         Develop, supervise and maintain a system-wide product recall program.

·         Provide technical expertise on corporate crisis management programs, including the further development of food safety related crisis procedures, and together with Risk Management, Legal and other Brinker Departments, assisting with the resolution of food-borne illness reports.

·         Support Culinary/R&D to Insure all products, specific to concept identity, are proprietary to BrinkerDevelop programs and strategies to ensure product safety throughout the entire supply chain process, to include all products, food packaging items, equipment, tools and chemicals.

·         Ensure Food Security programs are in place within Brinker, to also include Brinker’s suppliers and distributors. 

·         Provide technical support to Operations on local, state and federal health department requirements, including maintaining contacts with a broad cross-section of regulatory groups.

·         Plan and co-ordinate the future direction of Brinker Quality Assurance and Food Safety.

 

Financial Responsibility

 

·         Contracting responsibility of approximately $250,000. 

·         Signature authority for invoice amount of up to $25,000.

 

Qualifications

 

Education/Training: 

·         College degree required (4 year), preferably in food science, microbiology or other related science.

·         Requires both Food Safety ServSafe Basic and Trainer Certification and/or attendance in progress to be promoted.

·         R.S. or R.E.H.S. required, or actively working towards accreditation.

 

Knowledge/Skills/Abilities

·         Budget/Cost Control - Comprehensive understanding of QA/procurement budgeting and cost control functions, with ability to perform complex budgeting/cost control processes.

·         Presentation Skills - ability to make clear, concise and convincing business presentations that will have high level impact with executive and senior level management.

·         Analytical/Negotiating - ability to independently perform, mentor and manage others in conducting complex technical analysis of vendor or restaurant food safety & quality performance along with ability to conduct related complex negotiations that result.

·         Strategic Management - ability to develop distinctive strategies to achieve competitive advantage; translate broad strategies into specific objectives and action plans; align the organization to support strategic priorities.

·         Leadership -ability to act as team leader for special task assignments; providing leadership in development of QA skills and specific QA knowledge for QA team members; demonstrated ability to develop subordinates by driving, delegating, supporting, coaching, and empowering.

·         Mentoring -ability to mentor other QA team members in technical knowledge and QA management skills.

·         Interpersonal Skills - ability to build effective organizational relationships inside and outside the department; ability to inspire trust via open, candid relationships, fair treatment and behavior consistent with expressed beliefs and commitments.

·         Communication Skills - excellent verbal, written and oral ability to deal independently with internal customers and external resources, including technical writing and presentation skills.

·         Judgement/Decision Making - ability to independently work through complex problems and derive innovative solutions/options.

·         Problem Solving - ability to independently work through complex problems and derive innovative solutions/options.

·         Computer Skills - working knowledge of Microsoft based software, including Excel, Word, Schedule +, and Exchange.

·         Other - ability to elicit internal and external support; good interpersonal skills; ability to work under pressure and short time lines, prioritizing multiple projects with various deadlines simultaneously, as well as attention to detail with accuracy.

·         Special Technical Skills - must possess special technical skills as detailed in job description.

 

 

Work Experience: 

·         12+ years quality control / quality assurance / food safety / management and supervisory experience within a multi-unit food service organization, or in a food manufacturing capacity, is required; of which 8 + years experience managing Quality Assurance and Food Safety programs for a multi-unit food service organization, and 4 + years experience managing Quality Assurance and Food Safety programs for a large food products manufacturer.  The manufacturing experience should preferably be at companies producing protein type products within a USDA-inspected, multi-facility corporation supplying the chain restaurant industry.

·         A minimum of 5 years managing/ mentoring and leading employees.  Strong food service background required, preferably with a casual dining restaurant chain. 

·         Laboratory experience (or experience working with and approving outside laboratories) required.

 

Position Specific Experience/Knowledge/Skills/Abilities

·         Ability to successfully manage a foods laboratory with specific knowledge relating to chemical, physical, sensory and microbiological analyses (or experience working with outside laboratories in this capacity).

·         Must possess exceptional taste and smell senses with the capacity for fine discrimination between different food products.

·         High degree of professionalism and initiative.

·         Ability to interact with all levels of management using courtesy and tact.

·         Ability to prioritize work, as well as pay attention to detail with accuracy and perform multiple tasks with various deadlines simultaneously.

·         Team player.

·         Solid understanding of restaurant operations, procedures, financials and related.

·         Ability to successfully manage a restaurant food safety program with specific knowledge relating to food safety practices and microbiological analyses.

·         Ability to successfully manage supply-side food safety and quality assurance programs for a multiple concept, international restaurant company, with comprehensive, specific knowledge relating to meat, poultry, dairy, fish, produce and processed foods.

·         Comprehensive knowledge regarding food safety, HACCP and federal, state and local regulations governing food products and restaurants is required.

·         Solid understanding of Six Sigma and other statistical process control techniques.

Ability to develop supplier systems that ensure Brinker vendors are held accountable to specification compliance (i.e., supplier scorecards, holding product, fines, etc.).

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