Wal-Mart Stores, Inc. (NYSE: WMT)
serves customers and members more than 208 million times per week at more
than 8,600 retail units under 59 different banners in 15 countries. With
fiscal year 2010 sales of $405 billion, Wal-Mart employs more than 2 million
associates worldwide.
0
An individual must be able
to successfully perform the essential functions of this position with or
without a reasonable accommodation. Completes assigned tasks and projects related to the
strategic plan and food safety initiatives by developing policies,
procedures, controls and guidelines related to food safety; and collaborating with
other groups (for example, regulatory agencies, facility maintenance, store
design, merchandizing, and marketing) to reduce food safety risks
and enhance compliance. Evaluates and resolves urgent issues identified by
regulatory agencies or third party audits by auditing and evaluating
performance and compliance to internal and regulatory standards; reviewing violations;
evaluating store plans to correct violations; approving plans; and verifying
that issues have been corrected. Communicates trends and data regarding top food safety
issues by evaluating data from food safety audit and regulatory inspections
to determine areas of focus; working with regional, market, and store
operation teams to gather information, resolve issues, and reduce occurrence
of food safety risks; and providing summaries and action points to
assigned operations teams to address issues. Responds to urgent issues at stores or clubs by determining
steps needed to address (for example, power outages, loss of water,
refrigeration issues); working with facility maintenance, merchandising,
store and club operations to address emergency issues (for example, potential
or confirmed food borne illness); informing key stakeholders of
pending issues and outcomes; and covering emergency calls after hours and on weekends, as scheduled. Serves as food safety subject matter expert on issues for
regional, divisional, market, and store teams by answering calls and
questions related to food safety from operations teams; providing support to
determine actions to correct and address food safety issues; collaborating
with internal and external teams to improve food safety; and training store
and market teams on food safety. Drives the execution of multiple business plans and projects
for Food Safety by identifying customer and operational needs; developing and communicating business plans and priorities; removing
barriers and obstacles that impact performance; providing resources;
identifying performance standards; measuring progress and adjusting
performance accordingly; developing contingency plans; and demonstrating
adaptability and supporting continuous learning. Provides supervision and development opportunities for
associates by selecting and training; mentoring; assigning duties; building a
team-based work environment; establishing performance expectations and
conducting regular performance evaluations; providing recognition and
rewards; coaching for success and improvement; and ensuring diversity
awareness. Promotes and supports company policies, procedures, mission,
values, and standards of ethics and integrity by training and providing
direction to others in their use and application; ensuring compliance
with them; and utilizing and supporting the Open Door policy. Ensures business needs are being met by evaluating the
ongoing effectiveness of current plans, programs, and initiatives; consulting
with business partners, managers, co-workers, or other key stakeholders;
soliciting, evaluating, and applying suggestions for improving efficiency and
costeffectiveness; and participating in and supporting community outreach
events.
The ideal candidate has a
proven track record (3 to 5 years) in food safety with at least 2 to 3 years
of management experience in a related role as a Director or Manager in food
retail, food service,or
food manufacturing sector. Experience in a third party consulting firm or
regulatory agency is also valid. He or she must have an in depth knowledge of
HACCP, food recalls and withdrawals, food distibution
channels, tracebility methods, emerging foodborne
pathogens and state of the art control strategies. They must have a minimum
of Bachelors degree in Food Microbiology, Food
Science or related field. This person must have a good business acumen, high
energy level, and effective communication and influence skills. He or she
must be highly organized, analytical, and an excellent problem solver. This
person must be a collaborator with experience in interacting with company and
regulatory officials at all levels.
Graduate
degree in Food Microbiology, Food Science or related field is desired. Global
experience and familiarity with global standards are also beneficial.
