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November 24, 2023

A leading restaurant operator with upscale dining is hiring a Food Safety Manager with the following :

Responsibilities

Advocate and bolster the execution of regionally endorsed standards for quality assurance and food safety systems.
Uphold the execution of newly formulated or revised regional policies pertaining to the quality and safety of food systems.
Take charge of steering the quality-centric agenda to ensure the production of wholesome goods aligning with regulatory requisites for quality and food safety improvements.

Sustain an effective quality management system that adheres to FSSC and HACCP standards, encompassing corrective/preventative action (CAPA) strategies and comprehensive training modules.

Serve as the primary liaison for legal authorities and Gastronomica product-related queries on quality and food safety matters, holding the pivotal role of the Company’s quality steward.
Assure the amalgamation of Quality & Food Safety (Q&FS) procedures and protocols across restaurants, propelling quality performance by conducting crucial metric assessments, incident evaluations, and Continuous Improvement appraisals, ensuring managerial transparency.
Shoulder the responsibility for authorizing all product, raw material, packaging, and process specifications, alongside conducting quality food safety risk assessments and overseeing change management, adhering to established operational methodologies.
Possess expertise in Lean Six Sigma Methodology and Activity-Based Management Processes.

Demonstrate a track record of adeptly leading a diverse team of auditors and personnel involved in food processing/handling, coupled with proficiency in training individuals in food safety protocols.

Coordinate the execution of on-site Research and development initiatives by instituting cross-functional collaborative approaches.
Spearheaded pivotal continuous improvement initiatives pivotal to achieving Q&FS objectives and performance, collaborating closely with Operations, Culinary, and R&D teams for successful execution.

Qualifications

A Bachelor of Science degree in food science, food service/safety, microbiology, chemistry or a related technical discipline.
Advanced Degree in Chemistry, Food Science or related technical field preferred.
Minimum 10+ years in Quality Assurance and Management and Control.
Effective written and verbal communication skills and the ability to work well with people at all levels are essential, including external customers, vendors, supplier management and colleagues.

Strong analytical, problem-solving, interpersonal and organizational skills.
Attention to detail, sound judgement and negotiation skills to make appropriate and informed decisions ability to demonstrate objectivity and authority in all recommendations.
Proficiency in Microsoft Office applications, including systems such as SAP and database management.