Our client, a Restaurant Management Company, is seeking to fill the position of Quality Assurance / Health & Safety Manager
QUALITY ASSURANCE / HEALTH & SAFETY MANAGER
Our client, a Restaurant Management Company, is seeking to fill the position of Quality Assurance/Health & Safety Manager.
SUMMARY:
The incumbent provides functional guidance and is responsible for the execution of the Company’s quality assurance activities, including, but not restricted to, the maintenance and translation of all supplier programs and procedures, core product improvement implementation, adherence to raw material, ingredients and equipment specifications, maintenance and translation, and in-restaurant food handling, health and safety requirements.
KEY RESPONSIBILITIES:
Suppliers and Audits
- Ensure all suppliers of core products are audited annually and are compliant with the Supplier Audit Program 2013 Version.
- Ensure that all follow up Audits are performed within the stipulated guidelines
- Ensure suppliers deliver consistent quality product of the highest food safety standards
- Conduct Independent lab checks to ascertain compliance
- Review Suppliers’ KPI Reports to demonstrate process consistency. Provide feedback to Company on QAP and KPIs by individual suppliers
- Ensure that Supplier Product Cuttings are completed for meat ingredients twice per year to ensure consistent supply of raw material.
- Trouble shoot products which do not meet Gold Standards to determine supplier compliance and ensure immediate feedback to the supplier
- Conduct regular meetings with suppliers to ensure corrective actions on food safety and quality issues identified in Audit.
- Conduct Supplier Visits to ensure compliance with Company standards
- Provide all suppliers with the Company specification and QAP for each product
- Ensure all potential suppliers of core products are visited and guidelines provided and established prior to approval process. Suppliers MUST be compliant with the Company’s Specifications.
- Visit field farmers to coach and assist with keeping within per-approved standards (GMP/GAP)
- Ensure that all new suppliers are up-to-date with the USDA standards for The Food Safety Modernization Act ( 2013)
- Support and interact with all functions (Operations, Marketing, Supply Chain, Development, Human Resources and Finance) as well as domestic counterparts and regional suppliers.
Maintenance of Warehouse and Procurement Quality Standards
- Collaborate with the Warehouse Manager to ensure compliance with Audit Guidelines
- Assist procurement in New Supplier Approval Program: Vegetable. Meats,
- Oversee Warehouse HACCP Program inclusive of all forms, SOP,GMP, Recall + Mock recall, Crisis Management; Ensure compliance with FIFO
- Conduct annual Food Safety Training with all employees and certify
- Ensure that all drivers are certified annually and can use a thermometer to take temperatures during delivery of products to restaurants. Ensure forms are completed and validated
- Work with all supervisors quarterly to ensure understanding of all forms developed and maintain HACCP program
Spot Audits/Visits to ALL Restaurants to ensure FSS Compliance
- Ensure Evaluations are performed, as per requirement and communicate with Operations in ensuring corrective actions are followed as per Action Plans
- Conduct Calibration and training sessions with AC/RGMs/SS/HSC to establish understanding of Evaluation Standards
- Ensure Evaluation specialists follow the agreed process of conducting audits
- Escalate to the relevant VP and Operations Manager, in writing, when Stores are not up to the required standard after the second visit, following the self score.
- Visit restaurants to establish corrective actions are implemented by all departments, as per pre established meetings with relevant heads.
- Identify all opportunities, for Pest Management performance improvements with PCC and establish timeline for corrective action.
- Liaise with Chemical supplier to ensure that all chemicals are available in all restaurants
- Establish with Chemical supplier the after sales service requirements and ensure timely follow up of all outstanding chemical supplier/availability issues
- Implement annual microbiological sampling of core product to ensure Food Safety Compliance, as specified by Food Safety Standards
- Ensure compliance of all new products with quality standards
Regulatory and Legislative Bodies
- Ensures compliance with regulatory and legislative requirements in food safety and nutrition and environmental issues that may affect the Company’s Brands and recommends strategic and tactical action, as appropriate. Provides the guidance and actively participates in the resolution of major customer health authority issues. Acts as a liaison with government and other professional associations, as required
- Meet with Public Health Inspectors personnel annually to ensure compliance to all regulatory requirements.
- Meet with WASA personnel, as required for stores that discharge effluent directly into WASA system
- Meet with EMA personnel, as required to ensure effluent compliance
- Meet with OSHA personnel, as required to ensure compliance to standards
- Perform any other related responsibilities, as required, to maintain quality standards, as applicable.
Health and Safety
- Develop and maintain ongoing Health and Safety and Environmental programmes to identify environmental concerns, employee health and safety risks associated with their operations.
- Provide appropriate training and information to employees to ensure that Health and Safety programmes are understood, and employees are able to control and eliminate, wherever possible, occupational health and safety risks associated with their individual job functions.
- Control and eliminate, where possible, all known or clearly suspected occupational health and safety risks by maintaining all of the Company’s premises and equipment in a safe condition and by ensuring that all employees comply with Health and Safety procedures; prepare for and respond to emergencies in a timely and effective manner.
- Promote safe handling, use of and disposal of our products by providing appropriate information and training to staff.
- Perform other related duties as assigned.
QUALIFICATIONS AND EXPERIENCE:
- Undergraduate degree in a relevant technical discipline (Food Science, Food Technology, Chemical Engineering, Applied Microbiology, Chemistry).
- A Master’s Degree would be an asset
- Minimum three (3) years experience in a related field
- Strong practical business orientation
- Proficient in Microsoft Office Suite
We would like to thank all applicants for their interest. However, we wish to advise that only those candidates considered suitable will be contacted.