Store Food Safety Leader - N. Lamar Central Market

Responsibilities Job Summary: As a Food Safety Leader, you'll oversee all food safety and food safety compliance for perishable, non-perishable, and food service departments. You'll manage Store food safety operations through coordination and utilization of quality assurance and regulatory compliance programs. Key Responsibilities & Essential Functions: Manages / executes food safety programs, including HACCP or HACCP-based programs as directed Manages / conducts HACCP based food safety audits and assessments as required Manages all food safety technology for the facility Serves as Safe Quality Food (SQF) Practitioner Assists in conducting facility plan review for food safety and sanitation compliance as directed Leads response and follow up on any site pest control issues Provides food safety expertise and support for emergency response events or crisis situations (e.g., power outages, hot water loss, natural disasters, pandemic response) Provides input on food safety issues to other team members Works closely with Central Market Managers, Quality Assurance Food Safety Managers; functions as a liaison for food safety communication, programs, and issues as directed Provides support in administration and facilitation of the Certified Food Manager (CFM) training program for all Partners Completes / maintains all required administrative reports accurately and on time Provides communications support with state and local regulatory agencies, as assigned Assists Regulatory Affairs in administration of / compliance with company recalls; focuses on 100% compliance on Class I recalls Provides support for regulatory changes that would impact CM / H-E-B, as assigned Assists with regulatory compliance issues at warehouse, transportation, distribution or store level as needed Conducts investigations of complaints to protect CM / H-E-B liability and avoid negative customer perception Serves as food safety liaison to state and local level regulatory agencies Assists with development of VTAs, process documents, etc. The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations. Qualifications & Key Requirements: Work Experience: of related experience in food safety - including manufacturing environments - Extensive experience in auditing and statistics - Experience in retail - Knowledge/Skills/Abilities: Advanced knowledge of all food safety requirements - Knowledge of regulatory food laws and internal policies and procedures - Knowledge of basic business principles (preferred) - Familiarity with HACCP, Good Manufacturing Practices, Good Retail Practices, thermal processing, Code of Federal Regulations, FDA Food Code, Texas Retail Food Establishment rules, statistics, integrated pest management, and auditing practices - Advanced PC skills - Strong interpersonal skills; emotional intelligence - Strong verbal / written communication skills - Strong problem-solving and critical thinking skills - Strong organization and time-management skills - Negotiating skills - Bilingual (English - Spanish) skills (preferred) - Ability to foster and steer a safe work environment - Ability to solve quality-related problems - Ability to work in a team environment - Ability to manage multiple priorities and shift focus between projects / tasks - Ability to work independently with some supervision - Adaptability - Education: in food science, or a related field - Required - Licenses/Certifications: Completion of all required Company / Store training and certifications upon hire - Required Physical Demands & Working Conditions: Function in a fast-paced store and office environment Maintain appropriate internal certifications (e.g., Certified Food Manager '- proctor and trainer, HACCP) as required Work extended hours and rotating schedules, including nights, weekends, and holidays Travel by car or plane with overnight stays Work in multiple temperature zones Safely maneuver the facility without breaking OSHA regulations Stand, sit, stoop, bend, kneel, or lay in a prone position Lift 20 lbs on a regular basis Wear self-contained breathing apparatus (SCBA) and other personal protective equipment (PPE) when needed The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 9/1/2020 #J-18808-Ljbffr H.E.B.