Food Quality Assurance Manager

Benefits Paid Time Off and Holiday Pay beginning day one Low-cost medical, dental, and vision insurance Generous retirement plan Wellness programs Childcare assistance Tuition and Student Loan assistance Short-term and long-term disability coverage Life insurance

SUMMARY

Leads the Cleveland Food Bank Kitchen Quality Assurance Programs and serves as the food safety subject matter expert. Oversees implementation and maintenance of GMPs, HACCP Plans, Sanitation SOPs, and labeling programs. Reviews and maintains all required HACCP and food safety documentation. Serves as liaison to inspection staff from various regulatory agencies during day to day operations and during audits. Supervises staff in the Assembly area of the Kitchen. Prepares all Packaging Production, product labeling, and product shipping documents. Assists in overseeing overall production of meals prepared by the Cleveland Food Bank Kitchen. Performance of the following duties are accomplished through personal supervision or through subordinate staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Lead the HACCP team for the Greater Cleveland Food Bank Kitchen Team. Oversee Pre-Operational Inspections and Operational Sanitation Inspections. Oversee maintenance and updates to HACCP Plans for required production to meet USDA/FDA standards. This would include record keeping, daily/weekly/monthly required tasks, and updates and reviews as needed. Oversee the Food Defense Plan for the Greater Cleveland Food Bank Kitchen and review plan annually. Oversee the completion of all Kitchen Daily Records. Oversee completion of Pre-Shipment reviews, as well as weekly/monthly records reviews. Prepare all daily packaging production sheets, lot and route stickers, build tickets, and other documents as needed. Manage the Listeria monitoring and sampling program. Perform monthly LM testing and/or supervise 3rd party testing vendors. Complete annual water analysis testing as required. Serve as liaison to GCFB Compliance Department and participate in HACCP and other internal audits. In coordination with the General Manager serve as liaison to, and follow up with, inspectors from ODA or other entities and ensure an immediate response to all non-compliance issues. Maintain labels for all products to meet regulatory requirements. Oversee check of all incoming products for allergen and ingredient changes and make appropriate label changes in a timely manner. In coordination with Registered Dietician, maintain product formulation statements and nutrient analysis for meals to support medically-tailored meal programs. Supervise and document all validation studies for CFK processes and equipment. Maintain all records required for recall traceability and conduct mock recalls to evaluate procedures. Serve as Liaison, as needed, with Operations management during 3rd Party, and/or Feeding America, Audits of the food bank. Training staff members in food safety principles and practices, as well as local HACCP requirements. Monitor staff to assure that they are following safe food handling guidelines and established safety regulations in the use of equipment and supplies. Inspecting kitchen and storage facilities to maintain safe food handling practices to include labeling for all WIP or other products. Supervise staff packaging food items in the Assembly Area of the kitchen. Participate in material and supply planning for CFK. In support of the General Manager coordinate with approved vendors and place product orders in a timely manner to ensure efficient production. In coordination with the General Manager, develop and monitor of Key Performance Indicators including adherence to food quality and financial metrics, product taste, handling instructions, labeling, and menu variety. Complete required documents in Kit Cat and CERES as needed. Provide support to operational staff as needed to meet production and assist the General Manager as needed. Actively support and champion initiatives aimed at driving continuous improvement throughout the organization. May participate in one of the following: LEAN council, a kaizen, 5S campaign or other process improvement efforts to support continuous improvement and improved processes within the food bank. Performs other job-related duties as assigned. Lead the HACCP team for the Greater Cleveland Food Bank Kitchen Team. Oversee Pre-Operational Inspections and Operational Sanitation Inspections. Oversee maintenance and updates to HACCP Plans for required production to meet USDA/FDA standards. Oversee the Food Defense Plan for the Greater Cleveland Food Bank Kitchen and review plan annually. Oversee the completion of all Kitchen Daily Records. Oversee completion of Pre-Shipment reviews, as well as weekly/monthly records reviews. Prepare all daily packaging production sheets, lot and route stickers, build tickets, and other documents as needed. Manage the Listeria monitoring and sampling program. Perform monthly LM testing and/or supervise 3rd party testing vendors. Complete annual water analysis testing as required. Serve as liaison to GCFB Compliance Department and participate in HACCP and other internal audits. In coordination with the General Manager serve as liaison to, and follow up with, inspectors from ODA or other entities and ensure an immediate response to all non-compliance issues. Maintain labels for all products to meet regulatory requirements. Oversee check of all incoming products for allergen and ingredient changes and make appropriate label changes in a timely manner. In coordination with Registered Dietician, maintain product formulation statements and nutrient analysis for meals to support medically-tailored meal programs. Supervise and document all validation studies for CFK processes and equipment. Maintain all records required for recall traceability and conduct mock recalls to evaluate procedures. Serve as Liaison, as needed, with Operations management during 3rd Party, and/or Feeding America, Audits of the food bank. Training staff members in food safety principles and practices, as well as local HACCP requirements. Monitor staff to assure that they are following safe food handling guidelines and established safety regulations in the use of equipment and supplies. Inspecting kitchen and storage facilities to maintain safe food handling practices to include labeling for all WIP or other products. Supervise staff packaging food items in the Assembly Area of the kitchen. Participate in material and supply planning for CFK. In support of the General Manager coordinate with approved vendors and place product orders in a timely manner to ensure efficient production. In coordination with the General Manager, develop and monitor of Key Performance Indicators including adherence to food quality and financial metrics, product taste, handling instructions, labeling, and menu variety. Complete required documents in Kit Cat and CERES as needed. Provide support to operational staff as needed to meet production and assist the General Manager as needed. Actively support and champion initiatives aimed at driving continuous improvement throughout the organization. May participate in one of the following: LEAN council, a kaizen, 5S campaign or other process improvement efforts to support continuous improvement and improved processes within the food bank. Performs other job-related duties as assigned. Supervisory responsibilities This position directly supervises four (4) full-time cooks, one (1) part-time cook, and one (1) Sanitation Associate. The Food Quality Assurance Manager is responsible for the direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Bachelor's degree preferred. Minimum of 7 years combined management and food service experience required . Experience should encompass training in cost control, food inventory & management and regulatory guidelines governing food service. Knowledge of Department of Agriculture regulations preferred. ServSafe Certified . PCQI Certified. HACCP certified. Seafood HACCP certified. Proficiency in Microsoft Office/Excel. Strong organizational skills with ability to multitask under minimal supervision. Required commitment to making interactions across different cultures and backgrounds a strength of our organization as demonstrated through work, life or community experience. Physical Requirements and Environment The physical requirements for this position include: Ability to remain in a stationary position on seldom occasions. Ability to move about inside the office and to access truck cab and deliver product frequently. Ability to operate a computer or other office productivity machinery frequently. Ability to ascend/descend stairs to access work spaces on seldom occasions. Ability to position or move body to access filing cabinets or other work equipment frequently. Ability to constantly be able to exchange accurate information, take and give direction and hear safety warnings. Ability to constantly inspect product, judge distance between equipment, shelves and permanent structures. Ability to constantly detect spoiled product or quality of meals. Ability to move office equipment/supplies frequently. Ability to lift 25-50lbs on a regular basis. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, moving mechanical parts, and outside weather conditions. The noise level in the work environment is usually moderate. Salary Range Salary Range: $60,000 - $70,000 per year, commensurate with experience Salary Description $60,000 - $70,000 Employer Statement Proud to be a North Coast 99 Employer for 2017-2025 Visa Sponsorship Please note that the Food Bank does not sponsor work visas for our positions. Candidates must have the legal right to work in the United States without the need for visa sponsorship. Offer of employment is contingent upon successful completion of an initial background check, drug screening, physical examination, and employment verification, and will be completed during the onboarding process. #J-18808-Ljbffr AgHires