1. Conducts and supervises various audits of the central warehouse, central kitchen and school sites, including but not limited to food quality and adherence to SOPs . 2. Responds to customer issues, providing input for corrective actions. 3. Mentors, coaches and guides the Food Quality Control Specialists. 4. Monitors packaging and shipping verification forms. 5. Inspects and monitors quality of food production batches for expiration dates. 6. Ensures that operations are in compliance with all applicable District, Federal, USDA, State and local policies, procedures, laws and regulations 7. Monitors HACCP plan and prerequisite programs to insure they meet the division's needs. 8. Chairs HACCP Food Safety team and ensures root-cause analysis and corrective action are completed. 9. Creates corrective and preventive action plans (CAR's reports). 10. Participates in vendor qualification and tracking processes and development of bid specifications. 11. Ensures that the workgroup's goals and activities are aligned with and support the broader goals and objectives of the organization, and that the execution of responsibilities in accordance with lawful and ethical standards. 12. Monitors files for all SDS sheets. 13. Ensures compliance with food quality standards. 14. Develops food quality standards for schools. 15. Attends training seminars and conferences as necessary to maintain and enhance job knowledge and skills. 16. Provides individualized training materials, web based training, documentation material, etc. to Nutrition Services personnel to enhance and ensure food quality at the production and warehouse level. 17. Conducts site visits to schools to monitor compliance with USDA, State Department of Education, Shelby County Schools, and Memphis Shelby County Health Department policies and procedures. 18. Receives and responds to inquiries, concerns, and complaints in area of responsibility 19. Performs related responsibilities as required or directed.
Oversees and participates in monitoring, documenting and verifying processes throughout the facility, coordinating with vendors, CNC staff and school-based staff. This individual must also ensure the facility and processes meet applicable Federal, state and local regulations.
Graduation from an accredited college or university with a Bachelor's Degree in a closely related area plus an additional 4 years related experience, or equivalent, for a total education/experience of 8 years. Must have or complete certifications in quality assurance such as HACCP Certification, Serve Safe Certification, Food Handling, and Level1 School Nutrition Certification within one (1) year of hire
*Considerable knowledge of nutrition theory and principles and how large-scale food preparation operations affect food quality. *Considerable knowledge of quantity food production methods and quality control, sanitation and safety standards and procedures. *Working knowledge of city, state and federal environmental health and food ordinances *Excellent knowledge of HACCP and the proven ability to write HACCP plans. *Strong written, verbal, and interpersonal communication skills