Share with friends
Accessibility
HACCP Manager
Mary's Kitchen (Commissary)
HACCP Manager
Mary's Kitchen (Commissary)
Full Time
2
Years
Experience
$75000 - $90000 / Year
HACCP Manager
Mary's Kitchen (Commissary)
Full Time
2
Years
Experience
$75000 - $90000 / Year
Skills
Fluent in Spanish
Microsoft Office
Description
Position Summary:
Leads the HACCP (Hazard Analysis and Critical Control Points) program for Mary’s Kitchen (MK). Responsible for
Management tasks referenced below.
Position Responsibilities:
- HACCP Manager: Creating and maintaining the HACCP plan to ensure food safety compliance and maintenance
- Food Safety: Work with kitchen staff to prepare recipes from start to finish in compliance with food quality, temperature and HACCP protocols. • Mary’s Kitchen Safety Compliance: Ensure that kitchen facilities, equipment and products meet all food quality and safety standards, with HACCP protocols.
- Monitoring and verification: Regular review of Company polices, company training & HACCP activities and data to ensure compliance with safety standards. Conducts audits as required. Maintain performance and safety logs. Review data and propose recommendations.
- Training and Communication: Provide HACCP training for rollout to other MK staff and to communicate the importance of food safety protocols. Enforce safety protocols related to dress code requirements for all onsite visitors to the commissary.
- Documentation and Record-Keeping: Ensuring all Health department/marketing, HACCP documentation is accurate and up to date. Daily Invoice audits.
- Familiar with Margin Edge/Sage computer program
- Manage Driver and Vehicles Standards: Regular review of HACCP activities and data to ensure compliance with safety standards. Conducts audits as required. Maintain performance and safety logs. Review data and propose recommendations.
Management Tasks:
- Supervise hourly team members in conjunction with other Managers and Asst Managers.
- Manage orientation training and other training required for team members using Ole’ Academy, Harri and Paylocity. Coordinate training through other required resources.
- Attend various operational meetings, HACCP training courses, food shows, equipment shows, special events and other required activities.
- Menu Development: May help prepare recipes
Core Competencies
- Fluency in Spanish
- Problem solving and decision-making skills
- Team management skills / ability to take direction from Upper Management, co-ordinate and coach team members
- Effective communication skills and responsibilities
- Technical knowledge and skills (Microsoft Office)
The physical demands and work environment characteristics described here are representative of those that must be
met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform essential functions.
- Physical demands: While performing the duties of this job, the employee is required to stand; walk; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch, or crawl; talk or hear; taste or smell. The employee must be able to lift and/ or move up to 40-60 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
- Work environment: While performing the duties of this job, the employee is exposed to varying temperatures and atmospheric conditions, i.e. heat, cold, humidity. The noise level in the work environment is usually moderate and consistent with a commercial kitchen environment.
Position Summary:
Leads the HACCP (Hazard Analysis and Critical Control Points) program for Mary’s Kitchen (MK). Responsible for
Management tasks referenced below.
Position Responsibilities:
- HACCP Manager: Creating and maintaining the HACCP plan to ensure food safety compliance and maintenance
- Food Safety: Work with kitchen staff to prepare recipes from start to finish in compliance with food quality, temperature and HACCP protocols. • Mary’s Kitchen Safety Compliance: Ensure that kitchen facilities, equipment and products meet all food quality and safety standards, with HACCP protocols.
- Monitoring and verification: Regular review of Company polices, company training & HACCP activities and data to ensure compliance with safety standards. Conducts audits as required. Maintain performance and safety logs. Review data and propose recommendations.
- Training and Communication: Provide HACCP training for rollout to other MK staff and to communicate the importance of food safety protocols. Enforce safety protocols related to dress code requirements for all onsite visitors to the commissary.
- Documentation and Record-Keeping: Ensuring all Health department/marketing, HACCP documentation is accurate and up to date. Daily Invoice audits.
- Familiar with Margin Edge/Sage computer program
- Manage Driver and Vehicles Standards: Regular review of HACCP activities and data to ensure compliance with safety standards. Conducts audits as required. Maintain performance and safety logs. Review data and propose recommendations.
Management Tasks:
- Supervise hourly team members in conjunction with other Managers and Asst Managers.
- Manage orientation training and other training required for team members using Ole’ Academy, Harri and Paylocity. Coordinate training through other required resources.
- Attend various operational meetings, HACCP training courses, food shows, equipment shows, special events and other required activities.
- Menu Development: May help prepare recipes
Core Competencies
- Fluency in Spanish
- Problem solving and decision-making skills
- Team management skills / ability to take direction from Upper Management, co-ordinate and coach team members
- Effective communication skills and responsibilities
- Technical knowledge and skills (Microsoft Office)
The physical demands and work environment characteristics described here are representative of those that must be
met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform essential functions.
- Physical demands: While performing the duties of this job, the employee is required to stand; walk; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch, or crawl; talk or hear; taste or smell. The employee must be able to lift and/ or move up to 40-60 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
- Work environment: While performing the duties of this job, the employee is exposed to varying temperatures and atmospheric conditions, i.e. heat, cold, humidity. The noise level in the work environment is usually moderate and consistent with a commercial kitchen environment.
HACCP Manager
Full Time
2
Years
Experience
$75000 - $90000 / Year
Skills
Fluent in Spanish
Microsoft Office
280 Corporate Terrace St, Corona, CA 92879, USA