A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
The FSQ Lead reports to the FSQ Manager and is responsible for providing technical support and leadership to the FSQ Manager across all aspects of execution and improvement of FSQ management systems, execution of FSQ and Sanitation routines in plant operations.
Duties & Responsibilities:
Provide support to FSQ Manager in terms of compliance aspects of all plant operations with regards to FDA regulations, including but not limited to 21 CFR Part 120 and 21 CFR Part 117, as well as USDA or any other federal, state, or local regulations. Provide coordination and technical support to execution and record review of Plant Sanitation, CIP Validation, CIP Verification routines, Pathogen Environmental Monitoring, etc. Provide technical support to the HACCP and Food Safety Team routines. Play the role of SQF practitioner, plan, lead and execute routines within the SQF System, annual certification and calendar of activities supporting programs. Track FSQ and Sanitation performance metrics and lead associated investigations, Continuous Improvement (CI) and CAPA initiatives. Coordinate and execute the control of specifications and positive release process for ingredients, food-contact packaging and finished products. Coordinate and execute trending analysis, investigations, and CI and CAPA initiatives associated to customers and consumer complaints. Lead FSQ aspects of commissioning and qualification production runs for new products in commercial scale. Execute analytical and microbiological laboratory activities quality control routines across all manufacturing processes, ensuring that in-process and finished products are manufactured within specifications and in compliance with Food Safety Plan. Provide leadership to FSQ Techs during assigned shifts, as needed, or as directed by the FSQ Manager.
Required Skills & Abilities:
Individual time management skills with the ability to work in groups, and ensure deliverables are completed on schedule. Self-starter who can independently accomplish tasks; is proactive, flexible and takes initiative. Attention to detail and ability to recommend process improvement. Ability to efficiently handle multiple priorities in a fast-paced environment with attention to detail. Good interpersonal skills with ability to interact effectively, efficiently and professionally with individuals at all levels of the organization. Advance expertise of PC and Microsoft applications and related software.
Education & Experience:
BS in Food Science, Food Technology, Chemistry, Chemical Engineering, Microbiology, or other related science-based degree. An Associate of Science degree and a minimum of 4 years of experience in FSQ roles in food or beverage manufacturing will be considered in lieu of a BS degree. A HS degree and a minimum of 5 years of experience in FSQ roles in food or beverage manufacturing will be considered in lieu of a BS degree. Any other previous experience in food or beverage manufacturing besides FSQ will be considered on a case-by-case basis. Knowledge and experience in Sanitation routines.
FSQ work experience:
Execution of FSQ routines under BRC, SQF or FSSC 22000-based Food Safety Management System. FSQ routines in analytical and microbiological laboratory operations. FSQ routines in food and beverage manufacturing operations.
Physical Requirements:
Prolonged periods of standing, talking, and or sitting at a desk and working on a computer. Must be able to lift up to 15 pounds at a time.
