Quality Control Manager

JOB SUMMARY

Quality Assurance:   * Develop and implement quality control procedures and standards.   * Conduct regular inspections of food preparation areas, storage facilities, and equipment.   * Monitor food temperatures and ensure proper sanitation practices are followed.   * Inspect incoming ingredients for quality and freshness.   * Implement food safety protocols to prevent foodborne illnesses.* Training and Development:   * Train kitchen staff on proper food handling techniques, sanitation procedures, and quality standards.   * Conduct regular staff training and certifications.   * Provide feedback and coaching to improve performance.* Problem Solving:   * Investigate and resolve quality issues promptly.   * Implement corrective actions to prevent future problems.   * Analyze customer feedback and make necessary adjustments.* Documentation:* Maintain detailed records of inspections, quality control tests, and corrective actions.Prepare reports on quality performance and identify areas for improvement.* Compliance:   * Ensure compliance with all food safety regulations and industry standards (e.g., HACCP, FDA).   * Conduct regular audits and inspections to verify compliance.

RESPONSIBILITIES

* Menu Updates: Assist in menu development and updates, considering factors such as food costs, customer preferences, and seasonal availability.Supplier Management* Supplier Evaluation: Evaluate and select suppliers based on quality, reliability, and compliance with food safety standards.* Supplier Audits: Conduct regular audits of suppliers to ensure they meet quality and safety requirements.Documentation and Record Keeping* Documentation: Maintain detailed records of inspections, training, and quality control activities.* Documentation Review: Review and analyze documentation to identify trends, areas for improvement, and compliance with regulations.Continuous Improvement* Problem-Solving: Identify and address quality issues and implement corrective actions.* Process Improvement: Continuously seek ways to improve food quality, efficiency, and customer satisfactionRegulatory Compliance: Ensure compliance with local health codes, food safety regulations, and industry standards.* HACCP Implementation: Develop and implement Hazard Analysis Critical Control Point (HACCP) plans to identify and control potential food safety hazards.* Sanitation Inspections: Conduct regular inspections of the kitchen, dining areas, and storage facilities to maintain cleanliness and prevent contamination.* Employee Training: Provide training to staff on proper food handling, hygiene practices, and food safety procedures.Quality Assurance* Ingredient Inspection: Inspect incoming ingredients for quality, freshness, and adherence to specifications.* Process Monitoring: Monitor food preparation, cooking, and storage processes to ensure they meet established standards.

REQUIRED SKILLS

Reporting, Team leadership, Documentation and record keeping, Stock and inventory management, Quality systems (ISO, CMMI, etc.), Hygiene standards (food production), Quality control (food production), Quality management, Quality control and supervision

REQUIRED EDUCATION

Diploma, Associate's degree