Food Quality Assurance Auditor

About the role

Performs food quality, food safety, and physical safety audits as required per the requirements of the USMC contract. This is an on-site position that rotates among military base dining facilities, including mess halls, kitchens, loading docks, and bathroom facilities. Maintains close working relationships with mess hall managers and subcontractors on all quality and safety issues. Serves as liaison with Base Quality Assurance Evaluators (QAE) and other customer representatives on project performance and service matters. Conducts daily inspections and audits to ensure contractual and regulatory compliance, assists mess hall managers and subcontractors in maintaining a viable customer service program, and provides monthly in-service training to hourly employees at the base mess halls.

Responsibilities

• Maintains a close working relationship with mess hall managers and subcontractors on all quality and safety issues.
• Provides mentoring, coaching, and training assistance to mess hall management and employees to address areas of non-conformance, preparation for client and/or third-party audits, and meeting contractual requirements.
• Maintains liaison with Base Quality Assurance Evaluators (QAE) and other customer representatives on project performance and service matters.
• Assists mess hall managers and subcontractors in driving continuous improvement in customer satisfaction and other areas related to service to the client.
• Attends to detail in audit guidance policies and understands areas of compliance valued by the client.
• Discerns between food safety and/or food quality observations that affect the client and those that do not to develop a good rapport and working relationship with mess hall management while ensuring contractual and regulatory requirements are met.

Requirements

• Legal Age: 18 years old.
• Education or Equivalent Experience: BA/BS in Hospitality, Food Science Technology, or related field.
• Supervisory/Managerial Experience: 2 years.
• Certification Requirements: ServSafe certified.

Skills

• Understanding of the FDA Food Code and/or the Tri Service Food Code (TSFC).
• HACCP knowledge.
• Safety leadership and investigation skills.
• Customer service skills.
• Ability to manage multiple priorities.
• Ability to perform technical tasks.
• Regulatory compliance knowledge.
• Quality control protocol experience.
• Auditing and reporting skills.

Basic Functional Experience

• 2 years of experience working.

Physical Qualifications

While performing the duties of this job the employee is:

• Frequently required to climb or balance, stoop, kneel, crouch, and bend.
• Regularly required to stand, walk for extended periods of time, and sit; use hands to finger, handle or feel; reach with hands and arms; and talk, hear or smell and taste.
• The employee must occasionally lift and/or move up to 25 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Working Environment

While performing the duties of this job the employee is exposed to:

• Kitchen environment among industrial appliances and machines (e.g., dish machines, ovens); risk of slips and falls.
• Outdoor weather conditions; risk of slips and falls.
• Regular exposure to wet or hot/humid conditions (non-weather), working near moving parts, steps, stairs, or ladders.
• High-paced environment at times.
• Noise level in the work environment is usually low to moderate.