Food Quality Assurance Auditor

About the Role

The critical role of Food Quality Assurance Auditor will perform food quality, food safety, and physical safety audits as required per the requirements of the USMC contract. This is an on-site position that will rotate among the military base dining facilities which include mess halls, kitchens, loading docks, bathroom facilities.

Responsibilities

• Maintains a close working relationship with the Mess Hall managers and subcontractors on all quality and safety issues
• Provides mentoring/coaching/training assistance to mess hall management and employees as it relates to addressing areas of non-conformance, preparation for client and/or third-party audits, as well as meeting contractual requirements
• Maintains liaison with the Base Quality Assurance Evaluators (QAE) and other customer representatives on project performance and service matters
• Assists the mess hall managers and subcontractors in helping to drive continuous improvement in customer satisfaction and other areas as they relate to service to the client
• Performs several daily inspections and audits to ensure contractual and regulatory compliance
• Assists the mess hall managers and subcontractors in maintaining a viable customer service program
• Provides monthly in-service training to hourly employees at the base mess halls

Qualifications

• 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
• 2 years of experience working in food quality, food safety, or related field

Required Knowledge & Skills

• Attention to detail in the areas explained in the audit guidance policies as well as an understanding of areas of compliance valued by the client
• Ability to discern between a food safety and/or food quality observation that affects the client and one that does not, to develop a good rapport/working relationship with mess hall management while ensuring contractual and regulatory requirements are being met
• Understanding of the FDA Food Code and/or the Tri Service Food Code (TSFC)
• HACCP
• Safety Leadership and Investigation skills
• Customer Service skills
• Managing Multiple Priorities
• Perform Technical Tasks
• Regulatory Compliance
• Quality Control Protocol
• Auditing & Reporting Skills

Physical Requirements

• Frequently required to climb or balance and 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
• Must occasionally lift and/or move up to 25 pounds
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus

Working Environment

• Kitchen environment among industrial appliances, machines (dish machines, ovens, etc.) with risk of slips and falls
• Outdoor weather conditions with risk of slips and falls
• Regularly exposed to wet or hot/humid conditions (non-weather), working near moving parts
• Steps, stairs and/or ladders
• High paced at times
• Noise level is usually low to moderate

This response is AI-generated, for reference only.