Microbiologist

General Manager Trainee

Packaging Executive

Executive Chef of Operations

General Manager

Field Safety Advisor

Senior Compliance Manager

Supply Chain Service Delivery Manager

Business Unit Leader

Responsibilities: <ul><li>Responsible for maintaining all activities related to Microbiological day to day activities like online Sampling, Analysis of Ingredients, Semi finished products &amp; finished products.</li><li>Microbiological Parameters monitoring, Handle EMMP, Personnel hygiene monitoring, ATP’s, shift activities managing for microbiology, facing audits, maintaining documentation related to Microbiology laboratory Management Systems, Handle &amp; Report Proficiency testing, verification of records, Finish Goods release, Food Safety Implementation, Training the food handlers on GMP, Monthly KPI reporting.&nbsp;</li><li>Validation of cleaning and sanitation programme, Shift activities managing for microbiology, facing audits, maintaining documentation related to Microbiology laboratory Management Systems, Conduct RCA and CAPA meetings on microbiological issues, follow up and report actions, Handle &amp; Report Proficiency testing, Maintain documentations of microbiology, verification of records</li><li>Conducting weekly and monthly audits like GMP &amp; Personnel hygiene.&nbsp;</li><li>Encourage a “Right First Time” culture in which employees are appropriately trained and accountable for quality</li><li>Training the food handlers on GMP, Monthly KPI reporting.</li><li>Trend analysis of plant microbiology issues, Data Reporting ,SAP release of finished goods</li></ul> Requirements: <ul><li>M.Sc (Microbiology)&nbsp;</li><li>Min 4 Years in handling microbiology analysis of food products / beverages specifically in Chocolate and confectionary&nbsp;</li><li>Sound knowledge on Microbiology and trouble shoot microbiological issues.&nbsp;</li><li>Team Management &amp; Influencing skills&nbsp;</li><li>Good communication skills</li></ul>

Reporting to the General Manager, this position is a 12-month program committed to setting up future Operational Leaders (General Manager, Director, etc.) for success. The Senior Operational Leadership Trainee will complete a comprehensive training program in all areas of the airline catering operation. Upon successful completion of the 12- month training program, the Senior Operational Leadership Trainee will be prepared to be promoted into an open Leadership role. Ability to relocate is a requirement of this role.&nbsp;&nbsp;Main Duties and Responsibilities:·&nbsp;Meaningfully takes part in the Senior Operational Leadership Trainee program, including travel to other units for intensive training in operations areas including Kitchen, Pick and Pack, Equipment, Storeroom, Transportation, Wash and Pack, and Human Resources.&nbsp;·&nbsp;Engage in continuing development in management and Reston-based Regional learning activities.·&nbsp;Successfully pass knowledge and competency assessments.·&nbsp;Supports Unit operational initiatives as needed.·&nbsp;May be directed to assist in meeting business objectives and goals related to food costs, labor costs, sanitation, quality assurance, market track goals, airline goals and objectives as well as other specific goals set.·Ensures company and regional Standard Operations Procedures (SOPs) and programs are efficiently executed.·Liaises&nbsp;with support functions such as Human Resources, Legal, Customer Service, etc. to evaluate and reduce potential risks at the unit level. ·Provides&nbsp;operating unit technical support in the areas of quality, food safety, occupational safety and health, chemical safety, waste management, waste water and storm water pollution prevention, air quality and environmental annual reporting.&nbsp;·&nbsp;Maintains a fully engaged and high performing team that aligns with company values and goals.·&nbsp;Supports customer audits and government audits to ensure compliance.·&nbsp;Manages the operation staff on a day-to-day basis, driving to exceed set targets.&nbsp;Qualifications&nbsp;Education:·&nbsp;&nbsp;Bachelor’s degree in business administration or related field required&nbsp;Work Experience:·&nbsp;5+ years of progressive management experience in a manufacturing environment.· Labor relations experience required·&nbsp;Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance·Proven experience successfully managing a team of supervisors and managers·Must be willing to relocate regionally&nbsp;Technical Skills: (Certification, Licenses and Registration)·&nbsp;Able to obtain an AOA badge and customs seal·&nbsp;Completes all company required training including, but not limited to, ServSafe Sanitation Manager Certification.&nbsp;Job Skills:·&nbsp;Must have strong and effective leadership skills·&nbsp;Strong Customer Service Focus·&nbsp;Strong Team development and Management skills

Job Description: <ul><li>The will assist and execute all production processes within a single technical process or shift, ensuring areas of responsibilities meet company standards for safety, quality, efficiency and financial performance.&nbsp;</li><li>In this role, you will undertake project work of shifts when required and deputize when needed in the absence of the shift manager.</li></ul> Responsibilities: <ul><li>Assist in execution of routine operations for assigned area and ensure reports are following policies and procedures related to employee safety and food and feed safety.</li><li>Monitor risks associated with products and ensure the quality of the product meets customer specifications.</li><li>Maintain adherence to company safety and hygiene standards.</li><li>Ensure employee and product safety at all times by completing full training according to task procedures and individual needs.</li><li>Support and administer production budget for a department, process, or shift.</li><li>Mentor production workers and participate in the selection process and also handle employee welfare, performance reviews and engagement, highlight training gaps and needs and performance and absence management.</li><li>Identify risks and recommend areas of improvement and innovation.</li><li>Handle basic issues and problems under direct supervision, while escalating more complex issues to appropriate staff.</li><li>other duties as assigned</li></ul> Requirements: <ul><li>Bachelor’s degree in a related field or equivalent experience</li><li>Previous experience as team leader in a production environment or shown ability in a skilled operative position with the willingness to undertake further qualification if required</li><li>Other minimum qualifications may apply</li><li>BE/B.Tech in electrical/Mechanical /Instrumentation with 4+years’ experience in production in FMCG manufacturing industry.</li></ul>

Job Summary:Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Responsibilities: <ul><li>Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.&nbsp;</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.&nbsp;</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.&nbsp;</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.&nbsp;</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.&nbsp;</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.&nbsp;</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.&nbsp;</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.&nbsp;</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.&nbsp;</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.&nbsp;</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. </li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. </li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. </li><li>Assists in the development and training of cooks as required. </li><li>Prepares administrative reports as required. </li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover.&nbsp;Responsible for employee retention.&nbsp;</li><li>Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. </li><li>Works with management staff to improve performance of the unit. </li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. </li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements. </li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. </li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc. </li><li>Responsible for coaching, counseling and preparing corrective action for employees. </li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education:<ul><li>Associate Degree or Bachelor Degree in the&nbsp;Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role</li></ul>&nbsp;Work Experience: <ul><li>Minimum&nbsp;10&nbsp;years of experience as a&nbsp;Chef required </li><li>Minimum of 4 years of experience as an Executive Chef&nbsp;required. </li><li>Minimum of&nbsp;1-3 years of supervisory&nbsp;experience working in a high volume, manufacturing, food production and restaurant or catering environment&nbsp;required. </li><li>In-flight catering experience or experience in a high-volume food service environment required. </li></ul>&nbsp;Technical Skills: (Certification, Licenses and Registration)<ul><li>Ability to cook meals according to detailed specifications. </li><li>Ability to work in a fast paced, deadline driven environment. </li><li>Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. </li><li>Current or previous labor relations experience is a plus, but not required. </li><li>Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. </li><li>Ability to train others required. </li><li>Must have the ability to give negative and positive feedback to employees on a daily basis. </li><li>Excellent time management skills required.&nbsp;Ability to handle multiple tasks without losing focus on priorities. </li><li>Strong organizational, analytical, communication and leadership skills required. </li><li>Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. </li><li>Experience with menu design a plus</li><li>Basic computer skills required.&nbsp;Working knowledge of Microsoft Office products preferred</li></ul>&nbsp;Technical Skills: (Certificates, Licenses and Registration)<ul><li>ServSafe Certified preferred. </li></ul>&nbsp;Language / Communication Skills:<ul><li>Must have excellent written and oral communication skills.&nbsp;</li><li>Multi-lingual&nbsp;a plus.</li></ul>

Role Description: <ul><li>Reporting to the Hub BU Leader, this position leads and manages the Culinary/Hot Kitchen, Assembly and Transportation departments of the airline catering unit or “flight kitchen” with gross revenues of $100+ million and direct and indirect headcount of 1,000+ employees.</li></ul> Responsibilities: <ul><li>Leads and manages Culinary/Hot Kitchen, Assembly and Transportation departments to ensure production standards and customer service requirements are met.</li><li>Drives to meet business objectives and goals set by superior related to food costs, labor costs, sanitation, quality assurance, market track goals, airline goals and objectives, and all other specific goals set thereof.</li><li>Responsible for the maintenance of key performance metrics for the departments.</li><li>Ensures Customer requirements/specifications and service requirements are complied with on all airline accounts; this includes production processing, on-time performance, equipment inventory, and quality assurance controls.</li><li>Maintains customer communication with all local and corporate airline representatives to ensure all request, investigations, and/or related are concluded to the satisfaction of the customer and company.</li><li>Supports customer audits and government audits to meet compliance.</li><li>Monitors all menu cycles to ensure customer service and satisfaction is not interrupted.</li><li>Ensures that all HACCP, FDA, Local Airport, Quality Assurance, and Airline Specifications are maintained at the highest level.</li><li>Supports and assists Lean initiatives, and Quality initiatives to achieve OPEX targets.</li><li>Ensures that proper equipment is maintained and controlled in the Unit for operation excellence.</li><li>Ensures all Corporate Policies and Procedures are followed and maintained.</li><li>Develops Standard Operating Procedures.</li><li>Ensures the security of the facility by monitoring and maintaining existing programs including all TSA, local airport and corporate requirements.</li><li>Manages operation staff on a day-to-day operation aspect to drive for exceeding set targets.</li><li>Responsible for annual performance evaluations of direct reports in compliance with corporate initiatives.</li><li>Monitors employee relations in each Department, ensures compliance with the National Master and Local Addendum labor agreements in the Departments.</li><li>Assists the BU leader on projects, investigations, training, corporate goals and objectives, and airline requests.</li><li>Completes Hazard Analysis and Risk Based Preventative Controls (HARPC) Preventative Controls for Human Food training and certification course to be a PCQI (Preventive Controls Qualified Individual) according to company policy.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education: <ul><li>Bachelor’s degree in business administration or related field required</li></ul> Work Experience:&nbsp; <ul><li>Successful track record as a Manager or Assistant Manager in airline catering required.</li><li>Minimum 10 years of management experience in in-flight catering or food manufacturing environment required.</li><li>Proven experience successfully managing a team of supervisors and managers for a single operating unit required</li><li>Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.</li><li>Previous customer service and/or account management experience required.</li><li>Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance</li><li>Labor relations experience is required</li></ul> Technical Skills: (Certification, Licenses and Registration) <ul><li>Must have strong and effective leadership skills</li><li>Must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff</li><li>Excellent problem solving skills, planning and scheduling capabilities managing multiple account requirements</li><li>Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g. FDA, HACCP and security</li><li>Advanced Microsoft office tool skills (excel, word)</li><li>Knowledge of quality auditing, inspection methods</li><li>Detail oriented and excellent project management skills</li><li>Strong organizational skills, able to prioritize responsibilities and multi-task</li><li>Change Agent</li><li>Able to obtain an AOA badge and customs seal.</li></ul> Language / Communication Skills: <ul><li>Strong interpersonal skills and the ability to interact effectively with multiple departments and customers</li><li>Excellent written and oral communication skills.</li></ul> Job Dimensions Geographic Responsibility: Hub Unit Type of Employment: Full TimeTravel %: Up to 25% as required to attend management or leadership team meetings Exemption Classification: Exempt Work Environment / Requirements of the Job: production kitchen facility (there may be physical discomfort due to temperature and noise) Competencies Required to be Successful in the Job: <ul><li>Thinking – Information Search and analysis &amp; problem resolution skills</li><li>Engaging – Understanding others, Team Leadership and Developing People</li><li>Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively</li><li>Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus</li></ul> Demonstrated Values to be Successful in the Position <ul><li>Expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:</li><li>We treat each other with respect and we act with integrity</li><li>We communicate and keep each other informed</li><li>We put our heads together to problem solve and deliver excellence as a team</li><li>We have passion for our work and we pay attention to the little details</li><li>We foster an environment of accountability, take responsibility for our actions and learn from our mistakes</li><li>We do what we say we will do, when we say we are going to do it</li><li>We care about our coworkers, always taking an opportunity to make someone’s day better</li></ul>

Responsibilities: <ul><li>Assess and report contractor compliance with contract Occupational Health, Safety, and Environmental requirements.</li><li>Conduct pre-construction job explanation and kick-off meetings to explain construction execution safety requirements per contract scope.</li><li>Track and analyze Key Performance Indicators for performance improvement opportunities.</li><li>Develop and conduct safety training.</li><li>Provide advice and consultation to department staff to assist them in maintaining a safe working environment in compliance with environmental/safety regulations, standards and practices.</li><li>Identify and evaluate hazardous conditions and practices in the workplace.&nbsp;</li><li>Undertake surveys to identify and evaluate occupational health, safety and environmental conditions.</li><li>Conduct and coordinate on-site inspections to audit physical conditions and safe work practices.</li><li>Provide advice and counsel concerning compliance with corporate safety regulation and procedures.</li><li>Perform construction site and/or area safety inspections of department facilities and operations.</li><li>Perform job site safety compliance inspections, including hazard analyses and safe work procedures, and prepare written reports and recommendations.</li><li>Develop controls for identified hazards.</li><li>Coordinate the implementation of controls from results of hazard analyses.</li><li>Measure and evaluate the effectiveness of the hazard control system, policies, and procedures and recommend changes that reflect improved opportunities to eliminate work place incidents and injuries.</li><li>Prepare safety orientations, safety training and job site inspection procedures.&nbsp;</li><li>Direct or assist in the development of specialized education and training materials.&nbsp;</li><li>Conduct specialized safety and environmental training programs to communicate hazard control information.</li><li>Assist local management in new employee occupational health, safety and environmental orientation.</li><li>Participate in Safe Operations Committee meetings.</li><li>Review and analyze injury, property damage, and statistical loss data and work with management to prepare comprehensive recommendations for corrective action to eliminate or minimize potential hazards.</li><li>Incorporate essential safety requirements in all purchasing and contracting actions.</li><li>Recommend the purchase of safety equipment, related supplies, and personal protective equipment (PPE) in accordance with established company requirements.</li><li>Maintain awareness of corporate safety and environmental requirements and make recommendations for their implementation.</li><li>Assist management with monitoring adherence to department safety and environmental programs by employees and contractors.</li></ul> Requirements: <ul><li>As the successful candidate you will hold a Bachelors degree in BS degree in engineering, safety engineering, industrial hygiene, or environmental science, or in a related field from a recognized and approved program.&nbsp;</li><li>An advanced degree is preferred.</li><li>You will have twelve (12) years experience related to heavy construction safety, preferably in on/offshore oil/gas construction industry, petrochemical construction industry, or in construction project management.</li><li>You must have demonstrated knowledge of delivering hands on health, safety and environmental training.&nbsp;</li><li>Must also have ability to assist with developing, implementing, and coordinating comprehensive health and safety programs.</li><li>You will have good communication skills, both verbal and written (training/presentations/report writing).&nbsp;</li><li>Participate in teams and/or committees.&nbsp;</li><li>Strong PC skills in Microsoft Office (Word, Excel and PowerPoint).&nbsp;</li><li>Skilled in the standards, concepts, practices, and procedures within the health, safety and environmental fields.</li><li>Ability to work at all levels within an organization and the ability to work in a diverse work group is necessary.</li></ul>

Job Description: <ul><li>Manages and directs the operation of multiple airline catering units or “flight kitchens” with individual gross revenues of $350,000 to $7M+ and direct and indirect headcount of 10 to 100+ employees.</li></ul> Responsibilities: <ul><li>Leads and manages exempt staff of all Departments in the Airline Catering unit.</li><li>This includes but not limited to: Food production, Transportation, Equipment Processing, Storeroom Department, Dish-room/Porters, Quality Assurance, and related departments to ensure production standards and customer service requirements are met.</li><li>Ensures Customer requirements/specifications and service requirements are complied with on all airline accounts. This includes production processing, on-time performance, equipment inventory, and quality assurance controls.</li><li>Drives to meet business objectives and goals set by superior related to food costs, labor costs, sanitation, quality assurance, market track goals, airline goals and objectives, and all other specific goals set thereof.</li><li>Ensures that all HACCP, FDA, Local Airport, Quality Assurance, and Airline Specifications are maintained at the highest level.</li><li>Monitors all menu cycles to ensure customer service and satisfaction is not interrupted. Ensures that proper equipment is maintained and controlled in the Unit for operation excellence.</li><li>Manages operation staff on a day-to-day operation aspect to drive for exceeding set targets.</li><li>Supports and assist Lean initiatives, and Quality initiatives to achieve OPEX targets.</li><li>Monitors all training programs that are required to be conducted to ensure all Corporate Polices and Procedures are followed and maintained.</li><li>Monitors employee relations in each Department, and ensures compliance with the National Master and Local Addendum labor agreements are maintained in the Departments.</li><li>Supports customer audits, government audits to meet compliance</li><li>Responsible for annual performance evaluations of direct reports in compliance with corporate initiatives.</li><li>Maintains customer communication with all local and corporate airline representatives to ensure all request, investigations, and/or related are concluded to the satisfaction of the customer and company.</li><li>Assists the Regional GM on projects, investigations, training, corporate goals and objectives, and airline requests.</li><li>Completes all administrative reports in an accurate and timely manner.</li><li>Ensures the security of the facility by monitoring and maintaining existing programs including all TSA, local airport and corporate requirements.</li><li>Drives prevention vs. detection of defects.</li><li>Coordinates actions to prevent the occurrences of nonconformities.</li><li>Maintains customer compliance resolution.</li><li>Responsible for the maintenance of key performance metrics for the Operation organization.</li><li>Verifies and insures company policies and procedures are followed.</li><li>Insures quality specifications and requirements are followed and met.</li><li>Develop Standard Operating Procedures.</li><li>Responsible for safety, quality and compliance to customer specification.</li><li>Completes Hazard Analysis and Risk Based Preventative Controls (HARPC) Preventative Controls for Human Food training and certification course to be a PCQI (Preventive Controls Qualified Individual) according to company policy.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul>&nbsp;Requirements: Education: <ul><li>Associate or Bachelor’s degree in business administration or a related field is preferred</li></ul>&nbsp;Work Experience: <ul><li>Successful track record as a Manager or Assistant Manager in airline catering required. 10+ years of experience in in-flight catering or food manufacturing environment required.&nbsp;</li><li>Demonstrated experience with managing financials with budget responsibility for a single operating unit required, multiple operating units preferred.&nbsp;</li><li>Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.</li><li>&nbsp;Proven experience successfully managing a team of supervisors and managers for a single operating unit required, multiple operating units preferred.&nbsp;</li><li>Previous customer service and/or account management experience required.&nbsp;</li><li>Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance Labor relations experience is required.</li></ul> Technical Skills: (Certification, Licenses and Registration): <ul><li>Candidate should be comfortable with all levels of employees and have the ability to drive positive program change.&nbsp;</li><li>Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff.&nbsp;</li><li>Must have strong and effective leadership skills Excellent problem solving skills, planning and scheduling capabilities managing multiple account requirements Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g.&nbsp;</li><li>FDA, HACCP and security.&nbsp;</li><li>Advanced Microsoft office tool skills (excel, word). Knowledge of quality auditing, inspection methods.</li><li>&nbsp;Detail oriented and excellent project management skills.&nbsp;</li><li>Strong organizational skills, able to prioritize responsibilities and multi-task. Change Agent. Able to obtain an AOA badge and customs seal</li></ul> Language / Communication Skills: <ul><li>Strong interpersonal skills and the ability to interact effectively with multiple departments and customers Excellent written and oral communication skills.</li></ul> Job Dimensions: <ul><li>Geographic Responsibility: Unit/Region</li><li>Type of Employment: Full-time</li><li>Travel %: Up to 25% as required to attend management or leadership meetings</li><li>Exemption Classification: Exempt</li><li>Internal Relationships: Employees at all levels of the organization</li><li>External Relationships: Customers</li></ul> Work Environment / Requirements of the Job: <ul><li>Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.</li><li>In a normal production kitchen facility there may be physical discomfort due to temperature and noise.&nbsp;</li><li>Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.&nbsp;</li><li>A rotating schedule of 55+ hours per week is typical.</li><li>Budget / Revenue Responsibility: $350,000 to $7M+</li></ul> Organization Structure: <ul><li>Direct Line Manager (Title): VP, BU</li><li>Number of Direct Reports: 30+</li><li>Estimated Total Size of Team: 30+</li></ul>

Responsibilities:&nbsp; <ul><li>Provides leadership and development for hub unit QEH&amp;S team members, through teaching and coaching.&nbsp;</li><li>Drives successful attainment of regional QEH&amp;S goals, objectives and targets at the unit level.&nbsp;</li><li>Liaises with support functions such as Human Resources and Customer Service to evaluate and reduce potential risks.&nbsp;</li><li>Provides operating unit technical support in the areas of quality, food safety, occupational safety and health, chemical safety, waste management, waste water and storm water pollution prevention, air quality and environmental annual reporting.&nbsp;</li><li>Prepares proposals and reports for unit and regional leadership.&nbsp;</li><li>Ensures adherence to departmental budgets.&nbsp;</li><li>Liaises with unit customers, union representatives, airport and regulatory agencies to identify emerging trends and issues.&nbsp;</li><li>Implements special projects related to company business objectives related to the QEH&amp;S.&nbsp;</li><li>Assesses and ensures compliance with local, state and federal food safety, environmental, health and safety regulations.&nbsp;</li><li>Ensures regulatory reporting responsibilities of units are met.&nbsp;</li><li>Partners with units to integrate sustainable compliance solutions within operations.&nbsp;</li><li>Supports Environmental Compliance Calendars for assigned units.&nbsp;</li><li>Works with regulatory agencies and environmental consulting firms to achieve goals and ensure permits are in place.&nbsp;</li><li>Supports unit operations training in QEH&amp;S.&nbsp;</li><li>Drives waste minimization, reduction and recycling process through the identification of opportunities and targets.&nbsp;</li><li>Supports operating unit program implementation.&nbsp;</li><li>Supports operating units in determination of quality defects, accident and injury root causes, corrective and preventive actions.&nbsp;</li><li>Monitors, measures and communicates unit safety trends, targets and impacts through the use of QEH&amp;S scorecards.&nbsp;</li><li>Evaluates and continuously improves unit risk prevention process effectiveness (Business Management System (BMS), Critical Control Points (CCPs), Personal Responsibility in your Daily Efforts (PRIDE) and Ramp Safety, Quality and Delivery (SQUAD).&nbsp;</li><li>Works with operations leadership to optimize deployment of QEH&amp;S processes.&nbsp;</li><li>Administers corporate QEH&amp;S policies and procedures within hub units and make improvement recommendations.&nbsp;</li><li>In conjunction with Human Resources, identifies and supports implementation of CSR, health and wellness initiatives at the unit level.&nbsp;</li><li>Completes Hazard Analysis and Risk Based Preventative Controls (HARPC) Preventative Controls for Human Food training and certification course to be a PCQI “Preventive Controls Qualified Individual according to company policy.&nbsp;</li><li>Completes all other company required training including but not limited to ServSafe Sanitation Manager Certification.&nbsp;</li></ul> Requirements: Education:&nbsp; <ul><li>Bachelor’s degree in Environmental Health and Safety or related field.&nbsp;</li><li>In exceptional cases, relevant and extensive work experience may substitute for the degree requirement.&nbsp;</li></ul>&nbsp;Work Experience:&nbsp;&nbsp; <ul><li>Minimum 5 years industrial experience in quality, environmental, health and safety&nbsp;</li><li>Airline and/or food industry experience preferred&nbsp;</li><li>A proven track record of successful results&nbsp;</li><li>Proven experience in field implementation of quality, environmental, health and safety processes.&nbsp;</li></ul>

Responsibilities: Distribution relationship: <ul><li>Manage the day-to-day relationship in the distribution centres and distributors to allow the correct distribution of our brands, monitor possible supply incidents or problems taking place in the market resolve and avoid OOS.&nbsp;</li><li>Organize and plan logistics to ensure timely and effective stock clearance from the bonded warehouses and to ensure regular supply of product.&nbsp;</li><li>Manage the POSM and premium warehouse. Analyze weekly market data obtained from available PML databases to make decisions about changes to the agreed orders and shipment plans.&nbsp;</li><li>Ensure adequate stock levels (contractually agreed at national level) at different regional depots.</li></ul> Bonded warehouse and transportation: <ul><li>Organize, co-ordinate and administer all the tasks connected with the ordering the goods from the bonded, ensuring adequate quantities of stock supply, in such a volume and time that it matches with the depots’ and wholesalers’ requirements.</li><li>Ensure the transportation of the goods from the bonded warehouse to all depots and EZDs, keeping the delivery schedules laid down in policy.&nbsp;</li><li>Ensuring good business relations &amp; fluent information flow.</li></ul> Special editions, promotions, new product launches and revamps: <ul><li>Coordinate together with S&amp;OP, marketing/sales/production &amp; planning the introduction of promotional products and new product launch (NPL) to ensure a proper and timely distribution in the market.&nbsp;</li><li>Anticipate any problems that may affect the execution of a promotion and communicate the incidents to those parties directly affected, providing alternative solutions to the problems.&nbsp;</li><li>Follow up on every promotion until stock end.</li></ul> Managing the depots (warehouses): <ul><li>Assure a smooth and efficient depot running by fluent contact with depot owner, depot supervisors and authorities, managing and documenting the various stock transactions and making sure they were properly authorized according to the relevant procedures and policies of the company.&nbsp;</li><li>Managing 4 warehouse supervisors directly &amp; ~20 warehouse staff indirectly</li></ul> Budget: <ul><li>Manage and plan the stock production, overseas and local transportation, stock storage at the Bonded and depots, strive to a constant improvement and efficient processes.&nbsp;</li><li>Manage the depots operating include: operating &amp; coordinating of contractors, municipal authorities, Electricity, small internal cash expenses according to the relevant policies and procedures.</li></ul> Safety and sanitation: <ul><li>Make sure all policies and procedures concerning the overseas and local transportation, stock storage at the Bonded and depots are being kept, making suggestion of ways to improve work conditions in order to make a safe working environment and protecting the company’s employee, stock and assets.</li></ul> Requirements: <ul><li>Bachelor´s Degree is mandatory for this role</li><li>Minimum 3 years of experience in Supply Chain/Logistics area /Sales area</li><li>Minimum 3 years of experience in managing employees / supervisors</li><li>Able to understand business needs, department strategies and autonomously align team&nbsp;</li></ul> objectives: <ul><li>Knowledge in SAP and iSMS - Advantage</li><li>Excellent command of Microsoft tools (Excel, Word, and PowerPoint)</li><li>Fluent in both English and Hebrew languages</li><li>Agile on change &amp; results, collaborative</li></ul>

Responsibilities: <ul><li>Accountable for all aspects of the business of the unit</li><li>Drives positive relationships with all customers of the unit</li><li>Demonstrates financial acumen by ensuring budgets are created accurately, communicated out, responsibility aligned and budget delivered</li><li>Actively researches and understands the local business arena, local culture and understands where the unit sits within the local framework, adapting where necessary</li><li>Monitors, reviews, guides direct reports to work together as a high performing team</li><li>Continually develops and improves the skills of the employees by working with HR, Learning &amp; Development and by mentoring and coaching the management team</li><li>Takes full ownership to lead compliance adherence of the unit to all regulatory, customer and internal policies and procedures</li><li>Identifies root causes of any situation which occurs and creates a robust action plan to work through to a robust solution</li><li>Justifies proposals/business cases for expenditure to improve the business unit</li><li>Identifies, and leads where appropriate, continuous and process improvement initiatives that drive the unit forward</li><li>Works with the HR Business Partner for salary review processes, ensuring to balance engagement, reward and cost effectiveness and keep competitive advantage</li><li>Constantly monitors recruitment to ensure that the unit have the right people in the right place at the right time</li><li>Puts into practice operational policies and decisions that come from the Executive Management Team, maintaining alignment with company and divisional policy and procedures</li><li>Completes Hazard Analysis and Risk Based Preventative Controls (HARPC) Preventative Controls for Human Food training and certification course to be a PCQI (Preventive Controls Qualified Individual) according to company policy.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education: <ul><li>Bachelor’s degree in business administration or related field required&nbsp;</li></ul> Work Experience:&nbsp; <ul><li>Successful track record as a General Manager in airline catering required.</li><li>Minimum 15 years of management experience in in-flight catering or food manufacturing environment required.</li><li>Demonstrated experience with managing financials with budget responsibility for a single operating unit required, multiple operating units preferred.</li><li>Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.</li><li>Proven experience successfully managing a team of supervisors and managers for a single operating unit required, multiple operating units preferred.</li><li>Previous customer service and/or account management experience required.</li><li>Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance</li><li>Labor relations experience is required</li></ul> Technical Skills: (Certification, Licenses and Registration): <ul><li>Must have strong and effective leadership skills</li><li>Must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff</li><li>Excellent problem-solving skills, planning and scheduling capabilities managing multiple account requirements</li><li>Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g. FDA, HACCP and security</li><li>Advanced Microsoft office tool skills (excel, word)</li><li>Knowledge of quality auditing, inspection methods</li><li>Detail oriented and excellent project management skills</li><li>Strong organizational skills, able to prioritize responsibilities and multi-task</li><li>Change Agent</li><li>Able to obtain an AOA badge and customs seal.</li></ul> Language / Communication Skills: <ul><li>Strong interpersonal skills and the ability to interact effectively with multiple departments and customers</li><li>Excellent written and oral communication skills.</li></ul>

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476 sanitation and hygiene Jobs found

Microbiologist

General Manager Trainee

Packaging Executive

Executive Chef of Operations

General Manager

Field Safety Advisor

General Manager

Senior Compliance Manager

Supply Chain Service Delivery Manager

Business Unit Leader

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Skills

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476 sanitation and hygiene Jobs found

Microbiologist

General Manager Trainee

Packaging Executive

Executive Chef of Operations

General Manager

Field Safety Advisor

General Manager

Senior Compliance Manager

Supply Chain Service Delivery Manager

Business Unit Leader

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

EMPLOYER

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Contact Us

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WhiteCrow is on a mission to connect companies with the best talent across the globe.