Quality Control Manager - Food Service

Oversees the Quality Control (QC), food safety, & safety training programs in accordance with the performance services at Joint Base Charleston Weapons Station, Rainbow Row Galley. The manager will stay up to date and build expertise in food safety best practices, in accordance with (IAW) FDA, Tri-service Food Code, and local public health regulations and industry best practices, Setting QC Compliance Objectives and ensuring all targets are achieved.

Essential Duties and Responsibilities

· Demonstrates Palmetto Goodwill’s Amazing Customer Experience (ACE) Culture, I-CARE Values, Mission and Vision in all actions.

· Assures that food safety, quality, sanitation, and all regulatory requirements are met in accordance with the Tri-Service Food Code and Quality Control Program.

· Effectively uses trends and analysis reports to measure operational improvement and compliance.

· Remains up to date with developments or changes to the Performance Work Statement (PWS); ensures information is communicated effectively to all levels of team members affected.

· Supports and provides leadership to resolve issues associated with food service contract quality, productivity, and safety.

· Responds to customer concerns; documents how concerns are addressed; initiates process to prevent recurrence. Reports all complaints to the Senior Project Manager within 24 hours for customer follow-up.

· Facilitates all required initial new hire training, Serv-Safe Certification, and annual food handler’s training.

· Provides food safety, sanitation, HACCP, and hot and cold storage training.

· Conducts daily safety walk throughs and weekly documented safety evaluations inclusive of facility structure, equipment, as well as operational procedures/processes.

· Assists the Project Manager in overall management of functions in accordance with the PWS.

· Represents Palmetto Goodwill in meetings with the Government.

· Documents all meetings with the Government and send detailed notes to the Senior Project Manager.

· Acts as backup for key personnel positions as needed.

· Performs other related duties as required and assigned.

Supervisory Responsibilities

Supervise all assigned personnel in the performance of their duties at the contract site. Assure that food safety, quality, and sanitation are met in accordance with the Quality Control Program. Conduct and document inspections and address any contract compliance concerns. Work weekends as required to fulfill duties prescribed in the PWS. Maintain a safe and orderly work environment. Facilitate safety drills and keep the worksite within OSHA and food service standards.

Qualifications

Must be able to:

· Obtain and maintain a current ServSafe instructor/proctor certification within 60 days of start of Contract.

· Research from various sources (including internet); gather and analyze data as it relates to Contract Statements of Work, training requirements, compliance guidelines, etc.

· Multi-task effectively; set priorities; be able to adjust to frequent changes, delays, or unexpected events; be flexible and/or adaptable as work requirements change.

· Meet deadlines; be self-directed and able to work autonomously/independently as needed.

· Thrive in a dynamic, fast-moving environment.

· Work effectively in a team-based environment; interact professionally with a highly diverse employee base on a regular and routine basis.

· Work a flexible schedule, including nights and weekends when needed.

Must have:

· High attention to detail and accuracy.

· Enthusiasm for the mission of the organization.

· Valid SC Real ID required for access to facility.

Education and Experience

Bachelor’s or other four (4) year degree from accredited college/university preferred with emphasis in Business Administration, or a related field. A culinary degree a plus, but not required. Ten (10) year experience in a leadership position. A combination of experience and education will be considered.

Physical Demands

While performing the duties of this job, the employee is regularly/frequently required to: sit; stand; walk; talk and/or hear; operate a motor vehicle; use close and peripheral vision; bend; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to: stoop; kneel; or couch. The employee must occasionally lift and/or move up to fifty pounds.

Work Environment

Work is usually performed in both an office and a production kitchen setting that at times can be hot and humid. Frequent travel may be required. The noise level in the work environment is usually moderate.