Description OSI Restaurant Partners, LLC, headquartered in Tampa, Florida, was founded in 1988 by a group of people who believe in hospitality, sharing, quality, being courageous and having fun! Today, our portfolio of brands consists of Outback Steakhouse units throughout the U.S., as well as Carrabba's Italian Grill, Bonefish Grill, Fleming’s Prime Steakhouse & Wine Bar and Roy’s Hawaiian Fusion Cuisine. We are now one of the largest casual dining restaurant companies in the world. We operate in 49 states and our Outback Steakhouse restaurants are also open in 24 countries around the world. The following position description contains representative examples of work that will be performed in positions allocated to this classification. It is not required that any position perform all of the duties listed, so long as primary responsibilities are consistent with the work as described. Roles and responsibilities can often be expanded to accommodate changing business conditions and goals, as well as to tap into the skills and talents of the individuals in the company. Accordingly, associates may be asked to perform duties that are outside the specific functions that are listed.
OSI Corporate HACCP Manager is based out of the home office and will report directly to the Head of Corporate QA & Food Safety. The primary responsibility of this position is to develop, implement and maintain HACCP based food safety systems in all OSI restaurants.
Specific Responsibilities Include:
• Implement necessary internal quality assurance systems and infrastructure to support company growth
• Maintain current knowledge of trends and changes affecting food safety, as well as, develop and recommend appropriate program changes to ensure governmental compliance. As a key position to the continued success of the company, this position acts as the champion for food safety and quality- motivating, educating and training cross-functional personnel
• Enhance and support SOP/HACCP training materials/programs to ensure structure, consistency and alignment with enterprise objectives
• Review and manage 3rd party HACCP assessments, including but not limited to implementing, verifying and applying corrective actions
• Integrate new products/processes into the HACCP plans
• Lead and maintain all restaurant HACCP programs working with Concept Presidents and Vice Presidents of Operations including product enhancements, new technologies and internal operational procedures
• Advising Senior Management staff of any quality control and food safety issues in addition to presenting plausible solutions
• Acts as liaison for technical and quality issues between R&D, Supply Chain and Operations to ensure Company requirements are met
• Acts as company representative and works closely with Operations to drive quality ownership to the restaurants
• May require 25% of travel away from office, domestically and internationally
RequirementsQualifications:OSI Corporate HACCP Manager is based out of the home office and will report directly to the Head of Corporate QA & Food Safety. The primary responsibility of this position is to develop, implement and maintain HACCP based food safety systems in all OSI restaurants.
Specific Responsibilities Include:
• Implement necessary internal quality assurance systems and infrastructure to support company growth
• Maintain current knowledge of trends and changes affecting food safety, as well as, develop and recommend appropriate program changes to ensure governmental compliance. As a key position to the continued success of the company, this position acts as the champion for food safety and quality- motivating, educating and training cross-functional personnel
• Enhance and support SOP/HACCP training materials/programs to ensure structure, consistency and alignment with enterprise objectives
• Review and manage 3rd party HACCP assessments, including but not limited to implementing, verifying and applying corrective actions
• Integrate new products/processes into the HACCP plans
• Lead and maintain all restaurant HACCP programs working with Concept Presidents and Vice Presidents of Operations including product enhancements, new technologies and internal operational procedures
• Advising Senior Management staff of any quality control and food safety issues in addition to presenting plausible solutions
• Acts as liaison for technical and quality issues between R&D, Supply Chain and Operations to ensure Company requirements are met
• Acts as company representative and works closely with Operations to drive quality ownership to the restaurants
• May require 25% of travel away from office, domestically and internationally
The ideal candidate will have the following experiences and qualifications:
• Bachelor's Degree in Food Science, Biology, Microbiology, Life Science, Operations Management or a related field, required
• Masters Degree or PhD, preferred
• 5-7yrs experience in Quality Assurance or Food Safety Leadership within a restaurant company, required
• HACCP Certified, required
• Experience in all facets of Food Safety and Quality program management, developing and implementing action plans and analytical review
• Knowledge of Training in an Operations multi unit environment
• Detailed knowledge of HACCP, Pest Control Programs, Allergen, Chemical Program and Hold and Release Program
• Experience in Recall Management
• Food Sanitarian, preferred
• Experience dealing with regulatory agencies (i.e. FDA) and proficiency in government regulatory requirements (applying principles of the Federal Food Code)
• Some international company experience, preferred
Core Competencies:
• Self managed: a high level of independent motivation
• An ability to manage a Food Safety and Quality program as a set of well-defined processes that can be standardized, measured and improved (i.e., a "process orientation"); visibly demonstrating a sense of urgency and strong personal ownership; effectively works through barriers to implementation
• Influencing Skills: strong ability to communicate a clear and compelling vision across all levels of the organization especially in areas where you lack authority
• Willingly takes on tactical roles as required to achieve objectives; secures commitment from the organization to doing things differently in order to obtain higher levels of organizational performance
• Problem solving and decision making: Strong ability to dissect single and multiple situations to determine root cause and practical corrective actions
http://www.careerbuilder.com/JobSeeker/Jobs/JobDetails.aspx?job_did=J3G4P56BXYZ0KNPVSB0
