Job Description:
Manage the raw material food safety and quality inspection team. Maintain Approved Supplier Program for raw materials. Perform pre-planting and pre- harvest risk assessments on a percentage of the fields utilized for growing romaine, iceberg lettuce, cabbage, onion, tomatoes and baby spinach for Club Chef. Perform inspections of the harvesting, cooling, and packinghouse operations. Maintain a food safety and quality culture for Club Chef and its growers/ shippers.
This position can be based from a California home office but it will incorporate travel to growing and processing regions.
Compensation/Salary:
DOE
Requirements:
- Degree in Food Safety, Science or related field
- Ability to participate in Food Safety Conferences/ on Technical Committees
- Experience or training in auditing/ risk assessments
- Experience in growing, harvesting or processing produce
- Good Communication skills
- Willingness to travel, Up to 75% travel may be required
Responsibilities & Duties:
- Manages field team (trainers, inspectors)
- Evaluates potential suppliers for approval to Club Chef system
- Verifies suppliers are meeting Club Chef food safety and quality requirements
- Liaison between suppliers and plant QA and Procurement
- Maintains training program for Club Chef Inspectors/ Trainers to utilize when training growers/ harvesters
- Attend and participate in customer, industry meetings
- Annually, before planting, ensures risk assessments are performed on a minimum of 20% of the fields utilized for growing iceberg and romaine lettuce
- Annually, before harvesting, ensures risk assessment are performed on a minimum of 20% of the fields utilized for growing iceberg and romaine lettuce
- Each season, using the Club Chef Food Safety guidelines, performs documented internal audits/ assessments on the growers, packinghouses, coolers and harvest crews utilized by Club Chef
- Ensures harvest crew surveys are performed on leafy green harvest crews to verify the crews are following food safety guidelines
- Reports food safety and quality issues to Club Chef Director of Raw Material FS&Q and Director of Procurement
- Each season verifies field samplers (micro testing) are following Club Chef sampling procedure
- Work with growers and shippers to continuously improve food safety and quality of the supply chain
- Performs all other duties as assigned
SUCCESS CRITERIA:
- Verification Suppliers are Meeting Approved Supplier Program or put on probation/ disqualified
- Completion of required assessments and verifications each season/ year
- Accurate Documentation
- Verification of grower/ harvester training adequacy
- Open Communication with Suppliers and Club Chef Facility Contacts