Education: Bachelor’s degree in Food Technology, Food Science, Microbiology, Nutrition, or a related Life Sciences field.
Experience: 1 to 3+ years of relevant experience in a food service, commercial kitchen, catering, or food manufacturing environment.
Certifications: Prior formal training or certification in HACCP, ISO 22000, or ServSafe is highly preferred.
Core Skills: Strong attention to detail, practical problem-solving, clear communication, and proficiency in maintaining audit-ready documentation.HACCP & Compliance: Implement and monitor Hazard Analysis Critical Control Point (HACCP) plans, Good Manufacturing Practices (GMP), and local health department regulations.
Inspections & Audits: Conduct routine daily checks on kitchen cleanliness, equipment sanitation, employee personal hygiene, and food storage temperatures (cold chain monitoring).
Raw Material Control: Inspect incoming ingredients and raw food supplies to verify freshness, proper labeling, batch coding, and acceptance criteria.
Testing & Sampling: Perform or coordinate sensory evaluations (taste, texture, color) and routine microbial or chemical testing.
Corrective Actions: Investigate customer complaints regarding food quality or illness, identify root causes, and launch immediate corrective and preventive actions (CAPA).
Documentation & Training: Maintain accurate logs of temperatures, audits, and test results, and train kitchen staff on core food safety protocols.