Job Description

Works under limited supervision to provide high-level support for coordination of all food safety activities in the Central Nutrition Cafeteria & district school cafeterias. Strategically collaborates across all departments to ensure all food safety standards and requirements meet Memphis Shelby County Health Department, State of Tennessee Health Codes, and United States Department of Agriculture & Hazard Analysis Critical Control Points (HACCP) guidelines. Provides communication, project management and strategic support to Nutrition Services.

1. Establishes, directs, implement and monitors the HACCP, food safety plan and sanitation procedures that all district nutrition services employees must follow, including those for safe food handling when transporting food from satellite locations.
2. Conducts random testing any potentially hazardous foods for all district cafeterias ensuring that guidelines and standards are in place to eliminate both, external and internal, product contamination or food-borne illness.
3. Responsible for accurate and timely financial accounting activities regarding reimbursements, including requisitions, contract submission, and other financial records.
4. Tracks all deliverables and progress for food safety in the following areas of the Central Nutrition Center & district cafeterias, warehouses.
5. Conducts research projects on all food safety investigations for foreign object/quality complaints that are reported from the district cafeterias, warehouse, and Central kitchen. Identifies project tasks and appropriate representatives to assist in completing research project; identifies, analyzes, measures, and manages project risks and opportunities; aligns work across offices-within the district as a whole.
6. Develops methods and procedures for compiling and analyzing data and critical control points for reports and special projects. Prepares and maintains a variety of narrative and statistical reports, records, correspondence, files and provide appropriate benchmarking and research, as necessary.
7. Maintains all records on food received and delivered; holding and storage temperatures; labels, rotating inventory FIFO.
8. Conducts daily audits of activities to ensure compliance with laws, policies, and procedures; assists in the development, revision, and implementation of human resources policies and procedures.
9. Collaborates with other departments within the Nutrition Services & the district to ensure communication regarding corrective action activities that align appropriately with other messaging and activities; solicits feedback from employees on communications, as appropriate and adjusts as needed.
10. Responsible for research, project writing, process streaming, planning, data analysis, and other areas related to project management.
11. Monitors programs for compliance with all applicable laws, regulations, policies and procedures, and standards for quality success; implements program evaluation.
12. Attends and represents assigned programs at various meetings as necessary.
13. Performs other related duties as assigned or directed.

Graduation from an accredited college or university with a Bachelor Degree in Food Service, Hotel and Restaurant Administration/Management or equivalent plus an additional four (4) years of experience in quantity food production and food preparation, or equivalent, for a total education/experience of eight (8) years. Requires completion of food safety courses offered by the Memphis and Shelby County Health Department, the National Restaurant Association Foundation for Food Safety, National Food Service Management Institute, or the American School Food Service Association. Requires HACCP Certification for food establishments.

(PROOF OF EDUCATION, TRAINING, AND/OR EXPERIENCE IS REQUIRED)

Degree Equivalency Formula :

Bachelors Degree = 4 years plus required years of experience.

Masters Degree = 2 years plus required years of experience. Where Masters degrees are required, years for Bachelors degrees must be included.

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