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You will be working closely with the leaders in the Johnson & Wales University - Charlotte hospitality group, developing skills and competencies that will help provide you with practical experience in preparing to apply to accredited Dietetic Internship programs or for anyone interested in the field of food science, food safety or quality assurance. You will gain valuable experience in the following areas: foodservice operations, nutrient analysis, marketing and promoting of health promoting foods, nutrition education campaigns, menu planning, food safety, sanitation, HACCP principles, planning and implementation of innovation and client relationship skills.
Job Responsibility:
Safety: Safe food in a safe environment
Assuring an exceptional guest experience
Bring innovation into services
Operational support of serving platforms
Recipe Nutrient Analysis
Menu Planning
Support educational nutrition campaigns
Executing operational standards
Managing FDA regulation standards
Market Research
Manage website and social networking profile content
Maintain cohesive database of all food safety metrics that can be used for tracking and trending compliance
Conduct routine food safety self-inspections
Conduct one-on-one or group food safety training sessions
Work with Quality Assurance Managers to find solutions to food safety challenges
Participate in Board of Health inspections
Participate in third party food safety audits
Assist in the development of impactful audit corrective action plans that include preventative measures
Participate in completion of corrective action plans
Help monitor sustained improvement related to action items
Work with Managers and Chefs to ensure all corrective /preventative action is effective and sustained
Work with Managers and Chefs on continual improvement
Observe food safety handling of associates and identify opportunities for improvement
Participate in monitoring food temperatures through HACCP
Assess HACCP program compliance deficiencies and develop strategies for improvement
Requirements:
Interest in the world of Contract Food Service Management
Excellent communication skills, written and verbal
Must be undergraduate student
Detail orientation with strong organizational skills
Enjoy building relationships
General working knowledge of food service
General interest and knowledge of food safety, sanitation and HACCP principles
Interest in one or more of the following: Food Safety, Food Science, Quality Assurance, Sanitation Systems, HACCP, Supply Chain Management, Regulatory Compliance, Environmental Health, Food Microbiology, Food Code Compliance, Sustainability, Carbon foot print, Farm to Fork, Special Dietary Needs (food allergies, intolerances)
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