Coordinated food safety, sanitation, and pest control compliance efforts as required.Ensured regulatory standards are met by third party sanitation and pest elimination providers by conducting occasional joint surveys/visits.Conducted food safety assessments at internal DC location and 3rd party locations if needed.Ensured compliance with 3rd party certifications.Reviewed findings with DC leadership and ensures corrective action plans are detailed and completed with leadership support to improve food safety culture.Stayed current with all State, Federal, and local regulatory agencies to ensure compliance regarding local DC Operations as well as adhere to SQF standards.Used available metrics and reporting systems to track and measure food safety performance, identifying exceptions to outstanding performance and influencing leadership to resolve specific and cultural opportunities. Managed SQF, GDP, and food safety programs, including document review of records, associate training, and oversight of corrective actions. Directed activities in maintaining and executing effective food safety, food defense, and recall plans, policies, and processes in Distribution Center operations.Provided food safety training and support to operations and internal/external partners.Collaborated with operations partners to ensure compliance during facility changes and/or new site developments. Investigated product quality and compliance issues (i.e., tampering, adulteration, mislabeling, etc.) • Maintains active working relationships with all appropriate industry and regulatory bodies.Consistently drove and executed innovation for food safety messaging, development of food safety culture, and nurture the belief that food safety is and should always be everyone’s top priority.

Provided directive leadership in all aspects of food safety across production kitchen and vessel operations.Drove accountability across the Operations team for the implementation of the food safety program. Leveraged the third party audit program, online learning platform, internal auditing program, and site management to achieve positive food safety outcomes.Collaborated with the Brand Activation team and external brands to communicate the food safety program and create alignment across food safety programs.Led the development, project management, training, and rollout of targeted food safety initiatives.Ensured all food safety controls in the kitchens are in place and that our HACCP plan is being executed faithfully. Drove adherence to all brand standards.Served as a subject matter expert in collaboration with other teams to ensure that food safety hazards are mitigated across all applications, including Retail and Logistics.Conducted root cause analysis and corrective actions to address system and program failures.Assisted with the preparation of HACCP, Food Safety, Allergen Control, Food Defense/Biosecurity, Pest Control, Supplier Approval, Crisis Management, and Document Management plans.Optimized available resources to maximize productivity through capacity planning and continuous improvement.

Continuously improved how data was collected and compile food safety audit/inspection compliance data to develop and monitor KPI performance.Through root-cause analysis and data analytics, identified key themes and trends related to food safety and sanitation. Escalated learnings for visibility, awareness, and accountability.Provided and helped implement solutions to facilitate improvement. Develops verification and monitoring programs to assure effectiveness.Assisted in supporting a team of Regional Operations Excellence Managers to drive food safety compliance and improvements across the Company by providing training, guidance, and coaching on Food Safety programs, policies and expectations.Partnered with the training team on all food safety training programs, written materials, and required certifications to ensure a strong foundation of food safety knowledge is provided and resources/tools are readily available.As a Subject Matter Expert, provided food safety support and guidance to our Operations teams to help resolve opportunities and help protect internal and external brands.Provided support during extraordinary events that interrupt business (i.e. boil orders, storms, loss of power).Monitored regulatory agency landscape for emerging concerns, consumer advisories, food safety alerts, proposed regulations, and similar public health and business-impact issues. Managed the effectiveness and reliability of the TPA program and Audit Partner in advancing conformance to Ghost Kitchen food safety management policies and practices.Advanced processes associated with the TPA program, including but not limited to issue resolution, audit form changes/updates, announcement process, partner contractual requirements, hierarchy updates, and re-audits.Conducted technical research as needed across a wide array of food safety, regulatory, and public and environmental health matters.

Performed routine inspections of facilities to determine compliance with company requirements in addition to state and local laws.Completed a budgeted number of audits each week that creates a high level of customer satisfaction.Enforced food safety and sanitation procedures for retail establishments.Provided effective customer communication and develop strong relationships.Partnered with Account Management teams and other divisions within NSF to solve customer challenges.Provided coaching to management and employees during visits to ensure company standards are met for each audit.Assisted sales team with mock audits for potential clients.Audited 12+ companies over 4 years with requests to return and perform training audits with employees.

Provided patients with information regarding the menu ordering process, review menu choices and assist patients with the selection of menu items based upon his/her dietary guidelines within a timely manner.Tracked food preferences into the card file section of the diet software system utilizing portable technology device. Performs appropriate updates and back up procedures when the software or interfaces are down. Provides written reports from each meal period to management.Performed patient meal intake observation and advise clinical dietitians when intake is limited and when special requirements are needed for patients.Informed nursing staff of all special assistance needs for patient, dietary changes, and anticipated changes in patient status, such as admissions, transfers, discharges and changes in status from NPO to eating and vice versa.Maintained inventory of food for the units.Met with Unit Practice Councils to find solutions for patient dining services process. Serve as a liaison between dining services and the nursing unit regarding patient dining services. Monitored the level of patient satisfaction in regard to their dietary experience.

Increased sales by providing outstanding product and service.Worked morning, nights, and weekends, monitoring quality of food and service.Assisted in providing Team Members and Shift Managers with the appropriate supervised preparation to ensure that every product served meets high standards of product quality.Executed all systems daily to ensure a clean, organized restaurant, prepared to deliver safe quality food and ENCORE service.Operated in accordance with established performance, profits and operating standards as set out in operation manuals.Supervised and motivated Team Members and Shift Managers to perform to their highest possible level of ability.Maintained high standards of service throughout the operational day by demonstrating Leadership by example.Communicated openly and honestly with colleagues, superiors and all others about plans, progress and problems.