Quality Analyst

Description and Requirements

• Adheres to procedures and guidelines; local, state, and federal regulations; and food safety and sanitation guidelines.
• Monitors all food production areas to ensure compliance with district and department procedures and guidelines; local, state, and federal regulations; food safety and sanitation guidelines; and established HACCP policies and procedures.
• Acts through a formal performance improvement process for any operation not meeting expectations.
• Understands and monitors the HACCP program (Hazard Analysis Critical Control Points); maintains standardized recipes and other records related to HACCP; develops HACCP food preparation guidelines for schools.
• Inspects and monitors quality of food and supplies, which includes but is not limited to inventory goods, in-process foods, and meal preparation (storage, production batches, temperatures, consistencies, counts, weights, batch cooking, food service).
• Reviews, modifies, tests, and implements standardized recipes, and maintains reports and documentation.
• Submits product samples for microbiological testing; evaluates the results of this testing and communicates the appropriate corrective action to food service staff and/or parents; documents actions taken.
• Assists with recipe costing, ingredient files, and nutrient analysis.
• Pilots’ new products, including developing food preparation guidelines and related procedures; developing taste test forms and surveys; conducting taste tests; compiling, reviewing and documenting results; developing related recommendations; and communicating the results to food service management and food production staff.
• May assist with maintaining records for special dietary needs, food allergies and modified diets.
• Provides written and verbal communication on simple, complex, and technical information in a clear, concise, and effective manner.
• Prepares, monitors, and distributes logs, data, reports, records, etc.
• Participates in meetings, in-services, and trainings.
• Demonstrates competency with food safety and sanitation requirements, department procedures, and job tasks.
• Satisfactorily completes assigned tasks in a timely manner.
• Develops, coordinates, and facilitates meetings and training as needed.
• Performs other related duties, as assigned.

• Builds and maintains a positive and respectful work environment.
• Provides excellent customer service to internal and external customers.
• Expert knowledge of food safety and sanitation requirements.
• Expert knowledge of food preparation and cooking principles and methods.
• Considerable knowledge of nutrition theory and principles and how large-scale food preparation operations affect food quality.
• Considerable knowledge of quantity food production methods and quality control, sanitation and safety standards and procedures.
• Working knowledge of city, state and federal environmental health and food ordinances and regulations.
• Considerable ability to observe and correct physical conditions to conform with established guidelines.
• Considerable ability to interact tactfully and effectively with co-workers, outside agencies and the public representing diverse cultural, ethnic, and socioeconomic backgrounds.
• Working ability to communicate effectively, both orally and in writing.

• Education and/or Experience: A High School or Associate’s Degree is required 
• 2-5 years of recent experience in related field.

• 8 hour shift
• Day shift
• Monday to Friday
• On call
• Overtime
• Weekend availability
• Work setting:
• In-person
• Warehouse

• Compensation –Commensurate with experience.
• Healthcare Benefits (medical, dental, vision ) with employer contribution
• Paid holidays and vacation