FOOD QUALITY ASSURANCE AUDITOR in San Diego, California at MENTOR TECHNICAL GROUP CORP

About Company:

Mentor Technical Group (MTG) provides a comprehensive portfolio of technical support and solutions for the FDA-regulated industry. As a world leader in life science engineering and technical solutions, MTG has the knowledge and experience to ensure compliance with pharmaceutical, biotechnology, and medical device safety and efficacy guidelines. With offices in Caguas, Puerto Rico, and Boston and we serve life sciences clients in six global markets: United States, Puerto Rico, Dominican Republic, Mexico, Germany, Canada, and South America.

About the Role:

The critical role of Food Quality Assurance Auditor will perform food quality, food safety, and physical safety audits as required per the requirements of the USMC contract. This is an on-site position that will rotate among the military base dining facilities which include mess halls, kitchens, loading docks, bathroom facilities.

Maintains close working relationship with the Mess Hall managers and subcontractors on all quality and safety issues. Maintains liaison with the Base Quality Assurance Evaluators (QAE) and other customer representatives on project performance and service matters. Performs several daily inspections and audits to ensure contractual and regulatory compliance. Assists the mess hall managers and subcontractors in maintaining a viable customer service program. Provides monthly in-service training to hourly employees at the base mess halls.

Basic Education Qualifications:

• Legal Age: 18 Years Old
• Education or Equivalent Experience: BA/BS or In Hospitality, Food Science Technology, or related field
• Supervisory/Managerial Experience: 2 years
• Certification Requirements: ServSafe certified.

Primary Duties and Responsibilities:

• The coordinator maintains a close working relationship with the Mess Hall managers and subcontractors on all quality and safety issues.
• The coordinator will also provide mentoring/coaching/training assistance to mess hall management and employees as it relates to addressing areas of non-conformance, preparation for client and/or third-party audits, as well as meeting contractual requirements.
• Maintains liaison with the Base Quality Assurance Evaluators (QAE) and other customer representatives on project performance and service matters.
• Assists the mess hall managers and subcontractors in helping to drive continuous improvement in customer satisfaction and other areas as they relate to service to the client.
• Attention to detail in the areas explained in the audit guidance policies as well as an understanding of areas of compliance valued by the client is a must.
• The ability to discern between a food safety and/or food quality observation that affects the client and one that does not will be key to developing a good rapport/working relationship with mess hall management while ensuring contractual and regulatory requirements are being met.
• An understanding of the FDA Food Code and/or the Tri Service Food Code (TSFC) is needed.

Typical Knowledge & Skills:

• An understanding of the FDA Food Code
• HACCP
• Safety Leadership and Investigation skills
• Customer Service skills
• Managing Multiple Priorities
• Perform Technical Tasks
• Regulatory Compliance
• Quality Control Protocol
• Auditing & Reporting Skills

Basic Functional Experience:

• 2 years of experience working

Physical Qualifications:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job the employee is:
  • Frequently required to climb or balance and stoop, kneel, crouch and bend.
  • Regularly required to stand, walk for extended periods of time, and sit; use hands to finger, handle or feel; reach with hands and arms; and talk, hear or smell and taste. The employee must occasionally lift and/or move up to 25 pounds.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Working Environment:

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job the employee is exposed to working in:
  • Kitchen environment among industrial appliances, machines. Dish machines, ovens etc. risk of slips and falls.
  • Outdoor weather conditions; risk of slips and falls.
  • Regularly exposed to wet or hot/humid conditions [non-weather], working near moving parts.
  • Steps, stairs and or ladders
  • High paced at times
  • The noise level in the work environment is usually low to moderate conditions.