SYSCO
New Braunfels, Texas
Company: US6469 Sysco Payroll, Division of Sysco Resources Services, LLC Zip Code: 78132 Minimum Level of Education: Associate's Degree Minimum Years of Experience: 5 Years Employment Type: Full Time Travel Percentage: Up to 50% COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors JOB SUMMARY The Manager, Food Safety Program (Food Safety Program Manager (FSPM is responsible for providing proactive leadership and instruction in Food Safety within the Operating Site. This position drives the corporate Global Support Center (GSC) food safety strategy at the local level to mitigate food safety risk through implementation of the field level risk-based food safety preventive controls program for the Distribution segment at 1-4 Sysco Operating Site(s). Sites are assigned to FSPMs based on risk and complexity. The Manager, Food Safety Program (Food Safety Program Manager) oversees the implementation of the requirements, policies, procedures (SOPs), programs and training components of the food safety system. This position also serves as the lead for product recall execution and internal communications, regulatory inspections completed by local, state/provincial, and/or federal regulatory agencies, Global Food Safety Initiative and Customer 2nd or 3rd party audits, food defense and for interaction with customers on issues related to food safety. The Manager, Food Safety Program (Food Safety Program Manager) oversees the implementation of the requirements, policies, procedures, programs, and training components of the food safety system. This position is also responsible for supporting tracking and communicating the Food Safety Key Performance Indicators (KPIs) and working with multiple Operating Site stakeholders to seek continuous improvement in KPIs. This role frequently partners with stakeholders at the site(s) (1-4 locations), region and market levels including the Region President and leaders from Operations, Environmental Health & Safety (EHS), Merchandising, Finance (Compliance), Sales, and HR functions to provide food safety leadership and subject matter expertise. The Manager, Food Safety Program (Food Safety Program Manager) reports directly to a GSC Field Director, Food Safety and has dotted line reporting to the OpSite Regional President. RESPONSIBILITIES Execute all GSC food safety related strategies, policies, and procedures; maintain open communication with all related departments to address the identification of food safety hazards and process improvement opportunities. Develop, receive approval, and implement non-standard Food Safety SOPs as dictated to comply with specific local, state, or provincial regulations. Provides data to support reporting on Operating Site Food Safety compliance and overall performance against food safety KPIs. Ensure compliance with applicable food safety regulatory requirements (Federal, State/Provincial and, Local) including US FDA Seafood HACCP, FSMA Preventive Controls for Human Foods, FSVP, 204 Traceability Rule, USDA National Organic Regulations, CFIA Safe Foods for Canadian Regulations, and State regulations such as California Prop 12. Lead execution of the Food Safety Preventive Controls Program at assigned sites (1-4), inclusive of HACCP (Hazard Analysis and Critical Control Points) plan, pre-requisite programs, Food Safety Policies, and specific SOPs. Completes verification activities associated with all Preventive Controls programs. Conducts food safety observations of colleagues with "Key Roles" performing food safety activities (Receivers, Selectors, Forklift Operators, Loaders, Delivery Partners, Will-Call, and Sanitation and others as necessary. Provides coaching for improvement or positive feedback to reinforce effective behaviors and actions. Manages and leads Sysco's participation in Global Food Safety Initiative (GFSI), audits by BRC, independent third parties, customers, and Sysco's internal audit process, analyze results, determine root cause, and gather corrective action plans for audit non-conformance(s). Reviews results with Field Food Safety Director. Acts as the site's primary contact during Food Safety regulatory authority inspections by local, state/provincial, or federal agencies. Defends Sysco's preventive food safety controls plan to regulators to support compliance with applicable regulations. Working with site functional leaders, the FSPM promptly responds to any non-compliances with documented corrections, corrective actions, and preventive measures. Escalates issues to GSC FSQA Field Director and Regulatory & Technical Services team for support. Complete and maintain documentation/verification requirements per Sysco policies, procedures, and regulatory requirements (ex. FSMA). Trains and ensures execution of verification tasks at sites by qualified individuals when FSPM is working at another site(s). Uses the OpenText document control system to collect, maintain, and update GSC standard operating procedures, policies, and templates for all Food Safety related records used by Operating Site colleagues. Collaborate with GSC Field Director, Food Safety to complete annual Food Safety Program reassessments; communicate and implement required changes with Operating Site stakeholders and others as necessary. Follow-up promptly and thoroughly on food safety complaints from customers. Effectively communicate resolutions to internal and external stakeholders as needed by serving as the Food Safety customer lead at the Operating Site for product complaints with potential for food safety issues and to support the Claims Process with Sysco's 3rd party claims administrator. Frequently interacts with other functions (Sales, Merchandising, Operations to collect data for Sysco's legal team during claims issues to ensure relevant purchase and sales records are provided. Maintains effective working relationships with regulatory authorities, industry trade groups, suppliers, owned companies, internal stakeholders, and customers. Oversees the product recall process to ensure timely communication and execution of product recalls and completion of related documentation. Completes vulnerability assessment and develops mitigations for the Food Defense Program to ensure requirements are carried out in a timely, accurate manner to decrease risk of Intentional Adulteration. Completes or assures completion of the Regulatory Visit Report and documents corrective and preventive action plans for non-conformances identified in Local, State/Provincial, Federal regulatory inspections. Leads implementation of the site level food safety culture program including food safety awareness and culture assessment activities (i.e., culture survey) and corresponding action plans for improvement. Delivers and assures food safety training is tracked within the specified GSC online training platform for all OpSite Key Role colleagues and supervisors with direct Food Safety program responsibilities. Assures all colleagues with food safety touch points as described in the SOPs are trained during on-boarding and receive refresher training as dictated by GSC FSQA. Supports Academy training for Delivery Partners, Selectors and Supervisors as directed by GSC FSQA including delivery of training and/or verification observations of training by Qualified Trainers. Oversees the execution of the site level Sanitation Program, including training for internal colleagues and/or 3rd party provider employees, maintaining the facility cleanliness and sanitation standards. Routinely measures operational sanitation program compliance to ensure food is received, stored, handled, and transported in a food safe condition to customers and their patrons. Verifies the Food Safety capabilities, Food Safe conditions, and execution of food safety procedures of any potential third-party warehouses, third party carriers, or suppliers of services (ex. Sanitation) that are intended to be used by the site. Routinely audits ongoing food safe conditions as well as operational food safety practices of all approved over-flow food storage warehouses. Leads implementation of the site level integrated Pest Management Program, reviews records and reports from Pest Control Operator, completes site level inspections and liaises with applicable stakeholders at GSC FSQA, Operations, Fleet & Facilities to immediately respond to pest issues which could lead to food safety risk. Routinely audits food safety practices (internal audits, cross dock and shuttle yard facility audits, delivery inspections, to objectively evaluate performance and provide feedback to other personnel as necessary to ensure compliance with Preventive Controls Program and any Regulatory requirements (federal, state/provincial, and local). Facilitates requests from national and/or local customers for information supporting compliance with Sysco, Regulatory, or Customer requirements such as questionnaires, surveys, COI, HHA, provision of BRC Food Safety Certificates, food safety audits for suppliers, and shelf-life data, etc. Complete and maintain documentation/verification requirements per Sysco policies, procedures, and regulatory requirements (ex. FSMA). Trains and ensures execution of verification tasks at sites by qualified individuals when FSPM is working at another site(s). Uses the OpenText document control system to collect, maintain . click apply for full job details
Company: US6469 Sysco Payroll, Division of Sysco Resources Services, LLC Zip Code: 78132 Minimum Level of Education: Associate's Degree Minimum Years of Experience: 5 Years Employment Type: Full Time Travel Percentage: Up to 50% COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors JOB SUMMARY The Manager, Food Safety Program (Food Safety Program Manager (FSPM is responsible for providing proactive leadership and instruction in Food Safety within the Operating Site. This position drives the corporate Global Support Center (GSC) food safety strategy at the local level to mitigate food safety risk through implementation of the field level risk-based food safety preventive controls program for the Distribution segment at 1-4 Sysco Operating Site(s). Sites are assigned to FSPMs based on risk and complexity. The Manager, Food Safety Program (Food Safety Program Manager) oversees the implementation of the requirements, policies, procedures (SOPs), programs and training components of the food safety system. This position also serves as the lead for product recall execution and internal communications, regulatory inspections completed by local, state/provincial, and/or federal regulatory agencies, Global Food Safety Initiative and Customer 2nd or 3rd party audits, food defense and for interaction with customers on issues related to food safety. The Manager, Food Safety Program (Food Safety Program Manager) oversees the implementation of the requirements, policies, procedures, programs, and training components of the food safety system. This position is also responsible for supporting tracking and communicating the Food Safety Key Performance Indicators (KPIs) and working with multiple Operating Site stakeholders to seek continuous improvement in KPIs. This role frequently partners with stakeholders at the site(s) (1-4 locations), region and market levels including the Region President and leaders from Operations, Environmental Health & Safety (EHS), Merchandising, Finance (Compliance), Sales, and HR functions to provide food safety leadership and subject matter expertise. The Manager, Food Safety Program (Food Safety Program Manager) reports directly to a GSC Field Director, Food Safety and has dotted line reporting to the OpSite Regional President. RESPONSIBILITIES Execute all GSC food safety related strategies, policies, and procedures; maintain open communication with all related departments to address the identification of food safety hazards and process improvement opportunities. Develop, receive approval, and implement non-standard Food Safety SOPs as dictated to comply with specific local, state, or provincial regulations. Provides data to support reporting on Operating Site Food Safety compliance and overall performance against food safety KPIs. Ensure compliance with applicable food safety regulatory requirements (Federal, State/Provincial and, Local) including US FDA Seafood HACCP, FSMA Preventive Controls for Human Foods, FSVP, 204 Traceability Rule, USDA National Organic Regulations, CFIA Safe Foods for Canadian Regulations, and State regulations such as California Prop 12. Lead execution of the Food Safety Preventive Controls Program at assigned sites (1-4), inclusive of HACCP (Hazard Analysis and Critical Control Points) plan, pre-requisite programs, Food Safety Policies, and specific SOPs. Completes verification activities associated with all Preventive Controls programs. Conducts food safety observations of colleagues with "Key Roles" performing food safety activities (Receivers, Selectors, Forklift Operators, Loaders, Delivery Partners, Will-Call, and Sanitation and others as necessary. Provides coaching for improvement or positive feedback to reinforce effective behaviors and actions. Manages and leads Sysco's participation in Global Food Safety Initiative (GFSI), audits by BRC, independent third parties, customers, and Sysco's internal audit process, analyze results, determine root cause, and gather corrective action plans for audit non-conformance(s). Reviews results with Field Food Safety Director. Acts as the site's primary contact during Food Safety regulatory authority inspections by local, state/provincial, or federal agencies. Defends Sysco's preventive food safety controls plan to regulators to support compliance with applicable regulations. Working with site functional leaders, the FSPM promptly responds to any non-compliances with documented corrections, corrective actions, and preventive measures. Escalates issues to GSC FSQA Field Director and Regulatory & Technical Services team for support. Complete and maintain documentation/verification requirements per Sysco policies, procedures, and regulatory requirements (ex. FSMA). Trains and ensures execution of verification tasks at sites by qualified individuals when FSPM is working at another site(s). Uses the OpenText document control system to collect, maintain, and update GSC standard operating procedures, policies, and templates for all Food Safety related records used by Operating Site colleagues. Collaborate with GSC Field Director, Food Safety to complete annual Food Safety Program reassessments; communicate and implement required changes with Operating Site stakeholders and others as necessary. Follow-up promptly and thoroughly on food safety complaints from customers. Effectively communicate resolutions to internal and external stakeholders as needed by serving as the Food Safety customer lead at the Operating Site for product complaints with potential for food safety issues and to support the Claims Process with Sysco's 3rd party claims administrator. Frequently interacts with other functions (Sales, Merchandising, Operations to collect data for Sysco's legal team during claims issues to ensure relevant purchase and sales records are provided. Maintains effective working relationships with regulatory authorities, industry trade groups, suppliers, owned companies, internal stakeholders, and customers. Oversees the product recall process to ensure timely communication and execution of product recalls and completion of related documentation. Completes vulnerability assessment and develops mitigations for the Food Defense Program to ensure requirements are carried out in a timely, accurate manner to decrease risk of Intentional Adulteration. Completes or assures completion of the Regulatory Visit Report and documents corrective and preventive action plans for non-conformances identified in Local, State/Provincial, Federal regulatory inspections. Leads implementation of the site level food safety culture program including food safety awareness and culture assessment activities (i.e., culture survey) and corresponding action plans for improvement. Delivers and assures food safety training is tracked within the specified GSC online training platform for all OpSite Key Role colleagues and supervisors with direct Food Safety program responsibilities. Assures all colleagues with food safety touch points as described in the SOPs are trained during on-boarding and receive refresher training as dictated by GSC FSQA. Supports Academy training for Delivery Partners, Selectors and Supervisors as directed by GSC FSQA including delivery of training and/or verification observations of training by Qualified Trainers. Oversees the execution of the site level Sanitation Program, including training for internal colleagues and/or 3rd party provider employees, maintaining the facility cleanliness and sanitation standards. Routinely measures operational sanitation program compliance to ensure food is received, stored, handled, and transported in a food safe condition to customers and their patrons. Verifies the Food Safety capabilities, Food Safe conditions, and execution of food safety procedures of any potential third-party warehouses, third party carriers, or suppliers of services (ex. Sanitation) that are intended to be used by the site. Routinely audits ongoing food safe conditions as well as operational food safety practices of all approved over-flow food storage warehouses. Leads implementation of the site level integrated Pest Management Program, reviews records and reports from Pest Control Operator, completes site level inspections and liaises with applicable stakeholders at GSC FSQA, Operations, Fleet & Facilities to immediately respond to pest issues which could lead to food safety risk. Routinely audits food safety practices (internal audits, cross dock and shuttle yard facility audits, delivery inspections, to objectively evaluate performance and provide feedback to other personnel as necessary to ensure compliance with Preventive Controls Program and any Regulatory requirements (federal, state/provincial, and local). Facilitates requests from national and/or local customers for information supporting compliance with Sysco, Regulatory, or Customer requirements such as questionnaires, surveys, COI, HHA, provision of BRC Food Safety Certificates, food safety audits for suppliers, and shelf-life data, etc. Complete and maintain documentation/verification requirements per Sysco policies, procedures, and regulatory requirements (ex. FSMA). Trains and ensures execution of verification tasks at sites by qualified individuals when FSPM is working at another site(s). Uses the OpenText document control system to collect, maintain . click apply for full job details
Anne Arundel Community College
Glen Burnie, Maryland
Instructional Specialist- Hotel, Culinary Arts and Tourism Institute (HCAT) Glen Burnie Town Center, Maryland, United States Department: Hotel, Culinary Arts & Tourism Campus Location: Glen Burnie Town Center Salary Range: $62,901-$78,626 Work Mode: This position requires a full-time in-person presence on campus or at alternative locations. Hours Per Week: 40 Position Type: Full-Time Staff, Exempt Position Summary The Hotel, Culinary Arts and Tourism Institute (HCAT) Instructional Specialist I is a member of the program team dedicated to promoting hospitality education at Anne Arundel Community College. The Instructional Specialist I will be responsible for the delivery of credit and noncredit instruction in hospitality, maintenance of accreditation standards, and providing program support for the Institute, including advising, mentoring, curriculum development, and special projects. Anne Arundel Community College (AACC) is committed to enriching the educational experience it offers through the diversity of its faculty, administrators, and staff members. The college seeks to recruit and support a broadly diverse team who will contribute to the college's excellence, diversity of viewpoints and experiences, embrace concepts of equity and inclusiveness and support the equal rights of all people by advancing the understanding and appreciation of differences including age, race, gender, ability, religious convictions, socio-economic status, ethnic heritage, or sexual orientation. While we appreciate your interest in employment with Anne Arundel Community College, applicants must be currently authorized to work in the U.S. on a full-time basis. Employment-based visa sponsorship (including H-1B sponsorship) is not available for any position. In the best interest of the College, only individuals who are residents of Maryland or one of the following states will be eligible for employment at the college: Delaware, Pennsylvania, Virginia, West Virginia or the District of Columbia. The college will annually review this restriction and, if appropriate, expand the list of states of employment eligibility. Job Duties and Responsibilities INSTRUCTION: Provide instruction as assigned each term. Assigned courses may be credit, noncredit, open enrollment, or contract-based hospitality courses. Responsibilities include preparing relevant course materials and performing lead instructor responsibilities, where applicable. As a lead instructor, coordinate course delivery and training with adjunct instructors to ensure HCAT standards are met. Provides support, mentoring, and curricular guidance for new full-time instructional specialists and part-time instructors. Responsible for coordinating with the facilities manager regarding product and equipment needs. CURRICULUM: Recommend, assist in the development, and incorporate curriculum updates as necessary to maintain currency and relevance. Ensure that a variety of technologies are incorporated into the delivery of assigned courses and programs. Participate in the development and monitoring of course and program outcome assessments, curriculum reports, DEIAA and other administrative projects. Develop and continuously review courses and programs for currency and relevance to improve and expand programs and instruction. RETENTION AND RECRUITMENT: Actively engage in HCAT Institute outreach initiatives. This includes participation and/or leadership of open houses, recruitment events, school fairs, trade shows, etc. The Instructional Specialist must also provide mentoring and advising for students, including maintaining a regular schedule of posted student advising hours. Track learning outcomes within courses and participate in learning outcome assessments. ADMINISTRATIVE: Meet deadlines in the preparation and submission of projects and all related reports as directed. Support and implement identified program goals and objectives and the college's strategic objective in the operations of HCAT. Participate in the development of assigned course budgets. Maintain responsibility for working within the budget framework. Attend all departmental, divisional, and assigned association meetings as requested. OTHER DUTIES: As assigned by the Assistant Director, Director and/or Dean. Required Qualifications: Bachelor's degree in Hospitality Management, Business Management, or related subject matter Minimum of two years of related industry experience. A minimum of two years' experience teaching credit, noncredit, or continuing education courses, preferably in a college environment, is required. Experience with mentoring and advising students is also preferred. Knowledge of Microsoft Office is required. Experience with curriculum development. Excellent oral, written and interpersonal communication skills, including the ability to deliver effective presentations. Strong organizational skills, including the ability to interact effectively and tactfully with diverse populations (students, administrators, faculty/staff, professional organizations/associations, and the general public). Preferred Qualifications: Familiarity with microcomputer applications such as word processing, database management, or industry-specific point of sales systems. Ability to work with minimal supervision with attention to detail and deadlines. For full position descriptions, required qualifications and to apply, please visit our web site at and click on Career Opportunities . AACC is an equal opportunity employer who values the power of diversity and the strength it brings to the workplace
Instructional Specialist- Hotel, Culinary Arts and Tourism Institute (HCAT) Glen Burnie Town Center, Maryland, United States Department: Hotel, Culinary Arts & Tourism Campus Location: Glen Burnie Town Center Salary Range: $62,901-$78,626 Work Mode: This position requires a full-time in-person presence on campus or at alternative locations. Hours Per Week: 40 Position Type: Full-Time Staff, Exempt Position Summary The Hotel, Culinary Arts and Tourism Institute (HCAT) Instructional Specialist I is a member of the program team dedicated to promoting hospitality education at Anne Arundel Community College. The Instructional Specialist I will be responsible for the delivery of credit and noncredit instruction in hospitality, maintenance of accreditation standards, and providing program support for the Institute, including advising, mentoring, curriculum development, and special projects. Anne Arundel Community College (AACC) is committed to enriching the educational experience it offers through the diversity of its faculty, administrators, and staff members. The college seeks to recruit and support a broadly diverse team who will contribute to the college's excellence, diversity of viewpoints and experiences, embrace concepts of equity and inclusiveness and support the equal rights of all people by advancing the understanding and appreciation of differences including age, race, gender, ability, religious convictions, socio-economic status, ethnic heritage, or sexual orientation. While we appreciate your interest in employment with Anne Arundel Community College, applicants must be currently authorized to work in the U.S. on a full-time basis. Employment-based visa sponsorship (including H-1B sponsorship) is not available for any position. In the best interest of the College, only individuals who are residents of Maryland or one of the following states will be eligible for employment at the college: Delaware, Pennsylvania, Virginia, West Virginia or the District of Columbia. The college will annually review this restriction and, if appropriate, expand the list of states of employment eligibility. Job Duties and Responsibilities INSTRUCTION: Provide instruction as assigned each term. Assigned courses may be credit, noncredit, open enrollment, or contract-based hospitality courses. Responsibilities include preparing relevant course materials and performing lead instructor responsibilities, where applicable. As a lead instructor, coordinate course delivery and training with adjunct instructors to ensure HCAT standards are met. Provides support, mentoring, and curricular guidance for new full-time instructional specialists and part-time instructors. Responsible for coordinating with the facilities manager regarding product and equipment needs. CURRICULUM: Recommend, assist in the development, and incorporate curriculum updates as necessary to maintain currency and relevance. Ensure that a variety of technologies are incorporated into the delivery of assigned courses and programs. Participate in the development and monitoring of course and program outcome assessments, curriculum reports, DEIAA and other administrative projects. Develop and continuously review courses and programs for currency and relevance to improve and expand programs and instruction. RETENTION AND RECRUITMENT: Actively engage in HCAT Institute outreach initiatives. This includes participation and/or leadership of open houses, recruitment events, school fairs, trade shows, etc. The Instructional Specialist must also provide mentoring and advising for students, including maintaining a regular schedule of posted student advising hours. Track learning outcomes within courses and participate in learning outcome assessments. ADMINISTRATIVE: Meet deadlines in the preparation and submission of projects and all related reports as directed. Support and implement identified program goals and objectives and the college's strategic objective in the operations of HCAT. Participate in the development of assigned course budgets. Maintain responsibility for working within the budget framework. Attend all departmental, divisional, and assigned association meetings as requested. OTHER DUTIES: As assigned by the Assistant Director, Director and/or Dean. Required Qualifications: Bachelor's degree in Hospitality Management, Business Management, or related subject matter Minimum of two years of related industry experience. A minimum of two years' experience teaching credit, noncredit, or continuing education courses, preferably in a college environment, is required. Experience with mentoring and advising students is also preferred. Knowledge of Microsoft Office is required. Experience with curriculum development. Excellent oral, written and interpersonal communication skills, including the ability to deliver effective presentations. Strong organizational skills, including the ability to interact effectively and tactfully with diverse populations (students, administrators, faculty/staff, professional organizations/associations, and the general public). Preferred Qualifications: Familiarity with microcomputer applications such as word processing, database management, or industry-specific point of sales systems. Ability to work with minimal supervision with attention to detail and deadlines. For full position descriptions, required qualifications and to apply, please visit our web site at and click on Career Opportunities . AACC is an equal opportunity employer who values the power of diversity and the strength it brings to the workplace