Conduct both regular and unannounced on-site visits of all restaurant locations to assess adherence to established quality, food safety, and sanitation standards.
Identify areas of non-compliance during audits and work with the on-site management team and the Regional Director to create and implement corrective action plans.
Create and maintain a record system of all audits, findings, and corrective actions.
Assist the Director of QA and the Purchasing Department in monitoring and assessing the quality of incoming products and ingredients by observing the goods receiving process during QA audits.
Act as the primary enforcer of all safety and sanitation protocols.
Proactively identify potential health and safety risks in restaurant environments and recommend preventive measures.
Create a hands-on training program to mentor Chefs, Sous Chefs, Managers, and kitchen staff on quality assurance best practices.
Work in close partnership with Executive Chefs, General Managers, and other department heads to build trust and shared ownership of QA standards.
Regularly report audit findings, progress on action plans, and opportunities for improvement to the Director of Culinary Training, QA, & Safety/Sanitation.
Requirements
Minimum 3+ years of experience in restaurant or kitchen management at a multi-unit level or as a highly effective Chef or Manager in a comparable concept.
Proficient in Microsoft Office (Word, Excel, Outlook, PowerPoint) and Google Workspace.
Comfortable with technology (Guest Voice).
Certification in Food Safety (ServSafe or equivalent) is required.
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