Job Description

The Culinary Trainer will be responsible for training, assessing, monitoring and ensuring product quality and team member culinary skills. This role involves working closely with the product development team, designing, reviewing and delivering culinary training programs to ensure compliance with food quality standards, food safety regulations, and proper culinary techniques, within new and existing stores as well as manufacturing locations. The candidate will have an understanding of ingredients and specifications, quality processes, food safety protocols, and culinary methodologies and will be responsible for equipping employees with the necessary skills and knowledge to maintain the highest standards of product quality, safety, and efficiency in food production.

Key Competencies:
Attention to detail, Business/Customer Focus, Planning and Priority Setting, Communication, Quality Control

Duties & Responsibilities:
• Design comprehensive training programs covering food quality, food safety protocols (GMPs) with efficient food production specifications and culinary techniques
• Develop training plan, materials, presentations, and manuals tailored to all roles manufacturing, retail company owned and operated and franchise partner business models within the organization.
o This includes team members, franchise partners, production staff, quality control personnel, and management
• Utilize various training methods, including hands-on demonstrations, classroom instruction, and e-learning modules that include instructional techniques to ensure understanding and retention of key concepts
• Collaborate with Kiosks / Centralized production team to investigate and prevent out of specification products
o Approve incoming materials, in-process production and finished products by confirming specifications; conducting visual and measurement tests; rejecting and returning unacceptable materials
• Assure proper execution of company Food Safety Plan and GPM programs
• Support Daily, Weekly and/or Monthly Food Safety routine checks that include monitoring of production and SSOP, Pre & Post operation
• Review and updated as needed QC checks utilized by the field teams to ensure up to date with regulatory requirements, 3rd party audits as well as global initiatives
• Educate employees on quality procedures, including sensory evaluation, product testing, and adherence to product specifications / recipes
• Develop, implement, train, review and analyze quality system (ie. SQF) requirements ensuring specifications and documentation accurately and completely depict the requirements for production
• Develop inspection procedures for incoming ingredients, in-process quality including equipment and procedures. Document inspection results by developing test plans and generating logs to document test phases and record issues
• Ensure completion, update and organization of logs and documents required for quality system maintenance
• As needed support the facility during 3rd Party Certification Audits, State inspections, FDA/USDA Food Safety & Sanitary Inspections coordinating and documenting required corrective action plans
• Provide instructions to employees on best practices for food safety, sanitation, hygiene, and compliance with regulatory requirements such as HACCP (Hazard Analysis and Critical Control Points).
o Educate teams on corporate safety programs; perform food safety training and maintain documentation
• Effectively report the summary, root cause and corrective and preventive action plan associated with quality & food safety concerns
• Continuous Improvement: Stay abreast of industry developments, regulatory updates, and best practices in food quality, safety, and production, and incorporate relevant changes into training programs.
o Update job knowledge by participating in educational opportunities and reading technical publications

This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.

Qualifications

• Bachelor's degree in Food Science, Food Technology, Animal Science, Biology, Microbiology or related field or 5 years of experience
• Minimum of 3-5 years of experience in food operations, quality assurance, or food safety roles
o Proven experience as a chef, culinary instructor, or food safety trainer
• Ability to develop engaging and effective training materials
• Understanding of food quality control principles, food safety regulations, and food production processes.
• Working knowledge of best practices in quality systems (ie. SQF), food safety, Knowledge of current regulatory requirements with demonstrated technical knowledge in systems (SOP, SSOP, GMPs, etc)
• The following certifications are required: (Preferred is better. None of us had it before we came to Hana...)
• HACCP,
• PCQI,
• ServSafe
• SQF-preferred
• Valid driver’s license; Ability to travel to all locations; Long distance traveling required, up to 75% domestic travel
• Strong computer skills; proficient in MS Office Suite and adaptable to new technologies
• Proven ability to work independently, manage multiple priorities, and adapt to change in a fast-paced environment

Additional Information

Hana Group US is an Equal Opportunity Employer