Manager, Food Safety & QA (Restaurants)

9330 Balboa Ave
San Diego, CA, 92123, US

POSITION SUMMARY:

Responsible for the implementation and execution of Qdoba’s restaurant food safety programs to ensure compliance with all federal, state, and local food codes and laws.  Actively provides technical and food safety leadership and insight to cross functional teams.

KEY DUTIES/RESPONSIBILITIES:

• Manages Qdoba’s 3^rd party restaurant food safety audit program.  Serves as main liaison between Qdoba company/franchisees and 3^rd party audit firm.
• Provide onsite food safety assessments, education and guidance to restaurants on food safety practices.
• Proactively and reactively engages with Health Departments to maintain restaurant level compliance and resolve food safety issues. 
• Monitors QA Hotline and investigates and resolves all alleged food borne illness and foreign object complaints.
• Perform risk analysis on new recipes and SOPs to ensure they are safe and consistent.
• Evaluates, develops and implements restaurant food safety and quality programs throughout the Qdoba brand. Ensures all food safety SOPs/procedures are in place and managed correctly and effectively.
• Represents the FSQA department as a technical lead for decisions pertaining to restaurant food safety and quality systems. Identifies and initiates restaurant food safety and quality system enhancements and upgrades.
• Serves as subject matter expert with supporting departments such as Marketing, Technical Services, and Supply Chain to promote understanding of restaurant food safety and quality programs and procedures, and to troubleshoot any misinformation or discrepancies.
• Performs other related duties, tasks and responsibilities as required, assigned and directed.

QUALIFICATIONS:

• Minimum Bachelor’s Degree in Food Science, Environmental Health, Public Health, or related field.  REHS accreditation is desired
• 5+ years of relevant food safety and/or food quality / safety management experience required. Prior management experience is desired.
• Requires a broad knowledge of restaurant food safety and quality assurance principles and practices.
• GMP, HACCP principles, auditing systems and processes, sanitation, process capabilities, crisis management system. Understanding of government regulatory requirements for restaurants (State, Local, Federal, USDA/FSIS, FDA, Food Code)
• Strong working knowledge of microbiology, chemistry, statistical process control, and SSOP. Excellent English oral and written skills. Strong organization, interpersonal, and supervisory skill. Working knowledge of personal computers and software. Demonstrates integrity and ethical behavior.
• Ability to speak/hear clearly in person and on telephone. Ability to travel to restaurants, and other related facilities up to 25% of the time as business needs require.