Hygiene & Sustainability Manager

QUALIFICATION REQUIREMENTS:

Reading, writing and oral proficiency in the English language

Very advanced courses or experience in hygiene and food safety administration side of the catering production.

Six years’ experience as Food Safety Officer and /or HACCP administrator covering all aspects of control.

Must possess a high level of responsibility, and high-quality standards, and be totally unbiased in regards to monitoring and verification protocols.

Very strong leader, communicator and trainer. Very observant in regards to assessing system and process deficiencies and strengths as well movements and behaviors of food handlers in regards to correct handling.

Must be able to report to Administration and General Executives in a clear can concise unbiased manner the system glitches and any remedial actions to be taken especially those that would necessarily include Ownership involvement.

While this career path is open to anyone with the right experience, skills and passion for sustainability - a bachelor’s degree in business, environmental sciences, environmental management, engineering or sustainability.

Experience in sustainability or environmental science is a must. Candidates with experience in business management must express a proven interest in sustainability or environmental science.

JOB FUNCTIONS:

General Verification Aspects

• The ability to ensure through constant feedback the correct handling and preparation of food items according to validated HACCP studied limits and consistent to a fully compliant level for all food items prepared.
• The ability to update HACCP plan and redirect process flow diagrams as necessary for the hotel catering operations.
• The ability to assess operation daily in regards to the ongoing integrity of foundational pre-requisite programs incorporating all GAP, GMP, SSOP programs and standards.
• The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale while administering the violation information in a black and white yet unbiased manner.
• The ability to daily routinely collect samples from all main production areas for separate storage in assigned cold store for the mandatory three day, rotating appropriately in order to maintain clear organization.
• The ability to collect samples as part of verification protocol such that they may be sent to certified testing lab for micro-testing on a routine basis.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• Design and follow a Food Safety activities calendar for the property
• Design, initiate and implement Safe Food Systems such as HACCP
• Daily review of all kitchens, expiry dates, storing and documenting food samples
• Develop a strong professional relationship with the Beirut municipality
• To daily tour all of the food holding facilities to ensure along with chefs and managers that there is not even one possible breach of expired product holding or unfit food left un actioned in the preparation area.
• Assist in research and design of new programs and in the design and implementation of new safe food systems as they arise.
• Document all systems, and file all materials, templates etc
• Follow up implementation at property by proper time management
• The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• Able to merge all of the mew protocols and systems in with the company's culture and vision

Maintenance Monitoring Aspects

• The ability to assist in monitoring and coordinating and supervising the prompt preventative maintenance of all production equipment. This is especially important for that equipment requiring regular calibration either for heating, freezing and cooling. These require consistent and routine documentations which would be mandatory for HACCP compliance and continued certification.
• The ability to verify the compliance of engineering in all premises, production area maintenance and pest control documentation.
• The ability to complete and provide performance evaluations for all kitchen employees in regards to food safety

Verification and Monitoring of Purchasing, Receiving and Storage System Aspects

• The ability to critique and advise all methods of purchasing, receiving and storage in regards to the full and complete operational compliance thereof to approved HACCP and ISO22000 Guidelines and standards.
• Verify the compliance of Purchasing department in the close adherence to established protocols for safe certified suppliers and temperature controlled receiving and storage efforts.

Monitoring of Facility Cleanliness and Sanitation Programs

• The ability to ensure that sanitation standards as set forth in the validated HACCP plan are complying as well as the cleanliness and neatness of the production facility form receiving of product to serving cycle. The ability to monitor and verify that the maintenance and cleanliness of all food preparation equipment is compliant and completely documented as necessary.

General Safety Responsibilities

• The ability to develop and ensure a safe working environment for people to work.
• Works closely with Security on monthly Food and Beverage safety related reporting.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to participate with Security department efforts to promote emergency response efficiencies on the team.

Training and Certification Aspects

• Assist in research, translation, adaptation of all training material
• Assist in training presentation as a trainer when and as needed
• Implement any new strategy(ies) regarding food safety by Beirut municipality and in the region.
• Be involved in books and training materials inventory and distribution
• Organize with Learning Manager the necessary trainings for food handlers and related technicians and officers.
• To ensure that all measures are taken in a timely manner in order that there is very limited risk of the hotel losing its certification once gained.

Sustainability Aspects

• Implement changes and communicate them effectively: Aside from creating strategies to make your workplace greener, sustainability managers are also responsible for communicating and marketing sustainability campaigns to internal and external stakeholders. You will be working closely with Engineering, HR, PR, your colleagues, vendors, to educate and inform them on the changes you’re looking to implement and how they will impact the environment and workplace.
• Measure you’re the properties sustainability performance: It is crucial to keep track of what you are doing to make your company more sustainable. For example, tracking energy and water consumption.  Simply measuring and keeping track of your KPIs will be important aspect of the role.
• Analyze and audit: You need to analyze the waste, audit it, come up with solutions, weigh up the pros and cons of your decision, and then implement it.
• You will be expected to assess any inefficiencies in your organization. You will need to identify the issues quickly and find the most economical ways to fix them. This takes an analytical mind - someone who can pinpoint problems and research smart and effective ways to deal with them.
• You are also expected to be creative in the way you think, as the ideas you have for creating a greener organization need to be innovative. If you can be both analytical and creative with your ideas - critically tailoring your cutting-edge ideas to suit the organization you’re working for - then this could be the career for you.
• This job requires you to be organized and enjoy multi-tasking. As a sustainability manager you are responsible for coordinating a variety of projects, ideas and strategies with people. Therefore, organization, planning and communication skills are essential.

PHYSICAL, COGNITIVE, SOCIAL AND ENVIRONMENTAL REQUIREMENTS

NOTE:                   All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

PHYSICAL DEMANDS ANALYSIS

Position:                *              Standing/walking

• Forward bend, squat, forward reach to retrieve items from cabinets
• Repetitive forward bend of head/neck
• Lifting through height of 6 feet (squatting or forward bend) from dolly to refrigerator shelves
• Carrying boxes / bags of food a distance of 10 feet
• Shoulder motions below 90 degrees shoulder flexion
• Gross grasp to hold tongs, spoons
• Repetitive elbow motion in mid-range for chopping
• Repetitive wrist motions through partial range for stirring and chopping

Forces:                   boxes of celery, potatoes, carrots, etc.: 50 lbs. ea. pots of food: 25-50 lbs.

stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as mashed potatoes

Repetitions:          *              Standing virtually all day (most standing is in one spot by stove)

• Walking: occasionally
• Lifting from dolly to refrigerator: 10-20 minutes 2 x day
• Forward flexion of head/neck: during all stirring and chopping tasks
• Stirring, chopping: repetitive and very frequent

Environment:       Hot and cold areas particularly in dry food stores, chillers, freezers, offices and hallways.

Sensory:                Sight and good sensation are necessary to prevent burning oneself around kitchen equipment.

COGNITIVE REQUIREMENTS

The following mental processes are utilized in the performance of job tasks:

Mental Process

Degree of Complexity