3 Sanitation Compliance Jobs

As the Hygiene Supervisor, your main responsibility will be to implement and enforce strict hygiene standards and procedures throughout the restaurant premises, including the kitchen, dining areas, restrooms, and storage areas. You will need to develop and maintain a comprehensive cleaning schedule, assigning tasks to cleaning staff and ensuring that all areas are cleaned regularly and thoroughly. Monitoring compliance with sanitation regulations and guidelines set by local health authorities will also be a key aspect of your role, ensuring that all food handling, storage, and preparation practices meet safety standards. In addition, you will conduct regular training sessions for restaurant staff on hygiene practices, including proper handwashing techniques, food handling procedures, and cleanliness standards. Routine inspections and audits will be necessary to assess the cleanliness and hygiene standards of the restaurant, identifying areas for improvement and implementing corrective actions as necessary. You will also oversee the maintenance and cleanliness of kitchen equipment, ensuring that all appliances and utensils are properly cleaned, sanitized, and maintained according to manufacturer guidelines. Developing and implementing waste management procedures, including proper disposal of food waste, recycling, and maintaining cleanliness of waste disposal areas will be part of your responsibilities. You will also need to develop and implement emergency response procedures for dealing with hygiene-related incidents such as spills, contamination, or outbreaks of foodborne illness. Maintaining accurate records of hygiene inspections, cleaning schedules, staff training sessions, and any hygiene-related incidents or violations will be essential to ensure compliance with regulatory requirements. Effective communication with restaurant management, kitchen staff, cleaning personnel, and external agencies to communicate hygiene policies, address concerns, and coordinate efforts to maintain a clean and safe environment will be crucial. Your qualifications should include previous experience in a similar role, preferably in the food service industry, strong knowledge of hygiene and sanitation principles, regulations, and best practices, excellent communication and interpersonal skills, ability to lead and motivate a team of cleaning staff, attention to detail, and a commitment to maintaining high standards of cleanliness and hygiene. Certification in food safety and hygiene is preferred, along with flexibility to work evenings, weekends, and holidays as required. The Hygiene Supervisor role will primarily involve working within the restaurant environment, including kitchen, dining areas, and storage areas. This may include standing for extended periods, lifting heavy objects, and exposure to cleaning chemicals. Flexibility in working hours may be required to accommodate the operational needs of the restaurant. The job type is full-time and permanent, offering benefits such as a flexible schedule, food provided, and leave encashment. The work schedule will be rotational shifts with a yearly bonus. Preferred experience includes a total of 5 years of work in a similar role. The work location is in person.,

Responsible for preparing and cooking food in accordance with recipes, quality and presentation standards, and health and safety regulations. Supports the culinary team by preparing ingredients, maintaining cleanliness, and ensuring efficient operation of kitchen stations. Contributes to delivering a high-quality dining experience by maintaining food quality, safety, and team collaboration. Key Responsibilities Food Preparation & Cooking Prepare ingredients for cooking, including portioning, chopping, washing, peeling, and storing food. Weigh, measure, and mix ingredients accurately. Prepare and cook food items according to recipes, quality standards, and preparation checklists. Prepare cold foods and assist in plating dishes. Test food to ensure it is cooked to the proper temperature and quality. Equipment Operation & Station Management Operate kitchen equipment including ovens, stoves, grills, microwaves, and fryers. Set up and break down workstations before and after shifts. Serve food in proper portions and on proper receptacles. Monitor appliance and food temperatures for accuracy and safety compliance. Sanitation & Cleanliness Wash and disinfect kitchen areas, tables, tools, knives, and equipment. Maintain a clean and organized kitchen environment in line with sanitation and safety standards. Safety & Compliance Follow all safety and security procedures; report maintenance needs, accidents, injuries, and unsafe conditions to the manager. Complete required safety training and certifications. Adhere to uniform, grooming, and appearance standards. Protect company assets and maintain the confidentiality of proprietary information. Teamwork & Communication Communicate clearly and professionally with team members. Build and maintain positive working relationships. Support team goals and listen and respond to concerns of coworkers. Uphold quality expectations and kitchen standards at all times. Physical Requirements Ability to stand, walk, or sit for extended periods or entire shifts. Able to reach overhead and below the knees, bend, twist, pull, and stoop as needed. Preferred Qualifications Education: High school diploma or G.E.D. equivalent. Experience: At least 1 year of related work experience in a professional kitchen setting. Supervisory Experience: None required. License/Certification: Not required.

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.