Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Maintain detailed cleaning instructions and schedules for all hygiene activities in compliance with food safety standards.
- Ensure all Food & Beverage colleagues have adequate knowledge of food safety practices.
- Develop and deliver on-the-job and classroom training for kitchen, service, and stewarding teams.
- Follow up with all departments to confirm training comprehension and implementation.
- Organize and accurately record all food safety meetings and trainings.
- Establish and lead the hotel鈥檚 Food Safety Committee to align operational actions and communication.
- Ensure all hygiene and safety data are properly recorded by kitchen staff and filed for reference.
- Prepare monthly reports on operational hygiene gaps and develop corresponding action plans.
- Conduct regular compliance audits and inspections of hygiene standards and documentation.
- Maintain complete records of the hotel鈥檚 sanitation and hygiene programs.
- Oversee the process for reporting and investigating any alleged food poisoning cases in coordination with Culinary and Security leadership.
- Collaborate with Purchasing and suppliers to obtain cost-effective equipment and consumables and manage supplier non-conformance promptly.
- Partner with the Housekeeping department to maintain a proactive pest-control program.
- Conduct regular meetings with third-party hygiene consultants to review compliance and performance.
- Ensure all waste management colleagues are trained and compliant with all legal obligations.
- Oversee hygiene and cleanliness standards in colleague facilities, including the staff cafeteria and washrooms.
- Manage hygiene chemical programs and dosing systems, including supplier reviews, dosing checks, and safe chemical handling and storage.
- Maintain updated Material Safety Data Sheets (MSDS) for all site chemicals and ensure accessibility to all colleagues.