Quality Control Officer/Auditor

Job Description

Position Summary:
The Quality Control Officer/Auditor will be responsible for conducting regular audits and inspections of restaurant operations, food safety practices, and overall quality assurance procedures. This role will ensure that all locations adhere to corporate guidelines, food safety regulations, and health standards, while identifying areas for improvement and implementing corrective actions. The Quality Control Officer/Auditor will collaborate with restaurant management teams to ensure that products meet the highest quality standards, from preparation to delivery.

Key Responsibilities:
Quality Audits & Inspections:
Conduct regular, unannounced quality control audits at various restaurant locations to ensure compliance with company standards and regulatory requirements.
Inspect food quality, hygiene practices, sanitation, storage, and equipment maintenance to ensure adherence to operational and health standards.
Review and verify the execution of standard operating procedures (SOPs) to ensure consistency and quality across locations.

Food Safety & Compliance:
Ensure all food safety guidelines, including proper food handling, storage, and cooking temperatures, are strictly followed in accordance with local health regulations and company policies.
Perform regular checks on food safety documentation, including temperature logs, cleaning schedules, and staff certifications.
Investigate and address food safety issues or non-compliance incidents, recommending corrective actions and following up on resolutions.

Training & Support:
Provide guidance and support to restaurant teams to ensure quality standards and food safety practices are understood and implemented.
Assist in training staff on best practices for food handling, cleanliness, and safety standards.
Conduct refresher training as necessary to ensure ongoing compliance.

Reporting & Documentation:
Prepare detailed audit reports, including findings, recommendations, and corrective actions, and submit to senior management.
Maintain comprehensive records of audits, inspections, corrective actions, and follow-up activities.
Monitor and track the progress of corrective actions to ensure timely resolution of issues.

Performance Monitoring & Continuous Improvement:
Evaluate key performance indicators (KPIs) related to food quality, safety, and compliance, identifying areas for improvement.
Collaborate with operations and management teams to develop and implement corrective and preventive measures to enhance product quality and operational efficiency.
Assist in product sampling and sensory evaluations to maintain high standards of food quality and consistency.

Health & Safety Regulations:
Ensure restaurant compliance with all local, state, and national food safety and health regulations.
Stay up-to-date with food safety laws, industry trends, and emerging food safety practices to ensure the company remains compliant.

Qualifications:
Experience:
Minimum of 3-5 years of experience in quality control, food safety auditing, or a related role, preferably within the QSR, foodservice, or hospitality industry.
Experience with food safety certifications and quality control audits is essential.
Knowledge of HACCP (Hazard Analysis Critical Control Points) or ISO 22000 standards is a plus.

Skills:
Strong knowledge of food safety regulations, quality control processes, and operational standards in the food industry.
Detail-oriented with excellent analytical and problem-solving abilities.
Strong communication and interpersonal skills to effectively collaborate with restaurant teams and senior management.
Ability to identify and address quality and safety issues proactively.
Proficient in using Microsoft Office Suite (Excel, Word, PowerPoint) and audit/reporting software.

Education:
A bachelor’s degree in Food Science, Quality Management, Hospitality Management, or a related field is preferred.
Certification in food safety or quality management (e.g., HACCP, ISO 22000, ServSafe) is a plus.

Other:
Ability to travel between restaurant locations in the assigned region.
Strong organizational skills and the ability to manage multiple audits simultaneously.
Knowledge of local food safety regulations and the ability to adapt to changing laws and standards.

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