Description

Position Summary

M.R. Williams, Inc. is a family-owned business where convenience distribution is done differently. Established in 1976, M.R. Williams, Inc. has evolved throughout the years, partnering with the convenience store channel to provide not only products and customer service but technological solutions unlike any other. Our employees understand their purpose is to make every decision by first asking how it will impact the customer. We take pride in understanding our customers’ needs while providing solutions through our selfless service and our continuous search for improvements. We are excited to find added talent that believes in our customers like we do. 

Responsibilities

· Developing and implementing food safety training programs for employees to ensure they are aware of proper food handling procedures

· Monitoring food safety standards and regulations to ensure compliance with local, state, and federal laws

· Inspecting facilities for contamination or improper sanitation procedures to ensure food safety standards are met

· Acting as an ambassador for safe food handling practices by teaching customers about proper food storage techniques and food safety issues

· Monitoring employee health and hygiene to minimize the risk of contamination from staff members who handle food products

· Maintaining records of inspections, violations, and enforcement actions taken to ensure food safety standards are met

· Performing audits in accordance with food safety guidelines to ensure compliance with local, state, and federal laws

· Developing, revising, and implementing food safety policies and procedures

· Conducting training programs on food safety topics for employees and customers

Management retains the discretion to add or change the duties at any time.

Requirements

 Education, Experience and Skills Required

• Bachelor’s degree in restaurant management, food service management, or related field is preferred.
• Food protection manager certification (FPMC) or Foodservice management professional (FMP) accreditation is advantageous.
• Proven experience working in the food service industry.
• Sound knowledge of labor laws as well as food health and safety regulations.
• Excellent organizational and problem-solving skills.
• Be able to operate in cold (below 40 degrees) environments
• Outstanding leadership and management skills.
• Exceptional communication and customer service skills.
• Attention to detail.
• Be able to lift at least 25lbs 
• The ability to stand for extended periods.