Welcome to a workplace where everyone passionately believes in one purpose!
Our company's commitment extends beyond tasks; it's about infusing every action with purpose. We are dedicated to bringing unparalleled passion and customer focus to every facet of our business, creating an environment where your contribution truly matters.
With 70 years of experience, we are the leading strategic partner, providing specialized solutions for airlines, airports, and enterprises across 21 countries throughout The Caribbean and Latin America.
At GCG , we believe the secret recipe for a perfect team blends talent, focus, and discipline. We seek these qualities in candidates eager to thrive in a diverse and multicultural environment.
Our comprehensive solutions include Sky Dining, Airport Dining, Aviation Support, and Culinary. With a team of over 5,500 highly skilled experts dedicated to excellence, we uphold the highest standards of quality and service. We are committed to elevating travel & culinary experiences for all our customer's journeys, becoming the top choice in the region.
Job purpose
The QFS Coordinator is instrumental in developing, maintaining, and implementing the quality management system in accordance with customer and international
requirements, applicable to the business including airline, industrial catering,
concessions, restaurant, and event catering activities.
This person will be intimately familiar with the quality and safety standards required to operate in the food service industry and food safety regulations.
Duties include, but not limited to:
1. To ensure that a Food Safety Management system which conforms to Goddard’s Catering Group, international, local and airline standards is implemented and maintained.
2. A documented quality management system based on HACCP principles is implemented and maintained on an ongoing basis.
3. The performance of the quality management system is monitored on an ongoing basis and recommendations for improvements are made, as needed.
4. Quality system documentation prepared in-house, is drafted, reviewed, and revised as required and document issue is controlled.
5. Quality system documentation received from Goddard Catering Group is controlled and issued only to relevant personnel, as required.
6. Adherence to policies and procedures outlined in quality/other quality-related manuals are verified and when non-conformance is found, corrective action is taken, as required.
7. Investigation Reports are prepared/reviewed, in response to customers’ complaints and submitted to relevant personnel, within stated deadlines.
8. Companywide quality and continuous improvement efforts are promoted.
9. Visit and audit all locations operated by the company to ensure that all relevant food safety principles are adhered to.
10. Conduct frequent spot checks of processes and documentations.
11. To function as coordinator for all quality auditing activities, including unannounced/ announced audits, conducted by Quality Assurance agencies representing airline customers
and Regulatory Agencies.
12. An internal audit schedule is prepared on an annual basis, audits are conducted, and reports are submitted to Goddard Catering Group head office/customers, within the stated deadlines.
13. Follow-up action is done for non-conformances highlighted during audits (i.e. onsite, electronic or other self-audits) are handled within the time frame indicated in the Corrective Action Plan Report submitted to the Quality Assurance agency, representing the customer.
14. Annual audits of suppliers of PHFs are conducted.
15. Ensure that our Food Safety programme is always in a state of readiness for auditing.
16. To keep abreast of current trends in the quality field and make recommendations for improvements
17. Amendments/updates to international/other standards are communicated to relevant personnel on an ongoing basis.
18. Current Food Safety/Quality-related information is disseminated to relevant personnel and when applicable recommendations are made for Quality Improvement.
19. Participate in seminars/conference/research that will enhance the company’s food safety management system.
20. To schedule and coordinate quality-related services from external service providers, liaise with providers and conduct appropriate internal food safety training for all staff.
21. Samples of meals, water, ice and swabs of food contact surfaces are dispatched for testing, in accordance with the existing microbiological schedule and liaison with Technological Solutions/other testing laboratory occurs, as required.
22. Temperature gauges and scales are calibrated/verified as scheduled, and liaison with the local Bureau of Standards /other agency occurs, as required.
23. All staff receives initial and recurrent food safety training.
24. To adhere to all quality, security and safety standards and procedures.
25. All safety precautions are adhered to as specified by the relevant safety boards both local and international.
26. All standards of personal hygiene for uniforms, hair coverings, jewelry, hand washing, etc. established by the Company, are adhered to.
27. All food safety policy and procedures are adhered to at all times.
28. All security policy and procedures are adhered to at all times.
29. To perform any other related duties as directed by your superior
30. To supervise the daily operation of the Cleaning & Sanitation Department
31. To ensure that the Cleaning & Sanitation team members perform their tasks in compliance with GCG and airline requirements
32. To contribute to the recruitment of new Cleaning & Sanitation team members and onboarding of all new team members
33. To update the Catering Manager periodically and/or as needed on the progress of the Cleaning & Sanitation Department
34. To communicate with the Human Resource designate the planned or unexpected absences for the Cleaning & Sanitation Department
35. To contribute to effective planning scheduling for the Cleaning & Sanitation department including vacation scheduling
Additional functions to be performed as needed:
1) Conduct sensory product evaluation and analytical testing related to chlorine test, quaternary components and temperature testing
2) Supervise trainees/ interns, monitor and assess their progress based on the institutional guidelines.
3) Collect microbiological swab/ food/ water / ice samples from environmental sites testing for total bacterial counts and interpret/ evaluate results for food safety. Address unsatisfactory results immediately and ensure corrective actions are taken and maintained
4) Report occurrences of out-of-spec results to the Station Manager in a timely manner.
Qualifications & Skills
1) Advance understanding of HACCP/Food Safety Management principles.
2) Certified Quality Engineer or related quality and food safety certification an asset First Degree in Quality or related field
3) At least 3 years’ experience in a similar role in Quality Assurance/Food Safety Management.
4) Proficiency in Office 365 Applications: MS Word, MS Excel, MS PowerPoint and MS Outlook
5) Good project management skills, excellent arithmetic and comprehension skills Ability to capture and collate data accurately
6) Excellent oral and written communication skills, requires an excellent command of the English language
7) Behavioral:
- Excellent interpersonal, organizational and communication skills.
- Ability to build successful and long-term relationships
Embark on a journey with us, where every day brings new opportunities for growth and success. If you thrive in a dynamic environment and want to be part of a team that celebrates achievements, come, be a part of our story. Your career adventure starts here!
