Royal Caribbean LTD CocoCay (Royal Caribbean), The Bahamas
Food Safety Officer Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas. Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world. Position Summary: Oversees all initiatives related to food safety and hygiene standard in Food and Beverage areas. Coordinates all cleaning and sanitation procedures to ensure all F&B venues are in compliance with both company and international sanitation standards by following public health guidelines. Conducts food safety and public health training for F&B employees continuously. In charge of monitoring and leading the Galley Stewarding team in following their daily assignments and duties giving emphasis on Clean As We Go Program. Manage annual cleaning supply budget, look for and suggest possible efficiency to achieve target. Essential Duties & Responsibilities: All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, U.S.P.H. and HACCP guidelines, environmental and work place safety policies and procedures. Working knowledge of Advanced Wastewater Purification (AWP) System. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship. In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence , each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas. This Position will report directly to the Food & Beverage Manager/Director and Executive Chef regarding corporate Public Health policies and implementation of sanitation programs including Outbreak Prevention Plan (OPP). Provide strategic and operational direction and leadership in all F&B areas in regards to administering food safety and sanitation program. Accountable for managing the annual galley cleaning supply, budget and possible efficiencies. This individual should inspect food storing and distribution facilities as well as assisting the Executive Chef on loading days with quality control, temperature spot checks and handling of food items received to the ship. Implementing, establishing and maintaining compliance with internal and external Public Health requirements. Develops procedures, guidelines and checklists for inspections. Provides detail reports to all food & beverage management after internal inspections and ensures follow up. Analyzes current procedures versus new technology and makes recommendations to management for implementation. Offers technical leadership and support to assure procedures are followed at all times. Conducts extensive sanitation inspections in all F&B working areas, including, but not limited to the following functions and at outer islands: galleys, guest and crew dining outlets, room service, bars, bar pantries, provision, preparation rooms, chemical lockers and private destinations. Gathers samples and tests parts, components and materials to determine conformance to standards. Utilizes a variety of tools in the sampling process such as company computer, camera, flashlight, thermometers, chemicals and hand tools. Reviews public health inspection report and corrective actions from the fleet for compliance and uniformity and special reports concerning the inspection results, departmental activities, issues, quality systems, equipment, schedules, and non-compliance items. Reviews overall sanitation compliance and quality issues with the Food & Beverage Manager/Director and F&B sub-division heads. Directs actions required to correct non-compliance items and follows-up with shipboard management. Ensures, along with assigned division head, that all equipment repairs comply with all guided requirements and units are safe to work with. This includes deck tiles, stainless steel bulkheads, walls and seams, correct coving and any other fixture and furniture in all food and beverages areas. Support, administer and manage galley AVO and if necessary brings forth pending repair issues to upper management to intensify results and expedite solutions. Initiate required preventive maintenance issues in close cooperation with facilities team and effectively utilize AMOS maintenance system. Serves as primary liaison between shore side corporate galley equipment support, and the ship. Develop standardized training materials and conducts compliance training in regards to food safety, OPP, sanitation procedures and guidance to shipboard food & beverage management and crew. This may be conducted individually or in a group setting. Determines public health knowledge and hygiene standards for crew and management to provide development and training plans. Follow up on pending public health issues until full compliance is reached. Be able to impart recommendation that will rectify non conformity and coordinates with shore side corporate management to expedite corrective action. Works with food & beverage management in the implementation, required procedures and execution in the event of an outbreak in accordance with the company’s Outbreak Prevention Plan (OPP). Corrects deficiencies resulting in an outbreak and implements procedures to prevent any re-occurrence. Ensure consistent public health practices are carried out in all food & beverage outlets and venues in day to day operation. Communicates scheduled and unscheduled simulated inspections. Convey messages directly to supervisor in charge in regards to unsuitable conditions that need to be address immediately, needing particular attention. Coordinate with the Environmental Officer in regards to accurate use of Material Safety Data Sheet, Personal Protective Equipment and proper waste management, including ways of maximizing use of cleaning chemicals. Provide the knowledge and support to assist the ship to identify problems, initiate corrective action, track compliance and, as a result, reduce their average USPH/Public Health inspection write-ups. Initiate ‘Best Practices’ for the team. Inspect and audit procedures, logs and day-to-day functions in all food & beverage areas under the scope of sanitation procedures. Ensures compliance with work place safety and acts as the principal Work Place Safety Ambassador for the F&B Division. Directs and efficiently manages the functions of Galley Stewarding department in partnership with the Executive Chef and team. Works closely with culinary management in driving and owning compliance to all “ Clean As We Go ” procedures. Supervise, coach, develop leadership and monitoring responsiveness of the Galley Stewarding Supervisors. Fully responsible for inspecting all F&B ware washing machines, verify if any cleaning process has taken place during the operation hours. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualifications: Working knowledge and extensive experience conducting public health and environmental inspections in the hospitality industry and/or cruise ships. Extensive knowledge of United States Public Health (USPH) regulations and the Vessel Sanitation Program (VSP). Certification in “ServeSafe” food handler’s certification course is a plus, any other appropriate certification classes; i.e. HACCP (Hazard Analysis of Critical Control Points), UKPH (United Kingdom Public Health) certification, or other internationally recognized certification, a plus. Ability to conduct training sessions at all levels; one-on-one or to large groups. Working knowledge of computers, internet access and the ability to navigate within variety of software packages such as Excel, Word and PowerPoint. Bachelors degree in hospitality management, business administration or related science, field from an accredited college or university or the international equivalent preferred. Demonstrate ability to facilitate work in a team environment and to build and maintain collaborative partnerships across organizational boundaries. (Culinary, Beverage and Food Service) Ability to work in a multicultural environment with respect and sensitivity for diversity. Ability to effectively interact with vendors, consultants and regulatory agencies during inspection, audit and support visits. Internal and external candidate must have a culinary background or worked as a Chef ashore. Internal and external candidate must display strong commitment to the scope of work, must posses strong communication and leadership skills being able to motivate and lead various teams in F&B division especially Culinary Stewarding team in all aspects of food safety, correct cleaning procedures and general public health policies. Must be a positive individual with personality, lots of self initiative and drive. Language Requirements: Ability to speak English clearly, distinctly and cordially with guests. Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. In accordance with this is the ability to write reports and letters grammatically correct in English. Ability to speak additional languages such as Spanish, French or German preferred. Physical Demands: All island employees must be physically able to participate in emergency lifesaving procedures and drills. Full use/range of motion of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency. Must be able to stand in the sun and endure external elements during work assignment. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Ability to lift and/or move up to 50 pounds. Work Environment: Outdoors may be required to walk in extreme humid and hot conditions. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! It is the policy of the Company to ensure equal employment and promotion opportunity to qualified candidates without discrimination or harassment on the basis of race, color, religion, sex, age, national origin, disability, sexual orientation, sexuality, gender identity or expression, marital status, or any other characteristic protected by law. RCL and each of its subsidiaries prohibit and will not tolerate discrimination or harassment.
Apr 19, 2019