POSITION SUMMARY:

 The Food Safety Specialist-Retail plays an imperative role in the development, monitoring and enhancement of third-party food safety assessments for AFCFC franchised operations.  Position entails management of third-party audit program: establishing guidelines and program standards, collaborating with third-party partners, directly coordinate with team counterparts in establishing trend analyses, conducting training sessions and creation and implementation of policies and procedures to drive improvement of the overall Food Safety and Quality systems.

Key Responsibilities and Duties:

• Collaborate with compliance team and cross-functional divisions with new program launches, program analysis and vendor support
• Partner with program vendors routinely to drive program improvement and expansion
• Develop and implement training programs associated with new policies and program changes
• Draft and coordinate policy dissemination
• Formulate trend analyses, identify gaps and develop viable action plans
• Evaluate and update program rules, reference guidance, expansion opportunities
• Perform verification activities with distinct focus on detail and quality improvement
• Review and process vendor invoices

Qualifications and Skills:

• BA/BS Degree in Biology, Chemistry, Food Science, Public Health, Microbiology or related discipline
• Minimum of 2 years of experience in Quality Assurance, Public or Environmental Health with an emphasis in Food Protection
• Working to proficient knowledge of 2017 FDA Retail Food Code
• Fluent with HACCP
• Professional, articulate and team oriented
• Highly meticulous
• Must have excellent oral and written communication skills
• Ability to travel approximately 25%
• Proficient in MS Office applications
• Ability to adapt and excel in a fast-paced environment
• Ability to manage time efficiently and execute projects diligently
• REHS, RS, or CP-FS Certification is desired

Employee Offered Benefits:

AFCFC’s benefits package includes group medical, dental, and vision health benefits, basic life and AD&D, flexible PTO, paid holiday, and 401k retirement plan with company match provision

Job Type: Full-time

Salary Range: $31.25 -36.06/hour (DOE) Non-exempt

Position Overview

The Sushi Production Chef (Level 2) for the Central Kitchen will report to the Production Manager of the Central Kitchen. This position will be responsible for production, preparing and making sushi packages from our Central Kitchen location.

Qualifications

• Education— High school diploma/GED preferred.
• Experience—
  • • 3 – 5 years Sushi Chef experience.
    • Knowledge of sushi making and safe handling of food.
    • Served Safe certified required.
    • Working in a fast-paced environment.
    • Great communicator in a multicultural environment, and quick learner.

• Skills/abilities— fluency in English; knowledge of sushi making, advanced cutting skills, advanced sushi ingredient preparation, and roll preparation; time management; ability to stand for a long period of time; basic record keeping; inventory control.

Primary Job Functions (90%)

• Preparation of all vegetables, sauces, and frozen ingredients.
• Cutting, slicing, and filleting different types of fish per AFC’s standard.
• Preparing various types of products according to AFC’s guidelines and recipes on quality, portion size, presentation, labeling and food safety.
• Production of up to 60 sushi packages per hour.
• Ensure that all AFC’s recipes are maintained at the highest level of quality and consistency.
• Ensure that all products are prepared in high quality and timely fashion.
• Food Safety: Comply with all AFC Food Safety requirements and regulations.
• Receiving; food materials and supplies (frozen/chilled/dry), able to identify the quality and quantity of product.
• Record keeping; GMP, sanitation, production records must be entered properly in a timely manner.

Travel (5%)

• Assist in deliveries of product to our delivery locations from our Central Kitchen.

Other Job Functions (5%)

• Additional tasks as assigned.

Salary range: $20.00/hourly

Position Overview

The Food Delivery Driver and Preparer (Category 2) for the Central Kitchen will report to the Production Manager of the Central Kitchen. This position will be responsible for delivery of goods from our Central Kitchen location. In addition, this position will assist with ingredient preparation, production, and packaging after delivery is made to all stores.

Qualifications

• Education— High school diploma/GED preferred
• Experience—
  • • Entry level to 3 years Sushi Chef experience and safe handling of food.
    • Maintain a good driving record for 5 years.
    • Served Safe certified required.
    • Great communicator in a multicultural environment, reliable, and a quick learner.

• Skills/abilities— available for overnight shifts; fluency in English; ability to lift and carry up to 50lbs; time management; familiar with deliver routes assigned, basic record keeping; inventory control; basic cutting skills, basic sushi ingredient preparation, and roll preparation; time management; ability to stand for a long period of time.

Primary Job Functions (70%)

• Minimum 5 days of deliveries of product to our delivery locations from our Central Kitchen.
• Learn the store names and recognize store managers, receivers, and employees.
• Ensure finished product meets the requirements for temperature, labeling, and quality standards.
• Complete packaging in delivery bags and ensure cooling procedures are completed prior to delivery.
• Record completed delivery orders accurately and immediately. Help with DPR recording and waste.
• Receiving; food materials and supplies (frozen/chilled/dry), able to identify the quality and quantity of product.
• Work with the team to ensure proper set-up and stocking of stations with all necessary supplies.
• Work with the team to portion prep work for other shifts.
• Maintain a positive and professional approach with the team.

Secondary Job Functions (25%)

• Preparation of wasabi, ginger, vegetables, and imitation crab meat.
• Preparing various types of products according to AFC’s guidelines and recipes on quality, portion size, presentation, labeling and food safety.
• Production of up to 30 sushi packages per hour.
• Ensure that all AFC’s recipes are maintained at the highest level of quality and consistency.
• Ensure that all products are prepared in high quality and timely fashion.

Other Job Functions (5%)

Additional tasks, meetings, or events as assigned.

Salary Range: $19.00 – $22.00/hourly

Position Overview

The Assistant Sushi Manager will assist with the business operations of franchised and corporate sushi bars. Some may include multiple concepts including hot food.

Key Responsibilities & Duties

• • Assist with opening new locations
  • Visit, inspect and evaluate sushi bars to determine whether operation meets AFC standards
  • Recruit for prospective franchisees
  • Conduct market research
  • Operate sushi bar until managed by franchisee
  • Assist the Regional Manager in all aspects of the AFC business
  • Conduct schedules for chefs and/or Field Supervisors
  • Must be able to travel 50% of the time

Qualifications & Skills

• • Minimum 4 – 6 years experience managing/supervising staff
  • Must have previous experience in restaurant management and multi-line, preferably in sushi industry
  • Experience in prepared packaged foods a plus
  • Must be able to travel out of state for extended periods of time
  • Must be a team player
  • Must have good communication, oral, and written skills

Employee Offered Benefits

AFCFC’s benefit package includes group medical, dental, and vision health benefits; basic life and AD&D, flexible PTO, paid holiday, and 401k retirement plan with company match provision

Salary Range:  $1,932 – 2,028.60 (bi-weekly)

Position Overview

Assistant Regional Manager will assist with business operations of franchised and corporate sushi bars. Some may include multiple concepts including hot food.

Key Responsibilities & Duties

• Assist with opening new location
• Visit, inspect and evaluate sushi bars to determine whether operation meets AFC standards
• Recruit for prospective franchisees
• Conduct market research
• Operate sushi bar until managed by franchisee
• Assist the Regional Manager in all aspects of the AFC business
• Conduct schedules for chefs and/or Field Supervisors
• Must be able to travel 50% of the time

Qualifications & Skills

• Minimum 4 – 6 years experience managing/supervising staff
• Must have previous experience in restaurant management and multi-line, preferably in sushi industry
• Experience in prepared packaged foods a plus
• Must be able to travel out of state for extended periods of time
• Must be a team player
• Must have good communication, oral, and written skills

Employee Offered Benefits

AFCFC’s benefit package includes group medical, dental, and vision health benefits; basic life and AD&D, flexible PTO, paid holiday, and 401k retirement plan with company match provision

Position Overview

Field Supervisor is responsible with managing AFCFC Corporate management food service counters and collaborating with the respective Assistant Regional Manager and Regional Manager. The position includes supervising, coordinating, and analyzing the operation of the assigned food service counter to function efficiently. These will include but not limited to the following:  Sushi, Sizzling Wok, Steam Table, Noodle Bars and Hot Bowl operations.

Key Responsibilities & Duties

Food Service Counter Coordination (50%)

• Manage operation task and hours
• Build sales and execute promotions/program
• Supervise opening/closing
• Manage inventory
• Handle customer’s complaints and feedback
• Communicate with store management daily
• Handle troubleshooting equipment problems
• Analyze sales trend and labor control
• Find potential prospective franchisee

Employee Oversight (30%)

• Coordinate employee schedule and hours
• Coordinate employee tasks
• Interview, hire, train and supervise employees
• Evaluate employees’ efficiency and productivity

Administrative Functions (20%)

• Submit assignments (schedules, pays, etc.) for employees
• Submit weekly data reports and business reports within company policy
• Send/receive data reports from the store

Qualifications & Skills

• Education: 4-year degree preferred
• Experience: Minimum 3 years’ experience in the food service industry as a chef
• Language: Fluent in English and computer skills
• Travel: Business travel up to 80%+ of the time
• Served Safe certified preferred
• Must have excellent customer service skills/self motivated

Employee Offered Benefits

AFCFC’s benefit package includes group medical, dental, and vision health benefits; basic life and AD&D, flexible PTO, paid holiday, and 401k retirement plan with company match provision

Position Overview

Field Supervisor is responsible with managing AFCFC Corporate management food service counters and collaborating with the respective Assistant Regional Manager and Regional Manager. The position includes supervising, coordinating, and analyzing the operation of the assigned food service counter to function efficiently. These will include but not limited to the following:  Sushi, Sizzling Wok, Steam Table, Noodle Bars and Hot Bowl operations.

Key Responsibilities & Duties

Food Service Counter Coordination (50%)

• Manage operation task and hours
• Build sales and execute promotions/program
• Supervise opening/closing
• Manage inventory
• Handle customer’s complaints and feedback
• Communicate with store management daily
• Handle troubleshooting equipment problems
• Analyze sales trend and labor control
• Find potential prospective franchisee

Employee Oversight (30%)

• Coordinate employee schedule and hours
• Coordinate employee tasks
• Interview, hire, train and supervise employees
• Evaluate employees’ efficiency and productivity

Administrative Functions (20%)

• Submit assignments (schedules, pays, etc.) for employees
• Submit weekly data reports and business reports within company policy
• Send/receive data reports from the store

Qualifications & Skills

• Education: 4-year degree preferred
• Experience: Minimum 3 years’ experience in the food service industry as a chef
• Language: Fluent in English and computer skills
• Travel: Business travel up to 80%+ of the time
• Served Safe certified preferred
• Must have excellent customer service skills/self motivated

Employee Offered Benefits

AFCFC’s benefit package includes group medical, dental, and vision health benefits; basic life and AD&D, flexible PTO, paid holiday, and 401k retirement plan with company match provision

Position Overview

A Regional Manager will promote the sushi and other Japanese/Asian cuisines offered to customers/clients through the company’s values and missions with integrity, confidence, and knowledge. This position will also promote, develop, coordinate, and oversee all aspects of operations of an assigned region. The role will be working closely with Assistant Regional Managers, Field Supervisors, and franchisees in the business operations and will report to the Division Manager and General Manager. Essential functions of the position are listed below and must be performed with or without reasonable accommodation.

Key Responsibilities & Duties

• To protect AFC brand by all division members in stringent compliance with AFC system standard.
• To build strong and loyal account base by offering only approved products and services.
• Review business operations of all concepts for all accounts. Discuss business operations, procedures, and strategies to franchisees and field management.
• Manage and review scheduling for all field staff and Assistant Regional Managers.
• Coordinate with Assistant Regional Managers and marketing department with opening locations and new concepts possibilities.
• Organize and communicate effectively with all departments as necessary to ensure completion of all assigned tasks and projects.
• Ensure Assistant Regional Managers and field staff training needs are met.
• Maximize sales and profitability.
• Communicate closely with Assistant Regional Managers and Field Supervisors on all aspects of operations.
• Follow-up on training with technique learned and food safety guidelines.
• Ensure all Assistant Regional Managers and Field Supervisors are fully competent on Hot Foods Operations.
• Manage scheduling and maintaining of proper inventory for operations.
• Make plans and set regional goals.
• Develop training program for prospective franchisees and Field staff to master the “Art of Cooking.”
• Manage and resolve operation’s critical issues even after hours, weekends, and holidays as necessary.
• Occasionally oversee and evaluate the operations after hours and as necessary.
• Represent the company in the field at all times by dressing and appearing in a neat, orderly, and well-groomed manner.
• Perform other related duties as assigned.

Qualifications & Skills

• Minimum of 4 – 6 years’ experience managing/supervising staff in a multi- unit environment
• Must have previous experience in restaurant management and multi-line, preferably in sushi industry
• Experience in prepared packaged food is a plus
• Must be able to travel out-of-state for extended periods of time
• Must have an excellent customer/client service skill
• Must be a team player
• Must have good communication, oral, and written skills
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
  

Physical Demands

• Prolonged periods standing and walking up to 8 hours or more
• Frequent bending, lifting, pushing, pulling of products, material, etc.
• Must be able to move/lift up to 50 pounds at times

Employee Offered Benefits

AFCFC’s benefit package includes group medical, dental, and vision health benefits; basic life and AD&D, flexible PTO, paid holiday, and 401k retirement plan with company match provision