Teams at Snap Kitchen

Manage HACCP and food safety programs in a 30,000-sf facility: maintain HACCP/Food Safety records, oversee CCP/SSOP deviations, analyze pathogen testing, train staff on GMPs, coordinate with inspectors and external partners, prepare audits, and support QA team operations.

Prepare, portion, and pack menu items in a production kitchen to meet daily targets while maintaining food safety, HACCP records, and sanitation standards. Work in a fast-paced team, follow production sheets, attend briefings, and perform physical tasks including lifting up to 50 lbs.