[Position] F&B – Hygienist (식품위생, 2년 이상)INPSIRE Entertainment Resort의 F&B 부서에서 근무하실 Food & Beverage Hygienist (Food Safety) 를 채용합니다. 본 포지션은 Executive Chef 직속으로, 조리 환경 내 식품 위생 및 안전 정책을 관리하고, 관련 절차를 실행·모니터링하는 업무를 담당합니다.
식품 위생 관련 국내외 규정 및 기준을 준수하도록 관리하며, 식자재의 취급·보관·조리 과정 전반에 대한 개선 및 권장사항을 제시합니다. 해당 직무는 Culinary 부서를 포함한 전 부문(호텔, MICE, Arena, Splash Bay, Casino 등) 과 협업하여 식품 안전 관련 사항을 지원하며, 유관 부서와의 협업도 수행합니다. 사무적 지원(문서작성, 데이터 관리, 보고서 작성 등)을 수행하며, 내·외부 고객 및 협력사 간의 주요 커뮤니케이션 창구 역할을 담당합니다.
자세한 사항은 아래의 Job Description을 참고해 주시기 바랍니다.
Position Summary:
Food & Beverage Hygienist (Food Safety) reports to the Executive Chef and is responsible for developing, implementing, and monitoring food safety policies and procedures in the culinary environment. This role involves ensuring compliance with food safety regulations and standards, and making recommendations related to the proper handling, storage, and preparation of food products.
The Food & Beverage Hygienist (Food Safety) collaborates with all departments/segments related to food safety and supports Culinary by addressing management requirements and assisting the Executive Chef in various areas, including all relevant food and beverage areas, MICE, Arena, Splash Bay operations, hotel division, casino, human resources, finance, engineering, S&M, etc. The Hygienist performs administrative duties, such as document creation using word processors, spreadsheets, databases, or presentation software, and serves as a point of contact for internal/external customers and suppliers, functioning as an administrative professional supporting a variety of tasks.
Culinary Hygienist
- Support the Executive Chef in various tasks related to food safety (not limited to food safety).
- Provide assistance in guiding, modifying, planning, and organizing culinary, service, and stewarding operations to comply with all local and international food safety standards.
Primary Duties and Responsibilities:
BUSINESS IMPACT/RESULTS
• Develop and implement food safety policies and procedures for Culinary Operations, providing guidelines for the handling, storage, and preparation of food.
• Monitor compliance with food safety regulations, including HACCP (Hazard Analysis Critical Control Points) and other industry standards.
• Conduct regular inspections of Culinary Operations to ensure adherence to food safety policies and procedures.
• Provide appropriate training to culinary staff on food handling, storage, and preparation techniques.
• Investigate and report food safety incidents or concerns, implementing corrective action plans as necessary.
• Act as the representative for Culinary Operations in health inspections conducted by the Environmental Health and Safety (EHS) department.
• Manage food safety documentation, including temperature records, food safety checklists, and other records required for compliance with regulations.
• Stay informed about industry trends related to food safety and make policy and procedure changes as needed.
• Report on hygiene activities within the Food and Beverage department to the Executive Chef.
• Demonstrate a comprehensive understanding and adherence to departmental Standard Operating Procedures (SOP) and Policies and Procedures (P&P).
• Strictly adhere to all rules and regulations, including food safety policies.
• Be prepared for additional responsibilities and tasks as required by the business and company.
COMMUNICATION
• Ensure that all team members possess sufficient knowledge of food safety.
• Create a conducive environment for food safety meetings and education, and maintain accurate records for all education and meetings.
• Verify understanding, implementation, and adherence to the content of education within the entire relevant team.
• Establish a food safety committee in each department to ensure the communication of all necessary hygiene measures for operations.
• Thorough knowledge and understanding of all food and beverages provided.
• Generate monthly reports on operational food safety vulnerabilities.
• Adhere to confidentiality requirements regarding internal and external conversations, personal information, or administrative communication details.
APPLIED KNOWLEDGE & SPECIALIST SKILLS
• Coordinate with the Stewarding Manager and managers in the Food & Beverage area.
• Verify refrigerators and freezers in the kitchen and bar areas daily.
• Compile monthly and weekly cooking food safety reports.
• Ensure all data is properly recorded and organized in files for future reference.
• Daily checks of restaurant and banquet food, pastry and bakery counters, buffets, and displays.
• Inspect daily displays at bar counters, pantries, and bars/lounges.
• Attend on-site visits for potential external catering.
• Attend and assess food safety during the operation and setup of external catering events.
• Participate in visits from government agencies related to food safety and promote positive working relationships.
• Regularly inspect areas to ensure compliance with food safety standards and receiving protocols.
• Apply optional flexible work arrangements to support operations as needed during peak or seasonal festivals.
MANAGING RESOURCES
• Provide support for the development of team members through regular performance evaluations, action plans, and on-site coaching in collaboration with the Executive Chef.
- Enhance team satisfaction scores through improvements in employee satisfaction, leadership capabilities, understanding of roles and responsibilities, teamwork, and work environment.
Minimum Education and Qualifications:
• 2-year associate degree or bachelor's degree in hotel management or a related field.
• Administrative experience in a casino/hotel (integrated resort) environment or recognized 5-star hotel, with expertise in food safety.
• Certification in hygiene and sanitation practices.
• Preferably, at least 2 years of experience in upscale hotel management.
• Excellent written and verbal communication skills.
• Outstanding organizational and multitasking abilities.
• Excellent knowledge of MS Office (Word, Excel, PowerPoint, and Outlook).
• Verified organizational skills and a task-oriented attitude.
• Team-oriented mindset.
• Strong time management skills.
Physical Demands and Work Environment:
- Must be able to walk or stand for extended periods of time.
- Must be able to work flexible hours including weekends, holidays, and late nights.
- Ability to work on your feet for eight hours or more.
- Must be willing to travel locally and regionally to conduct business, and occasional travel within Korea. (해외 여행의 결격 사유가 없는 자)
This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with this job. INSPIRE Integrated Resort reserves the right to make changes to the above job description whenever necessary.
[상세 직무기술서 및 지원방법]
INSPIRE 공식채용페이지를 통해 직접 지원 및 지원 페이지 내 국영문 통합 이력서(word 또는 PDF ) 업로드하여 지원
[지원시 유의사항]
‘채용 절차의 공정화의 관한 법률(이하 채용절차법)’에 의거하여,
- 자격증, 학위 등 증빙 자료는 추후 요청 시 제출하게 됩니다.
- 이력서에 주민등록번호, 가족사항 등의 개인 정보를 기재하지 마시기 바랍니다.
- 장애인 및 보훈 해당자는 관련 법에 의거, 우대합니다 (추후 증빙 제출)
- 지원서 내용 중 허위사실이 있는 경우에는 합격이 취소 될 수 있습니다.
- 타이틀과 내부 보상체계는 무관할 수 있으며, 담당업무 및 직급은 지원자의 경력과 경험 등을 종합적으로 평가 후 최종 합격 통지 전 채용담당자를 통해 커뮤니케이션 될 예정입니다.
- 채용 및 업무 수행과 관련하여 요구되는 법령상 자격이 갖추어지지 않은 경우 채용이 제한될 수 있습니다.
*당사는 ‘채용절차의 공정화에 관한 법률'에 의거, 채용 과정 중 업무와 무관한 일체의 개인신상정보를 묻거나 요구하지 않으며, 공식 채용페이지를 제외한 수단으로 일체의 개인정보를 수집하지 않습니다.*
[채용일정 및 참고사항]
~채용 시 마감(모집완료시 조기 마감될 수 있습니다)
*지원 후 30일 이내 서류전형 결과 미 통보시 서류 전형 탈락으로 간주되며, 최종 전형 결과는 전형 마감 후 자체 채용페이지를 통해 고지됩니다.*
[채용과정]
서류전형 -> 채용담당자 인터뷰 -> Business 인터뷰(2회 이상) -> 평판조회 -> On-Boarding
(상황에 따라 인터뷰 절차가 추가 및 변경될 수 있습니다.)
[복리후생]
복지포인트, 스페셜휴가, 출퇴근편의 제공(기숙사/통근버스/통근보조비), 임직원 및 가족 단체보험, 임직원 건강검진 프로그램운영, 리조트 임직원 할인 등.
- 직무 및 직급에 따라 상이할 수 있으며, 회사 정책에 따라 변동될 수 있습니다.
[인재모집 업체 관계자는 아래 내용을 주의하여 읽어주세요]
Inspire Integrated Resort Co., Ltd.,는 오픈 된 포지션에 대해 의뢰하지 않은 인재모집업체 (헤드헌터, 서치펌 등)의 도움을 받지 않습니다. 해당 포지션에 대한 유효한 서면 의뢰 요청 없이 인재모집 업체가 자의적으로 당사의 직원에게 제출한 모든 이력서는 당사의 재산으로 간주됩니다. 또한 기존에 당사와 계약이 체결된 인재모집업체라 하여도 직접적으로 서면 의뢰한 직위에 대해서만 유효하며, 그렇지 않을 경우 대행업체가 추천하여 당사가 고용한 후보자가 있더라도 수수료가 지급되지 않음을 유념하여 주시기 바랍니다.