Line Inspector - Berkeley Culinary Center

• →Inspect food items and plated meals directly on the service line to ensure quality, presentation, and safety standards
• →Monitor proper portioning, packaging, labeling, and temperature of all products
• →Enforce cleanliness and food safety protocols in real-time during production
• →Accurately document inspections and communicate findings to line leads or supervisors
• →Be a frontline guardian of quality — ensuring everything that leaves our line meets expectations

• Solid understanding of food safety and sanitation (HACCP knowledge a plus!)
• Strong attention to detail with a commitment to accuracy
• Ability to work efficiently in a fast-paced production environment
• Team player with excellent communication and observation skills
• Previous experience in food inspection, or a food production setting is highly preferred

• Competitive pay + great benefits
• A team that values your role in keeping quality top-notch
• Opportunities to grow in a thriving, fast-paced company
• A clean, well-run facility focused on teamwork and excellence

If you believe every meal should meet a gold standard—and you’re the one who can help make that happen—we want to hear from you.

• High School Diploma or equivalent required; Associate or Bachelor’s degree in Food Science, Biology, or a related field preferred.

• 1–3 years of quality control or quality assurance experience in a food manufacturing or culinary production facility.
• Strong knowledge of food safety regulations, including FDA/USDA standards, GMPs, and HACCP systems.
• Sharp attention to detail with the ability to communicate technical discrepancies clearly to both line staff and management.

PHYSICAL DEMANDS OF THE JOB:
The employee must frequently lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required by this job include close vision, color vision (for product sensory evaluation), and the ability to adjust focus. Extended hours including evenings and/or weekends may occasionally be required to support production schedules.

WORK ENVIRONMENT:
The work is performed primarily within a manufacturing and assembly environment. The team member will work extensively in two distinct environments:

1. Cold Assembly Room: A refrigerated environment with temperatures typically maintained between 34°F and 40°F.
2. Hot Kitchen Area: A cooking environment with high ambient temperatures and humidity from ovens, kettles, and ranges.

The noise level in the production areas is moderate to loud, requiring alertness near heavy operating machinery and automated conveyors. Frequent movement in and out of store rooms, walk-in blast chillers, and freezers is required.

• HACCP certification or PCQI certificate is highly preferred.
• ServSafe or local Food Protection Manager Certification is a plus.

• Proficient with basic computer applications, including Microsoft Office (Excel, Word) and digital data entry systems.
• Experience with quality management systems or warehouse tracking databases preferred.