With origins in Group Catair in 1996, and founded by its Co-CEO’s Olivier Sadran and Jonathan Stent-Torriani in Toulouse (France), Newrest is today a global leader in multi-sector catering. With 2014 revenues under management of almost 1,386.6 Billion Euros and more than 28,000 employees world-wide, Newrest is present in 49 countries. Newrest is the only major catering company active in all catering and related hospitality segments including airline catering, buy-on-board, duty-free on board, rail catering, concession retail, contract catering, remote site and support services.
Newrest is committed to constant improvement and innovation for its clients, the progress of its employees and managers, a sustainable and durable development of the company, respecting social and environmental values in all of its activities.Mission
Operations:
On the operational side, you are expected to take ownership of the operations by taking full responsibility of anything within the department, ensuring all dishes and cutlery are washed, disinfected, and polished for reuse, managing stocks of equipment to ensure continual flow, ensuring that processes are as efficient as possible, and empowering team members to identify and resolve operational issues.
You will be expected to bring to management’s attention any concerns and make recommendations to address them, forecast needs or problems that may arise and have action plans in place to avoid production disruptions.
You will also need to coordinate between departments to ensure appropriate service is provided to them.
You will also be involved hands-on to fill in as needed to maintain a continuous flow of operations.
Safety and Quality:
Safety is the responsibility of all employees at Newrest. Therefore, in this position, you will ensure that all processes conform to the customer and Newrest specifications, comply with food safety protocol, enforce safety processes, and provide investigative and complete incidents/accident documentation.
Profile
The ideal candidate needs to possess the following:
High School Diploma; Bachelor’s Degree preferred
1-2 years of experience in manufacturing or food industry, or in a restaurant in Dishwashing role, managing hourly employees
Strong preference given to someone with experience in start-up or turnaround environments
Strong leadership skills, especially with holding others accountable and creating/maintaining an organized and engaged team
Ability to work well under pressure and tight deadline
Good understanding of hygiene and HACCP
Detail-orientated with the ability to see the big picture
Physical Environment:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential responsibilities of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential responsibilities.
While performing the duties of this job, the employee is regularly required to sit, walk, talk and/or hear. The employee is frequently required to use hands to handle or feel.
The employee must also occasionally lift and/or move up to 50 pounds. The employee is also required to frequently inspect the manufacturing floor and will be exposed to noise levels that may range from moderate to loud.
