Address- Who we are
Imagine working in a place where continuous improvement and innovation is celebrated and rewarded; where fast-paced, high-impact teams come together to positively drive results for one of the largest & most iconic brands in the world.
As the only rapidly growing retailer, you may know us as your friendly neighborhood store. You probably know our familiar name, have seen our pervasive logo, and have tried our highly sought-after products, such as Slurpee® and Big Bite®. “Brain Freeze” is a 7-Eleven registered trademark for our 53-year old Slurpee® and with over 77,000 stores globally (more than any other retailer or food service provider), we sell over 14 million a month.
But there’s a lot more to our story and much more left to be written. We are transforming our business, ensuring we are customer obsessed and digitally enabled to seamlessly link our brick and mortar stores with digital products and services.
At 7-Eleven the entrepreneurial spirit is in our DNA and has been ever since our inception 90+ years ago. It’s what drove us to invent the convenience industry in 1927 by envisioning how a simple ice dock could provide household staples such as milk and eggs to better serve the needs of our customers.
Today we are redefining convenience and the customer experience in big ways...we are fundamentally changing our culture and we want talented, innovative, customer obsessed, and entrepreneurial people like you to come make history with us.
How we lead
At 7-Eleven we are guided by our Leadership Principles.
- Be Customer Obsessed
- Be Courageous with Your Point of View
- Challenge the Status Quo
- Act Like an Entrepreneur
- Have an “It Can Be Done” Attitude
- Do the Right Thing
- Be Accountable
Each principle has a defined set of behaviors which help guide the 7-Eleven team to Serve Customers and Support Stores.
Overview:
Provide support to Food Center Manager and provide Food Safety & Quality procedures in the form of product analyses, product receiving/shipping and preparation as well as sensory panels and portions of larger projects. In addition, manage all aspects of the operations.
Duties and Responsibilities:
- Perform standard physical and organoleptic evaluations on product including but not limited to weights, dimensions, temperature, texture, color, viscosity and sensory attributes. Interpret results.
- Support Food Center Manager by preparing products for deeper analysis/investigation, reviews and product presentations to executives, and supply partners.
- Conduct sensory panels by preparing samples and assisting with tabulation of results and reporting.
- Manage specific portions of assigned projects including quality and process improvement. This includes nutritional information (Genesis Software).
- Monitor and implement GMPs, HACCP plans, Pre-requisite program.
- Knowledge of GFSI Schemes.
- Assist the Food Center Manager in developing and maintaining the GFSI standards.
- Training the production team for GMP's, SSOP’s and SOP's as required.
- Conduct and lead HACCP plans for the Food Center.
- Develop all forms and procedures as required and maintain the HACCP Registry.
- Perform daily, weekly, monthly, and as required verifications for each program.
- Calibration of equipment as required.
- Assist the Food Center Manager in internal & external plant audits as required.
- Knowledge of Recalls and ability to conduct mock recalls independently.
- Collect and review shelf-life/ lab results and trend analysis of EMP.
- Ability to verify and file all required HACCP documents daily.
- Perform Sanitation and pre-operation audits as required.
- Ability to hold non-compliant product and make decision independently as required.
Education, Skills and Abilities:
- Bachelors/4 Yr Degree Experience: 2 years, BS in Food Science, Biology, Chemistry or Nutrition.
- Valid HACCP Certificate
- GFSI Scheme Practitioner
- Basic laboratory experience including physical and organoleptic testing.
- Knowledge of lab procedures and interpretation of results, product development and quality assurance.
- Experience in conducting sensory panels, physical and organoleptic analyses of food as well as written summaries of results with recommendations/conclusions.
- Experience maintaining lab notes and completing scientific reports.
- Experience managing outside vendors for quality issues.
- Good leadership, interpersonal skills and self-direction.
Physical Requirements:
Kneeling, Stooping, Walking, Standing, Bending, Repetitive Motion, Floor To Waist Requirements: 20-25 lbs., Waist To Shoulder Requirements: , Overhead Lifting not required, Carry 20 feet requirements: 20-25 lbs.
