Food Quality & Safety Auditor — On‑Site Dining & Compliance

Mentor Technical Group; Marine Corps Base Camp Lejeune (NC); On-site; USD 65,000 - 90,000; Full time

Job summary

Mentor Technical Group seeks a Food Quality Assurance Auditor to perform on-site audits across Marine Corps base dining facilities, coordinating with mess hall managers and subcontractors to ensure quality and safety compliance. The role emphasizes mentorship, regulatory alignment, and customer-service excellence.

The candidate should have a BA/BS in hospitality or food science and a ServSafe certification, with 2+ years of supervisory experience and strong HACCP knowledge.

Qualifications

• Understanding of FDA Food Code and TSFC is required.
• HACCP and quality auditing experience preferred.
• Experience in food safety and regulatory compliance, with strong reporting skills.

Responsibilities

• Maintain close working relationship with Mess Hall managers and subcontractors on quality and safety issues.
• Provide mentoring and training to mess hall management and staff related to non-conformance and audits.
• Liaise with Base Quality Assurance Evaluators (QAE) and customer representatives on project performance and service matters.
• Assist mess hall managers and subcontractors in driving continuous improvement in customer satisfaction and service delivery.
• Ensure adherence to audit guidance policies and regulatory requirements; differentiate between food safety and quality observations.
• Understand FDA Food Code and Tri Service Food Code (TSFC) requirements.

Skills

FDA Food Code knowledge

HACCP

Quality Assurance

Auditing

Reporting

Customer Service

Regulatory Compliance

Safety Leadership

Education

Bachelor's in Hospitality or Food Science

ServSafe Certification

Job description

Mentor Technical Group seeks a Food Quality Assurance Auditor to perform on-site audits across Marine Corps base dining facilities, coordinating with mess hall managers and subcontractors to ensure quality and safety compliance. The role emphasizes mentorship, regulatory alignment, and customer-service excellence.

The candidate should have a BA/BS in hospitality or food science and a ServSafe certification, with 2+ years of supervisory experience and strong HACCP knowledge.