HSE Quality & Food Safety Director

ISS•Los Angeles, CA

1d•$145,000 - $175,000

About The Position

The HSE Quality & Food Safety Director drives customer service, employee engagement, safety programs, signage, and micro kitchen supervision. The role is responsible for meeting client and customer needs by providing high-quality, cost-effective food service operations. The Director also participates in and leads corporate employee training and development programs as instructed by the Food Service Manager or General Manager. The position supports day-to-day front-of-house and micro kitchen activities, maintains client service standards and CPEs, and keeps product inventory at established levels. It builds customer-focused teams, develops customer relationships, and addresses service needs and complaints. The role works with the General Manager and Executive Chef on team programming and safety and performs other duties assigned by the Food Service Manager or General Manager. Employees must follow HSEQ policies and procedures, applicable food-safety regulations, and SERV Safe and HACCP programs and standards. Work may involve being on one's feet for up to eight hours per day, excluding breaks, lifting at least 25 pounds, following the dress code, and working under pressure and time deadlines during peak periods.

Requirements

Experience in food systems.
High school diploma or equivalent.
Attention to detail.
Ability to multitask.
Interpersonal skills.
Ability to give and receive constructive feedback.
Demonstrated ability to lead a team.
Ability to work on one's feet for up to eight hours per day, excluding breaks.
Ability to lift a minimum of 25 pounds.
Ability to work under pressure and meet time deadlines during peak periods.
Must come to work dressed according to the dress code.

Responsibilities

Drive customer service, employee engagement, safety programs, signage, and micro kitchen supervision.
Provide high-quality, cost-effective food service operations that meet client and customer needs.
Participate in and lead corporate employee training and development programs as instructed by the Food Service Manager or General Manager.
Provide day-to-day support for front-of-house and micro kitchen activities.
Complete tasks assigned by the Food Service Manager or General Manager.
Comply with SERV Safe and HACCP programs and standards and follow food-safety regulations.
Build strong customer relationships, deliver customer-centric solutions, and address customer service needs and complaints.
Build customer-focused, solutions-oriented teams while remaining flexible amid change.
Maintain client service standards and CPEs.
Maintain product inventory at established levels.
Work with the General Manager and Executive Chef on team programming and safety.
Schedule staff, hire and train employees, and support effective team building.
Follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.