Regional HSE Lead

Sodexo•Menlo Park, CA

1d•$115,940 - $150,040

About The Position

Sodexo Corporate Services is seeking a solution-focused, technically strong Regional Health & Safety Manager to lead food safety programs across a dynamic, fast-paced portfolio of workplace dining environments. This leader will elevate safety culture, strengthen operational excellence, and drive behavior-based change through influence, partnership, and hands-on support. The ideal candidate thrives in complex environments, thinks quickly, communicates with clarity, and brings a modern, data-driven approach to food safety and regulatory compliance. This position plays a critical role in ensuring that every dining space operates safely, responsibly, and with excellence. You’ll be the connector between policy and practice—helping teams understand not just what to do, but why it matters.

Requirements

Deep food safety expertise — Strong technical knowledge of HACCP, regulatory compliance, and high-volume foodservice operations.
Solution-focused mindset — Ability to think quickly, troubleshoot effectively, and provide clear, actionable guidance.
Change management strength — Proven success influencing behavior, elevating safety culture, and driving adoption of new practices.
Data-driven decision making — Skilled at interpreting trends, incident data, and audit results to inform strategy.
Exceptional communication — Clear, confident communicator who can translate technical requirements into practical steps.
Multi-site leadership experience — Background supporting multiple locations with consistency, presence, and strong relationship-building.
Bachelor's Degree or equivalent experience
5 years Minimum Management Experience
5 years Minimum Functional Experience

Responsibilities

Lead food safety strategy — Drive regional food safety programs, ensuring consistent execution of standards, protocols, and regulatory requirements.
Conduct risk assessments — Perform audits, identify gaps, and implement corrective actions using data and root-cause analysis.
Strengthen behavior-based safety — Influence teams to adopt safe habits through coaching, communication, and on-site partnership.
Deliver technical guidance — Serve as the subject-matter expert on HACCP, sanitation, allergen management, and environmental health.
Develop training programs — Create and deliver engaging training that improves frontline understanding and execution.
Partner cross-functionally — Collaborate with culinary, operations, and facilities teams to support continuous improvement and operational readiness.