Key Account Food & Workplace Safety Manager

Key Purpose A Key Account Food and Workplace Safety Manager supports a National team of food service operators and ensures that Key Account strategies are aligned with ISS North America (NAM) deliverables to mitigate risk and exceed standards. This person works with the 36 locations in this Key Account as a single point of contact for the Key Account’s food and worker safety needs and program execution along with the maintenance and improvement of health and safety results. The ideal candidate will have demonstrated expertise and experience in food and workplace safety, high attention to detail, follow through and possess the ability to train team members. Nationwide travel and support for 36 locations KEY RESPONSIBILITIES: Serve as part of the HSE Team to ensure compliance with applicable statutory and regulatory requirements Serve as part of the HSE team to review process to identify improvement opportunities for improve food and workplace safety compliance Manage the investigation and resolution of all workplace and food-related illness complaints along with non-conforming product complaints Implement and maintain regulations within several jurisdictions throughout the US. Interface with these agencies to accomplish set goals - maintain records in accordance with food safety regulations Manage allergen compliance within the broader food safety Conduct audits of facilities to ensure compliance, identify training opportunities and drive continuous improvement Review all third-party inspection results in a timely manner and provide immediate feedback and support to operations Initiate appropriate corrective actions to ensure that progress is made toward compliance with approve brand standards Interpret complex regulations, make concise arguments, and provide clear recommendations to help an organization achieve and maintain compliance Actively identifies and mitigates risk while developing programs and policies with regards to food safety that will support the organizational objectives Work cross functionally with diverse stakeholders including business executives, front line team members, chefs, regulatory organizations, and health authorities who have different goals and priorities Actively work alongside operational teams to educate workers on safe food and health policies, identify problems, develop and evaluate corrective options, implement solutions and measure effectiveness Provide organizational reporting to senior management on the KPIs for the program Coordinate with Procurement for food safety compliance in the supply chain. Monitor injury, illness, and incident related performance for trends or other indicators of improving or degrading incident performance. Develop and implement strategic solutions to improve results Communicate all findings, concerns, and deficiencies to responsible managers and account and customer stakeholders to effect timely and necessary corrections Assist in the development and implementation of strategic solutions that will support management’s efforts to improve and maintain compliance as required Oversee HSE plans, playbooks, and procedures for the account, ensuring information is current, complete, and effectively implemented Track and ensure the completion of required HSE training matrix using tools such as Safety Skills Engage in a culture of continuous improvement and innovation by leveraging business intelligence, adopting and participating in the development of best practices, including new tools and ideas that provide service delivery efficiencies Perform additional duties as required QUALIFICATIONS: 7-10 years' experience in the field developing HSE programming - prior experience as a Licensed Environmental Public Health or Registered Sanitarian a plus Bachelor’s degree (Hospitality Management, Food Science, Nutrition, Culinary Arts or other Science degree) Professional Food Safety Certification -(CP-FS) Knowledge of OSHA and other regulatory bodies Previous experience developing HSE requirements for all roles within an organization Working knowledge of NSF standards, ISO22000 or FSSC 22000 Current ServSafe certification and proctor Prior experience creating and implementing Food Safety SOP’s Broad and comprehensive understanding of the regulatory environment and working knowledge of food safety practices Working knowledge of several jurisdictions in the US to implement and maintain regulations within their domain. Experience working with an allergen management program Strong knowledge of Google and MS Office Suites Excellent verbal, written, and organizational skills required KEY COMPETENCIES Must be able to manage several locations (35+) working both virtually and on site Provide clear and constructive feedback in a positive manner Thrives in an autonomous working environment Capable of being detail oriented while focusing on the big picture Ability to organize and prioritize work based on urgency, efficiency and other factors Uses critical thinking skills to expedite decision making and problem solving Flexibility and adaptability Able to influence others outside of your control Track record of ongoing education in this field Professional acumen Highly collaborative and strong interpersonal skills PHYSICAL DEMANDS AND WORK ENVIRONMENT: Work is performed in a virtual and on-site setting There is an expectation that this person must be in office a minimum of three days per week in one of the following cities: San Francisco, Los Angeles, Austin, Boulder Must be able to lift a minimum of 25# Must be able to work on their feet 7.5 hours per day excluding breaks This job will require national travel 30% of the time

Salary : $128,000 - $150,000