Safety Manager-Catering

Job SummaryThe Safety Manager will oversee all health, safety, and food hygiene operations within the catering company. This individual will ensure compliance with local, state, and federal regulations related to occupational health and safety (OH&S) and food safety standards. They will develop, implement, and manage safety programs, conduct regular safety inspections, train staff, and address any health or safety concerns to prevent workplace accidents and foodborne illnesses.Key ResponsibilitiesHealth and Safety Program ManagementDevelop, implement, and maintain the company’s safety policies and procedures.Ensure compliance with Occupational Safety and Health Administration (OSHA) regulations and local health codes.Conduct risk assessments to identify potential safety and health hazards within the workplace.Food Safety and HygieneOversee and enforce food safety management systems, including HACCP (Hazard Analysis Critical Control Point) plans.Ensure proper food handling, preparation, and storage protocols are followed to prevent contamination.Monitor and maintain cleanliness and sanitation standards throughout the catering operations.Training and EducationDevelop and deliver safety training programs for all employees, including proper food handling, workplace safety, fire safety, and emergency response.Educate employees on proper use of personal protective equipment (PPE) and safety protocols.Conduct regular safety drills, including fire and evacuation procedures.Incident ManagementInvestigate accidents, injuries, and near‑miss incidents to identify root causes and recommend corrective actions.Prepare reports and maintain records of all safety‑related incidents.Implement corrective and preventive measures to avoid recurrence of incidents.Safety Audits and InspectionsPerform regular audits of kitchen facilities, equipment, and work areas to ensure compliance with health and safety regulations.Collaborate with regulatory authorities during inspections, ensuring that any corrective actions required are addressed promptly.Conduct internal audits of food safety procedures and maintain up‑to‑date documentation.Compliance and ReportingStay up to date with regulatory changes in health, safety, and food hygiene standards.Prepare and submit all required reports and documentation to relevant authorities and stakeholders.Liaise with external inspectors and regulatory bodies, ensuring compliance with all relevant health and safety laws.Emergency PreparednessDevelop and maintain emergency response plans, including fire evacuation, first aid, and chemical spill response.Ensure all employees are aware of emergency protocols and their respective roles in emergency situations.Safety Equipment and PPE ManagementOversee the provision and use of safety equipment, including first aid kits, fire extinguishers, and PPE.Ensure all safety equipment is regularly inspected and maintained.Qualifications and SkillsEducation: Bachelor’s degree in Occupational Health and Safety, Environmental Science, or related field preferred.Certifications: Relevant safety certifications (e.g., OSHA, NEBOSH, HACCP, ServSafe).Experience: Minimum of 3‑5 years of experience in a health and safety management role, preferably within the food service or catering industry.Knowledge:Strong understanding of local and national health, safety, and food safety regulations.Familiarity with HACCP and other food safety management systems.Skills:Excellent communication and interpersonal skills.Strong organizational and time‑management skills.Ability to lead and manage safety initiatives across a diverse team.Proficiency in preparing safety reports and documentation.#J-18808-Ljbffr