Senior Safety Manager

Role Summary:

This senior leadership role reports to the Global VP of Operational Standards & Excellence, Compass @ Google and serves as the technical subject matter expert and central point of contact for Safety Excellence, working in partnership with regional leads to ensure aligned and consistent standards. The role will be primarily focused on North America, though will partner closely to align on standards and approach with International Markets teams.

Compliance and System Management

The SME is the ultimate authority on regulatory and internal food safety standards.

• Hazard Analysis and Critical Control Points (HACCP) Management:
  • Developing, implementing, maintaining, and verifying the HACCP plan across all contracted sites, ensuring all critical control points (CCPs) are properly monitored (e.g., cooking, chilling, and holding temperatures).
  • Overseeing the development and implementation of all prerequisite programs (PRPs), such as Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs).
• Regulatory Compliance:
  • Staying up-to-date on all local, state, federal (e.g., FDA, USDA), and client-specific food safety regulations.
  • Support for translating complex regulatory changes into clear, actionable procedures for site-level teams.
• Audit and Inspection Management:
  • Coordinating, leading, and responding to internal, third-party, and regulatory audits and analyzing audit results and ensuring timely and effective corrective actions are implemented across all locations.

Standardized Operations and Quality Assurance

In a contract setting, consistency across different sites is paramount.

• Standard Operating Procedure (SOP) Development:
  • Creating, reviewing, and standardizing all food handling, preparation, storage, and service SOPs to ensure a uniform high level of safety across the entire contract portfolio.
  • This is crucial for high-risk areas like allergen management and preventing cross-contamination.
• Supplier and Ingredient Vetting:
  • Working with procurement to approve and monitor all food and equipment suppliers, verifying their safety certifications and compliance records.
  • Establishing procedures for ingredient traceability from source to service.
• Incident and Outbreak Investigation:
  • Serving as the lead investigator supporting any foodborne illness complaints, contamination incidents, or recall events.
    • Determining root causes and implementing preventative measures company-wide to avoid recurrence.

Training and Culture Leadership

The SME drives the food safety culture throughout the organization.

• Developing Training Programs:
• Designing and delivering comprehensive food safety training materials for all levels of staff—from new hires to unit managers and executive leadership.
• Training may cover topics like basic food hygiene, HACCP principles, proper time/temperature control, and chemical handling.

• Subject Matter Consulting:
  • Serving as the primary technical resource for all staff, providing expert guidance on complex food safety challenges (e.g., introducing a new cooking technology like sous vide or catering an event off-site).
• Promoting a Safety Culture:
  • Leading initiatives to foster a proactive and preventive food safety culture where employees feel empowered and responsible for identifying and reporting risks.

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