Safety Manager-Catering

Key Responsibilities:

1. Health and Safety Program Management:
   

   • Develop 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.
     

2. Food Safety and Hygiene:
   

   • Oversee 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.
     

3. Training and Education:
   

   • Develop 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.
     

4. Incident Management:
   

   • Investigate accidents injuries and nearmiss incidents to identify root causes and recommend corrective actions.
     
   • Prepare reports and maintain records of all safetyrelated incidents.
     
   • Implement corrective and preventive measures to avoid recurrence of incidents.
     

5. Safety Audits and Inspections:
   

   • Perform 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 uptodate documentation.
     

6. Compliance and Reporting:
   

   • Stay 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.
     

7. Emergency Preparedness:
   

   • Develop 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.
     

8. Safety Equipment and PPE Management:
   

   • Oversee 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 Skills:

• Education: 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 35 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 timemanagement skills.
    
  • Ability to lead and manage safety initiatives across a diverse team.
    
  • Proficiency in preparing safety reports and documentation.