Job Description

The pay rate or range for this position is: $80,000 to $90,000 per year**The Flagship account associated with this job posting is concluding on July 19th, 2026, and you are not guaranteed employment after July 19th. While we anticipate that the incoming provider will transition the affected employees, this is not guaranteed. We encourage these individuals to apply directly with the new provider.**

This hybrid position specializes in the training, compliance, and successful oversight of the EH&S and HACCP programs at Flagship. This position is to ensure they are vigilant to eliminate or reduce hazards of both physical injuries and foodborne illness in the workplace. Employee will record monitoring information on CCP recording documents on a continual basis. Employee with check freezers, refrigerators, hot serving stations, food holding stations, cooling stations, soups, and salad stations to ensure temperature, environmental, sanitization, and product safety. Employee with ensure all employees are wearing proper PPE and issue PPE when needed and report and correct safety hazards immediately. The position specializes in training and Environmental, Health and Safety to develop a flexible, well trained, safe, and complaint workforce within a kitchen environment. This position implements and oversees the training and EH&S management systems and programs so that actives are effectively managed, continuously improved and aligned with regulations and culinary operations.

Essential Functions

• Continuously improve EH&S performance and EH&S policies, standards, guidelines, programs and management systems.
• Monitor and manage the cafes HACCP/ SSOP and food safety programs to assure regulatory compliance.
• Provide technical support and regulatory interpretation on EH&S matters, including EH&S laws and regulations as well as Company policies, standards, guidelines, and goals.
• Coordinate, track, and maintain records of the associated paperwork.
• Maintains EH&S Management System documentation and retains EH&S records as required.
• Monitors and analyzes key EH&S performance metrics to measure progress and trends.
• Provide station/ café recaps and will provide input regarding corrective/ preventive actions if deemed necessary.
• Prepares required reporting for OSHA, food safety and other governmental agencies.
• Provide classroom and hands on training for compliance as it pertains to the field of Culinary.
• Develop Job Safety Analysis, Lockout/Tagout Procedures, and Machine Risk Assessments for current and new jobs.
• Serve on the safety subcommittee.
• Monitor the internal workplace postings for food quality concerns and investigate illness / contaminates as needed.
• Advises Global Operations & Environmental Safety Manager on performance improvements and makes recommendations to team leaders on improvements based on data driven analysis.
• Participates in monthly EH&S review board discussion for sites with key leaders.
• Conducts EH&S and HACCP audits and inspections to provide assurance that management systems are in place and the culinary facility is in compliance with all laws, regulations and company policies.
• Drives employee engagement programs for safety performance improvement.
• Assist with developing and giving non-job skill specific training to employees both upon initial onboarding and as necessary throughout their tenure at Flagship Culinary.
• Performs all tasks in accordance with Flagship Business Conduct Guidelines.
• Should be able to demonstrate knowledge and skill in the following areas: Process and product knowledge of fresh meat/ fish products, fruits, and vegetables. Complete familiarity with the developmental principles of HACCP, SSOP’s, and application of these programs.
• Daily updates of FDA food recalls.

*NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position.

Knowledge and Skills

• Interpersonal and organizational skills
• Excellent restaurant/hotel/catering managerial experience
• Excellent safety and sanitation skills/ knowledge
• Sense of urgency
• Excellent verbal skills
• Excellent multi-tasking skills
• Excellent customer service skills
• Professional appearance
• Ability to move throughout the café and kitchen
• Ability to wipe down tabletops, table legs, pick up debris off the floor, and wipe down booth seats in all areas of the operation
• Knowledge of safety and sanitation in the workplace
• Ability to lead a team

Education and Work Experience

• Bachelor’s Degree in Industrial Safety or related field or 1-3 years’ experience. Health and environmental experience in a kitchen environment and distribution center operations with high performance safety cultures is desired, but not required.
• Knowledge of EH&S management philosophy required to drive premier performance.
• Knowledge in the technical fundamentals of safety management and risk assessments and reduction, including machinery & process safety, industrial hygiene, loss prevention, ergonomics and occupational health.
• Knowledgeable in local safety, health and environmental laws and regulations.
• Knowledgeable in the fundamentals of fire protection and loss prevention engineering.
• Excellent presentation and training skills.
• Knowledge of commercial kitchen/continuous improvement processes.
• Critical Observation Skills (applied during audits and GEMBA walks, etc.).
• High level of professional and personal conduct.
• Excellent communication skills, both written and verbal.
• Excellent analytical and problem-solving skills.
• Self-motivated, requiring limited oversight.
• Skilled at using Microsoft Office software (Word, Excel, PowerPoint, Outlook, etc.)

Work Environment

• The work environment for Front of House includes the following large kitchen environment elements and exposures
  • Fast paced kitchen
  • High sense of urgency
  • Moderate to high noise level
  • Exposure to soap and cleaning solutions
  • Slippery/uneven surfaces may be encountered

Requirements

• Must have and maintain an active ServSafe Managers Certification, as required by the California Health Department
• Must have a valid OSHA 10 card

Physical Demands

• Some heavy lifting (may lift 10-50 lbs.) and possible moving of equipment required
• Specific vision abilities required by this position include close vision
• Repetitive hand motion carrying food containers, using carts both loaded and unloaded
• Standing, walking, bending/twisting, and balance are all required to perform job task

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. Physical requirements include stooping, standing, climbing and frequent lifting of a minimum of 50 lbs. of equipment. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Under The Americans with Disabilities Act reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Work Authorization

Authorized to work in the U.S.

Equal Employment Opportunity Employer

Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical​​​ condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

Americans with Disabilities Act

Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.

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