Food Safety & Quality Specialist

• Establish and maintain food safety and quality requirements within the approved corporate framework
• Translate regulatory, corporate, and customer requirements into operational standards and technical controls
• Define and maintain technical requirements for HACCP, prerequisite programs, hygiene controls, allergen management, traceability, and food safety verification
• Review station food safety plans and confirm hazards and controls reflect actual products, processes, and operating conditions
• Establish validation and verification priorities, including microbiological testing and shelf-life studies
• Define quality control criteria for product and service specifications
• Supervise the Food Safety & Quality Coordinator’s technical work and review deliverables
• Coordinate with HSSE and review cross-disciplinary risks affecting food safety or quality
• Assess risks using process information, inspections, complaints, incidents, and verification data
• Establish intervention priorities, remediation deadlines, and corrective responses
• Report material risks, recurring deficiencies, and unresolved actions to the QHSE Lead and operational leadership
• Provide technical direction to local food safety and quality representatives
• Conduct inspections according to the corporate intervention plan and emerging risks
• Document deficiencies, communicate corrective outcomes, and approve closure of technical inspection deficiencies within delegated authority
• Lead technical evaluations of significant incidents, complaints, and recurring deviations
• Evaluate root cause analyses and approve or reject corrective action plans within delegated authority
• Verify implementation and sustained effectiveness of corrective actions
• Define training content and competence criteria; train and coach local representatives and operational teams
• Develop the Food Safety & Quality Coordinator through assignments, technical review, and feedback
• Develop, review, and maintain food safety and quality standards, procedures, technical instructions, and training materials
• Assess implications of changes to products, ingredients, suppliers, equipment, processes, or facilities
• Participate in corporate evaluations and provide technical input on criteria, evidence, and corrective action effectiveness
• Assess customer food safety and quality requirements and verify implementation
• Travel domestically and internationally as required

• Bachelor’s degree in food engineering, Microbiology, or a related discipline
• Formal HACCP training, including practical application of Codex Alimentarius principles
• Training in food safety management systems and prerequisite programs
• Strong technical knowledge of food safety hazards, preventive controls, HACCP, and prerequisite programs
• Working knowledge of relevant international food safety standards and guidance, including Codex Alimentarius and the IFSA World Food Safety Guidelines
• Ability to interpret and apply local regulatory, corporate, and customer requirements
• Ability to evaluate technical controls for design, implementation, and effectiveness
• Working knowledge of food microbiology, sampling, laboratory results, validation, and verification
• Ability to translate product and service specifications into quality control criteria
• Strong investigation, root cause analysis, and corrective action evaluation skills
• Ability to supervise technical work, coach local representatives, and develop operational competence
• Effective coordination with Operations, Culinary, Maintenance, laboratories, and other specialists
• Clear written and verbal communication in English and Spanish
• Proficiency in technical reporting and digital tools for inspections, documentation, and corrective action tracking
• At least 5 years of experience in food safety, quality assurance, or technical food operations
• Demonstrated experience implementing and verifying HACCP and prerequisite programs in operational settings
• Experience conducting inspections, investigating incidents or complaints, and evaluating corrective action effectiveness
• Experience interpreting microbiological results and contributing to validation or shelf-life programs
• Experience coordinating technical activities or supervising technical personnel
• Experience in catering, food production, food service, or comparable operations is preferred
• Experience working across multiple sites or with airline customer requirements is desirable
• Up to 75% domestic and international travel

• Fully remote work arrangement
• Opportunities for growth and success
• Participation in a dynamic, diverse, and multicultural environment