HACCP Manager McCormick Place Convention Center

HACCP Manager | Full-Time | McCormick Place Convention Center

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

OVG has an immediate opening for a HACCP Manager at McCormick Place Convention Center. The HACCP Manager is responsible for developing, implementing, and maintaining food safety programs to ensure compliance with Hazard Analysis and Critical Control Points (HACCP) standards. This position is crucial in ensuring that food products are safe for consumption and that OVG complies with all relevant food safety regulations by effectively managing HACCP systems while helping to protect public health and maintain the integrity of food production.

This role pays an annual salary of $70,000 - $74,000

Benefits for Full-Time roles:
Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until November 20, 2026.

McCormick Place Convention Center, located in downtown Chicago, is the largest and most flexible convention center in North America. With over 2.6 million square feet of exhibition space, the campus proudly hosts some of the world's largest and most prestigious conventions, meetings, and trade shows, welcoming approximately 3 million visitors to Chicago every year.

• Design, implement, validate, and maintain facility-wide HACCP and food safety plans across all culinary, banquet, and concession outlets in compliance with FDA Food Code, CDPH, and OVG standards.
• Manage the HACCP Supervisor and operational teams; conduct daily walk-throughs to verify Critical Control Points (temperatures, cooling/reheating logs, and sanitization).
• Serve as the primary liaison for CDPH health inspectors, corporate QA auditors, and third-party safety assessors; manage corrective action plans (CAPA) for any nonconformance.
• Oversee allergen control measures, trace-back protocols, product recalls, and formal investigations into food safety incidents or guest illness inquiries.
• Conduct food safety onboarding, Serv Safe/HACCP workshops, and regular refresher training for culinary, warehouse, and front-of-house service staff.
• Audit incoming dock shipments for temperature compliance, date coding, and vendor safety compliance; verify temperature maintenance during internal transport across concourses.
• Ensure accurate digital/manual recordkeeping for all prerequisite programs, cook-chill operations, and regulatory archiving.
• Create and maintain HACCP systems to identify and control potential hazards in food production processes.
• Assist in the development and implementation of on-premises HACCP prerequisite programs for shipping and receiving, equipment and maintenance, personnel and training, sanitation and pest control, recalls, and other operational control programs.
• Identifying, evaluating, controlling, and preventing hazards at all stages of the food production process.
• Oversee the quality of food products, ensuring all food production processes meet safety standards.
• Perform regular audits to ensure compliance with HACCP standards and regulatory requirements.
• Conduct regular inspections and audits to ensure compliance with food safety standards and regulatory requirements. Maintain accurate logs of HACCP activities.
• Develop and maintain crisis management plans related to food safety.
• Train employees in HACCP principles and ensure adherence to food safety protocols.
• Analyze data to identify trends and areas for improvement in food safety practices.
• Complete and submit reports required by OVG leadership and MPEA.

• High school degree or equivalent. College degree in microbiology or related food safety program preferred.
• 3–5+ years in high-volume food safety/quality assurance (convention centers, stadiums, multi-outlet hotels, or large-scale food manufacturing).
• Knowledge of food safety and HACCP plans and general safety plans.
• HACCP certification, along with knowledge of food safety regulations.
• Strong communication skills.
• Capability to address and resolve food safety issues effectively.
• Strong time management and organizational skills with the ability to manage detailed, concurrent tasks.
• Proven ability to work independently and to manage competing priorities.
• Strong analytical skills, including reporting and creative thinking.
• Strong computer skills, i.e., PowerPoint, Excel, and Word; strong typing skills preferred.
• Must be Serv Safe certified under the Managers Food Safety Program.
• Successfully completed the Serv Safe Allergen course.
• Compliant with all City of…