FOOD SAFETY Manager - Renton, WA at Compass Group Renton, WA

Salary: $85000 - $100000 /year

Pay Grade: 15

Other Forms of Compensation:

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in‑unit associates excel as they deliver world‑class meals in corporate cafes and executive dining rooms with on‑site catering through vending innovations and more.

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.

The Food Safety Manager for the Renton B&I account is a critical leadership role responsible for developing, implementing, and rigorously maintaining all Quality Assurance (QA) and Food Safety programs. This role ensures absolute compliance with USDA, FDA, state/local health regulations, and the demanding specifications of our corporate client. The Manager must possess strong, practical knowledge of Preventive Controls for Human Food (PCBH) and be the on‑site expert in mitigating food safety risks across complex, multi‑unit operations.

• 1. Training, Development, and Culture of Safety
  • Onboarding & Continuous
    
    Education:
    
    Lead comprehensive QA Orientation for all new hourly and management associates, focusing on the Eurest Associate Handbook and the critical Port of Call 7 – Food Safety and Sanitation.
  • Certification Leadership:
    Conduct Compass Group‑approved, rigorous 16‑hour (2‑day) Serv Safe training sessions for all Managers and Persons‑in‑Charge.
  • Targeted Training:
    Identify, develop, and deploy specific weekly food safety training modules for unit managers, providing detailed guidance and conducting one‑on‑one coaching to foster a proactive, zero‑tolerance safety culture.
• 2. Auditing, Compliance, and Risk Management
  • Corrective Action Oversight:
    Critically review, evaluate, and track corrective actions stemming from all third‑party audits, self‑inspections, quarterly QA audits, regulatory health inspections, and specialized client food safety assessments.
  • Trend Analysis & Reporting:
    Collect and meticulously track Monthly Food Safety Self‑Inspections. Perform in‑depth evaluation of all inspection data (internal, external, and self) to identify compliance trends, root causes, and systemic barriers.
  • Executive Reporting:
    Deliver a high‑level monthly summary report to the VP and District Managers detailing:
    • Current QA standards compliance trends across the corporate account.
    • Identification of barriers to compliance and strategic guidance for comprehensive solutions.
• 3. Standards Excellence and Operational Support
  • Account‑Wide Presence:
    Conduct strategic site visits to each location (minimum once per year, or as needed) to observe QA behaviors, provide real‑time guidance and training, and evaluate adherence to unit‑level standards, including HACCP principles.
  • Technical Guidance:
    Serve as the subject matter expert, providing technical guidance to culinary and marketing teams regarding QA standards compliance for all new and existing menu concepts and merchandising displays.
  • Policy Deployment:
    Proactively communicate best practices, policy changes, and specific written operating procedures to unit managers to ensure consistent, elevated standards.
• 4. Incident Management and Investigations
  • Rapid Response:
    Under the direction of Corporate QA, provide aggressive, immediate response to all reports of food‑related illness, injury, and product defects, strictly following identified complaint handling protocols.
  • Facilitation:
    Actively assist Corporate QA in managing and facilitating detailed food safety investigations.

• Education: A BA degree and/or a minimum of 5 years of highly relevant experience in the hospitality or corporate food service industry, with a primary focus on quality assurance and food…