HSEQ Manager - Food & Support Services (Remote)
- Burns Lake, BC, Canada
The salary range for this position is $90,000 to $105,000. · Full-time
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Job details
- Pay
- The salary range for this position is $90,000 to $105,000.
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
The salary range for this position is $90,000 to $105,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence-based tools may be used at certain stages of the recruitment and applicant screening process.
Work Schedule: 15 day on / 13 days off (Fly in and out)
Position Summary
The Safety and Culinary Quality Assurance Manager provides field-based leadership and support to strengthen occupational safety, food safety, culinary quality, employee competency, and operational consistency across ESS Support Services locations. Reporting to the Director of Safety, the role partners with Culinary, Operations, People & Culture, site leadership, and client representatives to assess performance, coach employees, manage corrective actions, and drive sustainable improvement.
Key Responsibilities
The position requires frequent travel and independent work at remote, offshore, industrial, camp, railroad, lodge, warehouse, and commercial-kitchen locations. The employee must be able to work varied or rotational schedules, wear required PPE, operate around common kitchen and industrial hazards, and satisfy applicable client security, medical, drug-screening, and fitness-for-duty requirements.
Work Schedule: 15 day on / 13 days off (Fly in and out)
Position Summary
The Safety and Culinary Quality Assurance Manager provides field-based leadership and support to strengthen occupational safety, food safety, culinary quality, employee competency, and operational consistency across ESS Support Services locations. Reporting to the Director of Safety, the role partners with Culinary, Operations, People & Culture, site leadership, and client representatives to assess performance, coach employees, manage corrective actions, and drive sustainable improvement.
Key Responsibilities
- Lead field safety, food-safety, and culinary-quality inspections, audits, observations, and site assessments across remote and complex operations.
- Deliver employee orientation, behavioral-safety training, food-safety instruction, culinary coaching, and competency verification.
- Verify compliance with the ESS Safety and Health Management System, occupational H&S regulations, HACCP requirements, safe-work practices, recipes, portion standards, and client expectations.
- Identify hazards, quality gaps, and operational risks; require immediate control of critical issues and support incident and near-miss investigations.
- Develop, assign, track, validate, and escalate corrective and preventive actions to ensure timely and sustainable closure.
- Coach site managers, supervisors, chefs, and frontline employees to strengthen accountability, safe work practices, culinary execution, and continuous improvement.
- Review kitchen organization, equipment, inventory, food cost, waste, production planning, sanitation, and workflow to improve safety, quality, consistency, and efficiency.
- Prepare clear site reports and performance summaries, identify trends, share best practices, and communicate urgent concerns to Safety, Culinary, Operations, and client leadership.
- Progressive experience in culinary operations, food service, occupational safety, food safety, quality assurance, training, auditing, or remote-site operations, including leadership responsibility.
- Strong knowledge of commercial kitchen operations, HACCP principles, hazard recognition, incident reporting, corrective-action management, and employee training.
- Demonstrated ability to conduct audits, interpret policies and regulatory requirements, analyze trends, and communicate practical recommendations.
- Strong coaching, presentation, written communication, organization, judgment, and relationship-management skills.
- Proficiency with Microsoft Office and electronic safety or compliance systems; experience with CMO, Origami, or similar platforms is an asset.
- Relevant post-secondary education and certifications such as ServSafe Manager, OSHA 30-Hour General Industry, Train-the-Trainer, First Aid, CPR, or AED are preferred.
The position requires frequent travel and independent work at remote, offshore, industrial, camp, railroad, lodge, warehouse, and commercial-kitchen locations. The employee must be able to work varied or rotational schedules, wear required PPE, operate around common kitchen and industrial hazards, and satisfy applicable client security, medical, drug-screening, and fitness-for-duty requirements.
More about this job
Responsibilities
Lead field inspections, audits, training, and coaching to improve occupational safety, food safety, culinary quality, and operational consistency across remote service locations. Identify risks and performance gaps, manage corrective actions and investigations, and report trends and recommendations to internal teams and client leadership.
Requirements
The role calls for progressive experience in culinary operations, food service, occupational or food safety, quality assurance, training, auditing, or remote-site operations, including leadership responsibility. Candidates should know commercial kitchen operations, HACCP, hazard recognition, incident reporting, and corrective-action management; relevant post-secondary education and listed safety or food-service certifications are preferred.
Skills
- Occupational Health And Safety
- Food Safety
- Culinary Quality Assurance
- HACCP
- Safety Auditing
- Hazard Recognition
- Incident Investigation
- Corrective-Action Management
- Employee Training
- Culinary Coaching
- Regulatory Compliance
- Performance Analysis
- Commercial Kitchen Operations
- Microsoft Office
- Compliance Systems
- Relationship Management
Benefits
- Group Benefits
- Employer RRSP Contributions
- Discretionary Bonus or Incentive Programs
Visa sponsorship
Not detected in the job text
Categories
- Security & Safety
- Food & Beverage
- Management & Leadership
- Hospitality
Keywords
- Occupational Health And Safety
- Food Safety
- Culinary Quality Assurance
- HACCP
- Safety And Health Management System
- Occupational Health And Safety Regulations
- Safety Inspections
- Food-Safety Audits
- Site Assessments
- Behavioral-Safety Training
- Employee Competency Verification
- Hazard Recognition
- Incident Reporting
- Incident Investigation
- Near-Miss Reporting
- Corrective And Preventive Actions
- Commercial Kitchen Operations
- Sanitation
- Food Cost Management
- Inventory Management
- Production Planning
- Waste Management
- Microsoft Office
- CMO
- Origami
- ServSafe Manager
- OSHA 30-Hour General Industry
- Train-The-Trainer
- First Aid
- CPR