Food Safety Director

Position Summary

The Food Safety Director is responsible for ensuring excellence in food safety, quality, operational execution, inventory management, and team development across the restaurant. This leader drives a culture of accountability, continuous improvement, and operational excellence while protecting the brand through consistent adherence to food safety standards, processes, and procedures. The ideal candidate is a strategic thinker, strong coach, and servant leader who can inspire teams to achieve exceptional results.

Key Responsibilities

Food Safety & Quality Leadership

• Champion food safety standards and ensure full compliance with all company policies and procedures.
• Protect the brand by maintaining exceptional standards for food preparation, packaging, product quality, and cleanliness.
• Utilize operational reports and performance metrics to ensure consistency and quality across all products.
• Coordinate with Facilities teams regarding equipment repairs, maintenance, and replacements to support food safety and operational excellence.

Operations & Systems Management

• Ensure team members and leaders consistently follow established systems, processes, and procedures.
• Drive innovative and strategic improvements that increase capacity and operational effectiveness.
• Monitor labor costs, food costs, repair expenses, and supply costs to ensure responsible financial stewardship.

Leadership & Team Development

• Lead by example with a consistent, positive attitude and a strong sense of urgency.
• Build strong relationships with team members and leaders while fostering a culture aligned with company Vision and Values.
• Maintain Personal Development Plans and conduct regular one-on-one meetings with leaders.
• Coach and mentor leaders through clear direction, feedback, and accountability.
• Identify high-potential team members and assist in leadership development planning.
• Plan and facilitate kitchen leadership meetings focused on performance, development, and operational improvement.
• Encourage personal and professional growth through continuous learning and leadership development.

Strategic Planning & Continuous Improvement

• Establish goals and visually communicate progress and performance expectations to the team.
• Develop creative ways to motivate and engage team members to achieve operational goals.
• Dedicate time each week to strategic planning and store improvement initiatives.
• Research industry best practices and implement innovative solutions to improve operations.
• Guide leaders toward problem-solving by asking insightful questions and encouraging critical thinking rather than simply providing answers.
• Continuously identify opportunities to improve systems, processes, and team performance.

Qualifications

Required Skills & Experience

• Proven leadership experience in restaurant operations, food service, food safety, or a related field.
• Strong understanding of food safety standards, inventory management, and operational excellence.
• Demonstrated ability to lead and manage teams in a fast-paced environment.
• Excellent communication, coaching, and interpersonal skills.
• Strong conflict resolution and problem-solving abilities.
• Ability to think strategically while maintaining attention to operational details.
• Experience utilizing performance metrics and reports to drive results.
• Flexibility to work early mornings, evenings, weekends, and holidays as needed.

Leadership Competencies

• Character: Demonstrates integrity and aligns with company values.
• Chemistry: Builds strong relationships and fosters teamwork.
• Competency: Results-oriented, systems-focused, and a quick learner.
• Coach: Effectively develops leaders and team members through guidance, feedback, and accountability.

Success Indicators

• Consistent food safety and quality compliance.
• Improved operational efficiency and increased restaurant capacity.
• Strong inventory accuracy and cost management.
• Development and promotion of future leaders.
• Achievement of speed, quality, and guest experience goals.
• High team engagement and accountability.

Physical Requirements

• Ability to stand, walk, bend, and lift throughout scheduled shifts.
• Ability to work in a kitchen environment with exposure to heat, cold, and varying noise levels.
• Ability to lift up to 50 pounds as needed.

Why Join Our Team?

This role offers the opportunity to make a significant impact by developing leaders, improving operational performance, and ensuring an exceptional guest experience while maintaining the highest standards of food safety and quality. If you have the mindset we can train the skills.

Work schedule

• Monday to Friday
• Weekend availability

Benefits

• Paid training
• Health insurance