The Food Safety / HACCP Officer is responsible for protecting guests, staff, and the business by ensuring that all food handling, preparation, storage, and service activities meet the highest standards of hygiene, safety, and legal compliance. Working within the Kitchen (Back of House), this role helps maintain a safe operating environment while supporting consistent product quality and operational discipline across all food service areas.
- Role purpose:
To implement, monitor, and continuously improve food safety controls, HACCP procedures, sanitation standards, and compliance practices throughout the kitchen and related back-of-house operations. The role helps prevent foodborne illness, reduce operational risk, and ensure the venue meets local health regulations and internal brand standards.
- Organisational position and reporting line:
This position sits within the Kitchen (Back of House) function and works closely with the Executive Chef, Head Chef, Sous Chefs, and kitchen team leaders. Depending on the venue structure, the Food Safety / HACCP Officer typically reports to the Executive Chef, Kitchen Manager, or Operations Manager, with close coordination from the General Manager and external health and safety inspectors as required.
- Key areas of responsibility:
- Monitor and enforce hygiene, sanitation, and safe food handling practices
- Maintain HACCP documentation, temperature logs, cleaning schedules, and corrective action records
- Conduct routine inspections of receiving, storage, preparation, cooking, cooling, and service processes
- Identify hazards, assess risks, and support preventive control measures
- Train kitchen staff on food safety standards, cross-contamination prevention, allergen awareness, and personal hygiene
- Investigate non-compliance, recommend corrective actions, and track follow-up
- Support audits, inspections, and regulatory visits with accurate records and evidence of compliance
- What success looks like:
The ideal person is highly detail-oriented, calm under pressure, and confident in setting and enforcing standards. They have a strong understanding of food safety legislation, HACCP principles, and kitchen operations, combined with excellent communication skills and the ability to influence others professionally. They are proactive, organized, observant, and committed to creating a culture where safe food handling is second nature.