Food Safety Coordinator-58804 - New York, NY



ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world.  In FORTUNE magazine's 2009 list of "World's Most Admired Companies," ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement.  Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries.  Learn more at the company's Web site,, or


When it comes to on-campus dining, facilities services, sport arenas and conference center services, ARAMARK is the real head of the class. Partnering with close to 600 colleges and universities throughout the United States, we strive to provide the best residential, retail, and catering options, service and facilities for students, faculty and administrator. Our programs are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry - people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity.


This Food Safety Coordinator position is at New York University.


The Food Safety Coordinator will assist in the communication, implementation and verification of the ARAMARK food safety standards at the ARAMARK location.  The role is expected to promote and execute a strong culture of food safety along with providing leadership and support.  Additional responsibilities will be focused but not limited too, food safety education, assistance with all regulatory and third party inspections, proactive identification of food safety hazards and proactive implementation of sustainable corrective actions. The Food Safety Coordinator reports directly to the Resident District Manager and will also have an indirect report to ARAMARK S&RC.



1.     ARAMARK Food Safety Program Management:

a.     Provide continuous evaluation and feedback on the location(s) food safety standards and procedures.

b.    To assist the Management team with implementation of the ARAMARK food safety standards and procedures.

c.     When needed provide communication to unit managers and associates related to issues of concern, best-practice, and policy changes.

d.    To verify the implementation and execution of ARAMARK food safety standards and procedures and report to the Resident District Manager any non-conformances.

e.     Conduct monthly Self Inspections in all service locations using the ARAMARK food safety and self assessment, document and follow up on all Corrective Actions stemming from inspection. 

f.     Provide monthly status report on all locations to Resident District Manager related to:

                                  i.    Inspections (self, third party or regulatory),

                                 ii.    Current trends in operation related to food safety standards compliance.

                                iii.    Identify barriers to compliance and communicate guidance and solutions related to these issues.

g.    Provide guidance to location managers on training needs on all ARAMARK food safety standards, and procedures made during location observations.

h.     To be knowledgeable of all local regulatory food safety requirements as well as being the main liaison for ARAMARK and Client.

i.      Verify completion of food safety paperwork completed at each location; temperature logs, self assessments, and review for acceptability.

j.      Provide feedback on all concepts, marketing initiatives and service designs in relation to food safety to both Strategic Assets and Safety & Risk Control.

k.     Responsible for the establishment and management of a repair/replacement program with client or facilities liaison that addresses any structural or equipment repair and defects that may create food safety, sanitation and pest control deficiencies.

                                  i.    Maintain close, collaborative working relationship with client appointed facilities liaison for Dining Services to monitor and timely follow-up on all facility structural and equipment matters through documented  work-order system.

                                 ii.    Where necessary, provide direct communication to client liaison regarding critical facility related issues that affect food safety.

l.      Responsible for monitoring vendor and sub contractor (ex-sushi vendor) food safety practices (including third party food safety assessment companies).

                                  i.    Document and report all issues to Resident District Manager and when necessary notify ARAMARK S&RC.

m.   Maintain a close, collaborative working relationship with ARAMARK S&RC

n.     Participate in ARAMARK S&RC meetings, as required.


2.     Food Safety Education and Training:

a.     As needed provide one-on-one manager and employee training when working in units.

b.    To coordinate, facilitate and or proctor Managerial Food Safety Certification Training (ServSafe or equivalent alternative required by regulatory authority).

c.     Track all manager and employee food safety certification expiration dates.


3.     Internal and External Assessments:

a.     Accompany Health Dept Inspectors and third party assessment during on-site inspections and respond to regulatory non-compliance and to the best of ability - mitigate or limit any inspection violations.

b.    Represent ARAMARK / NYU in collaboration with third party consultant at New York City Administrative Tribunal Hearings as a result of issued fines.

c.     Complete the ARAMARK food safety self-assessment on a monthly basis at all operating locations.

                                  i.    Empowered to educate and advise on immediate corrective actions where necessary.

d.    Effectively manage corrective action processes for all internal and external assessments to comply with regulatory requirements to:

                                  i.     Identify cause, address problems, restore control, evaluate and monitor processes, modify procedures or improve the food safety system, and prevent recurrences.


4.     Complaint Handling:

a.     React to and investigate all reports of alleged food-related illness, food-related injury, and product defects in conjunction with ARAMARK S&RC.

b.    Document and Report all alleged food-related illness, food-related injury, and product defects.





         This position requires a Bachelors degree (bachelors of science preferred)

         Certified Food Safety Manager

o    CP-FS, REHS/RS,

o    ServSafe Certificate (Instructor Level preferred)

         3-5 plus years of food safety experience.



                Communication skills - verbal and written.

                Influencing/negotiation skills.

                Training skills.

                Auditing skills.

                Results orientated.



: Food Service Management

Primary Location

: US-NY-New York


: Higher Education

Education Level

: Bachelor's Degree (16 years)


: No


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