Associate Director, Food Safety, Quality Assurance and Compliance

USC Auxiliary Services, one of the largest divisions at The University of Southern California, is focused on making a difference for over 65,000 students, athletes, faculty, staff, and guests who visit our campuses each day. Through our innovative services, our six central business units (USC Bookstores, USC Hospitality, USC Housing, USC Transportation, the USC Hotel and the Los Angeles Memorial Coliseum) collectively create the best USC experience for future leaders, scientists, filmmakers, engineers, and doctors alike. Auxiliary Services works tirelessly to welcome all visitors into the Trojan family.

From campus dining to private events & restaurants, USC Hospitality serves over 65,000 students, athletes, faculty, and staff, as well as our many visitors. Hospitality is one of the six core business units that comprise USC Auxiliary Services and one of the largest employers on campus. The team at USC Hospitality is led by innovative executive chefs and directors who strive every day to craft nourishing and wholesome meals and experiences for our hungry Trojan Family and our guests. We are driven to succeed by our commitment to uphold our unifying values.

We are seeking an Associate Director, Food Safety, Quality Assurance and Compliance to join our team and lead the food safety and compliance efforts across USC Hospitality and the USC Hotel.

Position Overview

Reporting to the Assistant Vice President, USC Hospitality & USC Hotel, the Associate Director, Food Safety, Quality Assurance and Compliance provides strategic and regulatory compliance oversight in regards to our food safety and quality assurance programs across USC Hospitality and USC Hotel operations at the University Park and Health Sciences campuses.

Serving as a primary subject matter expert and regulatory liaison, the Associate Director leads a comprehensive approach to food safety and compliance that promotes operational consistency, mitigates risk, and ensures adherence to applicable federal, state, and local regulations and university standards.

Management of the food safety program represents approximately 70–75% of the role during peak operations, with responsibility spanning three residential dining halls, 21 retail food venues, 10 private event venues, and USC Hotel food and beverage operations. The role’s focus may shift throughout the year based on the academic calendar, operational needs, and seasonal changes in dining operations.

As a member of the Hospitality Leadership team, the Associate Director provides strategic guidance, identifies risks and opportunities, drives accountability, and promotes a culture of food safety excellence. This role leads primarily through influence and cross-functional partnership and requires an individual who can establish clear standards, navigate complex or evolving requirements, and serve as an approachable and trusted resource across the organization.

Work Location & Schedule

Work Location: This is a 100% onsite position supporting the University Park and Health Sciences campuses, including the USC Hotel. Work location will vary based on business needs.

Work Schedule: Schedule flexibility is essential for this role. While the typical schedule is Monday through Friday, this position must be available to work early mornings, extended days, evenings, Saturdays, game days, and other nonstandard hours based on operational needs.

On-Call/Emergency Response: This position requires availability to respond to safety incidents, recalls, regulatory matters, and other urgent operational or compliance needs.

Key Accountabilities

• Ensures compliance with all food safety regulations of the Los Angeles County Department of Public Health and is the primary contact for LADPH in regards to health inspections, while partnering with Environmental Health & Safety (EH&S) and third party vendors on internal safety audits, and proactive resolution of issues to prevent code violations.

• Ensures departmental compliance with all required food handler and food manager safety certifications.

• Provides reports of infractions and follows up with individual unit management to ensure corrective action is taken within the appropriate timeframe.

• Serves as the primary point of contact for health departments, regulatory agencies, external auditors, and third-party inspectors, as needed.

• Maintains and facilitates, individually or through a third party, all training related to food safety, Alcoholic Beverage Control (ABC) requirements, and all other compliance-related training mandated at the state, local, or university level.

• Develops, maintains, and updates all compliance-related Standard Operating Procedures (SOPs) for the department and facilitates the annual update of all departmental SOP’s.

• Maintains and ensures all safety- and security-related access controls for assigned areas, including standardized locks and security systems across all departmental locations.

• Develops, implements, maintains, and continuously improves the University’s Food Safety Management System.

• Oversees food safety programs across all campus dining facilities, retail outlets, coffee shops, catering operations, and hotel food and beverage venues.

• Manages and maintains HACCP-based food safety programs and preventive control systems.

• Establishes and monitors food safety standards, specifications, and operating procedures across all dining operations.

• Conducts routine food safety inspections and operational assessments across all facilities.

• Investigates food safety incidents, guest complaints, and potential contamination events.

• Leads corrective and preventive action programs related to food safety and quality concerns.

• Oversees environmental monitoring, sanitation verification, allergen management, and pest control programs.

• Ensures proper food preparation, storage, handling, transportation, and service practices.

• Implements, monitors, and conducts exercises related to food recalls, and emergency response procedures.

• Tracks and analyzes non-conformances identified through internal inspections and reports findings to the leadership team to support continuous improvement.

• Develops and executes comprehensive internal audit programs.

• Conducts food safety, sanitation, quality, and compliance audits at all locations.

• Reviews operational trends and compliance data to identify improvement opportunities.

• Maintains accurate records, reports, certifications, corrective actions, and compliance documentation.

• Prepares executive summaries and compliance reports for senior leadership.

• Ensures all facilities maintain complete and audit-ready records.

• Implements effective controls to prevent loss, theft, or misuse of university property.

• Serves as the departmental liaison for fire, life, safety in regards to required trainings, drills and business continuity planning.

Performs other related duties as assigned or requested. The university reserves the right to add or change duties at any time.

Minimum Requirements

• Bachelor’s degree. Combined experience/education as substitute for minimum education.

• Hazard Analysis Critical Control Point (HACCP) certification or equivalent demonstrated experience developing and managing HACCP-based food safety programs required. Candidates qualifying through experience must obtain HACCP certification within a specified period following hire.

• ServSafe Food Protection Manager Certification or equivalent Certified Food Protection Manager (CFPM) credential required.

• Five years of prior experience in food safety, quality assurance, compliance, internal audit, or a similar role.

• Must be proficient in Microsoft Word, Excel, and Outlook.

• Must possess excellent written and verbal communication skills.

• Valid CA driver's license required. Position will participate in the Department of Motor Vehicles (DMV) Pull Notice System. A copy of DMV record will be required as a final condition of employment. For more information, please visit the policy website. (https://policy.usc.edu/vehicle-driver-requirements/)

Preferred Requirements

• Master’s degree.

• Experience leading food safety and quality assurance programs across multiple restaurant, retail foodservice, hospitality, or other consumer-facing food operations.

In addition, the successful candidate must also demonstrate, through ideas, words, and actions, a strong commitment to USC’s Unifying Values of integrity, excellence, community, well-being, open communication, and accountability.

Employee Benefits

USC offers a wide variety of benefits and programs that support our staff and their families.

This support advocates work-life balance and employee well-being.

USC employees are connected by the traditions and history that make us proud to be Trojans, and the work culture thrives on mutual respect, trust, and synergy amongst all its members.

Join us!

The annual base salary range for this position is $110,000.00 - $120,000.00. When determining an offer, the University of Southern California considers factors such as the scope and responsibilities of the role, the candidate’s experience, education, training, key skills, internal peer alignment, applicable laws, contractual requirements, grant funding, and market conditions.

Minimum Education: Bachelor's Degree Combined experience/education as substitute for minimum education Minimum Experience: 5 Years Combined education/experience as substitute for minimum experience Minimum Field of Expertise: Management level experience in a university Auxiliary Services section