Hygiene Food Coordinator

Coordinate, supervise, and ensure the effective implementation of food hygiene and food safety programs across all hotel kitchens and food production areas, ensuring compliance with applicable health regulations, internal procedures, and brand quality standards.
Prevent food contamination risks and foodborne illnesses by overseeing food receiving, storage, preparation, preservation, and handling processes. Promote a strong food safety culture and continuous improvement to protect the health of guests and Team Members while maintaining the highest standards of quality and excellence expected of a luxury hospitality brand.
Minimum of 2–3 years of experience in food hygiene and food safety.
Experience in professional kitchens, hotels, resorts, fine-dining restaurants, or high-volume food and beverage operations.
Experience conducting sanitary audits, monitoring good hygiene practices, maintaining compliance documentation, and following up on corrective actions.
Experience in luxury hotels and operations with multiple food and beverage outlets is preferred.
NOM-251-SSA1-2009 and applicable Mexican health regulations.
Good hygiene practices and safe food handling.
HACCP principles and food safety risk analysis.
Food temperature monitoring and preservation.
Receiving, storage, product rotation, and raw material traceability.
Cleaning and sanitation of equipment and food-contact surfaces.
Cross-contamination prevention and allergen management.
Pest control and waste management in kitchen areas.
Distintivo H certification standards and guidelines, preferred.
Preparation of logs, checklists, audit reports, and corrective action plans.
Microsoft Office proficiency.
Intermediate English preferred, to support the review of corporate standards and communication with international teams.
Strong attention to detail and commitment to excellence.
Observation skills and risk assessment capabilities.
Organization and follow-through.
Leadership and ability to influence operational teams.
Effective and assertive communication.
Training and team development skills.
Problem-solving and decision-making abilities.
Proactive approach and sense of urgency when addressing food safety risks.
Integrity, discipline, and accountability.
Results orientation and continuous improvement mindset.
Compliance rate in food hygiene and food safety audits.
Percentage of findings and corrective actions closed within established deadlines.
Compliance with the kitchen inspection schedule.
Compliance rate for temperature monitoring and critical control records.
Percentage of Team Members trained in food safety.
Number and recurrence of sanitary non-conformities.
Compliance with kitchen cleaning and sanitation programs.
Results of corporate audits and health inspections
Verify compliance with temperature controls during receiving, storage, thawing, preparation, cooking, cooling, and hot or cold holding, in accordance with applicable procedures.
Monitor proper product rotation using FIFO (First In, First Out), as well as product identification, labeling, expiration dates, and shelf-life controls.
Verify the condition of incoming raw materials, including temperature, packaging integrity, sensory characteristics, and applicable documentation.
Ensure compliance with food storage and preservation procedures.
Review temperature logs, cleaning and sanitation records, receiving logs, and other required monitoring records.
Verify the proper use, storage, identification, and safe handling of chemicals used for kitchen cleaning and sanitation.
Participate in food safety risk assessments and recommend preventive measures to minimize potential incidents.

Work arrangement
No