Food Safety Auditors – QSR & Hospitality (Independent Contractor)

Location: United States; Sacramento, Ohio, with travel across Washington, Oregon, California, Florida, Tennessee, Alabama, Georgia, Ohio, Virginia, and neighboring regions

Company

hirify.global provides assurance, risk management, compliance, and audit services for global restaurant, hospitality, food service, and retail clients.

What you will do

• Conduct food safety audits in QSR, casual dining, hotel, resort, food court, and retail food environments.
• Evaluate compliance with client standards, regulatory requirements, HACCP programs, and food safety management systems.
• Assess food hygiene, allergen management, temperature control, sanitation, pest management, employee practices, traceability, and documentation.
• Prepare professional audit reports and provide objective observations and practical recommendations.
• Support multi-site national and regional audit programs, calibration, training, and ongoing auditor competence.

Requirements

• Experience in food safety management, auditing, public health inspection, quality assurance, or food safety leadership within QSR, hospitality, hotel, food service, or retail operations.
• Knowledge of FDA Food Code, state and local food regulations, HACCP principles, food safety risk assessment, and hospitality operational standards.
• Strong written and verbal communication, professional report-writing, analytical, and observation skills.
• Ability to work independently, manage audit schedules, and engage professionally with operational and corporate stakeholders.
• Ability to travel within assigned US states and neighboring regions, including regular day travel and occasional overnight stays.

Nice to have

• Certified Professional in Food Safety (CP-FS).
• Certified Food Safety Manager qualification.
• Experience near major metropolitan areas in the assigned US states.

Culture & Benefits

• Independent contractor, on-demand assignment structure.
• Opportunities to support leading restaurant brands, hotel groups, food service operators, and hospitality clients.
• Work involving stakeholder engagement, professional assessments, and practical improvement recommendations.
• Participation in calibration and training activities.