ESS provides multi-service capability to major companies and organisations operating in remote sites, gold mines and coal fields. We provide vital workplace support for people working in some of the most isolated terrains in the world, from oil rigs in the North Sea to gold mines in the Australian Outback. We are currently looking for a Food Safety Coach, this role will see you work in collaboration with our Site Managers & their teams with a focus on providing support on our remote sites in all aspects of food safety. This position is offered on an 8/6 FIFO roster. The Position The Food Safety Coach will be responsible for: Mentoring and coaching teams on food standards, operating practices and programs to ensure compliance across the business. Supporting the business mentoring team in understanding the operational capability and parameters of existing culinary operations. Ensuring all culinary submissions consistently meet agreed standards of quality, safety and performance, and that operations align with the Compass Food Safety Handbook. Coaching catering teams to deliver high‑quality services, plan effectively, meet objectives, prioritise appropriately, and delegate responsibilities. Assessing each site and tailoring coaching and mentoring needs accordingly (group or individual). Coaching catering teams on correct temperature monitoring processes (end‑point checks, cooling procedures, hot/cold holding). Coaching teams on allergen declaration requirements, including the importance of communication, documentation and accessibility of allergen information for all on-site team members (chefs, management and HSEQ). Coaching and mentoring teams in maintaining accurate traceability records for all meal periods (breakfast, crib, dinner, and Market & Co). Coaching and mentoring on correct cleaning and sanitising processes. Demonstrating strong understanding of HACCP principles in line with the Food Safety Management Plan. Coaching new team members in their responsibilities under the Food Safety Handbook. Acting as a subject matter expert in identifying and developing culinary talent within units. Supporting the F&B team with culinary capability initiatives, chef engagement, chef forums, competitions, and collaborative recipe/menu development. Modelling and promoting a culture of open communication to ensure employees are engaged and aligned to business objectives. Delivering group training sessions where required on day‑to‑day kitchen operations. The Person We are looking for someone with: A minimum of 5 years’ experience in food services, with demonstrated ability to influence leaders and drive the implementation of food safety standards. Proven experience implementing and monitoring HACCP‑based food safety programs. Strong knowledge of food safety legislation, standards, and codes. A relevant Certificate, Diploma, or Degree (desirable). Proficiency in Microsoft Office, web‑based applications, and strong general computer literacy. Demonstrated experience in delivering food safety performance initiatives and coaching operational leaders. Strong capability in root cause analysis, implementing corrective actions, and developing scalable solutions through a leadership lens.