Food Supervisor

gategroup•New York, NY

5d•Onsite

About The Position

The Food Supervisor oversees employees and daily unit operations to ensure security, safety, food specifications, product quality, sanitation, HACCP and FDA requirements, and company policies are followed. The role controls labor, food, and other controllable costs; maintains production standards and customer specifications; and works with management to improve unit performance. The supervisor coordinates staffing and workflow, schedules employees, monitors manpower planning, and manages employee performance through training, coaching, counseling, evaluations, and corrective action. The role also oversees inventories, requisitions, product coding, temperature logs, required reports and training, and coordinates preventive maintenance with maintenance staff. The position is on-site in Inwood, New York, and reports to the Manager, Ops, M&P. It is a full-time, exempt role with no travel required.

Requirements

High school diploma or GED required.
At least 2 years of supervisory experience in a high-volume manufacturing, food production, restaurant, or catering environment, or equivalent related experience, preferred.
Strong and effective leadership skills and ability to manage a staff of 30 or more hourly employees.
Ability to train others.
Ability to provide employees with positive and negative feedback daily.
Excellent time-management skills and ability to handle multiple tasks while maintaining focus on priorities.
Strong organizational, analytical, communication, and leadership skills.
Ability to make operational changes to improve the work environment and unit performance.
Basic computer skills and working knowledge of Microsoft Office products.
Ability to obtain ServSafe Certification.
Ability to communicate clearly and effectively in speaking and writing with individuals and groups, listen attentively, and ensure communications are understood.

Nice To Haves

Associate degree.
Current or previous labor relations experience.
ServSafe certification.
Bilingual ability in English and Spanish, Chinese Mandarin, Vietnamese, Hindi, or Polish.

Responsibilities

Ensure quality production standards are maintained for all accounts.
Maintain company policies, procedures, and specification books for airline customers; serve as a knowledgeable resource on these requirements.
Control food costs and other controllable costs.
Work with management staff to improve unit performance.
Prepare required management reports, including attendance, HACCP, and labor reports.
Ensure safety, quality, customer-specification compliance, regulatory compliance, and adherence to company policies and procedures.
Ensure specifications, airline diagrams, and other standards accurately reflect airline requirements.
Ensure products are coded according to Gate Gourmet procedures.
Conduct inventory of Gate Gourmet products and customer materials to ensure proper use and minimize waste.
Complete storeroom requisitions to maintain adequate supplies.
Maintain daily temperature logs and other required logs and reports.
Coordinate with maintenance staff on scheduled preventive maintenance and report maintenance and repair issues promptly.
Evaluate, coach, counsel, and prepare corrective actions for employees, coordinating with HR and other support functions as appropriate.
Balance workflow and divide responsibilities among employees on each shift.
Determine whether to call in employees to cover staffing needs, including absences, leave, and volume changes.
Work with department leaders to determine staffing levels by shift.
Ensure compliance with Wage & Hour policy, including employee rest and meal breaks and required company processes.
Train and monitor employees on proper work procedures to maximize productivity while controlling labor and food expenses.
Monitor daily manpower planning and schedule employees.
Support employee retention and reduce turnover.
Prepare corrective actions for employees in compliance with applicable union or collective bargaining agreements.
Ensure employees in the chain of command are assigned to the correct cost centers and job titles.
Verify that union-represented employees' pay rates reflect wage scales and seniority.
Ensure employees complete required company training, including ServSafe.