Food Supervisor

gategroup•Chantilly, VA

1d•$65,000 - $70,000

About The Position

The Food Supervisor oversees employees to ensure security, safety, food specifications, product quality, sanitation, HACCP and FDA regulations, and company standards are followed. The role is responsible for labor and food cost controls, quality production across accounts, and compliance with customer specifications and company policies. The supervisor manages staffing, workflow, training, employee performance, inventory, operational reporting, and coordination with maintenance and support functions. The position is full-time, exempt, and has no travel requirement. The listed annual hiring range is $65,000–$70,000. The role reports directly to the Manager, Ops, M&P and has up to 40 direct reports, with an average of 14 union employees. The stated work environment is normal.

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 leadership skills and ability to manage a staff of 30 or more hourly employees.
Ability to train others.
Ability to give employees 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.
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, listen attentively, and ensure communication is understood by all parties.
Ability to work effectively with all levels of employees and drive positive program change.

Nice To Haves

Associate degree preferred.
Current or previous labor relations experience is a plus but is not required.
ServSafe certification preferred.
Bilingual ability in English and Spanish, Chinese Mandarin, Vietnamese, Hindi, or Polish is a plus.
Innovativeness and ability to implement operational changes to improve the work environment and unit performance.

Responsibilities

Ensure quality production standards are maintained for all accounts.
Maintain company policies, procedures, and airline customer specification books, serving as a knowledgeable resource on those policies.
Control food 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 are accurate and aligned with airline requirements.
Ensure products are coded according to Gate Gourmet procedures.
Conduct inventory of company products and customer materials to promote proper usage 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 by dividing responsibilities among employees on each shift.
Determine whether to call employees in to cover staffing needs, including absences, vacation relief, medical leaves, and volume changes.
Work with department leaders to determine staffing needs by shift.
Ensure compliance with Wage & Hour policy, including rest and meal breaks and related company processes.
Train and monitor employees on proper work procedures to maximize productivity while minimizing labor and food expenses.
Monitor daily manpower planning and schedule employees.
Support employee retention and reduce turnover.
Prepare employee coaching, counseling, and corrective actions in accordance 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 union-represented employees' pay rates against wage scales and seniority.
Ensure employees complete all required company training, including ServSafe training.
Comply with all required company policies, procedures, processes, and training requirements.