Food Supervisor

gategroup•Schiller Park, IL

About The Position

The Food Supervisor is responsible for supervising employees and ensuring security, safety, food specifications, product quality assurance, sanitation, HACCP, and FDA regulations are followed. The role oversees labor and food cost controls in accordance with company specifications and supports the performance of the unit. The position is full-time and exempt, with no travel required, and pays an annual salary of $60,000. The supervisor manages up to 40 direct reports, with an average of 14 union employees, and reports directly to the Manager, Ops, M&P. The supervisor maintains production standards and company procedures, ensures customer and airline specifications are accurate and followed, monitors inventory and waste, and maintains required logs and reports. The role also plans staffing and workflow, trains and evaluates employees, addresses performance and corrective actions, and ensures compliance with wage-and-hour requirements, training, and applicable labor agreements. The position requires a high school diploma or GED and at least two years of supervisory experience in a high-volume manufacturing, food production, restaurant, or catering environment, or equivalent related experience. An associate degree and current ServSafe certification are preferred; the ability to obtain ServSafe certification is required. Strong leadership, communication, organization, analytical, time-management, and basic computer skills are required.

Requirements

High school diploma or GED required.
At least two years of supervisory experience in a high-volume manufacturing, food production, restaurant, or catering environment, or equivalent experience in a related field, 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 positive and negative feedback to employees 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.
Clear and effective speaking and writing skills, attentive listening, and ability to ensure communication is understood.
Ability to comply with company policies, procedures, processes, training requirements, and applicable union or collective bargaining agreements.

Nice To Haves

Associate degree preferred.
Current or previous labor relations experience is a plus.
ServSafe Certified preferred.
Bilingual ability in English and Spanish, Chinese Mandarin, Vietnamese, Hindi, or Polish is a plus.

Responsibilities

Ensure quality production standards are maintained for all accounts.
Maintain company policies and procedures and airline-customer specification books; serve as a knowledgeable resource on those 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 company procedures.
Conduct inventory of company products and customer materials to ensure 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 preventive maintenance schedules and report repair issues promptly.
Evaluate, coach, counsel, and prepare corrective actions for employees; liaise with HR and other support functions as appropriate.
Balance workflow and divide responsibilities among employees on each shift.
Determine when employees should be called in to cover staffing needs and, with department leaders, determine staffing requirements by shift.
Ensure compliance with wage-and-hour policies, including rest and meal breaks and related company processes.
Train and monitor employees on proper procedures to maximize productivity while controlling labor and food expenses.
Monitor daily manpower planning and schedule employees.
Support employee retention and reduce turnover.
Prepare employee corrective actions in compliance with applicable union or collective bargaining agreements.
Ensure employees in the chain of command are assigned to correct cost centers and job titles, and verify union employees’ pay rates against wage scales and seniority.
Ensure employees complete required company training, including ServSafe compliance.