Food Supervisor

gategroup•Chantilly, VA

13d

About The Position

The Food Supervisor oversees employees and unit operations to ensure security, safety, food specifications, product quality, sanitation, HACCP and FDA requirements, and company policies are followed. The role is responsible for labor and food cost controls and maintaining quality production standards for all accounts. It supports performance improvement, accurate customer specifications, inventory control, adequate supplies, temperature and other required logs, and preventive maintenance of machinery. The supervisor manages staffing, work flow, employee schedules, and daily manpower planning; determines staffing needs with department leaders and helps cover absences or changes in volume. The role trains and monitors employees, conducts performance evaluations and coaching, handles corrective actions in coordination with HR and applicable union agreements, supports employee retention, and ensures compliance with wage-and-hour requirements, breaks, training, job titles, cost centers, and union pay scales. The position reports to the Manager, Ops, M&P, and has up to 40 direct reports, with an average of 14 union employees. This is a full-time, exempt position with no travel. The stated annual hiring range is $65,000–$70,000. The work environment is described as 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; listed as preferred in the posting.
Strong leadership skills and ability to manage a staff of 30 or more hourly employees.
Ability to train others.
Ability to provide positive and negative employee feedback on a daily basis.
Excellent time-management skills and ability to manage 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 spoken and written communication, attentive listening, and ability to ensure communications are understood.
Ability to work comfortably with employees at all levels and drive positive program change.

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, procedures, and airline customer specification books, serving as a knowledgeable resource on them.
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 are accurate and consistent with airline specifications.
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 promptly report maintenance and repair issues.
Conduct performance evaluations, coach and counsel employees, and prepare corrective actions in coordination with HR and other support functions as appropriate.
Balance work flow and divide responsibilities among employees on each shift.
Determine when to call employees in to cover staffing needs, including sick calls, vacation relief, medical leaves, and volume changes.
Work with department leaders to determine the number of employees needed per shift.
Ensure compliance with company 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 employee turnover.
Prepare employee coaching, counseling, and corrective actions 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 employees' pay rates align with wage scales and seniority.
Ensure employees complete required company training, including ServSafe-related training.