Quality Assurance Supervisor

gategroup•Honolulu, HI

About The Position

We’re looking for motivated, engaged people to help make everyone’s journeys better. This position is responsible for quality element control related to operation, auditing policy and procedure, leading quality improvement projects, driving defect prevention and detections. Acts as the primary business unit liaison to Corporate QA. The position supervises quality assurance staff in the unit. Annual Hiring Range/Hourly Rate: $70, 000 Per Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Employee Discounts Free hot healthy meals for unit operations roles

Requirements

High School graduate or equivalent with experience in related discipline is required
Minimum 1 year of experience in Food safety control practices (GMP's, SOP's, and HACCP) and quality program control required
Minimum 2 years of supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment or equivalent experience in the related field preferred
Intermediate level Microsoft office tool skills (excel, word)
Knowledge of quality auditing, inspection methods
Detail oriented
Strong organizational skills, able to prioritize responsibilities and multi-task
Strong interpersonal skills, interact well with multiple departments as required
Abel to work with little supervision
Excellent reading, writing, and oral communication skills
Change Agent
ServSafe certification required
Excellent oral and written communication skills

Nice To Haves

College degree in related discipline and knowledge of HACCP, quality management and six sigma is preferred
Experience working in the airline industry is preferred
Excellent analytical skills
Basic statistics calculation, and/or mathematical comprehension including: Pareto chart Control chart Histogram Time series (run) chart Multiplication, division, addition, subtraction, summation, measure of central tendency, measure of variation , process capability Algebraic concepts
Project management skills
Knowledge of FDA regulations
HACCP certified
Basic lean, six sigma knowledge, and continuous improvement understanding a plus
Multi-lingual a plus

Responsibilities

Leads and monitors quality improvement projects
Audits implementation of quality system for effectiveness by verifying operation activities to Gate Gourmet, Customer and Regulatory specification
Monitors corrective action system
Educates (trains) unit staff and managers in quality related issues
Plays a key role in developing a comprehensive quality program
Implements the quality system detailed in the quality manual
Champions the total quality improvement efforts and initiates problem solving efforts and assures implementation
Drives prevention vs. detection of defects
Coordinates actions to prevent the occurrences of nonconformities
Maintains customer compliance resolution
Responsible for the maintenance of key performance metrics for the Quality organization
Controls Food safety and Quality of processing and manufacturing within the business
Supports customer audits, government audits to meet compliance
Verifies and insures company policies and procedures are followed
Insures quality specifications and requirements are followed and met
Develops Standard Operating Procedures
Responsible for safety, quality and compliance to customer specification
Trains and monitors employees on proper work procedures to ensure maximum productivity and security with minimum labor and costs
Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions
Manages work flow balancing - - the division of responsibilities amongst employees on each shift including assignment of responsibilities and workstations
Determines when and whether to call employees in to cover staffing needs (ex. sick calls, vacation relief, medical leaves, volume changes, etc.)
In conjunction with department leaders determines number of employees needed by shift
Responsible for employee retention and monitors employee turnover.
Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.