Supervises employees to ensure security, safety, food specs, quality assurance of products, sanitation, HACCP and Health Canada regulations are followed. Responsible for labor and food cost controls as per company specifications.
Essential Duties and Responsibilities :
Ensures quality production standards are maintained for all accounts
Maintains Company policies and procedures as well as specification books for airline customers and serve as a knowledgeable resource relative to those policies.
Controls food cost and other controllable costs
Works with management staff to improve performance of the unit
Prepares management reports (ex. attendance, HAACCP and labor) reports as required.
Responsible for safety, quality and compliance to customer specifications and regulatory requirements and company policies and procedures.
Ensures specifications, airline diagrams, and other standards are accurate according to the airline specifications.
Ensures that all products are coded according to Gate Gourmet procedures.
Conducts inventory of Gate Gourmet products and customer materials to ensure proper usage and minimization of waste.
Completes required requisitions for the Storeroom to ensure adequate supply is maintained.
Responsible for maintaining daily temperature logs and other logs and reports as required.
Works with maintenance staff to ensure preventive maintenance of machinery according to schedules, reports maintenance and repair issues in timely manner.
Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food 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
Manages daily manpower planning 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.
High School Diploma or GED required
Associates degree or degree from a 4-year University or College preferred
Work Experience :
Minimum 2 years supervisory experience working in a high volume, manufacturing, food production, and/or restaurant/catering environment or equivalent experience in the related field is preferred
Minimum 3 years cooking, or food preparation experience required
Current or previous labor relations experience a plus
Experience managing employees in a unionized environment
Job Skills :
Must have strong and effective leadership skills, and the ability to successfully manage a staff of 30+ unionized hourly employees
Candidate must be comfortable with all levels of employees and have the ability to drive positive program change
Ability to train others
Must have the ability to give negative and positive feedback to employees on a daily basis
Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities
Strong organizational, analytical, communication and leadership skills required
Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance
Basic computer skills with working knowledge of Microsoft Office products preferred
Communication Skills :
Expresses oneself clearly and effectively when speaking and writing to individuals and groups; listening attentively and insuring communication is understood by all parties involved
Bi-lingual in English and Spanish, Chinese Mandarin, Vietnamese, Hindi or Polish a plus
Certificates, Licenses and Registrations :
Ability to obtain ServSafe (basic hygiene and food safety) Certification required
ServSafe Certified preferred
Environmental Requirements :
Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours
In a normal production kitchen facility there may be physical discomfort due to temperature and noise
Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds
A rotating schedule of over 55 hours per week is typical
Direct Line Manager (Title): Manager, Operations, Food
Demonstrated Competencies to be Successful in the Position :
Thinking - Information search and analysis, problem resolution skills
Engaging - understanding others, team leadership, developing people
Inspiring - influencing and building relationships, motivating and inspiring, communicating effectively
Achieving - delivering business results under pressure, championing performance improvement, customer focus
The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
Candidates will be required to go through a criminal background check.
gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, disability or other ground under applicable law.
Gate Gourmet Canada Inc. is pleased to accommodate applicants who have a disability up to the point of undue hardship during the recruitment, assessment and selection process. Please inform our Recruitment Team if you require a disability-related accommodation to participate in the recruitment process.