Pay Range: $66,000.00- $105,000.00
SUMMARY
The Quality Control and Sanitation Supervisor is responsible for overseeing daily quality control and sanitation operations within the commissary. This position ensures consistent production of safe, high-quality food products across all commissary processes, including deli slicing, home meal replacement (HMR), bagel and pizza dough production, and cake/cupcake preparation. The Quality Control and Sanitation Supervisor ensures compliance with Golub/Price Chopper standards, FSMA/HARPC regulations, and Good Manufacturing Practices (GMP), while fostering a culture of food safety, accountability, and continuous improvement.
This Position is onsite at the Price Chopper Commissary.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Lead daily QC inspections and verification of food safety plans, HACCP, and prerequisite programs.
• Supervise and direct sanitation operations, ensuring proper cleaning, chemical usage, and environmental monitoring.
• Coordinate pre-operational inspections, corrective actions, and release of production lines.
• Train, coach, and schedule QC and sanitation team members to meet performance and safety standards.
• Monitor and document product quality metrics (e.g., CCPs, CQPs, metal detection, temperature controls) using Redzone or equivalent compliance systems; ensure full utilization of Redzone's compliance module for accurate, real-time data capture and reporting.
• Collaborate with Operations, Maintenance, and Culinary teams to address process deviations and implement preventive measures.
• Support FSQA Manager in regulatory audits, customer inspections, and internal risk assessments.
• Assist in developing and maintaining SOPs, SSOPs, and other quality system documentation.
• Lead or participate in root-cause investigations and implement corrective/preventive actions (CAPAs).
• Promote a culture of food safety and continuous improvement throughout the commissary.
• Perform other duties as assigned by management, following all company policies and procedures.
MINIMUM QUALIFICATIONS
• Associate or Bachelor's degree in Food Science, Microbiology, or related field; or equivalent experience.
• 3+ years of quality assurance or sanitation leadership in food manufacturing, commissary, or related environment.
• Strong knowledge of FSMA, HACCP, GMPs, sanitation chemistry, and environmental monitoring programs.
• Supervisory experience with proven ability to coach and develop teams.
EDUCATION AND EXPERIENCE
• Experience in commissary, deli, or large-scale prepared foods operations.
• Lean manufacturing or process improvement experience.
• Bilingual (English/Spanish) communication skills.
PHYSICAL REQUIREMENTS
Exposure to Hot Environment Frequent 3-5 hours
Exposure to Cold Environment Occasional 1-3 Hours
Standing Constant 5-8 Hours
Sitting Occasional 1-3 Hours
Walking Constant 5-8 Hours
Grasping/Finger Movement & Dexterity- Left/Right Hands Constant 5-8 Hours
Bending Occasional 1-3 Hours
Twisting Occasional 1-3 Hours
Pivoting Occasional 1-3 Hours
Squatting/Kneeling Occasional 1-3 Hours
Pushing/Pulling Occasional 1-3 Hours up to 50lbs
Lifting Occasional 1-3 Hours up to 25lbs
Lifting Occasional 1-3 Hours up to 50lbs
EQUIPMENT USED
• Industrial food processing and packaging equipment
• Mixers, slicers, ovens, conveyors, and kettles
• Pallet jacks, forklifts (if certified), and carts
• Scales, thermometers, and quality testing devices
• Computer applications and production systems
• Cleaning/sanitation equipment and chemicals
Should your hours and availability better fit the needs of another store or desired shift, we may consider your application for another location or shift.
