The position is responsible for supervising employees to ensure security, safety, food specs, quality assurance of products, sanitation, HACCP and FDA regulations are followed. Responsible for labor and food cost controls as per company specifications.
Join the Gate Gourmet hiring event on Wednesday, December 26!
Time: 1 p.m. to 4 p.m.
Location (directions below): SFO Business and Career Center
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.
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
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
Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.
Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
Monitors daily manpower planning and schedules employees.
Responsible for employee retention and reducing employee turnover.
Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).
Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.
Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority.
Ensures employees complete all company required training including but not limited to ServSafe
Compliance with all company required policies, procedures and processes including but not limited to required training
High School Diploma or GED required.
Associates degree preferred.
2+ years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment or equivalent experience in the related field preferred
Current or previous labor relations experience is a plus, but not required.
Basic computer skills with working knowledge of Microsoft Office products required.
Ability to obtain ServSafe Certification required.
ServSafe Certified preferred
Bi-lingual in English and Spanish/Chinese Mandarin/ Vietnamese/Hindi/Polish a plus.
Exit the BART station into the International Terminal.
Walk to the information booth. Turn left to the 1st hallway marked "Business and Career Center."
Park in the International Parking Garage G.
Take the elevator to the 7th floor, take AirTrain (Red Line) to the International Terminal G side, one stop over.
Exit the train, take the escalator down, go the Information Booth and ask for directions to the Business and Career Center.