Quality Assurance and Sanitation Supervisor-Commissary

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

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