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**Pay Range:** $64,221.00- $100,449.00

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.

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

Our Company does not discriminate against individuals on the basis of race, color, national origin, religion, sex, affection or sexual orientation, disability, age, marital status, liability for military service, status as a veteran, gender identity or expression, genetic information, pregnancy, and any other characteristic protected by applicable federal, state, or local laws.

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.