Food Manager

Gategroup; Schiller Park (IL); On-site; USD 50,000 - 83,000; Full time

Benefits offered by this job

Paid time off

401k with company match

Company sponsored life insurance

Medical, dental, vision plans

Voluntary disability insurance

Voluntary life, accident and hospital

Employee Assistance Program

Employee Discounts

Weekly pay for union employees

Free hot healthy meals for unit ops

Job summary

Gategroup in Schiller Park, IL is seeking a motivated unit operations manager to oversee a 100+ hourly workforce, ensuring top-tier quality production, HACCP compliance, and achievement of safety and cost goals.

The role requires strong leadership in a high-volume food production environment, ability to train staff, and familiarity with unionized operations; bilingual skills are a plus. A rotating 55+ hour schedule is typical.

Qualifications

• Minimum 5 years supervisory experience in high-volume food production/manufacturing.
• Minimum 5 years cook or food production experience.
• Labor relations experience is a plus but not required.

Responsibilities

• Ensure quality production standards are followed and maintained.
• Ensure HACCP, FDA and safety regulations are met and policies followed.
• Control food and other controllable costs to meet financial goals.

Skills

People leadership

Staff management

Quality control

Food safety

Labor cost control

Menu design

Education

High School Diploma or GED

Associates degree preferred

Tools

ServSafe Certification

Microsoft Office

Job description

We’re looking for motivated, engaged people to help make everyone’s journeys better.

Annual Hiring Range/Hourly Rate:

• $83,300.99 /Per Year

Benefits, US

• Paid time off

• 401k, with company match

• Company sponsored life insurance

• Medical, dental, vision plans

• Voluntary short-term/long-term disability insurance

• Voluntary life, accident, and hospital plans

• Employee Assistance Program

• Employee Discounts

• Weekly pay for union employees

• Free hot healthy meals for unit operations roles

Main Duties and Responsibilities:

• Ensures quality production standards are followed and maintained.
• Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
• Controls food cost and other controllable costs.
• Maintains all financial goals related to productivity, overtime, labor goals and meals per hour.
• Works with management staff to improve performance of the unit.
• Prepares administrative reports as required.
• Responsible for safety, quality and compliance with customer specifications.
• Ensures specifications, airline diagrams, and sample meals are accurate according to the airline specifications.
• Ensures that all products are coded and dated according to Gate Gourmet procedures.
• Conducts inventory of products 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.
• Supervises and supports lower level managers/supervisors on daily operations including:
  • Conducts performance evaluations for employees providing specific and detailed feedback on their management and leadership skills and the attainment of their respective goals and objectives
  • 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.
  • Employee must 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

Qualifications

Education:

• High School Diploma or GED required.
• Associates degree or degree from a 4 year university or college preferred.

Work Experience:

• Minimum of 5 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.
• Minimum of 5 years cook or food production or preparation experience required.
• Current or previous labor relations experience is a plus, but not required.

Technical Skills: (Certification, Licenses and Registration)

• Must have strong and effective leadership skills, and the ability to successfully manage a staff of 100+ hourly employees.
• Must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• 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.
• Experience with menu design a plus.
• Basic computer skills required. Working knowledge of Microsoft Office products preferred.
• ServSafe Certified preferred.
• Ability to obtain ServSafe Certification required.

Language / Communication Skills:

• Must be able to communicate effectively with management team and staff.
• Bi-lingual in Spanish is a plus.
• Must have the ability to give negative and positive feedback to employees on a daily basis.

Job Dimensions

Geographic Responsibility: Hub Unit (gross revenues of $50M+ and direct and indirect headcount of 500+ employees.)

Type of Employment: Full-time

Travel %: None

Exemption Classification: Exempt

Internal Relationships: all internal departments

External Relationships: customers, suppliers

Work Environment / Requirements of the Job:

• 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.

Budget / Revenue Responsibility: (Local Currency) N/A

Organization Structure

Direct Line Manager (Title): Dir, Assembly Process, Hub

Dotted Line Manager (Title, if applicable): N/A

Number of Direct Reports: 3-10

Number of Dotted Line Reports: N/A

Estimated Total Size of Team: 100+

gategroup Competencies Required to be Successful in the Job:

• Thinking – Information Search and analysis & problem resolution skills
• Engaging – Understanding others, Team Leadership and Developing People
• Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively
• Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position

Employees atgategroupare expected to live ourValues ofExcellence,Passion,ResponsibilityandRespect. Todemonstrat