Quality Assurance and Sanitation Supervisor

Price Chopper Supermarkets-Market 32; City of Schenectady (NY); On-site; USD 66,000 - 105,000; Full time

Job summary

Price Chopper Supermarkets–Market 32 in Schenectady, NY is seeking a Quality Control and Sanitation Supervisor to oversee daily QC and sanitation operations within the commissary. You will ensure compliance with FSMA/HARPC, GMPs, and Good Manufacturing Practices, while leading a team and driving CAPAs for continuous improvement.

The role supports deli, home meal replacement, dough production, and cake/cupcake preparation, with hands-on leadership and a focus on food safety.

Qualifications

• Bachelor’s degree in Food Science or Microbiology or equivalent experience.
• 3+ years in quality assurance or sanitation leadership in food manufacturing.
• Knowledge of FSMA, HACCP, GMPs, and environmental monitoring.
• Bilingual English/Spanish communication preferred.

Responsibilities

• Lead daily QC inspections and verify food safety plans.
• Supervise sanitation operations, chemical use, and environmental monitoring.
• Coordinate pre-operational inspections and release of production lines.
• Train and schedule QC and sanitation team members.
• Monitor product quality metrics using Redzone or similar systems.
• Collaborate with Operations, Maintenance, and Culinary teams.
• Support FSQA Manager in audits and customer inspections.
• Help develop SOPs and SSOPs; maintain quality documentation.
• Lead root-cause investigations and implement CAPAs.
• Promote a culture of food safety and continuous improvement.
• Perform other duties as assigned.

Skills

Supervisory experience

Quality assurance

Bilingual English/Spanish

Education

Bachelor’s degree in Food Science or Microbiology

Job description

• This position is on-site in Schenectady, NY*

Pay Range:

$66,000.00- $105,000.00

Summary

• This position is on-site in Schenectady, NY*

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.