Quality Assurance Supervisor

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

Culinary excellence, operational integrity, and a passion for distinctive customer service -- this is what you can expect when partnering with Gate Gourmet.

Gate Gourmet, a gategroup company, is the world's largest independent provider of catering and provisioning services for airlines and railroads. We serve more than 200 million meals a year to our 250-plus customers at more than 100 airport locations around the globe.

Position Summary: 1 year contract with possible extension

Our YYZ unit located on the grounds of the Pearson International Airport has an open positioning for a Quality Assurance (QA) Supervisor
. This is a leadership position responsible for quality assurance related to operation, auditing policy and procedure, leading quality improvement projects, driving defect prevention and detections. This position supervises sanitation employees in the unit and reports to the QA Manager.

Perks at Work:

• Vacation

• RRSP, with company match

• Company sponsored life insurance

• Medical, dental, vision plans

• Voluntary short-term/long-term disability insurance

• Employee Assistance Program

• Employee Discounts

• Subsidized hot healthy meals

Salary range: $55,000 to $65,000 CAD gross annual

Essential Duties and Responsibilities:

• Drive Food Safety, Quality, and Regulatory Compliance across all catering operations.

• Conduct daily QA rounds to verify compliance with food safety, hygiene, GMP, and customer requirements.

• Lead internal HACCP, ISO 22000, GMP, and food safety audits, ensuring effective implementation and continuous improvement.

• Manager External audit form Airline customer specific.

• Manage traceability programs, mock recalls, and product verification activities.

• Monitor CCPs, PRPs, OPRPs, and quality records to ensure compliance with food safety standards.

• Investigate customer complaints, non-conformances, and food safety incidents, implementing effective corrective and preventive actions (CAPA).

• Train and coach employees on HACCP, food safety, quality standards, SOPs, and regulatory requirements.

• Collaborate with Production, Operations, Warehousing, Procurement, and Sanitation teams to ensure full compliance with company, customer, and regulatory standards.

• Support customer, regulatory, and third-party audits and maintain audit readiness.

• Conduct product quality checks, sensory evaluations, and verification activities to ensure specifications are met.

• Support quality improvement initiatives and promote a strong food safety culture throughout the organization.

• Maintain a proactive approach to risk assessment, hazard identification, and food safety management to protect product integrity and consumer safety.

Education:

• High School graduate or equivalent with experience in related discipline required

• University/College degree in related discipline (e.g. Food Science) and knowledge of HACCP, quality management preferred

Work Experience:

• Minimum 3-year experience in Food safety control practices (GMP's, SOP's, and HACCP) and quality program control required

• Minimum 5 years of supervisory experience working in a high volume, manufacturing, food production environment or equivalent experience in a related field preferred

Job

Skills:

Minimum skill requirements:

• Intermediate Microsoft Office tool skills (Excel, Word, PowerPoint, Outlook)

• Knowledge of quality auditing, inspection methods

• Detail-oriented

• Strong organizational skills, able to prioritize responsibilities and multi-task

• Strong interpersonal skills, interact well with multiple departments as required

• Able to work with minimal supervision

• Able to lead a team

• Excellent reading, writing, and oral communication skills

Preferred

Skills:

 Excellent analytical skills
 Project management skills
 Continuous improvement understanding a plus
 Multi-lingual a plus

Travel:

• Minimal

Environmental Requirements:

• Regularly stands, bends, lifts, and moves intermittently during shifts

• 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,…