A Quality Control Manager focuses on detection of mistakes and defects in manufacturing products. Develops procedures and tests to identify any irregularities and error in the output. Manages and oversees all steps related to quality control as part of the quality management strategy of a company. May involve leadership of a team of quality control technicians and other associated staff members.
Food Service Inc. of Gainesville About the Position Food Service Inc. of Gainesville is seeking an experienced Chef Manager / Quality Control Manager to lead culinary operations and oversee quality assurance at a military dining facility located at Fort Dix, New Jersey. This is a hands-on leadership role responsible for food production, kitchen supervision, food quality, sanitation, inventory control, employee training, and overall compliance with company and contract requirements. The ideal candidate will have strong culinary leadership experience along with a solid understanding of quality control, food safety, inspection readiness, and documentation. Compensation and Benefits Salary commensurate with experience Company contribution toward health benefits Dental insurance Paid time off Paid sick time Professional training and advancement opportunities Key ResponsibilitiesCulinary Leadership Lead and participate in daily food preparation and cooking. Supervise cooks and other assigned kitchen personnel. Organize kitchen workflow and assign production responsibilities. Ensure meals are prepared according to approved menus, standardized recipes, portion requirements, and production schedules. Monitor production based on anticipated meal counts and operational needs. Provide hands-on support during high-volume production periods. Maintain an organized, efficient, and professional kitchen operation. Food Quality and Production Control Maintain high standards for taste, freshness, appearance, temperature, texture, portion size, and presentation. Inspect and taste food before meal periods and correct quality concerns before service. Ensure cooks follow approved recipes, cooking procedures, and portion-control requirements. Monitor batch cooking, holding times, leftovers, food waste, and overproduction. Ensure food is properly labeled, dated, cooled, reheated, stored, and rotated. Train and hold kitchen employees accountable for consistent food quality and preparation standards. Quality Control and Compliance Conduct routine quality-control inspections of food preparation, storage, sanitation, equipment, and operational areas. Monitor compliance with company procedures, contract requirements, food safety standards, and applicable military requirements. Identify deficiencies and ensure timely corrective action. Maintain accurate quality-control records and inspection documentation. Review food production records, temperature logs, sanitation records, and other required documentation for accuracy and completeness. Assist with preparation for government inspections, health inspections, internal reviews, and quality-assurance evaluations. Track recurring deficiencies and recommend operational improvements. Communicate quality-control concerns and corrective actions to company leadership. Ensure employees understand and follow required standards, procedures, and documentation practices. Food Safety and Sanitation Maintain compliance with food safety, sanitation, health, and company requirements. Verify food temperatures during receiving, preparation, cooking, holding, cooling, reheating, and storage. Inspect refrigerators, freezers, storage areas, food-contact surfaces, and kitchen equipment. Enforce proper hygiene, handwashing, glove use, and cross-contamination prevention procedures. Maintain a clean, organized, and inspection-ready facility. Correct sanitation, food safety, and workplace safety concerns promptly. Staff Leadership and Training Supervise, train, schedule, and support assigned culinary employees. Conduct pre-shift meetings to review menus, production priorities, safety concerns, and quality expectations. Monitor employee performance and provide coaching or retraining when necessary. Train employees on food safety, sanitation, production procedures, portion control, quality standards, and proper documentation. Promote a professional, accountable, and team-oriented work environment. Assist with interviewing, onboarding, scheduling, and employee evaluations. Lead by example and maintain an active presence in daily operations. Inventory and Cost Control Monitor food, ingredient, chemical, and kitchen supply inventory. Inspect deliveries for accuracy, quality, quantity, condition, and proper temperature. Ensure products are properly labeled, dated, rotated, and stored. Maintain first-in, first-out inventory practices. Control food costs through proper production planning, recipe compliance, portion control, and waste reduction. Report shortages, inventory discrepancies, damaged products, and equipment concerns. Required Qualifications At least three years of experience in culinary leadership, kitchen management, food service management, or a similar high-volume operation. Experience supervising food production and kitchen employees. Strong knowledge of commercial cooking methods, food safety, sanitation, standardized recipes, and portion control. Experience conducting inspections, maintaining quality-control records, or monitoring compliance. Strong attention to detail and ability to identify and correct operational deficiencies. Strong leadership, communication, organizational, and problem-solving skills. Ability to maintain accurate production, sanitation, and quality-control documentation. Basic computer skills, including email, spreadsheets, and electronic reporting. Dependable attendance and punctuality. Flexibility to work mornings, evenings, weekends, and varying schedules based on operational requirements. Ability to meet installation access and background-screening requirements. Preferred Qualifications Culinary degree, apprenticeship, hospitality degree, or equivalent professional culinary training. Previous experience in a military dining facility, government food service contract, institutional kitchen, hospital, university, or other high-volume operation. Previous quality-control or quality-assurance experience in food service. ServSafe Manager Certification or another recognized food protection manager certification. Experience with government inspections, contract compliance, food-cost control, inventory management, and corrective-action documentation. Experience supervising union employees is helpful but not required. Physical Requirements Ability to stand and walk for extended periods. Ability to bend, reach, push, pull, and perform repetitive kitchen duties. Ability to regularly lift and carry up to 40 pounds. Ability to work around heat, steam, refrigeration, wet floors, cleaning chemicals, and commercial kitchen equipment. Ability to wear required uniforms and personal protective equipment. Reasonable accommodations may be made for qualified individuals with disabilities. Work Schedule This is a full-time, on-site management position. Work hours may vary based on meal schedules, staffing needs, inspections, special events, and operational requirements. How to Apply Please submit a current resume detailing your culinary leadership, food service management, quality-control, food safety, and supervisory experience. Food Service Inc. of Gainesville is an equal opportunity employer. Employment decisions are made without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other protected status.
