POSITION SUMMARY

The Commissary Line Supervisor is responsible for supervising production teammates in achieving established goals for quality, efficiency, safety, and food safety compliance in assigned commissary operations. This position supports the daily production of prepared foods and baked goods — including deli meats, cheeses, salads, pizzas, bagels, pizza dough, cakes, and cupcakes — by overseeing associates, monitoring standards, and ensuring adherence to Good Manufacturing Practices (GMP), HACCP, and company policies.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Supervise production teammates in achieving productivity, quality, and safety targets for assigned commissary lines.
Assign duties and monitor standards of performance for production teammates.
Ensure that all products are manufactured in compliance with food safety, GMP, HACCP, USDA, FDA, and corporate policies.
Maintain on-time completion of production schedules, meeting yield and quality expectations.
Enforce company policy, ensuring corrective actions are administered consistently and fairly.
Ensure compliance with all corporate, federal, state, and local sanitation and safety guidelines (OSHA, FDA, USDA, EPA).
Engage in daily Redzone huddles and ensure team alignment with performance metrics, line targets, and visual production boards.
Utilize Redzone tools to track downtime, quality issues, and production efficiency in real time.
Ensure all Upshop activities — including final staging, labeling, and documentation — are completed accurately and on time to support store readiness.
Communicate with warehouse and logistics teams to coordinate timely handoff of finished goods for loadout.
Support hiring, onboarding, and training of new teammates in commissary procedures and GMP compliance.
Foster a culture of safety, quality, and continuous improvement across the production floor.
Partner with Quality Assurance, Sanitation, and Maintenance teams to resolve issues and support smooth operations.
Perform all other related duties as assigned by management, adhering to all company policies and procedures.

MINIMUM QUALIFICATIONS

Must be at least 18 years of age.
Strong communication and organizational skills with ability to multi-task.
Ability to manage and motivate others while ensuring follow-through to achieve results.
Minimum 1 year of supervisory experience in a food manufacturing or commissary environment.
Working knowledge of GMP, HACCP, and OSHA compliance standards.
Satisfactory performance reviews.
Working knowledge of food production systems, procedures, and food safety standards.

MINIMUM EDUCATION and/or EXPERIENCE

Supervisory experience preferred.
Experience in food production, commissary, or manufacturing environment a plus.

Other Physical Demands:

Commissary production environment.
Constant standing, frequent walking, bending, and reaching.
Occasional climbing.
Repetitive use of hands, wrists, arms, and shoulders.

EQUIPMENT USED

Industrial food processing equipment (mixers, slicers, ovens, proofers, etc.)
Pallet jacks, carts, and racks
Scales, thermometers, and quality testing devices
Computer applications and production systems
Cleaning/sanitation equipment and approved safety tools

Price Chopper & Market 32 Supermarkets

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