Dishroom Supervisor
$60,000–$64,000 year
On-site · Boston, Massachusetts, United States
Job Summary
Lead and supervise a team of 30+ food production staff in a unionized airline catering environment. Ensure HACCP, FDA, USDA, and safety/regulatory compliance; monitor quality and labor/material costs; generate management reports (attendance, HACCP, labor); maintain documentation including temperature logs and product coding; coordinate with maintenance for preventive maintenance; train and develop staff, manage shift staffing, and uphold wage-and-hour policies. Requires strong leadership, problem solving, and excellent communication to drive productivity and adherence to customer, airline, and regulatory standards.
Required Qualifications
- High School Diploma or GED
- Associates degree preferred
- 2+ years supervisory experience in a high-volume manufacturing/food production environment or related field
- ServSafe certification or ability to obtain certification
- Strong leadership and communication skills; ability to train and coach staff
- Ability to manage a large team (30+ hourly employees) and handle labor costs
- Excellent time management and organizational skills
- Proficiency with basic computer tools (Microsoft Office)
- Bilingual abilities a plus (English and Spanish/Chinese Mandarin/Vietnamese/Hindi/Polish)
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