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Dish Room Supervisor

Schiller Park, IL

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  • Responsible for leading and directing all dish room, liquor/beverage process employees.
  • Ensures quality production standards are maintained for all accounts
  • Maintains Company policies and procedures as well as specification books for airline customers and serve as a knowledgeable resource relative to those policies
  • Prepares management reports (ex. attendance, HAACCP and labor)  reports as required.
  • Responsible for safety, quality and compliance with customer specifications and regulatory requirements and company policies and procedures. 
  • Ensures specifications, airline diagrams, and other standards are accurate according to the airline specifications. 
  • Ensures that all products are coded according to Gate Gourmet procedures.  
  • Conducts inventory of Gate Gourmet products and customer materials to ensure proper usage and minimization of waste.
  • Completes required requisitions for the Storeroom to ensure adequate supply is maintained.
  • Responsible for maintaining daily temperature logs and other logs and reports as required.  
  • Works with maintenance staff to ensure preventive maintenance of machinery according to schedules, reports maintenance and repair issues in timely manner.
  • Controls food cost and other controllable costs
  • Work with management staff to improve performance of the unit
  • Trains and monitors employees on proper work procedures to ensure maximum productivity with  minimum labor and food costs
  • Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions.
  • Manages work flow balancing - - the division of responsibilities amongst employees on each shift
  • Manages daily manpower planning including assignment of responsibilities and workstations.
  • Determines when and whether to call employees in to cover staffing needs (ex. sick calls, vacation relief, medical leaves, volume changes, etc.)
  • In conjunction with department leaders determines number of employees needed by shift
  • Responsible for employee retention and monitors employee turnover.

Job Requirements

  • Minimum 2 years supervisory experience working in a high volume, manufacturing, food production, and/or restaurant /catering environment  or equivalent experience in the related field is preferred.
  •  In-flight catering experience preferred
    • Must have strong and effective leadership skills, and successfully supervise a staff of 20-30.
    • Ability to juggle multiple tasks without losing priority.
    • Candidate should be comfortable with all levels of employees and have the ability to drive positive program change.
    • Able to work well with others.
    • Critical thinking and problem solving skills.
    • Basic computer skills with working knowledge of Microsoft Office products required.
    • Possess strong organizational, analytical, communication and leadership skills.
    • Must be innovative in making changes to the operation as needed to further improve the work environment and unit performance.
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