Airline Cold Kitchen Assembly Lead

Dnata; Everett (MA); On-site; USD 55,000 - 75,000; Full time

Job summary

Dnata is seeking a Cold Kitchen Assembly Lead to oversee day-to-day operations in a high-volume aviation catering facility. You will direct and train the Cold Kitchen Assembly team to ensure meals are assembled accurately, safely, and on schedule.

Responsibilities include assigning work, monitoring productivity, and ensuring HACCP/GMP compliance while collaborating with Culinary, Quality Assurance, Operations, and Human Resources to foster accountability and continuous improvement.

Qualifications

• Minimum 2 years in food production, airline catering, hospitality, or commissary operations.
• Minimum 1 year of leadership or lead/trainer experience preferred.
• Strong knowledge of HACCP, GMP, sanitation requirements.
• Experience working in high-volume food production environments preferred.

Responsibilities

• Lead daily Cold Kitchen Assembly operations to ensure meals are assembled accurately and on schedule.
• Assign workstations and daily responsibilities to team members based on production needs.
• Monitor production flow and staffing to meet productivity targets.
• Ensure proper labeling, dating, rotation, and cold chain integrity for all items.
• Train new employees on airline specifications, food safety, assembly procedures, and expectations.
• Maintain cleanliness and food safety compliance; cooperate with QA during audits and corrective actions.
• Identify bottlenecks and escalate issues to management as needed.

Skills

Leadership

Food safety

Training

Multitasking

Communication

Education

High School Diploma or GED

Food handler certification (state/local)

Job description

Dnata is seeking a Cold Kitchen Assembly Lead to oversee day-to-day operations in a high-volume aviation catering facility. You will direct and train the Cold Kitchen Assembly team to ensure meals are assembled accurately, safely, and on schedule.

Responsibilities include assigning work, monitoring productivity, and ensuring HACCP/GMP compliance while collaborating with Culinary, Quality Assurance, Operations, and Human Resources to foster accountability and continuous improvement.