Position Summary

Manages and directs the operation of the airline catering unit or “flight kitchen” with gross revenues of $350,000 to $2.1M+ and direct and indirect headcount of 10 to 35+ employees.

Essential Duties and Responsibilities

• Leads and manages exempt staff of all Departments in the Airline Catering unit. This includes but not limited to: Food production, Transportation, Equipment Processing, Storeroom Department, Dish-room/Porters, Quality Assurance, and related departments to ensure production standards and customer service requirements are met.
• Ensures Customer requirements/specifications and service requirements are complied with on all airline accounts. This includes production processing, on-time performance, equipment inventory, and quality assurance controls.
• Drives to meet business objectives and goals set by superior related to food costs, labor costs, sanitation, quality assurance, market track goals, airline g...