Production Supervisor - Cold Food

Description

Position details: 

The Supervisor leads the day-to-day operations of the Culinary Cold department, ensuring that all cold food items — salads, appetizers, charcuterie, desserts, and specialty cold trays — are prepared, portioned, and presented to exact airline and private aviation specifications. This is a hands-on leadership role that requires direct supervision of Cold Food Associates across a variety of shifts, including early mornings, evenings, overnights, weekends, and holidays, in order to align staffing with flight departure schedules and catering volume. 

Because our Culinary Cold team reflects the diversity of our workforce, this

role requires fluency in both English and Spanish. The Supervisor must be

able to train, coach, and direct team members clearly in both languages —

particularly during safety briefings, shift handoffs, and on-the-floor corrections

— to ensure consistent quality and food safety compliance at every station.

Requirements, but not limited to: This position requires flexible work schedules within a 24/7 work environment. The airline catering industry is a seasonal business and certain peak times of the year are blackout periods for PTO (paid time off), e.g. year end, summer. This position requires experience in Leadership, Management, demanding Accountability and a high degree of Training and Teaching abilities, to lead the entire team to success (highest product quality, highest productivity output, complying with all food safety rules and regulations).

Essential functions:

• Supervise daily operations of the Culinary Cold department, ensuring all cold food items are prepared, portioned, and presented to airline and private aviation specifications. 
• Schedule, assign, and oversee Cold Food Associates across a variety of shifts — early morning, evening, overnight, weekends, and holidays — to ensure uninterrupted production aligned with flight departure banks. 
• Communicate fluently in both English and Spanish to provide clear
• direction, training, and coaching to a diverse, multilingual kitchen team.
•  Enforce HACCP, food safety, and sanitation standards throughout the cold
• food production process, from receiving through final tray assembly. 
• Monitor time and temperature controls for all cold food items, ensuring
• strict cold-chain compliance from walk-in storage through dispatch to the
• loading dock. 
• Train new Cold Food Associates on proper plating, portioning, allergen
• handling, and presentation standards specific to airline and private
• aviation catering. 
• Conduct quality control checks throughout each shift, identifying and
• correcting deviations before product leaves the facility. 
• Maintain accurate production logs, waste tracking, and inventory counts
• for cold food ingredients and supplies. 
• Partner with department leadership to plan staffing levels around flight
• volume, seasonal menus, and special orders. 
• Address performance and attendance matters promptly and fairly,
• supporting a culture of accountability and teamwork consistent with the C.A.T.C.H. Standard
• Ensure compliance with airport security and AOA access protocols for all personnel and product movement within the facility.

Requirements

Qualifications

• Be a self-starter who works independently with minimal supervision.
• Able to work in a cold environment (36 F cold room) daily for an extended amount of time.
• Ability to work rotating shifts, including holidays, weekends, and overtime as needed.
• Strong organizational, analytical, communication and leadership skills required.
• Bilingual English / Spanish (for verbal communication only)
• Legally authorized to work in the United States without sponsorship.
• Ability to read and interpret loading instructions, diagrams, and food menu specifications. 
• Well versed in Microsoft Office
• Highly flexible and analytical, proactive team player
• Excellent knowledge of food and hygiene standards, valid Food Handler Certificate is a must (e.g., SERV Safe).
• Meticulous time management skills with the ultimate attention to detail
• High School degree or equivalent
• Culinary Arts Degree in a plus
• Airline Catering industry knowledge is a plus holidays as needed to support flight banks) 
• Variety of shifts required (early morning, evening, overnight, weekends, and holidays as needed to support flight banks) 

Company Core Values: 

You must be willing to embrace our Company Core Values in the way you dedicate yourself to work:

CATCH

• Customer Service
• Accountability
• Teamwork
• Competitiveness
• Honesty

Our Mission: 

"To continue to be the leading in-flight and corporate catering company serving the Houston & Dallas Metro market by using locally sourced and sustainable raw ingredients, providing the most memorable and personalized attention to detail all while maintaining a fiscally sound budget and complying with the highest food safety standards."