About us

Role Purpose Statement

At SkyChefs, the Supervisor Operations for the Cold Food Department plays a critical role in leading daily production activities to ensure the safe, efficient, and timely preparation of high-quality cold food items for airline catering. This position is responsible for supervising a team of kitchen staff, ensuring that all cold food items are prepared efficiently and meet quality standards. The supervisor will also manage inventory, monitor the adherence to food safety protocols, and work collaboratively with other departments to ensure seamless operations. The ideal candidate will have strong leadership skills, a deep understanding of food production processes, and a commitment to maintaining high standards of cleanliness and safety.

Main Accountabilities

Supervisor Responsibility

• Responsible for supervising the Cold Food Department and working closely with other department leaders
• Ensure that the area of responsibility is properly organized, staffed and directed and that all delivery times are being met timely
• Conduct daily work group meetings
• Maintains all financial goals related to material, productivity, overtime, and labor goals
• Ensure compliance with all government regulatory agencies standards (example: Food and Drug Administration (FDA), United Stated Department of Agriculture (USDA), Occupational Safety and Health Administration (OSHA), Environmental Protection Administration (EPA), Department of Transportation (DOT), Hazard Analysis and Critical Control Points (HACCP), etc.)
• Document and follow up on all department processes in order to implement improvements
• Other duties as deemed necessary

Leadership

• Guide, motivate and develop staff
• Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions
• Manage productivity hours and costs in the area of responsibility; initiate and steer corrective actions
• Participate and support company sponsored initiatives such as Quality, HACCP, Lean Manufacturing, Employee Safety and Production systems

Knowledge, Skills and Experience

• Associates/Bachelor’s degree or equivalent experience
• In addition, one to three years of supervisory experience in a food production and restaurant or catering environment or equivalent experience
• Food handling and food safety knowledge experience
• Must have strong and effective leadership and communication skills and the ability to successfully manage a staff of 20+ hourly employees
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to give negative and positive feedback to employees on a daily basis
• Working knowledge of OSHA, Good Manufacturing Practice (GMP), FDA, USDA and EPA regulations
• Excellent verbal, written and organizational skills required along with the ability to multi-task
• Good knowledge of Microsoft Office and Windows-based computer applications