Food Operations Supervisor

About us

Role Purpose Statement

At SkyChefs, the Food Operations Supervisor plays a critical role in leading daily production activities in our Food Production environment to ensure the safe, efficient, and timely preparation of high-quality food items for airline catering. This position is responsible for supervising a team of production associates, ensuring that all food production items are prepared efficiently and meet quality assurance 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 Food Department and working closely with other department leaders.
• Responsible for meeting strict production deadlines or service times.
• Ensure that the area of responsibility is properly organized, staffed and directed and that all delivery times are being met timely
• Train, coach, and evaluate food service employees.
• 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

• Lead frontline teams in food production and food operations.
• Hold employees accountable for food safety, quality, and attendance.
• 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.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in kitchen and food service environments with varying temperatures.
• Flexibility to work evenings, weekends, holidays, and peak business periods as needed.

Knowledge, Skills and Experience

• Associates/Bachelor’s degree or equivalent experience
• Two to three years of supervisory experience in a food production and restaurant or catering environment
• Food handling and food safety knowledge experience.
• Must have strong and effective leadership and communication skills.
• Proven 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.
• 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.