Food Operations Supervisor

LSG Sky Chefs•Minneapolis, MN

10d•Onsite

About The Position

The Food Operations Supervisor leads daily production activities in SkyChefs’ food production environment, ensuring that airline catering items are prepared safely, efficiently, on time, and to quality assurance standards. The role supervises production associates, manages inventory, monitors food safety protocols, and works with other departments to support seamless operations. The supervisor organizes, staffs, and directs the department; meets production and service deadlines; and maintains financial goals for materials, productivity, overtime, and labor. The position also trains, coaches, and evaluates employees, manages performance and corrective actions, monitors productivity costs, and supports continuous improvement and company programs.

Requirements

Associate or 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 and experience.
Strong leadership and communication skills.
Proven ability to manage a staff of 20 or more hourly employees.
Ability to work with employees at all levels and drive positive program change.
Working knowledge of OSHA, Good Manufacturing Practice (GMP), FDA, USDA, and EPA regulations.
Excellent verbal, written, and organizational skills, with the ability to multitask.
Good knowledge of Microsoft Office and Windows-based computer applications.
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.

Responsibilities

Supervise the Food Department and work closely with other department leaders.
Meet strict production deadlines and service times, ensuring delivery times are met.
Organize, staff, and direct the area of responsibility.
Train, coach, evaluate, counsel, and hold food service employees accountable for food safety, quality, and attendance.
Manage performance evaluations and corrective actions, coordinating with HR and other support functions as appropriate.
Maintain financial goals for materials, productivity, overtime, and labor.
Manage productivity hours and costs, and initiate corrective actions when needed.
Ensure compliance with applicable government and food safety standards, including FDA, USDA, OSHA, EPA, DOT, and HACCP requirements.
Document and follow up on department processes to implement improvements.
Participate in and support company initiatives related to Quality, HACCP, Lean Manufacturing, Employee Safety, and Production systems.
Perform other duties as necessary.