Production Supervisor - Cold Food

Abby's Catering•Houston, TX

3d•Onsite

About The Position

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

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

Nice To Haves

Culinary Arts Degree
Airline Catering industry knowledge

Responsibilities

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.