Director Culinary Operations

We’re looking for motivated, engaged people to help make everyone’s journeys better.

The Director Culinary Operations is the senior culinary and production leader responsible for overseeing a high-volume, complex airline catering operation functioning as an industrial-scale food manufacturing production department. This role ensures the safe, compliant, efficient, and cost-effective production of high-quality meals across multiple airline customers, while leading teams, enforcing strict process controls, and driving continuous improvement through data, standardization, and advanced production techniques.

The Director of Culinary Operations at the intersection of culinary excellence, industrial engineering, food safety, and operational leadership, ensuring all outputs meet regulatory requirements, airline specifications, and internal "gold standard" quality benchmarks.

Annual Hiring Range/Hourly Rate:

150K - 160K Per Year

Benefits, US

• •Paid time off
• •401k, with company match
• •Company sponsored life insurance
• •Medical, dental, vision plans
• •Voluntary short-term/long-term disability insurance
• •Voluntary life, accident, and hospital plans
• •Employee Assistance Program
• •Employee Discounts
• •Weekly pay for union employees
• •Free hot healthy meals for unit operations roles

Key Responsibilities

1. Safety, Sanitation & Compliance

• •Consistently meets or exceeds regulatory and industry standards, including Health Department requirements, USDA and FDA regulations, as well as HACCP, GMP, and stringent airline-specific protocols.
• •Culinary Operations partners with the QA Support teams in the design, execution, and continuous improvement of robust sanitation programs, ensuring that cleaning schedules, validation processes, and verification mechanisms are rigorously followed. A strong focus is placed on allergen management and the prevention of cross-contamination, safeguarding both product integrity and consumer well-being.
• •Director of Culinary Operations ensures full traceability and control throughout the production lifecycle, embedding food safety and operational discipline into the DNA of the kitchen organization.

2. Production Leadership

• •Director of Culinary Operations operates as the senior production leader of a high-volume, industrialized food manufacturing environment.
• •They orchestrate complex, multi-line, multi-shift operations, ensuring that production flows seamlessly across kitchens and assembly lines.
• •Director of Culinary Operations establishes and reinforces standardized processes, driving consistency and eliminating variability.
• •Accountable for optimizing kitchen throughput, maximizing efficiency, and ensuring on-time and in-full delivery to assembly (i.e. Make & Pack) in a fast-paced and demanding operational environment.

3. Production Planning, ERP/MRP & Process Control

• •The Director of Culinary Operations owns the end-to-end food production planning process, including the Master Production Schedule (MPS) for the kitchen and detailed production sequencing required to meet dynamic customer demand. Leveraging ERP and MRP systems, they ensure accurate material planning, capacity alignment, and real-time execution tracking.
• •This role demands rigorous control over batch sheets and work orders, ensuring data accuracy and operational discipline at every stage.
• •The Director of Culinary Operations implements structured process control mechanisms to reduce variability, enhance predictability, and improve overall system performance.
• •Close collaboration with planning, procurement, and logistics functions is essential to ensure a synchronized and efficient supply chain, from raw materials to finished product.

4. Quality Management

• •Implementation of Total Quality Management (TQM) principles across the entire food production and assembly operation. They establish and enforce "gold standard", recipe accuracy, specifications, and procedures that define excellence in product quality and consistency.
• •Director of Culinary Operations ensures that every product meets rigorous standards before reaching the customer. Strong emphasis is placed on portion control and uniformity, critical in a high-volume airline catering context.
• •Continuous improvement is a core expectation

5. Business Performance & KPI Management

• •The Director of Culinary Operations is fully accountable for operational performance, owning a comprehensive set of KPIs that reflect both efficiency and effectiveness. These include food cost percentage, labor cost and productivity, food waste, yield accuracy, portion consistency, and on-time delivery.
• •Director of Culinary Operations identifies trends, gaps, and improvement opportunities, driving both corrective and preventive actions. They play a key role in building a culture where decisions are grounded in data and performance management is embedded at every level of the operation.
• •The Director of Culinary Operations ensures strict adherence to FIFO principles, safeguarding product freshness while minimizing waste and obsolescence.
• •They actively monitor and manage key cost drivers, including food cost (COGS), waste levels, recipe yield accuracy and inventory variances, taking corrective action where necessary.

6. Team Leadership, Training & Development

• •The Director of Culinary Operations fosters a high-performance culture characterized by accountability, discipline, and continuous improvement.
• •Responsible for designing and implementing comprehensive training programs that reinforce food safety, process adherence, and operational excellence.
• •Director of Culinary Operations invests in long-term capability building, developing future leaders and establishing robust succession pipelines to sustain organizational success.

7. Advanced Food Production Techniques

The Director of Culinary Operations brings a strong understanding of modern food processing technologies and their application in a large-scale production environment. This includes methods such as sous-vide, hot-fill processing, pasteurization, and other shelf-life extension techniques.

8. Cross-Functional Collaboration

• •of Culinary Operations works closely with multiple stakeholders, including Supply Chain Planning, Buyers, Quality Assurance, Process Engineering, Maintenance, and Commercial teams.
• •Ensures alignment between production capabilities and customer requirements, navigating operational constraints while maintaining service excellence
• •Director of Culinary Operations with corporate functions drive strategic initiatives, innovation, and transformation efforts, contributing to the long-term success and competitiveness of the organization.

Qualifications & Experience

Education

Bachelor's degree in:

• •Industrial Engineering
• •Process Engineering
• •Food Engineering
• •Related field (preferred)
• •Culinary qualifications are a plus but not mandatory.

Experience

Minimum 10+ years of hands-on leadership experience in:

• •Large-scale food manufacturing/production environments (strongly preferred)
• •Airline catering or high-volume institutional catering
• •Proven experience as Production Manager/Culinary Operations Leader
• •Experience implementing Lean food production/manufacturing and Continuous Improvement methodologies
• •Demonstrated experience with ERP/MRP systems (MPS, production planning)

Technical & Functional Skills

Deep knowledge of:

• •Food safety systems (HACCP, GMP, FDA/USDA compliance)
• •Industrial-scale food production processes
• •Production planning and scheduling

Strong understanding of:

• •KPIs and operational financial drivers
• •Inventory and cost control
• •Hands-on capability with batch control, process standardization, and quality systems

Job Dimensions

Geographic Responsibility: Unit

Type of Employment: Full-Time

Travel %: Yes – Up to 10%

Exemption Classification: Exempt

Internal Relationships: all internal departments

External Relationships: airline customers

Work Environment / Re