Job Description

Food Production Director

Classification: Exempt

Salary Range: $90,000 to $100,000

Reports to: General Manager

Date: May 2025

Position Overview:

Food Production Director will be responsible for overseeing all food production activities in the hot kitchen and cold kitchen operations. The role involves managing a diverse team, ensuring food safety and quality compliance, and optimizing labor and food costs to enhance the efficiency and profitability of LAI. Reporting directly to the General Manager, this individual will work with the Executive Chef and Production Manager to drive operational excellence.

Key Responsibilities:

Operations Management:

• Oversee daily operations in both the hot kitchen and cold kitchen operations areas to ensure the timely and accurate delivery of meals for multiple international airlines.
• Collaborate with the Executive Chef and Production Manager to ensure alignment between production and assembly processes.
• Ensure that production meets airline-specific requirements for Western, Japanese, and Chinese cuisines, maintaining consistency and high quality.

Food Safety & Quality Control:

• Maintain strict adherence to all food safety protocols, including HACCP, local health regulations, and airline-specific standards.
• Implement and monitor quality control measures throughout the production and assembly process to ensure that all meals meet both safety and taste requirements.
• Conduct regular food safety audits and collaborate with the food safety team to address any compliance issues.

Cost Management:

• Develop and implement strategies to control food costs, including portion control, ingredient management, and inventory control.
• Work with procurement to source high-quality ingredients at the best price and ensure accurate forecasting of food needs to reduce waste.
• Optimize labor costs by managing staff schedules efficiently, minimizing overtime, and addressing labor inefficiencies.

Team Leadership & Development:

• Lead, mentor, and develop the Executive Chef and Production Manager, ensuring they are effectively managing their respective teams.
• Foster a positive working environment that encourages accountability, open communication, and teamwork, even in the face of union-related challenges.
• Ensure all staff are trained in food safety, quality standards, and efficient production processes.

Process Improvement & Efficiency:

• Analyze current production and assembly workflows to identify bottlenecks, inefficiencies, and opportunities for improvement.
• Develop and implement lean production techniques and automation strategies to enhance productivity without compromising quality.
• Partner with the GM to implement initiatives that streamline operations, reduce costs, and increase profitability.

Employee Relations & Compliance:

• Proactively manage labor relations, working closely with the employees to address any issues and minimize disruptions to operations.
• Ensure full compliance with CBA requirements and maintain a fair and respectful working environment.
• Lead resolution efforts for any grievances and implement processes to prevent unnecessary escalation.

Customer Relations and Audits:

• Lead all customer food audits and ensure compliance with each airline's specifications and requirements.
• Host chef table events for customers, presenting the culinary team’s work, showcasing new menu items, and receiving feedback directly from customers.
• Act as the primary point of contact for all culinary-related inquiries during customer visits, audits, and inspections.

Menu Development and Presentations:

• Work closely with the corporate culinary team to develop and test new menus that meet customer expectations while being operationally feasible.
• Ensure full involvement in the customer menu presentation process, from concept to execution, providing insights on operational practicality.
• Lead the local team in preparing for customer menu presentations, ensuring that menus are delivered on time and to the highest standard during these sessions.
• Provide direct input during the menu design phase, ensuring that recipes are scalable and executable in a high-volume production environment.

Reporting & Analytics:

• Provide regular reports to the General Manager on production metrics, food cost, labor cost, waste reduction, and overall operational efficiency.
• Use data analytics to forecast production needs, staffing requirements, and other key operational areas.
• Monitor and report on operational KPIs to ensure targets are met and identify areas requiring attention.

Qualifications & Experience:

• Bachelor’s degree in Culinary Arts, Hospitality Management, Operations Management, or a related field.
• Minimum of 8-10 years of experience in food production management, preferably in airline catering or large-scale food service.
• Strong knowledge of food safety standards (HACCP, FDA, etc.), culinary operations, and cost control techniques.
• Proven leadership experience, with a track record of successfully managing large teams and complex operations.
• Excellent communication, problem-solving, and conflict-resolution skills, especially in unionized environments.
• Ability to work in a fast-paced, high-pressure environment while maintaining high standards of safety, quality, and efficiency.

Desired Competencies:

• Proactive, solutions-oriented mindset with strong attention to detail.
• Ability to balance short-term operational needs with long-term strategic goals.
• Strong interpersonal skills to navigate union relations and maintain workforce harmony.

Supervisory Responsibility:

• The position is exempt under the Fair Labor Standards Act (FLSA), meaning the employee is not eligible for overtime pay and is expected to perform job responsibilities with an understanding of the professional, administrative, or managerial requirements of the role.

Work Environment:

• This job operates in a food manufacturing environment, including kitchen appliances, hot and cold environments, and this position will routinely use standard office equipment.

Physical Demands:

• The employee may be required to stand, walk, and move around the facility for extended periods.
• There may be requirements for lifting and moving objects weighing up to 50 lbs, depending on the role.
• Fine motor skills and repetitive motions, such as using hand tools, or operating kitchen equipment, or typing, may be involved.

Expected Hours of Work:

• The kitchen operates 24/7 to meet the demands of international flight schedules. Manager may be required to work early morning, late night, weekends, or holidays to meet business needs.

Travel:

• 0-25%

Other Duties:

• The job description above is intended to describe the general nature and level of work being performed by employees assigned to this job. It is not intended to be an exhaustive list of all responsibilities, duties, and skills required for this position. Management reserves the right to modify or update the duties or requirements of this position at any time.

Benefits

• Flying Food Group, LLC offers a comprehensive benefits package that includes medical, prescription drug coverage, dental, vision, life insurance, disability insurance, accident, critical illness, and hospital indemnity plans, flexible spending accounts, employee assistance program, commuter benefit, retirement program 401(k), tuition reimbursement, and pet insurance

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