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 pro