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United Airlines Supervisor - Kitchen Manager - Food Services in Honolulu, Hawaii

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Food Services

The Food Services department develops, creates and provides the great dining experiences on board our aircraft.

Supervisor - Kitchen Manager - Food Services

Job overview and responsibilities

This position supervises a key functional department and may serve as Supervisor on Duty. The supervisor has responsibility for financial, operational, quality and regulatory performance of the operation; this position also supervises the production staff, manages resources, shift schedules and addresses performance issues. The supervisor will be responsible for production schedules, timeliness and quality of the product.

  • Responsible for managing food production processes and production needs

  • Strong Knowledge of Food Safety HACCP

  • Responsible for ensuring all food specifications and quality levels meet customer requirements

  • Knowledgeable of required cooking techniques needed for preparation of complex menus and recipes for international customers

  • Support and execute monthly pre-cycle menu presentations and new customer airlines' menu presentations

  • Provide ongoing training to production team with new menus

  • Knowledgeable use of specialty products required for international menu and recipe production

  • Act as the culinary lead responsible for food quality, safe food handling process in line with regulatory and company requirements in line with regulatory, company and customer requirements

  • Responsible for daily inventories as required and control of waste log compliance

  • Scheduling manpower to cover the production needs

  • Plan and manage Cafeteria menus

Support the Food Department to:

  • Meet labor productivity set by Catering Operations and track time & attendance

  • Scheduling manpower to cover the production needs

  • Responsible for FIFO in production & thaw coolers

  • Completes daily floor inventory and creates food requisition and is responsible for all food items after requisitioning them from the warehouse to minimize waste including over production, poor yields and portion control

  • Ensures all assigned employees complete all culinary training requirements - i.e. knife training, slicer training, safe food handling techniques

  • Ensures work area cleanliness and safe work procedures are maintained

  • Responsible for tracking yield on products

  • Ensures quality by maintaining the highest standards of Housekeeping, personal hygiene and proper food handling techniques

  • Conduct internal audits and ensure department is in compliance with FDA and other customer audits to support HACCP

Required

  • High school diploma, General Education Development (GED) or educational equivalent

  • Minimum 5 years' experience in managing a kitchen production

  • Basic computer skills and working knowledge of Microsoft Office products

  • Ability to read and prepare meals in accordance with customer specifications

  • Willing and able to work flexible hours including weekends and holidays as needed, to ensure customer needs are met

  • Ability to train others as required

  • Ability to work in a high-paced environment and in temperature-controlled (cold) production areas

  • Ability to effectively work with all levels of the organization, employees, as well as outside suppliers

  • Must have strong and effective leadership skills, and the ability to manage a team of cooks

  • Candidate must be comfortable with all levels of employees and have the ability to drive positive results

  • Excellent time management skills and ability to handle multiple tasks

  • Must be flexible to make changes to the operation as needed to further improve the work environment

  • Willing and able to push and pull up to 60lbs, lift and carry carriers up to 53lbs.

  • Frequent repetitive motion, reaching and handling. Continuous standing and walking

  • English language fluency

  • Must be legally authorized to work in the United States for any employer without sponsorship

  • Successful completion of interview required to meet job qualifications

  • Reliable, punctual attendance is an essential function of the position

Preferred

  • ServeSafe certified

  • Qualified chef with degree in culinary arts

Equal Opportunity Employer – Minorities/Women/Veterans/Disabled/LGBT

Division: 67 Catering Operations

Function: Food Services - Management & Administrative

Equal Opportunity Employer – Minorities/Women/Veterans/Disabled

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