United Airlines Director, Operations Continuous Improvement in Newark, New Jersey
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The Food Services department develops, creates and provides the great dining experiences on board our aircraft.
Job overview and responsibilities
The Director, Operations Continuous Improvement will be responsible for the development and the execution of comprehensive operational improvements for the Catering Operations - Newark. He/She will have responsibility for leading the Operational Transformation for the Newark Kitchen as it relates to the change management of the culture around Safety, Operational Performance, Product Quality, Food Safety, etc. He/She will have responsibility for leading the identification, planning, and execution of improvements throughout the Newark catering unit. This will include process, organization, technology, facility, and culture changes.
Responsible for defining, designing and leading the implementation of the operational transformation in the Newark Kitchen. Will be expected to partner with the Newark Sr. Leadership team to assist with executing and monitoring this operational change across the kitchen.
Identify and pursue process improvements across the kitchen utilizing lean six sigma and other continuous improvement tools; partner with CIEO and the Operational Transformation team to drive process changes.
Partner with HR and CSC to develop and implement a people strategy that focuses on addressing identified gaps within the Pulse Survey; frontline compensation, frontline career path development, supervisor and lead role development, etc.
Develop an internal and external quality program that delivers first pass quality to all flights; utilize call back data to drive focus flights and continue developing partnerships with Inflight team to improve this relationship.
Participate as a key member of the kitchen leadership team to ensure compliance with corporate and local policy and procedures. Will be expected to support the operation as MOD as well to assist with overseeing the operation.
BA/BS in Engineering, Business Administration or similar
Previous management experience of 5+ years
Experience leading teams greater than 200 employees in a just-in-time manufacturing environment
Knowledge managing Process Improvement Projects; Root Cause analysis methodologies; Process flow mapping.
Excellent written and verbal communication skills
Attention to detail
Strong knowledge of quality measurements
Strategic/Big Picture Thinking
Understands comprehensively HACCP, GMPs, FDA and other Compliance Regulations as it relates to Food Safety Standards
Understands comprehensively OSHA standards and other Compliance Regulations as it relates to Safety Compliance
Knowledge of airline experience and catering operation
HACCP and ServSafe Certification
Lean Six Sigma Certification
Experience managing process improvement projects
Must be willing and able to travel domestically; international travel as needed
Able to work in a fast-paced continuous production environment across multiple shifts and willing to working during weekends, holidays and nights.
Work in cold, hot and high moisture environment
Lifting up to 50 lbs, climbing ladders, and working at heights
Must be legally authorized to work in the United States for any employer without sponsorship
Successful completion of interview required to meet job qualification
Reliable, punctual attendance is an essential function of the position
Equal Opportunity Employer – Minorities/Women/Veterans/Disabled/LGBT
Division: 67 Catering Operations
Function: Food Services - Management & Administrative
Equal Opportunity Employer – Minorities/Women/Veterans/Disabled