Manager Culinary Operations Airline Catering

 Responsible for the culinary integrity of all food production-related activities for Delta Airlines.
 Collaborate with the internal (LSG) team to ensure proper information flow of all updates and changes to meal services, specifications, provisioning, and loading
 Verify that every workstation has correct and up-to-date specifications and work instructions
 Monitor and evaluate all products used in the preparation of Delta food meet the level of quality established through mutual agreement between Delta and LSG.
 When necessary, identify appropriate substitutions when product is unavailable.
 Ensure that yields and batches are calculated accurately
 Ensure compliance with all HACCP procedures.
 Taste and approve of all batch produced menu items to ensure quality.
 Verify the correct packing and loading of all food items in the Food Production area, and address any and all discrepancies with the Food Production Manager and/or Supervisors.
 Conduct daily Chef’s Tables. Document and report to the Management Team all outcomes, and define corrective actions when necessary. Ensure corrective actions are implemented and sustained.
 Confirming final TSU are 100% accurate in conjunction with the cold food supervisor.
 Publish to the leadership team the results of all appraisals of processes, product, standards, Chef’s Tables, and any other evaluations.
 Track and report on the implementation and maintenance of corrective actions.
 Develop, implement and execute process standards designed specifically for Delta Airlines which include but are not limited to the following:

• Producing menus items in standardized batch sizes.
• Scaling of recipes for batch production.
• Tasting of batch produced menu items to ensure their overall quality to include taking corrective action when required.

 Create a standard of culinary excellence for Delta Airlines that will meet and exceed their expectations.
 Responsible for organizing, coordinating, planning all aspects of menu presentations, cycle changes, and workshops
 Collaborate with the customer to discuss all related culinary issues.
 Work in partnership with the customer, embracing their culinary program and participate in all culinary related activities with the Delta Culinary Team.
 Identify opportunities for process improvement and implement solutions