Description:
Abby’s Catering has been providing one-of-a-kind culinary and hospitality experience since opening in 1980. Our customers are high profile passengers visiting or residing in Houston. Celebrities, government officials, head of states, secretaries, industry leaders, all traveling out of Houston aboard private, corporate, and commercial aircrafts are part of Abby’s valued circle of customers. Abby’s also provides exclusive gourmet delights for corporate offices, private and corporate events as well as food service management contracts.
The Food Production Manager leads the commercial aviation food production shifts to ensure production guidelines are being met within established timing, quality, food safety, and cost standards. He/She trains, directs, coaches, and leads the food production teams in the day-to-day operations to meet production goals, safety, and quality requirements.

REQUIRED QUALIFICATIONS:

• Proven leadership and ability to work independently with minimal supervision
• Strong grasp of Leadership, Management, and Accountability (LMA) principles
• Valid Food Protection Manager Certificate (e.g., ServSafe)
• Fluent in English and Spanish
• Available for rotating shifts, holidays, weekends, and overtime
• Comfortable working in cold environments (41°F) for extended periods
• Exceptional organizational and time management skills
• Proficient in Microsoft Office (Excel, Word)
• Ability to read and interpret food menus, production specs, and load plans
• Experience in airline catering or high-volume food production highly desired

• Plan and execute food production for all commercial aviation catering flights at the IAH inflight kitchen.
• Develop and maintain production planning tools (flowcharts, throughput calculations, checklists, shift reports).
• Design food production processes to enhance efficiency and reduce waste.
• Track and improve productivity metrics, labor planning, and budgeting based on passenger volume.
• Minimize overtime while meeting labor needs efficiently.
• Manage timekeeping and maintain accurate records in Paylocity.
• Lead personnel decisions including hiring, performance management, and termination, supported by documentation.
• Ensure timely kitchen readiness for all scheduled flights.
• Maintain daily compliance with food safety regulations (HACCP/GMP, rotation, labeling, hygiene).
• Log HACCP records and work closely with FSQ department on inspections and audits.
• Ensure full compliance with MEDINA Standards, maintaining an inspection-ready kitchen daily.
• Conduct spot checks and corrective actions to uphold food specs and service quality.
• Interface with Hot Food and Warehouse departments to avoid shortages and streamline production.
• Conduct weekly food production L-10 meetings and participate in Chef Tables.
• Improve product quality standards, including visual presentation and portion weight.
• Create a safe, clean, and organized work environment with consistent safety and sanitation protocols.
• Promote a collaborative and positive work culture across departments.
  Requirements: