LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

The Cold Food Operations Supervisor is responsible for overseeing the daily production and assembly of cold food items to meet airline specifications, quality standards, and regulatory requirements. This role ensures efficient workflow, team performance, and compliance with food safety protocols while fostering a safe and collaborative work environment. Based in the heart of JFK at Building 139 – JFK Airport, Jamaica, NY 11430, this position plays a vital part in supporting LSG Sky Chefs’ reputation for operational excellence and customer satisfaction.

Compensation & Benefits

• Competitive Base Salary + Annual Incentive Plan
• Medical, Dental, Vision – starts Day 1
• 401(k) with Company Match
• Paid Time Off, Sick Leave & Holidays
• Tuition Reimbursement – support for professional development
• Free Parking & Daily Meals

• Supervise and direct daily cold food production, assembly, and packaging operations in accordance with airline specifications and LSG Sky Chefs’ quality standards.

• Monitor workflow, assign tasks, and adjust staffing levels to meet production timelines and changing operational demands.

• Ensure compliance with all food safety, sanitation, and hygiene regulations (HACCP, FDA, USDA, and customer requirements).

• Conduct regular inspections of work areas, equipment, and products to maintain safety and quality standards.

• Train, coach, and develop team members to optimize performance, foster engagement, and support career growth.

• Collaborate with procurement, inventory, and logistics teams to ensure sufficient stock and timely delivery of ingredients and materials.

• Identify opportunities for process improvement to enhance efficiency and reduce waste.

• Maintain accurate production records, shift reports, and performance metrics.

• Address and resolve operational issues promptly to minimize impact on service delivery.

• High school diploma or GED required; associate or bachelor’s degree in culinary arts, hospitality management, or a related field preferred.
• 3+ years of supervisory experience in food production, catering, or hospitality, with a strong understanding of cold food preparation processes.
• Knowledge of HACCP guidelines, food safety regulations, and quality control procedures.
• Strong leadership, communication, and organizational skills.
• Ability to work in a fast-paced, deadline-driven environment.
• Proficiency with production tracking systems and basic computer applications (MS Office).
• Flexibility to work varied shifts, including evenings, weekends, and holidays, as required.