Food Production Director

Job Title:

Food Production Director (LAI)

Reports To:

General Manager

Department:
Food Production

Location:

Flying Food Group - LAI

Pay range : $100k

Food Production Director will be responsible of overseeing all food production activities, in hot kitchen and cold kitchen operations. The role involves managing a diverse team, ensuring food safety and quality compliance, and optimizing labor and food costs to enhance the efficiency and profitability of LAI. Reporting directly to the General Manager, this individual will work with the Executive Chef and Production Manager to drive operational excellence.

• Oversee daily operations in both the hot kitchen and cold kitchen operations areas to ensure the timely and accurate delivery of meals for Multiple international airlines.
• Collaborate with the Executive Chef and Production Manager to ensure alignment between production and assembly processes
• Ensure that production meets airline-specific requirements for Western, Japanese, and Chinese cuisines, maintaining consistency and high quality.

• Maintain strict adherence to all food safety protocols, including HACCP, local health regulations, and airline-specific standards.
• Implement and monitor quality control measures throughout the production and assembly process to ensure that all meals meet both safety and taste requirements.
• Conduct regular food safety audits and collaborate with the food safety team to address any compliance issues

• Develop and implement strategies to control food cost, including portion control, ingredient management, and inventory control
• Work with procurement to source high-quality ingredients at the best price and ensure accurate forecasting of food needs to reduce waste
• Optimize labor costs by, managing staff schedules efficiently, minimizing overtime, and addressing labor inefficiencies

• Lead, mentor, and develop the Executive Chef and Production Manager, ensuring they are effectively managing their respective teams.
• Foster a positive working environment that encourages accountability, open communication, and teamwork, even in the face of union-related challenges.
• Ensure all staff are trained in food safety , quality standards, and efficient production processes.

• Analyze current production and assembly workflows to identify bottlenecks, inefficiencies, and opportunities for improvement
• Develop and implement lean production techniques and automation strategies to enhance productivity without compromising quality.
• Partner with the GM to implement initiatives that streamline operations, reduce costs, and increase profitability

• Proactively manage labor relations, working closely with the employees to address any issues and minimize disruptions to operations.
• Ensure full compliance with CBA requirements and maintain a fair and respectful working environment.
• Lead resolution efforts for any grievances and implement

• Lead all customer food audits and ensure compliance with each airline's specifications and requirements.
• Host chef table events for customers, presenting the culinary teams work, showcasing new menu items, and receiving feedback directly from customers.
• Act as the primary point of contact for all culinary - related inquiries during customer visits, audit, and inspections.

• Work closely with the corporate culinary team to develop and test new menus that meet customer expectations while being operationally feasible.
• Ensure full involvement in the customer menu presentations, ensuring that menus are delivered on time and to the highest standard during these sessions.
• Provide direct input during the menu design phase, ensuring that recipes are scalable and executable in high
  -volume production environment.

• Provide regular reports to the General Manager on Production metrics, food cost, labor cost, waste reduction, and overall operational efficiency
• Use data analytics to forecast production needs, staffing requirements, and other key operations areas.
• Monitor and report on operational KPIs to ensure targets are met and identify areas requiring attention

• Bachelor's degree in Culinary Arts, Hospitality Management, Operations Management, or related field.
• Minimum of 8-10 years of experience in food production…