Manager Onboard Culinary Programs

Manager Onboard Culinary Programs

Location:

Long Island City, NY, US, 11101 Req  Category:
Marketing

Position Summary:

The Manager Onboard Culinary Programs serves as Jet Blue's strategic culinary lead and primary point of contact for all catering business partners across the system, ensuring food quality, operational consistency, and brand alignment across onboard dining programs. This role combines strategic program leadership with hands-on culinary oversight to drive menu specification accuracy, food safety compliance, pricing alignment, and partner performance across Jet Blue's global catering network.

Reporting to the Senior Manager Onboard Experience Product Development, the Manager owns the end-to-end lifecycle of culinary programs, from menu specification and business partner onboarding through compliance monitoring and performance optimization. The role establishes scalable processes and project management systems that enable the team to work efficiently, supporting Jet Blue's growth while protecting the high-quality dining experience that sets the brand apart.

The Manager also acts as Jet Blue's culinary subject matter expert in RFP processes, cross-functional initiatives, and new business partner negotiations, ensuring requirements are clearly defined and successfully executed. This position requires strong culinary literacy, operational discipline, and the ability to build sustainable systems that balance food quality, cost, and crew execution, with a leadership style that demonstrates Jet Blue's values of Safety, Caring, Integrity, Passion, and Fun.

Essential Responsibilities:

• Lead the Onboard Culinary Programs team, setting clear priorities, workflows, and expectations to deliver safe, reliable, and brand-aligned Onboard dining programs
• Own menu specifications and recipes within Product Development, ensuring accuracy, consistency, and timely release to Catering Standards, Catering Operations, Catering Business Partners and all other stakeholders as required
• Create and maintain crew guides that outline plating, portioning, and service procedures. Partner with Inflight Service Delivery to confirm guides can be executed inflight, and with Catering Standards to ensure pack plans align with galley realities
• Serve as Jet Blue's primary culinary point of contact for all catering partners across the system, managing relationships across menu specifications, food quality, food safety, pricing, and performance
• Oversee Jet Blue's onboard food safety and compliance framework
• Own audit cadence, corrective actions, incident response, and Audit program maintenance, ensuring standards are met across the network
• Create and manage high-level dashboards, so crew leader and leadership can quickly ascertain the health and performance of our fresh food catering network
• Ensure proposed dish pricing from caterers are within budget, and manage accordingly to deliver financial goals
• Act as culinary and food safety subject matter expert for RFPs and SLAs, ensuring all culinary and food safety requirements are captured, clearly defined, and executable
• Lead onboarding of new culinary partners with the Onboard Experience Product Development team, translating concepts into workable onboard culinary programs
• Align menu changes with budget targets and collaborate with Finance and catering partners to ensure accurate pricing and cost control
• Build scalable systems, calendars, and change-control routines to improve accuracy, communication, and visibility across teams
• Collaborate cross-functionally with Catering Standards, Catering Ops, Service Delivery, Compliance, Finance, and, as needed, Brand, Marketing, Social, and Corporate Communications to deliver programs that work end-to-end
• Represent the Culinary Programs team in cross-functional meetings, ensuring culinary requirements are embedded into decisions and outcomes
• Provide leadership, guidance, and development for a team of analysts, fostering accountability, process discipline, and continuous improvement

Minimum

Experience and Qualifications:

• Bachelor's Degree in Culinary Arts, Food Science, Hospitality Management, or related discipline; OR demonstrated capability to perform job responsibilities with a combination of a High School Diploma/GED and at least four (4) years of previous related work experience
• Five (5) years of experience in culinary operations, food service management, or hospitality program management with demonstrated leadership responsibilities
• Three (3) years of experience managing vendor or partner relationships in a regulated or operationally complex environment
• Strong knowledge of food safety and compliance standards (HACCP or equivalent)
• Demonstrated ability to design and implement processes, systems, or programs that scale across multiple locations
• Experience building and maintaining partner relationships, with proven ability to influence without direct authority
• Available for domestic and international overnight travel, with frequency to be determined (70%)
• Must pass a…