Food Production Supervisor Date Posted:

2 October 2026

Closing Date:

November 1, 2026

Recruiter:

Sky Chefs Location:

Brooklandville, Maryland Salary:

USD62,000

to

USD78,000

Job Type & Industry:

Production, Manufacturing & Operations Contract Type:

Permanent Job Reference:

2997548310-2 Apply for this job now Job Description Sky Chefs is seeking a Food Production Supervisor to lead high-volume airline catering operations in a fast-paced kitchen environment. This role oversees daily food production, staff scheduling, and quality control to meet strict aviation and food safety standards. The supervisor ensures adherence to HACCP procedures, maintains cleanliness, and coordinates with culinary and logistics teams to achieve on-time delivery for global airline customers. Responsibilities include training and coaching production staff, monitoring yields and waste, and supporting continuous improvement to enhance safety, efficiency, and service reliability. Join a safety-first, team-oriented culture focused on operational excellence and consistent, high-quality service. Responsibilities Supervise daily food production for airline catering orders to meet quality and safety standards Coordinate staffing, scheduling, and task assignments for production teams Monitor adherence to HACCP, food safety, and aviation regulatory requirements Ensure portion control, recipe compliance, and presentation standards are followed Collaborate with logistics, culinary, and operations teams to meet tight departure timelines Train, coach, and evaluate production staff to drive performance and safety culture Inspect work areas, equipment, and processes to maintain cleanliness and compliance Track production metrics, yields, and waste to support operational efficiency Resolve production issues quickly to minimize delays and service disruptions Support continuous improvement initiatives and implementation of best practices Required Skills Food production management HACCP and food safety compliance Staff scheduling and labor management High-volume batch cooking operations Quality control and inspection Inventory and waste control Team leadership and coaching Basic data and KPI tracking Safety and sanitation procedures Aviation or catering logistics coordination