Cold Kitchen Assembly Lead

The Cold Kitchen Assembly Lead is responsible for overseeing the day-to-day operations of the Cold Kitchen Assembly area within a high-volume aviation catering environment. This role leads and supports Cold Kitchen Assembly team members to ensure airline meals are assembled accurately, safely, and on schedule while maintaining the highest standards of food safety, quality, and operational efficiency.

The Cold Kitchen Assembly Lead serves as the first point of contact for team members on the floor and is responsible for assigning work, monitoring productivity, training employees, and ensuring compliance with HACCP, GMP, airline specifications, and company policies. This position partners closely with Culinary, Quality Assurance, Operations, and Human Resources to maintain a culture of accountability, teamwork, and continuous improvement.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

Production & Assembly Leadership

• Lead daily Cold Kitchen Assembly operations to ensure airline meals are assembled accurately and delivered on schedule.
  
• Assign workstations and daily responsibilities to Cold Kitchen Assembly team members based on production requirements.
  
• Monitor production flow and staffing levels to ensure productivity and service level expectations are met.
  
• Ensure meal trays, salads, desserts, breads, condiments, and other cold food items are assembled according to airline specifications and production schedules.
  
• Review production charts, diagrams, and work orders to ensure proper quantities and configurations are followed.
  
• Identify and resolve production bottlenecks while maintaining quality and operational efficiency.
  
• Escalate operational issues to management as necessary.
  
  

Team Leadership & Training

• Provide day-to-day direction, coaching, and support to Cold Kitchen Assembly team members.
  
• Train new employees on airline specifications, food safety requirements, assembly procedures, and operational expectations.
  
• Monitor employee performance and provide ongoing coaching to improve productivity and accuracy.
  
• Promote teamwork, accountability, and a positive work environment.
  
• Assist management with employee performance discussions, attendance concerns, and training opportunities.
  
• Lead by example and maintain professional standards at all times.
  
  

Food Safety & Regulatory Compliance

• Ensure strict adherence to HACCP, GMP, food safety, sanitation, and personal hygiene requirements.
  
• Verify products are properly labeled, dated, rotated, and stored according to company standards.
  
• Monitor food temperatures and ensure cold chain integrity is maintained throughout production.
  
• Conduct routine inspections of workstations to ensure cleanliness and food safety compliance.
  
• Report food safety concerns, equipment issues, or potential hazards immediately.
  
• Partner with Quality Assurance during audits, inspections, and corrective action activities.
  
  

Inventory & Product Control

• Monitor inventory levels of cold food products, packaging materials, and assembly supplies.
  
• Ensure proper handling and storage of all ingredients and finished products.
  
• Coordinate with Culinary and Warehouse teams to ensure products are available to support production schedules.
  
• Minimize waste by following proper portioning, dating, and product rotation procedures.
  
• Assist with inventory counts and product reconciliation as required.
  
  

Operational Excellence

• Ensure all airline customer specifications and service standards are consistently met.
  
• Promote efficiency, organization, and continuous improvement within the Cold Kitchen Assembly area.
  
• Maintain accurate production records and required operational documentation.
  
• Support special projects, airline launches, and menu changes as required.
  
• Assist management in achieving departmental productivity, quality, and safety goals.
  

NONESSENTIAL FUNCTIONS

• Other duties as assigned by management.

EDUCATION & EXPERIENCE

• High School Diploma or GED required.
  
• Minimum of 2 years of experience in food production, airline catering, hospitality, or commissary operations.
  
• Minimum of 1 year of leadership experience or experience serving as a Lead, Trainer, or Senior Team Member preferred.
  
• Experience working in high-volume food production environments strongly preferred.

QUALIFICATIONS

• Strong understanding of food safety, HACCP, GMP, and sanitation requirements.
  
• Must meet all applicable state and local food handler certification requirements for the work location (Texas requires a Food Handler Certificate within 60 days of hire).
  
• Excellent organizational and time-management skills.
  
• Ability to prioritize tasks and manage multiple responsibilities simultaneously.
  
• Strong leadership and interpersonal skills.
  
• Ability to train and motivate team members.
  
• Strong attention to detail and commitment to quality.
  
• Ability to work efficiently under strict production deadlines.
  
• Excellent verbal communication skills.
  
• Flexible schedule required, including early mornings, evenings, weekends, holidays, and overtime as operational needs require.
  
• Ability to read and interpret production charts, airline specifications, and work instructions.

Intellectual / Social Demands

• While performing the essential functions of this position, the employee is continuously required to multitask under time-sensitive conditions. This role requires constant attention to detail, accuracy, and the ability to follow both simple and complex instructions. The employee must maintain productivity standards, work effectively as part of a team, and demonstrate strong leadership and decision-making skills.
  
  
• The position requires consistent attendance, punctuality, professionalism, and the ability to work effectively in a fast-paced environment.
  
  
  

Physical Demands

• While performing the duties of this job, the employee is regularly required to stand, walk, reach with hands and arms, bend, stoop, kneel, and crouch.
• The employee must regularly lift and/or move up to 30 pounds.
  
  

Safety & Security

• Observes safety and security procedures.
  
• Reports potentially unsafe conditions.
  
• Uses equipment and materials properly.
• Maintains compliance with all security and facility access requirements.
  
  
  

Work Environment

• The essential functions of this position are performed indoors within a food production and airline catering environment.
  
  
• The employee regularly works in refrigerated environments with temperatures ranging from 35–40 degrees Fahrenheit and may be exposed to moderate to loud noise levels.
  
  
• This position requires frequent interaction with Culinary, Operations, Quality Assurance, and Production teams to ensure meals are assembled accurately, safely, and on time.