Head Production Chef

dnata; Brisbane (CA); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

401(k) and healthcare

Free meals on shift

Job summary

dnata is seeking a Head Production Chef to lead all kitchen production in a high-volume aviation catering environment, ensuring meals are produced safely, efficiently, and on schedule while meeting airline, regulatory, and financial targets.

You will oversee Sous Chefs, Production Supervisors, and Specialty Cooks, manage production planning, labor rostering, budget alignment, and HACCP compliance, and drive performance improvements across the operation.

Qualifications

• 7+ years of high-volume food production experience with kitchen leadership
• Experience in regulated food environments (HACCP, USDA/FDA, airline catering)
• Strong leadership, budgeting, and strategic planning skills

Responsibilities

• Lead daily production operations across hot and cold kitchens to meet airline schedules
• Translate flight forecasts and production plans into daily and weekly execution strategies
• Develop staff rosters aligned to production forecasts and labor budgets
• Ensure CCP logs are completed and food safety standards met
• Drive continuous improvement in processes, layout, and workflow

Skills

Leadership

Operations Mgmt

Labor planning

Food safety

Process improvement

Cross-functional leadership

Education

High School Diploma or GED

Culinary degree

Job description

dnata is one of the world’s largest air services providers. Established in 1959, the company ensures the aviation industry operates smoothly and efficiently in 127 airports. Offering ground handling, cargo, travel, and flight catering services in 35 countries across six continents, dnata is a trusted partner for over 300 airline customers around the world. Each day, the company handles over 1,900 flights, moves over 8,500 tons of cargo, books over 16,000 hotel stays, and uplifts over 320,000 meals.

What We Offer

Comprehensive Benefits Package: Full-time employees are eligible for 401(k) and healthcare benefits including Medical, Dental & Vision

Complimentary Daily Meals: Enjoy FREE breakfast, lunch, and dinner during your shift

Our Mission:

• To be the word's most admired air and travel provider

Our Core Values:

• We Are Safe
• We Are Future Thinkers
• We Play To Win
• We Respect Everyone and Work As A Team

Head Production Chef is accountable for leading all kitchen production operations in a high-volume aviation catering environment, ensuring meals are produced safely, efficiently, and on schedule while meeting airline, regulatory, and financial targets. This role oversees Sous Chefs, Production Supervisors, and Specialty Cooks and is responsible for production planning, labor rostering, budget alignment, food safety compliance, and continuous performance improvement.

Reporting directly to the Unit General Manager, with an indirect reporting line to the Regional Executive Chef and Head of Culinary, this role ensures strong alignment between site-level operational execution and enterprise culinary standards. The Head Production Chef is expected to build high-performing teams, plan ahead against forecasted volumes, control costs, and drive a culture of accountability, ownership, and winning mentality across the production operation.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

Production, Planning & Execution

• Lead daily production operations across Hot and Cold Kitchens to meet airline schedules and menu specifications
• Translate flight forecasts and production plans into daily and weekly execution strategies
• Anticipate operational risks and adjust staffing, prep, and production flow proactively
• Ensure standardized recipes, portion control, and quality standards are consistently met
• Resolve production bottlenecks and ensure on-time completion of all production phases
• Conduct the daily Culinary briefings to assure the kitchens are being managed as per Dnata standards.

Labor Planning, Rosters & Budget Accountability

• Develop and manage staff rosters aligned to production forecasts and labor budgets
• Balance productivity, service levels, and cost efficiency when scheduling teams
• Monitor labor hours, overtime, and staffing mix to remain within budget targets
• Partner with Operations and HR on workforce planning and staffing strategies
• Take ownership of labor productivity and continuous efficiency improvement

People Leadership, Appraisals & Development

• Directly manage Sous Chefs and Production Supervisors; provide leadership to Specialty Cooks and Production Leads
• Conduct regular performance evaluations, coaching sessions, and development planning
• Identify high-potential team members and build leadership pipeline within production
• Address performance issues promptly and fairly, in partnership with HR and Operations
• Foster a culture of accountability, engagement, and professional growth

Food Safety, HACCP & Regulatory Compliance

• Own HACCP execution and CCP compliance across all production areas
• Ensure CCP logs (CCP2–CCP5) are completed accurately and reviewed daily
• Enforce cooking, cooling, holding, labeling, allergen control, and traceability standards
• Partner with Quality Assurance during audits, inspections, and corrective actions
• Ensure sanitation programs and equipment safety procedures are fully implemented
• Oversee ingredient usage, FIFO rotation, and production yields
• Partner with Purchasing and Inventory on forecasting and supply availability
• Drive waste reduction initiatives and investigate cost variances
• Implement corrective actions to improve margins and operational efficiency
• Assure the kitchens follow the correct figures for production
• Manage the Kitro waste management program

Cross-Functional & Culinary Governance Alignment

• Collaborate with Regional Executive Chef and Head of Culinary to ensure adherence to enterprise culinary standards
• Support new menu rollouts, recipe updates, and airline program launches
• Provide feedback on menu feasibility, labor impact, and production scalability
• Ensure site-level execution aligns with brand, presentation, and quality expectations
• Assure daily Chef’s Tables and NEA are conducted daily
• Drive continuous improvement in production processes, layout, and workflow
• Promote problem-solving, ownership, and proactive communication across teams
• Lead by example with a high-performance, solution-oriented mindset
• Champion safety, quality, service excellence, and cost discipline as non-negotiable standards

NON-ESSENTIAL FUNCTIONS

• Other duties as assigned by management

EDUCATION & EXPERIENCE

• High School Diploma or GED required; Culinary degree strongly preferred
• 7+ years of high-volume food production experience, with 3+ years in kitchen leadership or management
• Proven experience managing supervisors and lead-level culinary staff
• Experience in regulated food environments (HACCP, USDA/FDA, airline catering, healthcare, or commissary kitchens) required

QUALIFICATIONS:

• Strong leadership presence with the ability to motivate and hold teams accountable
• Advanced knowledge of HACCP, CCP monitoring, and regulatory compliance
• Proven experience managing labor, budgets, and productivity targets
• Excellent planning, organization, and decision-making skills
• Ability to think strategically while executing tactically on the floor
• Strong communication skills across culinary, QA, operations, and leadership teams
• Comfortable operating in fast-paced, high-pressure environments
• Flexibility to work rotating shifts, nights, weekends, and holidays

We believe that diversity and inclusion are fundamental to creating a strong workplace and community. At dnata, we’re proud that our workforce is as diverse as the customers we serve. And we’re committed to nurturing your talent with mentoring, volunteer and professional development opportunities. We welcome everyone. Our employee resource groups are one of the many ways we champion diversity and inclusion at dnata. This position is not eligible for employment visa sponsorship. Applicants must be legally authorized to work in the United States at the time of application and throughout their employment without current or future sponsorship from dnata Catering USA.