Operations Manager (Food production facility)

SkyChefs; Seattle (WA); On-site; USD 90,000 - 120,000; Full time

Job summary

SkyChefs in Seattle is seeking an Equipment and Sanitation Manager to lead maintenance, sanitation, and readiness of all equipment and facilities within a food production/airline catering environment.

The role emphasizes safety, quality, and accountability, with hands-on leadership of large teams and ongoing process improvement initiatives to drive efficiency and regulatory compliance.

Qualifications

• Three to five years of management experience in large-scale operations such as culinary production, logistics, warehouse, or similar.
• Experience in using and managing Variable Production Systems and schedules.
• Strong presentation, communication, training and interpersonal skills.
• Proven success in improving work processes and leading change in a complex, fast environment.
• Excellent analytical and conceptual skills.
• Demonstrable record of understanding and meeting customer expectations.
• Proven track record of understanding the drivers of product and labor cost variances.
• Good knowledge of Microsoft Office and Windows-based computer applications.
• Experience working in high-pressure, time-sensitive environments.
• Exposure to process improvement or continuous improvement initiatives.
• Experience developing or improving operational processes and SOPs.
• Experience managing both salaried and hourly employees, including frontline supervisors with an oversight of 30+ team members in department.

Responsibilities

• Strategically plan, organize, and manage a department with regards to daily hours, schedules, productivity, quality and safety.
• Responsible for department costs to budget through effective manpower planning, scheduling and overtime usage.
• Ensure compliance with customer specifications, FDA, HACCP, safety, health, environmental and other regulations.
• Ensure on-time and accurate production in the preparation of food/equipment and catering of flights.
• Investigate customer quality issues, develop and implement corrective actions.
• Maintain an ongoing, positive and pro-active relationship with all internal and external customers.
• Attend the daily operations briefing.
• Ensure par levels of customer inventory and customer specific goods.
• Provide data for the development of an annual business plan and budgeting for the department.
• Ensure optimal deployment of human, technical and material resources in the department.
• Initiate and control continuous optimization of processes.

Skills

Presentation skills

Communication

Training

Interpersonal skills

Analytical thinking

Change management

Leadership

Budget understanding

Job description

About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights.

About the Role

We are seeking a skilled, detail-oriented, and results-driven Equipment and Sanitation Manager to join our team.

In this critical leadership role, you will oversee the maintenance, sanitation, and operational readiness of all equipment and facility areas, ensuring compliance with food safety regulations, sanitation standards, and company policies.

The ideal candidate thrives in a fast-paced environment, enjoys leading large and diverse teams, and has a passion for operational excellence. You will play a key role in driving continuous improvement initiatives, enhancing productivity, and supporting a culture of safety, quality, and accountability.

This is a highly visible, boots-on-the-ground leadership position responsible for day-to-day operations within a food production/airline catering facility.

What You'll Do

Operations Management

• Strategically plan, organize, and manage a department with regards to daily hours, schedules, productivity, quality and safety.
• Responsible for department costs to budget through effective manpower planning, scheduling and overtime usage
• Ensure compliance with customer specifications, quality standards, Food and Drug Administration (FDA), Hazard Analysis and Critical Control Points (HACCP), safety, health, environmental and other regulations
• Ensure on-time and accurate production in the preparation of food/equipment and catering of flights
• Investigate customer quality issues, develop and implement corrective actions
• Maintain an ongoing, positive and pro-active relationship with all internal and external customers
• Attend the daily operations briefing
• Ensure par levels of customer inventory and customer specific goods
• Provide data for the development of an annual business plan and budgeting for the department
• Ensure optimal deployment of human, technical and material resources in the department
• Initiate and control continuous optimization of processes

Leadership

• Lead, develop, and manage supervisors, managers, and frontline teams to achieve operational goals.
• Build a high-performance culture through coaching, performance management, talent development, and succession planning.
• Champion company values, leadership principles, and employee engagement initiatives.
• Manage departmental budgets, monitor expenses, and implement corrective actions to meet financial objectives.
• Support and drive continuous improvement programs, including quality, safety, lean manufacturing, and operational excellence initiatives.

Knowledge, Skills and Experience

• Three to five years of management experience in large-scale operations such as culinary production, logistics, warehouse, or similar
• Experience in using and managing Variable Production Systems and schedules
• Strong presentation, communication, training and interpersonal skills
• Proven success in improving work processes and leading change in a complex, fast environment
• Excellent analytical and conceptual skills
• Demonstrable record of understanding and meeting customer expectations
• Proven track record of understanding the drivers of product and labor cost variances
• Good knowledge of Microsoft Office and Windows-based computer application
• Experience working in high-pressure, time-sensitive environments
• Exposure to process improvement or continuous improvement initiatives
• Experience developing or improving operational processes and SOPs
• Experience managing both salaried and hourly employees, including frontline supervisors with an oversight of 30+ team members in department

SkyChefs is an EEO and Affir