You WillESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

　　As part of our continuous improvement program, make unsolicited recommendations for improving all areas of production.Perform other duties as assigned.Supervisory/Management ResponsibilitiesSchedule and assigns work for department staff; follow up on results.Supervise employees in daily activities including training, motivating, and disciplining employees.Enforce systems, policies, and procedures.Follow established rules of each unit for entry to building and work areas, properly attired and In compliance with HACCP/GMP guidelines for personal hygiene and observe security precautions as mandated by unit management.Read instructional charts or diagrams to determine amount and kind of foods and supplies to be packaged or assembled into trays or containers.Comply with all HACCP/GMP and dnata Catering sanitation and proper food handling policies and procedures.Portion and garnish hot cooked foods, such as meat and vegetables, into individual serving dishes. Inspect dispensed items for contamination by foreign bodies.Properly return food for storage or dispose of unused food items or supplies to proper storage facility for future use with adherence to dating and rotation schedule.Remove pans or trays of portioned salads, desserts, rolls, cream, and other cold food items from refrigerator or pantry, and place at appropriate station for tray assembly counter/tables to facilitate assembly of meal trays.Store completed trays in airline storage carts or containers to be transported to airplane.Employee is regularly exposed to extreme cold (35-40 Degrees).Nonessential functions:

　　Other duties as assigned.

　　The salary range for this position is $90,000 - $95,000 annual with weekly pay, which represents base pay only and does not include short-term or long-term incentive compensation. When determining base pay, as part of a final compensation package, we consider several factors such as location, experience, qualifications, and training.

　　You HaveEDUCATION: Bachelors Degree Preferred; Associate degree (A.A.) or a minimum of 2+ years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment or equivalent experience in the related field preferred.

　　QUALIFICATIONS:

　　Food Service experience required.A minimum of 2-5 years supervising a food production environmentKnowledge of internal policies and proceduresKnowledge of HACCP requirements, USDA, GMP, and sanitation requirements.Knowledge of cold food production processesCompetent written skills and effective verbal communication skillsComputer skills a plus (Microsoft). Inventory knowledge.Knowledge of quality systems and standards.Knowledge and experience in production and manufacturing techniques.

　　Intellectual/Social demands:

　　While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant attendance and punctuality - Is consistently at work and on time. Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan. Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.

　　Physical demands:

　　While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and /or move up to 30 pounds. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly.