About us

LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

Role Purpose Statement

The Operations Supervisor – Equipment & Sanitation is responsible for ensuring the safe, efficient, and compliant operation of all food service equipment and sanitation processes within a high-volume airline catering environment. This role leads a team to maintain equipment functionality, uphold rigorous hygiene standards, and support operational excellence while adhering to all regulatory, safety, and quality requirements. The supervisor plays a key role in driving continuous improvement, training staff, and ensuring that all operations align with LSG Sky Chefs’ commitment to food safety, operational efficiency, and exceptional service for our clients.

Main Accountabilities

• Supervise and coordinate daily equipment operations and sanitation activities to meet operational and regulatory standards.

• Lead, train, and motivate a team of sanitation and equipment staff to ensure compliance with company policies and food safety regulations.

• Implement and monitor cleaning schedules, equipment maintenance, and sanitation procedures in line with FDA, USDA, and airline-specific guidelines.

• Troubleshoot equipment issues promptly to minimize operational disruptions.

• Conduct regular inspections of equipment and sanitation processes to identify potential risks or areas for improvement.

• Maintain accurate records of sanitation activities, equipment maintenance, and compliance audits.

• Collaborate with operations, quality, and safety teams to drive continuous improvement initiatives.

• Promote a culture of safety, accountability, and operational excellence.

Knowledge, Skills and Experience

• Minimum 3–5 years of experience in equipment operations, food service maintenance, or sanitation management, preferably in airline catering or high-volume food production.
• Knowledge of food safety regulations (FDA, USDA, HACCP) and OSHA standards.
• Proven leadership and team management skills.
• Strong problem-solving, organizational, and communication abilities.
• Ability to work in a fast-paced, deadline-driven environment.
• Flexibility to work extended hours or shifts as required.

  Preferred Skills:

• Experience with preventive maintenance programs and troubleshooting industrial kitchen equipment.

• Lean or continuous improvement certification (Six Sigma, Kaizen) is a plus.

• Hands-on approach with a strong commitment to operational excellence and food safety.