Production Lead Catering operations (m/f/x)
Published on 27/03/2026
Luxair
Working time
Type of contract
Professional experience
Educational level
Pour notre département Production Cuisine au sein de LuxairServices, nous recherchons un(e):
Production Lead Catering operations (m/f/x)
Missions :
Profil requis:
Production Lead Catering operations (m/f/x)
Missions :
Main Duties
- Own end-to-end production operations, ensuring efficiency, quality, and safety across all production areas.
- Lead and develop production teams, driving performance, engagement, and operational accountability.
- Make operational decisions on resource allocation (staff, equipment, materials) to meet production goals.
- Monitor, improve, and standardize production processes to increase productivity and reduce waste.
- Ensure full compliance with food safety, hygiene, quality, and regulatory standards.
- Actively contribute to budget planning and control, monitor costs, optimize resource use, and implement corrective actions to achieve financial targets.
- Track KPIs, analyse performance data, and implement process improvements to achieve departmental objectives.
- Collaborate closely with culinary teams in developing new recipes, menus, and catering concepts, providing operational guidance, feasibility advice, and quality oversight to support innovation.
- Coordinate cross-functionally with other departments to implement operational initiatives, drive alignment, and ensure compliance with safety, hygiene, and internal standards.
Profil requis:
Minimum required criteria
- Master’s Degree (Bac+5) or equivalent in logistics, catering operations, or a related field.
- Proven experience managing production operations and teams.
- Strong leadership, organizational, and operational skills.
- Fluent in English (spoken and written).
- Proactive, autonomous, and able to drive improvements.
- Knowledge of food safety, hygiene, and quality standards.
- Proficient in Excel and office tools.
- Ability to collaborate cross-functionally
Desired or to be acquired criteria
- Experience in budget preparation, cost control, and financial monitoring.
- Familiarity with large-scale production procedures and standards.
- Strong decision-making and problem-solving abilities.
- Knowledge of additional languages (French, German).
- Experience in supporting culinary innovation or concept development.
- Understanding of continuous improvement methodologies and operational best practices and operational best practices.
The ideal candidate
- Knowledge of French, Luxemburgish or any other language is considered as asset.
