Airline Catering - Tray Set Up Associate

ABOUT US

Abby’s Catering is the longest-standing in-flight and corporate catering company in Houston, proudly serving the Houston & Dallas Metro markets. We specialize in high-quality, handcrafted culinary experiences while maintaining the highest standards of food safety, consistency, and service. Our success is driven by teamwork, accountability, and a commitment to excellence in every flight we serve.

POSITION SUMMARY

The Cold Food Associate I is responsible for preparing, assembling, and portioning cold food items and airline meal trays according to Abby’s Catering recipes, airline specifications, and presentation standards. This role supports daily production by following HACCP guidelines, maintaining accurate documentation, and ensuring all food items meet strict quality and safety requirements.

The position works in a refrigerated production environment and collaborates closely with Supervisors and team members to support efficient, on-time flight operations within a 24/7 facility.

Reports To: Production Supervisor – Cold Food
Department: Culinary Production

SAFETY AND COMPLIANCE

• Follow all food safety, HACCP, GMP, and traceability requirements daily 
• Maintain accurate production logs and report any deviations immediately 
• Adhere to all PPE, personal hygiene, and sanitation standards 
• Ensure work performed meets airline and regulatory requirements 
• Maintain a safe, clean, and hazard-free workspace at all times

EQUIPMENT AND SANITATION SUPPORT

• Properly handle, clean, and sanitize food prep tools, utensils, and equipment 
• Set up and maintain organized workstations throughout the shift 
• Report equipment or safety issues to leadership promptly
• Support continuous improvement in workflow efficiency and cleanliness
   

DUTIES

• Prepare, portion, and assemble cold food items and meal trays according to recipes, specifications, and diagrams 
• Follow detailed loading instructions, menu cards, and portion guides 
• Label, date, and rotate inventory using FIFO methods 
• Inspect food items for quality, accuracy, and contamination 
• Maintain high accuracy to minimize waste and ensure 100% order completion 
• Work collaboratively with Supervisors and team members to meet flight departure times 
• Maintain a clean, organized, and food-safe cold production area 
• Support additional production tasks as assigned 
• Promote teamwork and a respectful, positive work environment

OUR MISSION AND CORE VALUES

Abby’s Catering strives to remain a leader in in-flight and corporate catering by delivering personalized attention to detail, maintaining exceptional food safety standards, and operating with fiscal responsibility.

CATCH – Our Core Values

• Customer Service: Deliver service that exceeds expectations with every flight 
• Accountability: Take ownership of quality, safety, and outcomes 
• Teamwork: Collaborate for the success of the team and the customer 
• Competitiveness: Strive for the highest levels of quality, safety, and efficiency 
• Honesty: Operate with integrity, transparency, and respect

 JOB REQUIREMENTS

• Ability to work in a cold environment (approximately 35–40°F) for extended periods 
• Ability to work rotating shifts, including nights, weekends, holidays, and overtime as needed 
• Strong attention to detail and accuracy in portioning and documentation 
• Ability to read and interpret menu cards, portion charts, and loading diagrams 
• Reliable attendance and punctuality 
• Ability to work independently and as part of a team 
• Must be legally authorized to work in the United States (no sponsorship) 
• Food Handler Certificate required (or ability to obtain) 
• High School Diploma or equivalent preferred 
• Previous kitchen, food production, or food-handling experience a plus 
• Airline catering experience preferred but not required 
• Bilingual English/Spanish preferred
   

WORK ENVIRONMENT

• Cold-room production environment (35–40°F) 
• Fast-paced, time-sensitive operation with strict deadlines 
• Requires standing for long periods, repetitive motion, and moderate lifting 
• Exposure to food production equipment, carts, and high-traffic kitchen areas