POSITION SUMMARY

The Director of Private Aviation is a key executive leadership role responsible for the strategic direction, operational excellence, and market expansion of the Private Aviation Catering division across the Houston (HOU) and Dallas (DAL) markets. This role oversees multi-site culinary and fulfillment operations, managing a high-performing team of Kitchen Managers and Executive Chefs.

The ideal candidate balances high-level strategic planning — such as launching digital ordering systems and sustainable packaging initiatives — with hands-on leadership to expand the corporate footprint from Houston into the Dallas market. This leader will be a proven EOS practitioner, comfortable running within a traction-based operating framework, owning Rocks, and driving accountability throughout the culinary and operations team.

Reports to: Chief Operating Officer (COO) Direct Reports: Kitchen Managers, Executive Chefs — HOU & DAL Markets Department: Private Aviation (PRAL) — Operations Work Arrangement: Culinary Production Facility | Near IAH Airport & DFW Travel: Frequent travel between Houston and Dallas markets required.

EOS LEADERSHIP EXPECTATIONS

• Champion the company's V/TO (Core Values, Core Focus, 10-Year Target, 3-Year Picture, 1-Year Plan, Quarterly Rocks) and ensure department alignment with it.
• Own and deliver 3–5 Quarterly Rocks that advance the Private Aviation division's strategic goals. Lead weekly Level 10 Meetings (L10) with the leadership team, maintaining a disciplined Issues List (IDS: Identify, Discuss, Solve).
• Own the PRAL division Scorecard, tracking metrics such as food cost %, on-time fulfillment rate, order accuracy %, QC audit scores, and labor efficiency.
• Evaluate the team using the EOS People Analyzer (Core Values fit and GWC — Get It, Want It, Capacity), addressing seat and personnel issues decisively.

CULINARY GOVERNANCE & STANDARDS SUPPORT

Author and maintain a centralized master recipe database with exact gram-weight scaling, yield calculations, allergen identifiers, and prep/cooking methods. Establish scalable menus optimized for holding capability, flight re-heating constraints, and high-altitude flavor adjustments. Develop step-by-step plating and assembly manuals with rigid photo specifications (overhead, profile, and in-package views) for every menu item.

Author, implement, and audit SOPs spanning VIP food production, plating precision, delivery logistics, and quality control.

DUTIES

Lead strategic direction and day-to-day operations for the Private Aviation division across the Houston and Dallas markets. Recruit, onboard, and mentor a top-tier culinary and operational team in Dallas to support market expansion. Build training programs and KPI frameworks that foster accountability and operational excellence, anchored in EOS disciplines. Provide cross-functional leadership during the launch and stabilization of commercial aviation operations in Dallas, then pivot focus toward scaling the Private Aviation footprint using the standardized Houston blueprint. Ensure resources, kitchen capacity, and staffing models bridge high-volume commercial needs with high-margin, bespoke private aviation requirements. Lead the development and continuous improvement of a digital ordering platform for private aviation clients, flight crews, and FBOs. Source and implement a sustainable packaging strategy that maintains a premium aesthetic. Manage P&L, food cost, and labor cost controls across both markets. Mentor Kitchen Managers and Executive Chefs, using standardized recipe and plating manuals as the foundation for training and quality audits. Support other strategic and operational initiatives as assigned by the COO.

OUR MISSION AND CORE VALUES

Abby's Catering aims to remain the leading in-flight and corporate catering company in the Houston & Dallas Metro markets by sourcing locally and sustainably, providing personalized attention to detail, and maintaining excellent food safety while operating within a fiscally responsible budget.

CATCH – Our Core Values Customer Service: Deliver service that exceeds expectations with every flight. Accountability: Take ownership of quality, safety, and every outcome. Teamwork: Collaborate for the good of the team and the customer. Competitiveness: Strive for the highest levels of quality, safety, and efficiency. Honesty: Operate with transparency, integrity, and respect.

JOB REQUIREMENTS

• Minimum 7–10 years of progressive leadership experience in premium airline catering, luxury hospitality, or high-end corporate food service operations managing multiple geographic markets.
• Demonstrated experience working within an EOS-run organization — ownership of Rocks, L10 Meeting facilitation, and Scorecard accountability strongly preferred.
• Proven track record of successfully expanding operational models from one market to another (e.g., replicating Houston standards into the Dallas market).
• Highly proficient in culinary technical writing, recipe management software, and building operational SOPs from scratch. Experience collaborating on digital product launches (ordering apps/web portals) and implementing eco-friendly luxury packaging solutions.
• Strong experience managing P&L, food and labor costs, and scaling menus efficiently without compromising bespoke quality. Ability to travel frequently between the Houston and Dallas markets to ensure operational alignment and leadership presence. Must be legally authorized to work in the U.S. (no sponsorship).

WORK ENVIRONMENT

Culinary production facility environment, near IAH Airport (Houston) and DFW (Dallas). Fast-paced, multi-site operation requiring frequent travel between markets. Requires hands-on presence in kitchen production and QC environments as well as executive-level strategic planning.

Salary Range

$85,000–$95,000 annually | Full-Time | Salaried — Exempt