Job Description

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 using locally sourced and sustainable ingredients. Our focus is simple: exceptional service, impeccable food safety, and a memorable customer experience with every flight.

We are committed to maintaining the highest standards in quality, safety, accountability, and teamwork — and we are looking for team members who share these values.

The Cold Food Associate prepares, assembles, and portions cold food items 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 each item meets strict quality and safety expectations.

Works in a refrigerated environment and collaborates closely with the Production Supervisors and fellow kitchen staff to support efficient, on-time order fulfillment within a 24/7 operation.

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

Shifts: 1:30 PM to 9:00 PM / 3:00 AM to 11:30 AM

SAFETY AND COMPLIANCE

• Follow all food safety, HACCP, and traceability requirements daily.
• Maintain accurate production logs and immediately report any deviations.
• Adhere to all required PPE, personal hygiene, and sanitation standards.
• Ensure all work performed meets airline regulatory standards.
• Maintain a safe, 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 issues to leadership promptly.
• Support continuous improvement in workflow efficiency and cleanliness.

DUTIES

• Prepare, portion, and assemble cold food items according to recipes, specs, and diagrams.
• Follow detailed loading instructions, menu cards, and portion guides.
• Label, date, and rotate inventory using FIFO methods.
• Maintain high accuracy to minimize waste and ensure 100% order completion.
• Work collaboratively with Supervisors to meet kitchen departure times for all flights.
• Maintain a clean, safe, and organized cold-food production area.
• Support other production tasks as assigned.
• Promote teamwork and a respectful, positive work environment.
  

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.
  

Requirements

JOB REQUIREMENTS

• Ability to work in a cold environment (36°F) for extended periods.
• Ability to work rotating shifts, holidays, weekends, and overtime as needed.
• Strong attention to detail and accuracy in portioning and recording.
• Ability to read/interpret menu cards, portion charts, and loading diagrams.
• Reliable, punctual, and able to work independently.
• Bilingual English/Spanish preferred.
• Must be legally authorized to work in the U.S. (no sponsorship).
• Food Handler Certificate required.
• High School Diploma or equivalent preferred.
• Previous kitchen, culinary, or food-handling experience a plus.
• Airline catering experience preferred but not required.

WORK ENVIRONMENT

• Cold-room production environment (36°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.