Job Description

Job Title: Food Quality Field Coordinator

Location: Atlanta, GA 30354 (Hybrid - Role is field-based)

Duration: 6 Months

Client : Delta Airlines

Schedule: Part-time (Under 31 hours/week)

Travel : 7580% travel required same-day travel to assigned kitchens

Job Description:

About the Role:

• Delta is looking for a Food Quality Field Coordinator to support food quality checks across several catering kitchens in the Northeast region and Atlanta. This role is highly hands-on and best suited for someone with a strong culinary background who understands how large-scale kitchens and catering operations work.
• You will visit Deltas partner catering kitchens, construct meals based on recipe specifications, perform quality inspections, document findings, and ensure that meals match Deltas culinary and presentation standards. The role involves frequent travel often same-day visits to 5 key stations.
• This is a great opportunity for someone with culinary or catering experience who enjoys being in the field, working with chefs, and ensuring high food quality.

Key Responsibilities:

• Conduct routine food quality inspections inside catering kitchens using defined checklists.
• Assemble and weigh meals to confirm they match recipe specifications, portion standards, and presentation requirements.
• Capture photos, document observations, and submit standardized quality reports.
• Identify visible deviations in quality, temperature, or portioning and escalate according to guidelines.
• Communicate findings with kitchen supervisors and support simple corrective follow-ups as directed.
• Participate in scheduled monthly walkthroughs at assigned stations.
• Work independently while following strict, established procedures, this role executes existing quality processes, not design new ones.
• Maintain professionalism in fast-paced kitchen environments and represent Deltas Culinary team consistently.

Required Qualifications:

• 3+ years experience in culinary, food service, hospitality, catering, or kitchen operations.
• Strong understanding of how busy kitchens operate (chef-to-chef interaction environment).
• Ability to perform detailed quality checks with accuracy and consistency.
• Basic knowledge of food safety and sanitation practices.
• Ability to follow structured checklists and written procedures.
• Strong documentation, verbal communication, and reporting skills.
• Comfortable using tools such as Excel, Smartsheet, and reporting templates.
• Must be able to stand/walk inside kitchens and perform light lifting during inspections.
• Reliable, self-driven, and comfortable working independently.

Preferred Experience:

• Aviation catering or airline food service experience (highly preferred).
• Experience in cruise lines, large-scale hotels, catering facilities, or corporate chef environments.
• Food safety certifications such as ServSafe or HACCP (nice-to-have, not required).

Travel Expectations:

• 7580% travel to assigned stations:
• New York
• Boston
• Minneapolis
• Detroit
• Atlanta
• Travel is typically same-day (34 hours onsite + travel).
• Must be able to travel on short notice due to quality trends or operational needs.

Contractors will purchase their own travel tickets and be reimbursed

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