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The Manager Onboard Culinary Programs serves as JetBlue’s strategic culinary lead and primary point of contact for all catering business partners across the system, ensuring food quality, operational consistency, and brand alignment across onboard dining programs. This role combines strategic program leadership with hands-on culinary oversight to drive menu specification accuracy, food safety compliance, pricing alignment, and partner performance across JetBlue’s global catering network.
Reporting to the Senior Manager Onboard Experience Product Development, the Manager owns the end-to-end lifecycle of culinary programs, from menu specification and business partner onboarding through compliance monitoring and performance optimization. The role establishes scalable processes and project management systems that enable the team to work efficiently, supporting JetBlue’s growth while protecting the high-quality dining experience that sets the brand apart.
The Manager also acts as JetBlue’s culinary subject matter expert in RFP processes, cross-functional initiatives, and new business partner negotiations, ensuring requirements are clearly defined and successfully executed. This position requires strong culinary literacy, operational discipline, and the ability to build sustainable systems that balance food quality, cost, and crew execution, with a leadership style that demonstrates JetBlue’s values of Safety, Caring, Integrity, Passion, and Fun.
Responsibilities
Lead the Onboard Culinary Programs team, setting clear priorities, workflows, and expectations to deliver safe, reliable, and brand-aligned Onboard dining programs
Own menu specifications and recipes within Product Development, ensuring accuracy, consistency, and timely release to Catering Standards, Catering Operations, Catering Business Partners and all other stakeholders as required
Create and maintain crew guides that outline plating, portioning, and service procedures. Partner with Inflight Service Delivery to confirm guides can be executed inflight, and with Catering Standards to ensure pack plans align with galley realities
Serve as JetBlue’s primary culinary point of contact for all catering partners across the system, managing relationships across menu specifications, food quality, food safety, pricing, and performance
Oversee JetBlue’s onboard food safety and compliance framework
Own audit cadence, corrective actions, incident response, and Audit program maintenance, ensuring standards are met across the network
Create and manage high-level dashboards, so crewleader and leadership can quickly ascertain the health and performance of our fresh food catering network
Ensure proposed dish pricing from caterers are within budget, and manage accordingly to deliver financial goals
Act as culinary and food safety subject matter expert for RFPs and SLAs, ensuring all culinary and food safety requirements are captured, clearly defined, and executable
Lead onboarding of new culinary partners with the Onboard Experience Product Development team, translating concepts into workable onboard culinary programs
Align menu changes with budget targets and collaborate with Finance and catering partners to ensure accurate pricing and cost control
Build scalable systems, calendars, and change-control routines to improve accuracy, communication, and visibility across teams
Collaborate cross-functionally with Catering Standards, Catering Ops, Service Delivery, Compliance, Finance, and, as needed, Brand, Marketing, Social, and Corporate Communications to deliver programs that work end-to-end
Represent the Culinary Programs team in cross-functional meetings, ensuring culinary requirements are embedded into decisions and outcomes
Provide leadership, guidance, and development for a team of analysts, fostering accountability, process discipline, and continuous improvement
Other duties as assigned
Requirements
Bachelor’s Degree in Culinary Arts, Food Science, Hospitality Management, or related discipline; OR demonstrated capability to perform job responsibilities with a combination of a High School Diploma/GED and at least four (4) years of previous related work experience
Five (5) years of experience in culinary operations, food service management, or hospitality program management with demonstrated leadership responsibilities
Three (3) years of experience managing vendor or partner relationships in a regulated or operationally complex environment
Strong knowledge of food safety and compliance standards (HACCP or equivalent)
Demonstrated ability to design and implement processes, systems, or programs that scale across multiple locations
Experience building and maintaining partner relationships, with proven ability to influence without direct authority
Available for domestic and international overnight travel, with frequency to be determined (70%)
Must pass a pre-employment drug test
Must be legally eligible to work in the country in which the position is located
Authorization to work in the US is required. This position is not eligible for visa sponsorship
Nice-to-haves
Culinary degree from an accredited institution or advanced professional culinary training
Experience in airline food & beverage, contract catering, or multi-unit hospitality operations with a focus on branded or differentiated dining programs
Familiarity with RFP processes, vendor negotiations, and service-level agreements
Strong financial acumen, including menu pricing alignment, cost analysis, and budget management
ServSafe Manager certification or equivalent food safety credential
Project management certification (e.g., PMP or equivalent)
Experience building or scaling culinary programs that balance brand vision, operational feasibility, and cost control
Bilingual English/Spanish preferred; additional languages such as French or Dutch are a plus to support JetBlue’s European catering partners
