Strong understanding of end-to-end airline catering operations, including production, dispatch, transportation, and ramp (AOA) execution, with working knowledge of food safety and HACCP principles, particularly during IROPs. This includes meeting all TSA and U.S. Customs requirements, as outlined in 49 CFR §1542.209, and obtaining the appropriate airport-issued identification badge (e.g., SIDA, AOA, or equivalent), in accordance with local airport authority regulations.