Flight Attendant (Onsite New Jersey)

About the Role

The primary responsibility of the Flight Attendant is the safe and secure conduct of all assigned flights while providing a high level of service and comfort. This is a full‑time, non‑exempt hourly position.

Location & Schedule

Based onsite at Teterboro, NJ airport. Preference will be given to applicants who live within one hour of the airport. The role requires a constantly changing schedule and irregular hours, including nights, weekends, holidays, and short‑notice standby (must be able to report to the hangar within 3 hours if on standby).

Responsibilities

• Pre‑Flight Preparation: Review flight itinerary and passenger profiles; confirm catering and special requests; coordinate menus with passengers, assistants, or scheduling department; prepare meals, order catering, and check/stow catering; shop for any items passengers have requested; ensure cabin is clean, stocked, and properly equipped; conduct pre‑ and post‑flight aircraft procedures and checklists; maintain operational knowledge of galley controls, cabin safety, audio/visual and lighting systems; conduct safety demonstrations and ensure compliance with FOM; participate in pre‑flight safety briefings, meetings, and international coordination calls.
• In‑Flight Service: Provide exceptional customer service and promptly address passenger needs; serve food and beverages while respecting dietary restrictions for passengers and crew; maintain a clean and tidy aircraft, including lavatories; monitor television and Wi‑Fi systems and troubleshoot as necessary.
• Safety Responsibilities: Maintain knowledge of emergency procedures and operate safety equipment; handle emergencies, including medical situations, following proper protocols; ensure all safety protocols are followed during takeoff, landing, and in‑flight; participate in the Safety Management System and Security Program; administer first aid, AED, CPR, and DAK with assistance of inflight medical service providers; ensure food safety and hygiene and complete the bi‑annual food safety course.
• Communication: Facilitate communication between passengers, crew members, and Flight Department administrators; update passengers on flight status and other relevant information; participate in company meetings and training as necessary.
• Post‑Flight Duties: Inspect, clean, and stock the cabin, galley, lavatories, and flight deck after every leg and at base; ensure aircraft is prepared for pop‑up flights; provide feedback to flight crew and management about the flight and passenger experiences; advise PIC and Maintenance team of any cabin discrepancies.
• Additional Responsibilities: Report to the Captain and Flight Attendant Manager for all assigned inflight duties, adhering to SOP/FOM and Crew Resource Management procedures; manage aircraft supply lockers and ensure complete inventory on all aircraft and at base; conduct weekly (or more frequent) plane and hangar stock checks, monitoring expiration dates of perishable goods; order and shop for stock and supplies as needed; manage dry‑cleaning and laundry of linens with vendors; perform other duties assigned by the Captain or Flight Attendant Manager while on trips; maintain confidentiality of passenger information and travel movements.

Qualifications

• Minimum 2 years corporate flight attendant experience.
• Preference for applicants with current FACTS/Flight Safety corporate flight attendant training.
• Aviation‑specific first‑aid training certification from MedAire or similar.
• AED/CPR qualified.
• Food Safety Certified.
• Strong communication and interpersonal skills.
• Team player who is flexible and willing to take on additional responsibilities to provide superior service.
• Technologically savvy.
• Ability to manage a constantly changing schedule and irregular hours, including nights, weekends, and holidays.
• Available to fly on short notice (must be able to report to hangar within 3 hours if on standby).
• Unrestricted ability to travel worldwide.
• Knowledge of safety regulations and procedures in aviation.
• Ability to handle stressful situations and resolve conflicts effectively.
• Attention to detail.
• Adaptability/flexibility and problem‑solving skills.
• Excellent organizational abilities.
• Culinary knowledge can be beneficial.

Pay

Base salary range: $91,000 – $169,000 per year. Additional rewards may include annual bonuses, short‑ and long‑term incentives, and program‑specific awards.

Benefits

• Health insurance coverage.
• Employee wellness program.
• Life and disability insurance.
• Retirement savings plan.
• Paid holidays, sick time, and vacation.