Solairus Aviation is looking for a Full-Time Flight Attendant to join an operation based at KVNY. The ideal candidate will be a flexible team player, willing to take on additional responsibilities to deliver superior service to passengers around the clock. Culinary experience and a passion for food are required, with advanced culinary training strongly preferred. This role involves providing exceptional personal services to ensure the safety and comfort of aircraft passengers during flight. Responsibilities include greeting passengers, explaining the use of safety equipment, and serving food and beverages.

Essential Responsibilities/Duties

Provide a high level of service to clients, ensuring the safety and comfort of all passengers during flights.
Direct and assist passengers in emergencies.
Administer basic first aid, including CPR, AED, and first aid, to passengers in distress. Secure the cabin in compliance with federal regulations before take-off and landing. Reassure passengers during turbulence or other unsettling situations.
Conduct preflight briefings.
Ensure that food, beverages, blankets, reading materials, emergency equipment, and other supplies are on board and sufficient for the trip and number of passengers.
Shop for items specially requested by passengers for their flight.
Inspect, clean, and stock the cabin, galley, lavatories, and flight deck after each leg. Ensure the aircraft is always prepared for flight, cleaned, and stocked.
Conduct periodic cabin checks to ensure passenger comfort and cleanliness. Complete preflight, in-flight, and post-flight paperwork.
Operate audio and video systems.

Qualifications

Knowledge of Federal Aviation Regulations. First Aid Training Certification.
5+ years of experience as a Corporate Flight Attendant.
Flight attendant-specific training from FlightSafety, FACTs, or similar preferred; annual recurrent training required.
- Candidates without formal flight attendant training maybe considered based on other qualifications but must attend initial flight attendant training before flight assignment.
- Preference given to candidates who have completed FlightSafety, FACTs, or similar training within the past 12 months.
Must be technologically savvy.
Must have flexibility and patience.
Must have culinary skills and culinary specific training.
Able to manage a constantly changing schedule and late night flights.
Available to fly on short notice (2-3 hour response if on Standby).
Unrestricted ability to travel worldwide (consider health and visa status).
Able to deploy for up to 16 consecutive days.
Operation of all features of the Cabin Management Systems.
Operation of all galley equipment.
Operation of all cabin features, to include berthing seats and configuring the divan into a bed.
Excellent interpersonal and customer service skills.
High level of attention to detail.
College degree preferred.
Ability to speak one or more foreign languages fluently preferred.
Experience with small children preferred.

Specific Qualifications/Certifications

Seeing: Vision must be correctable to 20/20 or better with glasses or contact lenses. Uncorrected vision should be no worse than 20/20. Must be able to read reports, charts, manage post-flight paperwork, and use a computer, smartphone, and/or iPad device.
Hearing/Speaking: Must be able to speak clearly. Must have adequate hearing to communicate effectively over the phone and in person with clients, co-workers, and pilots, even when the aircraft is in flight.
Standing/Walking: Must be physically capable and strong enough to walk and stand without assistance. Must be able to stand for up to 14 hours with limited ability to sit. Must be able to work long hours in various climates.
Climbing/Stooping/Kneeling/Bending: Must be able to kneel in the luggage compartment to load trip supplies and luggage. Must maneuver in tight confinements within the aircraft.
Fingering/Grasping/Feeling/Strength: Must be able to push open/pull closed the main cabin door, which weighs up to 130pounds. Must be able to write, type, use a computer and a phone, and prepare/cook and serve food and beverages. Must be able to lift supplies weighing approximately 25 to30 pounds, from floor level to waist high repeatedly.