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Job Title: Executive Chef Job Location: Atlanta-USA-30344 Work Location Type: On-Site Salary Range: $69,579.00 - 86,973.00 About us LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Role Purpose Statement The incumbent is responsible for overseeing all food production operations within the assigned Customer Service Center (CSC), ensuring full compliance with company standards, approved menu specifications, budgetary requirements, and customer expectations. This role is accountable for operational excellence, financial performance, food safety, quality standards, and the leadership and development of culinary staff. Main Accountabilities Food Production & Operations Oversee and manage all food production activities within the assigned CSC. Monitor inventory levels, identify deviations, and implement corrective actions as necessary. Develop, control, and adjust production plans, including forecasting food, labor, and equipment requirements. Ensure strict adherence to approved recipes and conduct regular quality and consistency checks. Participate in the development, testing, and roll-out of new food products and menu offerings. Maintain thorough knowledge of catering manuals; ensure timely updates and distribution within the CSC. Manage and control food, labor, and material costs in accordance with the approved budget. Contribute to internal and external menu presentations as required. Coordinate and lead corrective actions related to production issues or customer complaints. Review service schedules, assess operational profitability, and ensure alignment with financial targets. Define and implement training strategies and development plans for kitchen staff. Represent the kitchen and culinary team in interactions with customers, vendors, auditors, and other external stakeholders. Stay current on industry trends, culinary innovation, and food research and development, ensuring alignment with design chefs. Ensure appropriate production technologies, equipment, and tools are in place and effectively utilized. Participate in marketing, promotional, and customer-facing initiatives when required. Quality, Food Safety & Compliance Ensure the quality and safety of all goods received and stored. Maintain orderly food storage, strictly enforcing the First-In, First-Out (FIFO) principle. Guarantee full compliance with hygiene, health, and safety standards, including Hazard Analysis and Critical Control Points (HACCP) regulations. Actively support audits, inspections, and continuous improvement initiatives related to food safety and quality. Leadership & People Management Ensure all areas of responsibility are efficiently organized, properly staffed, and effectively managed. Lead, coach, motivate, and develop culinary team members in alignment with Human Resources policies. Promote and embody the company’s values, culture, and management principles. Own and manage the departmental cost budget; identify variances and implement corrective actions as needed. Actively participate in and support company-sponsored initiatives, including Global Quality Standards (GQS), HACCP compliance, and Lean Manufacturing practices. Knowledge, Skills and Experience Minimum of five to seven years of experience in commercial or industrial food production, with at least two years in a management or supervisory role. Culinary apprenticeship or formal culinary school certification preferred. Additional certifications (e.g., Dietary Chef, Industrial Chef) or equivalent professional experience strongly preferred In-depth knowledge of food safety, sanitation, and hygiene regulations (e.g., HACCP). Strong financial acumen, including cost control, budgeting, and operational profitability. Demonstrated leadership, organizational, and communication skills. Ability to operate in a fast-paced, high-volume production environment. LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.
