Executive Chef

2 weeks ago

Morrisville, North Carolina, United States LSG Sky Chefs Full time
About LSG Sky Chefs

We are a leading airline catering and hospitality provider, renowned for our exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

Our commitment to excellence and innovation is driven by the dedication and expertise of our talented employees, who consistently deliver exceptional results and contribute to our success.

Job Summary

The Executive Chef is responsible for overseeing food production in a Customer Service Center (CSC), ensuring that all activities are conducted in accordance with company standards, menu specifications, and customer requirements.

Main Responsibilities
  • Oversee all food production activities in the responsible CSC, ensuring compliance with company standards and customer requirements.
  • Responsible for deviations in inventories, initiating countermeasures as necessary.
  • Control and adjust production plans, estimating consumption of food and equipment.
  • Ensure compliance of recipe specifications and conduct sense-checks.
  • Participate in the development of food products and menus.
  • Responsible for cost controlling of the budget, personnel, and material costs.
  • Participate in menu presentations.
  • Coordinate and control countermeasures in the production in case of customer complaints.
  • Check service schedules, assess economic profitability, and conduct sense-checks.
  • Establish training strategy and training plans for kitchen staff in the responsible CSC.
  • Represent the kitchen and kitchen staff in front of external stakeholders.
  • Keep up-to-date regarding industry trends (research & development, food trends) and ensure alignment with design chefs.
  • Ensure that the appropriate production technology is in place.
  • Participate in marketing activities.
  • Quality
    • Ensure quality of goods received.
    • Guarantee tidiness in food storage in the responsible CSC is maintained and the first-in, first-out principle is followed.
    • Guarantee adherence to hygiene, health, and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in the responsible CSC.
  • Leadership
    • Ensure that the area of responsibility is properly organized, staffed, and directed.
    • Guide, motivate, and develop subordinate employees within the Human Resources Policy.
    • Make the company's values and management principles live in the department(s).
    • Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations.
    • Participate and support company-sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing.
Requirements

Five to seven years of experience in commercial cooking, out of those at least two years in a management position required.

Apprenticeship or Certification course from culinary school preferred.

Additional certifications (e.g., diet chef, industrial chef) or equivalent professional experience preferred.

Knowledge of food and hygiene regulations (e.g., HACCP).

Financial understanding.

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