Executive Chef

We’re looking for motivated, engaged people to help make everyone’s journeys better. The Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.

Requirements

• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews
• Meets culinary financial objectives by estimating requirements and scheduling expenditures
• Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders
• Improves menu quality and consistency by analyzing food production records and menu expenses
• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures
• Maintains culinary equipment by following operating instructions and troubleshooting breakdowns
• Maintains professional and technical knowledge by attending educational workshops and reviewing professional publications
• Accomplishes culinary goals by accepting ownership for accomplishing new and different requests
• Ensures quality production standards are followed and maintained
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
• Assists in the development and training of cooks as required
• Ensures maximum productivity and labor costs are maintained according to financial requirements
• Monitors daily manpower planning and employee turnover
• Responsible for employee retention
• Ensures meal cycles are communicated in a timely and accurate basis
• Monitor yields of products to ensure maximum usage
• Works with management staff to improve performance of the unit
• Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance
• Maintains labor requirements, food costs, overtime, and all productivity requirements
• Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit
• Ensures all products are cooked at required temperature according to airline and food safety specification, etc.
• Responsible for coaching, counseling and preparing corrective action for employees

Benefits

• Paid time off
• 401k, with company match
• Company sponsored life insurance
• Medical, dental, vision plans
• Voluntary short-term/long-term disability insurance
• Voluntary life, accident, and hospital plans
• Employee Assistance Program
• Employee Discounts
• Free hot healthy meals for unit operations roles