Executive Chef

Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights.We are hiring an Executive Chef for our Austin, TX operations!At SkyChefs, you won't just run a kitchen, you will lead a large scale culinary operation that services thousands of travelers daily across global airline partners. This role is ideal for an Executive Chef who thrives in high volume, production driven environments and is passionate about operational excellence, consistency, and team leadership.Why this role is differentThis is not a traditional restaurant Executive Chef role. You'll lead a fast-paced, high volume production kitchen where success is defined by:Precision and consistency at scaleProcess optimization and efficiencyFood safety and compliance excellenceLeading and developing culinary teamsIf you enjoy building systems, driving quality at scale, and influencing a global food operation this could be the opportunity for you!Location: onsite near Austin Bergstrom International AirportOperation size: the Austin kitchen employs approximately 180 staff and supports catering operations for roughly 85 commercial airline flights per day.Work schedule: typical schedule is Monday-Friday, 5am-1:30pm but must be flexible to work non-traditional hours including early mornings, evenings, nights, weekends and holidays as business dictatesWe operate 24/7, 365 days/year Main AccountabilitiesFood ProductionOversees all food production activities in responsible CSCResponsible for deviations in inventories, initiates countermeasures if necessaryControls and adjusts production plans, estimates consumption of food and equipmentEnsures compliance of recipe specifications and conducts sense-checksParticipates in the development of food products and menusMust be aware of content in catering manuals; updates and distributes them within responsible CSCResponsible for cost controlling of the budget, personnel and material costsParticipates in menu presentationsCoordinates and controls countermeasures in the production in case of customer complaintsChecks service schedules, assesses economic profitability and conducts sense-checksEstablishes training strategy and training plans for kitchen staff in responsible CSCRepresents kitchen and kitchen staff in front of external stakeholdersKeeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefsEnsures that the appropriate production technology is in placeParticipates in marketing activitiesQualityEnsures quality of goods receivedGuarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followedGuarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSCLeadershipEnsure that the area of responsibility is properly organized, staffed and directedGuide, motivate and develop the subordinate employees within the Human Resources PolicyMake 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 deviationsParticipate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean ManufacturingKnowledge, Skills and Experience5–7 years of progressive commercial cooking experience, including at least 2 years in a supervisory or management capacity, with demonstrated ability to lead kitchen operations, ensure team accountability, and maintain consistent quality standardsCulinary school apprenticeship or formal certification preferred, reflecting a solid foundation in professional cooking techniques, kitchen operations, and industry best practicesAdditional specialized certifications (e.g., Certified Dietary Manager, Certified Executive Chef, Industrial/Production Chef) or equivalent hands-on experience in high-volume or regulated environments preferredComprehensive knowledge of food safety, sanitation, and regulatory compliance requirements, including but not limited to HACCP (Hazard Analysis Critical Control Points), FDA Food Code standards, and local/state health department regulations; proven ability to implement, monitor, and enforce food safety programs, conduct audits, maintain required documentation, and train staff on proper hygiene, allergen control, temperature management, and cross-contamination preventionStrong financial and operational acumen, including experience with budgeting, food cost control, labor management, inventory systems, and waste reduction strategiesBilingual proficiency (English/Spanish) highly preferred, enabling effective communication across diverse teams and supporting a culture of safety, compliance, and collaborationExperience working in a unionized environment preferred but not requiredSkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.