Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,579.00 - $86,973.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
LSG Sky Chefs is one of the world's largest airline catering and hospitality providers, widely recognized for its exceptional standards and innovative approaches within the airline catering industry. The company has earned prestigious accolades, including being voted "Airline Caterer of the Year in North America" for two consecutive years, 2023 and 2024, reflecting its commitment to delivering outstanding culinary experiences and unmatched customer service. With operations spanning across North and Latin America, LSG Sky Chefs serves some of the world’s leading airlines, providing high-quality meals and catering services that meet rigorous safety, quality, and customer satisfaction standards. This reputation is... Show More
Job Requirements
- Minimum of five years experience in commercial or industrial food production
- at least two years in management or supervisory role
- culinary apprenticeship or formal culinary school certification preferred
- knowledge of food safety, sanitation, and hygiene regulations
- ability to manage budgets and control costs
- excellent leadership and communication skills
- ability to work in a fast-paced environment
- commitment to quality and food safety
- willingness to participate in ongoing training and improvement initiatives
Job Qualifications
- Minimum of five to seven years of experience in commercial or industrial food production
- at least two years in a management or supervisory role
- culinary apprenticeship or formal culinary school certification preferred
- additional certifications such as Dietary Chef, Industrial Chef, or equivalent professional experience strongly preferred
- in-depth knowledge of food safety, sanitation, and hygiene regulations including HACCP
- strong financial acumen including cost control, budgeting, and operational profitability
- demonstrated leadership, organizational, and communication skills
- ability to operate effectively in a fast-paced, high-volume production environment
Job Duties
- Oversee and manage all food production activities within the assigned CSC
- monitor inventory levels, identify deviations, and implement corrective actions
- 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 rollout of new food products and menu offerings
- maintain thorough knowledge of catering manuals and ensure timely updates and distribution
- 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 external stakeholders
- stay current on industry trends, culinary innovation, and food research and development
- ensure appropriate production technologies, equipment, and tools are in place and effectively utilized
- participate in marketing, promotional, and customer-facing initiatives when required
- ensure the quality and safety of all goods received and stored
- maintain orderly food storage, enforcing the FIFO principle
- guarantee full compliance with hygiene, health, and safety standards including HACCP regulations
- actively support audits, inspections, and continuous improvement initiatives related to food safety and quality
- 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
- actively participate in and support company-sponsored initiatives including Global Quality Standards, HACCP compliance, and Lean Manufacturing practices
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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