Executive Chef Development- Chinese Cuisine Specialty

Grapevine, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $84,765.00 - $109,000.00

Work Schedule

Standard Hours

Job Description

LSG Sky Chefs is renowned as one of the world’s largest airline catering and hospitality providers, acclaimed for their innovative culinary solutions and exceptional service delivery. The company passionately serves airline partners across North and Latin America, consistently earning accolades such as "Airline Caterer of the Year in North America" for both 2023 and 2024. With a firm commitment to quality and creativity, LSG Sky Chefs invests heavily in its workforce, recognizing that the expertise and dedication of its team members are central to maintaining its stellar reputation in the competitive airline catering industry. The organization operates with a vision to enhance the in-flight dining experience, delivering authentic, diverse, and finely crafted menus that cater to a global clientele.

The role of Executive Chef - Development, Chinese Cuisine Specialty is pivotal within the company’s culinary development team. Based in Irving, Texas, this on-site position offers a salary range from $84,765 to $109,000, reflecting the level of expertise and responsibility involved. The Executive Chef will creatively lead the development of authentic and innovative Chinese cuisine menus tailored specifically for large-scale airline catering operations. This role demands a blend of culinary artistry and precise technical knowledge to design recipes that comply with stringent airline, HACCP, and FDA standards while maintaining exceptional quality and cost efficiency.

In this capacity, the Executive Chef will be responsible not only for crafting detailed recipes, yields, and production specifications but also for ensuring consistent execution across airline meals served worldwide. The position requires close collaboration with internal program management teams and airline clients to curate menus that meet diverse passenger expectations and dietary requirements. Additionally, the role involves active participation in menu presentations and training sessions both domestically and internationally, positioning the Executive Chef as the company’s culinary ambassador in the Chinese cuisine niche. Leadership capabilities are crucial, as the Executive Chef will guide culinary teams, oversee budget management, and implement Lean Manufacturing and Quality initiatives to enhance food production, packaging, and operational workflows. This position is ideal for a seasoned culinary professional passionate about authentic Chinese cooking and eager to impact the global in-flight dining landscape.

Job Requirements

Culinary degree or certification from an accredited culinary school or completion of a recognized culinary apprenticeship/training program required
Minimum 5 years of professional cooking experience, including authentic regional Chinese cuisine in a high-volume, fine dining, or specialty kitchen
Ability to comprehend, speak, read, and write both English and Chinese
Knowledge of HACCP, FDA, and food hygiene regulations
Advanced project management and organizational skills
Strong attention to detail with ability to meet strict production and presentation timelines
Financial acumen to manage food cost, stock control, and waste reduction
Proficiency in Microsoft Excel, Outlook, and ability to learn internal systems
Ability to work in hot and cold environments
Ability to stand for extended periods
Ability to lift up to 50 lbs

Job Qualifications

Culinary degree or certification from an accredited culinary school or completion of a recognized culinary apprenticeship/training program required
Minimum 5 years of professional cooking experience, including authentic regional Chinese cuisine in a high-volume, fine dining, or specialty kitchen
Airline catering experience preferred but not required
Strong knowledge of regional Chinese culinary techniques, ingredients, and traditional preparation methods
Advanced project management and organizational skills
Strong attention to detail with the ability to meet strict production and presentation timelines
Knowledge of HACCP, FDA, and food hygiene regulations
Financial acumen to manage food cost, stock control, and waste reduction
Excellent presentation and communication skills for customer-facing culinary demonstrations
Proficiency in Microsoft Excel, Outlook, and the ability to learn internal systems such as CBASE
Ability to work in hot and cold environments, stand for extended periods, and lift up to 50 lbs
Must have the ability to comprehend, speak, read, and write both English and Chinese to support menu accuracy, ingredient sourcing, and communication with global partners

Job Duties

Design, implement, and lead authentic Chinese cuisine menu presentations for assigned airline customers
Develop highly detailed recipes, yields, and technical specifications using the company’s proprietary Windows-based applications
Drive culinary workflow within the Program Management Team, meeting deadlines, cost targets, and customer expectations
Plan, prepare, and execute customer menu presentations
document specification updates and validate yields
Conduct ingredient and product research to elevate menu authenticity, variety, and operational efficiency
Perform yield studies and cost analyses to ensure accuracy and maintain financial targets
Create recipes and specifications that fully meet HACCP, FDA, and internal quality standards
Support the rollout of new customer menus and seasonal menu cycles
Train Executive Chefs and CSC culinary teams on upcoming menu changes
Travel domestically and internationally to support menu presentations, start-ups, and team training
Review, audit, and critique menu execution (via photo review or in-house inspections) to ensure continuous improvement
Act as the company’s culinary representative during airline customer interactions
Integrate Lean Manufacturing and Quality initiatives into food production, packaging, and workflow processes
Prepare and cook authentic Chinese dishes across regional specialties, including entrées, sides, sauces, and signature items
Execute recipes with precision, consistency, and efficiency, ensuring adherence to portioning, seasoning, and presentation standards
Plate and package dishes according to airline specifications, ensuring visual quality and flight-ready stability
Follow all airline, HACCP, FDA, and internal food safety regulations, including temperature control, labeling, and handling
Coordinate cross-functionally to ensure timely production of complete meal components
Maintain organization, sanitation, and safety of workstations, equipment, and storage areas
Monitor inventory, report shortages, and support waste-reduction and cost-control initiatives
Organize, staff, and direct culinary activities within the area of responsibility
Train, guide, motivate, and develop culinary teams to achieve excellence
Plan, execute, and oversee project budgets, initiating corrective actions where needed