Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Job Description
The hiring establishment is a company specializing in inflight catering services, dedicated to providing high-quality meals and culinary experiences for airline passengers. This company prides itself on maintaining impeccable food safety standards and culinary excellence in all its offerings. Operating from Indianapolis, IN, the company plays a vital role in ensuring passengers enjoy fresh, delicious, and safe food during their flights. With a commitment to innovation and superior service, the organization continuously seeks to advance its kitchen operations and culinary team capabilities. Known for a strong organizational culture that values teamwork, safety, and quality, this company offers a dynamic work environment where the culinary team's creativity and expertise are highly valued.
The role of Executive Chef is pivotal to the company's success. This full-time position offers a competitive salary ranging from $50,000 to $65,000 per year, reflecting the importance and level of responsibility encompassed by the role. The Executive Chef will lead the culinary team, overseeing all aspects of kitchen operations with a strong emphasis on food safety and production quality. Working primarily during the day shift, Monday to Friday with occasional weekends and holidays based on flight schedules, the Executive Chef will manage everything from food preparation and cooking to inventory control and kitchen staff management.
The ideal candidate is expected to be highly organized and capable of overseeing multiple production lines simultaneously while meeting strict timelines and health regulations. Their role includes training and mentoring staff to foster a cooperative and efficient kitchen environment. The Executive Chef will ensure that all food handling complies with ServeSafe and FDA regulations, maintaining the highest standards of hygiene and safety. This role demands exceptional communication skills to collaborate effectively with multiple departments and maintain seamless kitchen operations. The position requires relocation to Indianapolis, IN, before starting work, emphasizing the company's preference for closely-knit, onsite leadership that can respond promptly to operational needs.
Overall, the Executive Chef's leadership will directly impact the quality of culinary services, employee productivity, and customer satisfaction. This position is ideal for a seasoned culinary professional who is passionate about food artistry, dedicated to food safety, and eager to make a tangible difference in the inflight catering industry. If you possess experience in food production management, are committed to maintaining rigorous safety standards, and thrive in a fast-paced, demanding kitchen environment, this opportunity offers not only a rewarding career but also the chance to grow and influence an innovative catering company.
The role of Executive Chef is pivotal to the company's success. This full-time position offers a competitive salary ranging from $50,000 to $65,000 per year, reflecting the importance and level of responsibility encompassed by the role. The Executive Chef will lead the culinary team, overseeing all aspects of kitchen operations with a strong emphasis on food safety and production quality. Working primarily during the day shift, Monday to Friday with occasional weekends and holidays based on flight schedules, the Executive Chef will manage everything from food preparation and cooking to inventory control and kitchen staff management.
The ideal candidate is expected to be highly organized and capable of overseeing multiple production lines simultaneously while meeting strict timelines and health regulations. Their role includes training and mentoring staff to foster a cooperative and efficient kitchen environment. The Executive Chef will ensure that all food handling complies with ServeSafe and FDA regulations, maintaining the highest standards of hygiene and safety. This role demands exceptional communication skills to collaborate effectively with multiple departments and maintain seamless kitchen operations. The position requires relocation to Indianapolis, IN, before starting work, emphasizing the company's preference for closely-knit, onsite leadership that can respond promptly to operational needs.
Overall, the Executive Chef's leadership will directly impact the quality of culinary services, employee productivity, and customer satisfaction. This position is ideal for a seasoned culinary professional who is passionate about food artistry, dedicated to food safety, and eager to make a tangible difference in the inflight catering industry. If you possess experience in food production management, are committed to maintaining rigorous safety standards, and thrive in a fast-paced, demanding kitchen environment, this opportunity offers not only a rewarding career but also the chance to grow and influence an innovative catering company.
Job Requirements
- Full-time availability
- Ability to relocate to Indianapolis, IN, prior to starting work
- Experience in kitchen or culinary management
- Knowledge of food safety regulations including ServeSafe and FDA standards
- Strong organizational and leadership skills
- Effective communication abilities
- Willingness to work occasional weekends and holidays
- Physical ability to handle kitchen duties
- Valid work authorization in the United States
Job Qualifications
- Highly organized with proven ability to manage multiple production lines and meet tight deadlines
- Demonstrated history of long tenure in previous management roles
- Exceptional kitchen management skills with the ability to coach, train and lead a diverse kitchen staff in both food production and food safety
- Proficiency in food handling techniques and safety regulations
- Excellent communication skills with the ability to work collaboratively across departments
- Cooking, cooling, and storing products in accordance with ServeSafe and FDA regulations
- Ability to meet strict timelines for food production
Job Duties
- Work week is typically, Mon-Fri, 40-50 hours per week, with occasional weekends, and some holidays based on flight schedules
- Oversee daily kitchen operations, including food preparation, cooking, and presentation
- Manage inventory, ordering supplies, and maintaining cost control measures to ensure profitability
- Train, mentor, and supervise kitchen staff to foster a collaborative and efficient work environment
- Ensure compliance with health regulations and food safety standards in all aspects of food handling
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
