Executive Chef

Job Title: Executive Chef

Job Location: Santa Ana-USA-92626

Work Location Type: On-Site

Salary Range: $86,417.73 - 108,021.41

About us 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.

Role Purpose Statement Role Purpose Statement: The job incumbent is responsible for the food production in a Customer Service Center (CSC) in accordance with company standards, menu specifications, and customer requirements.

Main Accountabilities Food Production Oversees all food production activities in responsible CSC

Responsible for deviations in inventories, initiates countermeasures if necessary

Controls and adjusts production plans, estimates consumption of food and equipment

Ensures compliance of recipe specifications and conducts sense-checks

Participates in the development of food products and menus

Must be aware of content in catering manuals; updates and distributes them within responsible CSC

Responsible for cost controlling of the budget, personnel and material costs

Participates in menu presentations

Coordinates and controls countermeasures in the production in case of customer complaints

Checks service schedules, assesses economic profitability and conducts sense-checks

Establishes training strategy and training plans for kitchen staff in responsible CSC

Represents kitchen and kitchen staff in front of external stakeholders

Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs

Ensures that the appropriate production technology is in place

Participates in marketing activities

Quality Ensures quality of goods received

Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed

Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC

Leadership Ensure that the area of responsibility is properly organized, staffed and directed

Guide, motivate and develop the subordinate employees within the Human Resources Policy

Make 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 deviations

Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing

Knowledge, Skills and Experience Five to seven years of experience in commercial cooking, out of those at least two years in a management position required

Apprenticeship or Certification course from culinary school preferred

Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred

Knowledge of food and hygiene regulations (example: HACCP)

Financial understanding

SkyChefs is an EEO and

SkyChefs is an EEO and

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