About us

LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

Role Purpose Statement

Lead the charge in redefining culinary excellence! This role puts you at the forefront of innovation, where you'll oversee every aspect of culinary research, design, and development to craft extraordinary dining experiences. Your mission: to not only meet but surpass the diverse tastes and expectations of our international and domestic customers. Bring your creativity, passion, and expertise to the table and set a new standard for culinary artistry.

Main Accountabilities

Design and Development
•Responsible for all culinary related activities as it relates to the customer you will be working with on a daily basis.
•Support all company related culinary initiatives and projects (Culinary Elevation, VIP’s, Special Events, Innovation Workshops, Customer appreciation events, etc.)
•Accountable for the innovation, development, implementation, costing and continuous improvement of the product portfolio including the identification of standardized ingredients and creation of standardized recipe.
•Work with cross functional teams of senior executives, directors, managers, celebrity chefs, executive chefs, procurement, analyst, category managers and CBASE team to achieve the common goal of creating diverse and innovative menus.
•Work with vendors and manufacturers on designing and developing new innovative products that provide our customer with ingredients and menu items that are innovative and meets our budgetary requirements
•Work in conjunction with Industrial engineers to create labor standards for portfolio of related ingredients / recipes.
•Create a standard of culinary excellence that will propel our culinary expertise to a higher level including internal culinary workshops, external vendor sponsored culinary workshop, training videos, and vendor showcases 
•Organize, coordinate, plan and present all aspects of a menu presentation to include interacting with the customer to discuss the menu items prepared
•Support CSC locations during cycle changes, tender presentations, and start-ups and train the CSC on the new menus while ensuring the quality of the menu items produced.
•Develop a strong working relationship with the customer and embrace their culinary program to include participating in all culinary related activities. Attending dinner tastings events, workshops with vendors and celebrity chefs, trade shows, strategy meetings etc. 
Customer Specific Accountabilities
•Our customers our global so the need to demonstrate and understand their requirements to produce international menu items that are authentic in nature utilizing the core / key ingredients from a specific region to produce authentic cuisine of that region. 

Knowledge, Skills and Experience

•Graduation from an accredited culinary school.
•Minimum of five years as an executive chef with menu development experience and minimum of three year experience in a full scale production facility.
•Strong documentation skills that include the creation of detailed recipes / specifications in a standardized format.
•Knowledge of food and hygiene regulations (i.e.: Hazard Analysis Critical Control Points)
•Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
•Excellent interaction skills working with cross functional teams of high level executives, managers, and chefs.
•Social media skills a plus (Facebook , Twitter, Blogs, Webinars)
•Knowledge of airline catering operations strongly desired
•Self-motivated, able to prioritize and multitask activities, strong attention to detail 
•Ability to meet hard deadlines
•Managing of multiple projects utilizing planning and organizational skills
•Computer skills a must (Microsoft Office, Excel, Word, and PowerPoint) to include learning internal computer programs.
•Travel 50 % of the time for menu presentations / workshops / trade shows/ start-ups / audits / customer functions.
•Ability to travel internationally as required.