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

As Executive Chef at LSG Sky Chefs, you are the driving force behind culinary excellence in one of the most complex and high-volume food production environments in the world. Your mission is to lead, innovate, and elevate every aspect of our kitchen operations, from concept to execution, ensuring that every dish served at 30,000 feet reflects our commitment to quality, safety, and global taste standards.

You will serve as the strategic culinary leader, blending creativity with operational precision to deliver exceptional inflight dining experiences for our airline partners. Through expert team management, rigorous compliance, and forward-thinking menu development, you will shape the future of airline catering and uphold LSG Sky Chefs’ reputation as the industry benchmark.

Compensation & Benefits

• Competitive Base Salary + Annual Incentive Plan 
• Medical, Dental, Vision – starts Day 1
• 401(k) with Company Match
• Paid Time Off, Sick Leave & Holidays
• Tuition Reimbursement – support for professional development
• Free Parking & Daily Meals 

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

• Proven experience as Executive Chef or Head Chef in high-volume or airline catering environments

• Strong knowledge of international cuisines, food safety standards, and lean manufacturing principles

• Exceptional leadership, communication, and organizational skills

• Culinary degree or equivalent professional certification preferred

• Proficiency in inventory systems, production planning, and cost control