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.

This role partners closely with the Executive Chef to deliver exceptional daily food production at our Customer Service Center (CSC), ensuring every dish meets company standards, menu specifications, and customer expectations.

Acting as the Chef’s right hand, the incumbent also takes full leadership of operations in the Executive Chef’s absence, keeping the kitchen running smoothly and standards consistently high.

• Supports all food production activities in the Hot & Cold Kitchen in responsible CSC which include but not limited to the following.
• Identifying deviations in inventories and production, initiates countermeasures if necessary
• Supports the controls and adjust of production plans, estimates consumption of food and equipment required to execute the daily production.
• Ensures compliance of recipe specifications and conducts sense-checks (Gold Standards)
• Participates in the development of food products and menus as needed.
• Must be aware of content in catering manuals; updates and distributes them within responsible CSC 
• Supports the cost controlling of the budget, personnel and material costs
• Participates in menu presentations internal and external
• The coordination and controls countermeasures in the production in case of customer complaints
• Helps to develop and support existing training strategy and training plans for kitchen staff in responsible CSC
• Represents kitchen and kitchen staff in front of external stakeholders
• Actively researches and incorporates industry innovations and emerging food trends, ensuring continuous alignment and collaboration with Design Chefs.
• Participates in spaneting activities as needed
• 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 
• 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 companys 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
   

• Five years of experience in commercial cooking.
• Apprenticeship or Graduation from an accredited culinary school
•  Additional certifications (e.g. diet chef, industrial chef, design chef,) or equivalent professional experience preferred
• Certification with the American Culinary Federation a plus
• Knowledge of food and hygiene regulations (example: HACCP)
• Good communication and organizational skills
• Service orientation
• Good knowledge of Microsoft Office and Windows-based computer applications