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 three consecutive years 2023, 2024, and 2025 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.
As an Executive Chef at LSG Sky Chefs, youll play a pivotal role in overseeing food production activities in a Customer Service Center (CSC), ensuring compliance with company standards, menu specifications, and customer requirements. Youll have the opportunity to lead and develop kitchen staff, participate in menu presentations, and contribute to the development of food products and menus.
• 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 with recipe specifications and conducts sense checks • Participates in the development of food products and menus • Must be aware of the content in catering manuals; update and distribute 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 spaneting activities • Ensures the quality of goods received • Guarantees tidiness in food storage in the responsible CSC is maintained and the 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 to seven years of experience in commercial cooking, out of those at least two years in a management position • 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