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

Main Accountabilities

Food Production & Kitchen Operations

• Prepare and supervise the production of airline meals, ensuring proper cleaning, cutting, marinating, seasoning, cooking, and presentation of food items.
• Oversee daily kitchen operations to ensure meals are produced according to customer requirements, company standards, and production timelines.
• Act as the delegate for the Executive Chef during absences, including vacations, days off, customer menu presentations, and operational decision-making.
• Supervise and coordinate kitchen helpers to ensure efficient workflow and adherence to food handling procedures.
• Ensure proper storage and stock rotation practices, including compliance with the First-In, First-Out (FIFO) inventory management principle.
• Conduct, coordinate, and monitor inventory counts and stock levels.
• Monitor material consumption and place daily orders for food products and kitchen supplies to support production requirements.
• Support the development of new food products, recipes, and menu presentations for customers.
• Maintain familiarity with catering manuals and operational procedures, updating documentation as required.
• Investigate and implement corrective actions in response to customer complaints or production-related issues.
• Assist in the training, onboarding, and development of kitchen helpers and culinary staff.

Quality, Food Safety & Compliance

• Ensure compliance with all food safety, hygiene, health, and sanitation standards.
• Monitor adherence to Hazard Analysis and Critical Control Point (HACCP) requirements and company quality standards.
• Conduct quality control inspections throughout the production process.
• Perform quality checks on incoming goods and ingredients to verify freshness, quantity, and compliance with specifications.
• Ensure recipes, portion controls, and presentation standards are consistently followed.
• Identify quality concerns and implement corrective actions to maintain customer satisfaction and operational excellence.

Leadership & People Management

• Organize and manage daily operations within the assigned area of responsibility.
• Ensure appropriate staffing levels and effective allocation of resources to meet production demands.
• Lead, coach, motivate, and develop team members in alignment with company policies and performance expectations.
• Foster a positive work environment that reflects the company's values, culture, and management principles.
• Promote teamwork, accountability, and continuous improvement within the kitchen.
• Support employee training initiatives and ensure compliance with operational and safety procedures.

Financial & Operational Management

• Monitor food costs, inventory usage, and operational expenses to support budget objectives.
• Implement cost-control measures to minimize waste and optimize resource utilization.
• Analyze variances and initiate corrective actions to address cost or productivity deviations.
• Support continuous improvement initiatives, including Global Quality Standards (GQS), HACCP programs, Lean Manufacturing, and other company-sponsored projects.

Knowledge, Skills and Experience

Education

• Culinary School Certification, Apprenticeship, or equivalent professional culinary training preferred.

Experience

• Minimum of three (3) to five (5) years of experience in commercial, industrial, airline, hotel, or large-scale catering food production.
• Previous supervisory or team leadership experience preferred.

Knowledge, Skills & Competencies

• Strong knowledge of food preparation techniques and commercial kitchen operations.
• Thorough understanding of food safety, sanitation, and HACCP regulations.
• Knowledge of inventory management, stock control, and food cost management.
• Ability to maintain food costs within budget while minimizing waste and maximizing product utilization.
• Strong leadership, coaching, and team development skills.
• Excellent organizational, planning, and time-management abilities.
• Effective verbal and written communication skills.
• Strong customer service and service-oriented mindset.
• Ability to work in a fast-paced, high-volume production environment.
• Proficiency in Microsoft Office Suite and Windows-based computer applications.
• Strong problem-solving and decision-making skills.

Key Competencies

• Leadership & Team Development
• Quality Focus
• Food Safety & Compliance
• Operational Excellence
• Customer Focus
• Planning & Organization
• Cost Awareness
• Continuous Improvement
• Communication & Collaboration
• Accountability & Results Orientation