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.

The Executive Chef is responsible for leading all culinary operations within the Customer Service Center (CSC), ensuring exceptional food quality, operational efficiency, and alignment with company standards, menu specifications, and customer expectations. This role plays a critical part in driving innovation, maintaining compliance, and fostering a culture of excellence within the culinary team.

• Lead and oversee all food production activities within the CSC, ensuring consistency, quality, and timeliness.
• Monitor inventory levels and initiate corrective actions for any deviations.
• Develop and adjust production plans based on consumption forecasts and operational needs.
• Ensure strict adherence to recipe specifications and conduct regular taste and quality checks.
• Collaborate on the development of new food products and menu innovations.
• Maintain and update catering manuals, ensuring accessibility and compliance across the CSC.
• Manage budgetary controls related to food, labor, and materials.
• Participate in customer-facing menu presentations and tastings.
• Implement corrective actions in response to customer feedback or complaints.
• Review service schedules and assess operational profitability.
• Ensure the use of appropriate production technologies and equipment.

• Guarantee the quality and freshness of goods received.
• Maintain organized and hygienic food storage areas, enforcing FIFO (First In, First Out) principles.
• Ensure full compliance with hygiene, health, safety, and HACCP standards.

• Structure and staff the culinary department effectively to meet operational goals.
• Inspire, mentor, and develop kitchen staff in alignment with HR policies and company values.
• Promote a culture of continuous improvement and uphold company management principles.
• Manage departmental budgets and initiate corrective actions for cost deviations.
• Champion company initiatives such as Global Quality Standards (GQS), HACCP, and Lean Manufacturing.

• Represent the culinary team in interactions with external stakeholders and partners.
• Stay informed on industry trends, culinary innovations, and emerging technologies.
• Align culinary practices with design chefs and spaneting teams to support brand positioning.
• Participate in spaneting and promotional activities to elevate the culinary brand.

• 5–7 years of experience in commercial cooking, with at least 2 years in a leadership role.
• Culinary certification or apprenticeship preferred; additional certifications (e.g., diet chef, industrial chef) are a plus.
• Strong knowledge of food safety and hygiene regulations, including HACCP.
• Demonstrated financial acumen and experience managing budgets.
• Proven ability to lead and develop high-performing culinary teams.