We are hiring an Executive Chef for our Austin, TX operations! 

At SkyChefs, you wont just run a kitchen, you will lead a large scale culinary operation that services thousands of travelers daily across global airline partners. This role is ideal for an Executive Chef who thrives in high volume, production driven environments and is passionate about operational excellence, consistency, and team leadership.    

Why this role is different

This is not a traditional restaurant Executive Chef role.  Youll lead a fast-paced, high volume production kitchen where success is defined by: 

• Precision and consistency at scale
• Process optimization and efficiency
• Food safety and compliance excellence
• Leading and developing culinary teams

If you enjoy building systems, driving quality at scale, and influencing a global food operation this could be the opportunity for you! 

• Location: onsite near Austin Bergstrom International Airport 
• Operation size: the Austin kitchen employs approximately 180 staff and supports catering operations for roughly 85 commercial airline flights per day.
• Work schedule:  typical schedule is Monday-Friday, 5am-1:30pm but must be flexible to work non-traditional hours including early mornings, evenings, nights, weekends and holidays as business dictates 
• We operate 24/7, 365 days/year 

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 spaneting 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

• 5–7 years of progressive commercial cooking experience, including at least 2 years in a supervisory or management capacity, with demonstrated ability to lead kitchen operations, ensure team accountability, and maintain consistent quality standards
• Culinary school apprenticeship or formal certification preferred, reflecting a solid foundation in professional cooking techniques, kitchen operations, and industry best practices
• Additional specialized certifications (e.g., Certified Dietary Manager, Certified Executive Chef, Industrial/Production Chef) or equivalent hands-on experience in high-volume or regulated environments preferred
• Comprehensive knowledge of food safety, sanitation, and regulatory compliance requirements, including but not limited to HACCP (Hazard Analysis Critical Control Points), FDA Food Code standards, and local/state health department regulations; proven ability to implement, monitor, and enforce food safety programs, conduct audits, maintain required documentation, and train staff on proper hygiene, allergen control, temperature management, and cross-contamination prevention
• Strong financial and operational acumen, including experience with budgeting, food cost control, labor management, inventory systems, and waste reduction strategies
• Bilingual proficiency (English/Spanish) highly preferred, enabling effective communication across diverse teams and supporting a culture of safety, compliance, and collaboration
• Experience working in a unionized environment preferred but not required