Airline Catering Executive Chef & Operations Leader

gategourmet; Denver (CO); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Disability insurance

Life & Accident coverage

Employee assistance

Employee discounts

Free meals

Job summary

gategroup in Denver, CO is seeking an Executive Chef, Operations to lead culinary teams across Chefs, Sous Chefs and Cooks in delivering pre-designed meals for airline accounts. You will translate client specifications into safe, flavorful menus while driving quality, productivity and cost controls.

You will set standards, supervise staffing, ensure HACCP and FDA compliance, train staff, aid in menu design, and prepare operational reports.

Qualifications

• Minimum 10 years as a Chef.
• 5
• Minimum 4 years as an Executive Chef.
• Minimum 1-3 years supervisory experience in high-volume production.
• In-flight catering or high-volume food service experience required.
• Strong leadership and time-management skills.
• Ability to design menus within customer specifications.
• Proficient in cost controls and reporting.

Responsibilities

• Oversee culinary operations across Chefs, Sous Chefs and Cooks to meet client specifications.
• Ensure HACCP, FDA and safety compliance and control costs.
• Lead menu design, recipes, portions and quality standards.
• Monitor productivity, labor costs and staffing needs.
• Train and develop kitchen staff and provide coaching as needed.
• Prepare operational reports analyzing food data and trends.

Skills

Leadership

Culinary expertise

Quality control

Food safety HACCP

Menu design

Budgeting & cost controls

Staff training

Operations management

Time management

Communication

Education

Associate or Bachelor degree in Culinary Arts

Tools

ServSafe Certification

Job description

gategroup in Denver, CO is seeking an Executive Chef, Operations to lead culinary teams across Chefs, Sous Chefs and Cooks in delivering pre-designed meals for airline accounts. You will translate client specifications into safe, flavorful menus while driving quality, productivity and cost controls.

You will set standards, supervise staffing, ensure HACCP and FDA compliance, train staff, aid in menu design, and prepare operational reports.