Airline Kitchen Lead - Culinary Mastery & Safety

DO & CO AG; Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

DO & CO AG is seeking a Chef to run a specific kitchen section, prepare and plate high-quality dishes, and uphold food safety standards for international airline guests. The role reports to the Sous Chef and requires culinary education with supervisory experience.

Responsibilities include supervising daily production, ensuring on-time delivery, maintaining portion control, and strictly following HACCP guidelines while coordinating with the team across shifts.

Qualifications

• Candidates must be service-oriented, collaborative, and creative.
• HACCP knowledge and food safety principles.
• Excellent attention to detail and quality control.
• Ability to handle a heavy workload under time pressure.
• Self-organization and ability to work independently or in a team.
• Ability to monitor wastage and maintain cost controls.
• Flexibility to work night shifts, weekends, and holidays.

Responsibilities

• Supervise daily production of fresh high quality foods for hundreds of airline guests.
• Control timing of food production flow to avoid delays and lapses.
• Monitor portions and waste to ensure efficiency and consistency.
• Prepare, cook and present dishes within the specialty section.
• Ensure production processes meet quality standards and deadlines.
• Ensure meals meet specifications and the highest quality standards.
• Comply with all food safety and hygiene regulations; report issues to management.

Skills

Service-oriented

Collaborative

Creative

HACCP knowledge

Attention to detail

Heavy workload handling

Self-organized

Teamwork

Waste monitoring

Education

Culinary Education

3+ years cooking experience with supervisory role

Job description

DO & CO AG is seeking a Chef to run a specific kitchen section, prepare and plate high-quality dishes, and uphold food safety standards for international airline guests. The role reports to the Sous Chef and requires culinary education with supervisory experience.

Responsibilities include supervising daily production, ensuring on-time delivery, maintaining portion control, and strictly following HACCP guidelines while coordinating with the team across shifts.