Executive Chef

Abby's Catering; Houston (TX); Hybrid; USD 90.000 - 130.000; Vollzeit

Zusammenfassung

Abby’s Catering in Houston, TX, seeks an Executive Chef to lead the IAH hot kitchen. This is a hands-on, floor-based role reporting to the Corporate Executive Chef, guiding sous chefs, line cooks, and kitchen staff while upholding strict food safety, labor controls, and culinary standards for premium airline service.

You will coach teams, oversee menu execution, and drive profitability through process discipline and quality.

Qualifikationen

• Airline catering experience mandatory.
• Hands-on operator on the line with teaching ability.
• Experience with EOS/LMA framework.
• Strong knowledge of HACCP, MEDINA standards, FDA/USDA regulations.
• Proficiency with Paylocity and inventory management tools.
• Excellent cross-cultural communication skills.

Aufgaben

• Lead and coach kitchen staff on the floor with accountability.
• Oversee meal presentations, recipe scaling, and quality control for flights.
• Maintain HACCP, safety standards, and audit readiness.
• Manage labor costs and food cost, optimize yields and waste.
• Coordinate with supply chain and procurement to ensure timely ingredients.

Kenntnisse

Airline catering

Hands-on leadership

EOS/LMA

FSQ & regulatory knowledge

Communication

Bi-lingual English/Spanish

Paylocity experience

Inventory management

Tools

Paylocity

Inventory systems

Spreadsheets

Jobbeschreibung

Description

Executive Chef – Airline Catering - BI-LINGUAL Engl./Span.

Location: Houston, TX (IAH Base)

Position Type: Full-Time / Executive Operational Leadership

Reports To: Corporate Executive Chef (CEC)

Direct Reports: Sous Chefs, Line Chefs, Cooks, Kitchen Helpers

About Us

We are a premium boutique airline catering organization dedicated to delivering top-tier, fresh, and exceptionally crafted culinary experiences to world leading international carriers. We pride ourselves on fine-dining craftsmanship scaled to the skies, operating with operational precision, passion, and uncompromising quality standards.

Role Overview

We are seeking a high-energy, battle-tested, and deeply hands-on Executive Chef to lead our Houston - IAH hot kitchen team.

This is NOT a desk job. You will be on the floor every day, working shoulder-to-shoulder with your team, cooking alongside them, leading by example, and coaching your Sous Chefs into top-tier operational leaders. You are the operational engine of the culinary department, responsible for maintaining strict food safety, driving profitability through food and labor controls, and elevating our culinary standards to exceed international airline expectations.

We operate using the Entrepreneurial Operating System (EOS®). You must embody and execute LMA (Lead, Manage, and create Accountability) to foster an elite, highly skilled, and accountable culinary culture.

Key Responsibilities

Leadership, Coaching & EOS (LMA)

• Lead, Manage, & Hold Accountable (LMA): Own the leadership of your kitchen staff through clear expectations, open communication, and daily accountability.
• Hands-on Floor Leadership: Lead from the line. Work shoulder-to-shoulder with cooks and Sous Chefs during prep and production peaks.
• Talent Development: Mentor and mold Sous Chefs into fully capable, autonomous leaders. Identify talent gaps and actively train cooks and helpers.
• Recruitment & Hiring: Drive the culinary selection process. Conduct practical test kitchen auditions (including "Mystery Basket" challenges) to hire only the best talent. Manage team performance, up to and including termination when necessary.

Culinary Excellence & Airline Operations

• Meal Presentations & Chef Tables: Lead customer menu presentations, and Chef’s Table evaluations for existing and prospective airline clients.
• Audit & Quality Standards: Enforce strict compliance with MEDINA Quality Standards, customer specifications, and internal/external quality audits.
• Recipe Development: Oversee batch recipe execution, test kitchen work, menu yields, and accurate culinary scaling for production.
• Boutique Quality: Maintain an unwavering commitment to fresh, top-tier ingredients and artisanal presentation across all flight classes.

Culinary & Safety & Compliance

• Food Safety, Quality (FSQ) & Compliance
• Strict HACCP & Safety Control: Maintain absolute compliance with critical control points, specifically CCP 3/4 (cooking/chilling) and CCP 2.2 (thawing protocols).
• Audit Readiness: Ensure the facility is always audit-ready for customer, FDA, local health authority, and international airline carrier inspections.
• Waste & Hygiene: Drive rigorous cleanliness, sanitation, and kitchen waste management processes.

Administrative & Financial Control

• Labor Management: Build efficient shift schedules in Paylocity, actively manage labor cost targets, and maintain strict control over overtime.
• Food Cost & Yield Management: Oversee daily raw material requisitions, perform precise food cost calculations, minimize yield losses, and audit kitchen waste logs.
• Administrative Oversight: Track inventory, manage attendance/timecards, and coordinate seamlessly with supply chain and procurement.

Company Core Values:

You must be willing to embrace our Company Core Values in the way you dedicate yourself to work:

CATCH

• Customer Service
• Accountability
• Teamwork
• Competitiveness
• Honesty

Our Mission:

"To continue to be the leading in-flight and corporate catering company serving the Houston & Dallas Metro market by using locally sourced and sustainable raw ingredients, providing the most memorable and personalized attention to detail all while maintaining a fiscally sound budget and complying with the highest food safety standards."

Requirements

Candidate Qualifications & Requirements

• Airline Catering Experience: Mandatory. Proven leadership experience in a high-volume, high-spec commercial airline catering facility.
• Leadership Style: 100% hands-on operator who thrives on the line, loves teaching, and leads by example.
• Management Methodology: Deep familiarity or working experience with the EOS® framework (or a strong alignment with its core LMA principles).
• FSQ & Regulatory Expertise: Strong technical knowledge of HACCP, MEDINA standards, FDA/USDA regulations, and CCP execution.
• Administrative Proficiency: Tech-savvy with prior experience in Paylocity (or similar HR/scheduling software), inventory management tools, and spreadsheet-based food cost calculations.
• Communication: Clear, direct communicator capable of motivating a diverse, multicultural kitchen workforce.
• BI-LINGUAL Engl./Span. preferred.
• Salary DOE