Executive Chef

LSG Lufthansa Service Holding AG; Santa Ana (CA); On-site; USD 86,000 - 108,000; Full time

Job summary

SkyChefs is seeking an Executive Chef to lead food production at a Customer Service Center in Santa Ana. The role focuses on menu execution, recipe compliance, HACCP standards, and cross-functional collaboration with stakeholders.

The candidate should have 5–7 years in commercial cooking, with at least 2 years in management, and hold an apprenticeship or culinary certification. Strong financial acumen and leadership are essential for success in this high-volume operation.

Qualifications

• Five to seven years of experience in commercial cooking, with at least two years in a management position.
• Apprenticeship or certification in culinary school preferred.
• Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred.
• Knowledge of food and hygiene regulations (HACCP).
• Financial understanding.

Responsibilities

• Oversees all food production activities in responsible CSC.
• Controls and adjusts production plans, estimates consumption of food and equipment.
• Ensures compliance of recipe specifications and HACCP regulations.
• Participates in menu presentations and development of food products and menus.
• Establishes training strategy and training plans for kitchen staff in responsible CSC.
• Represents kitchen and kitchen staff in front of external stakeholders.
• Keeps up to date with industry trends and aligns with design chefs.
• Implements cost control and manages budget, personnel, and material costs.

Skills

Leadership

Food safety HACCP

Financial literacy

Menu development

Education

Apprenticeship or certification in culinary school

Job description

Job Title:Executive Chef
Job Location:Santa Ana-USA-92626
Work Location Type:On-Site
Salary Range:$86,417.73 - 108,021.41

About us

Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights.

Role Purpose Statement

Role Purpose Statement: The job incumbent is responsible for the food production in a Customer Service Center (CSC) in accordance with company standards, menu specifications, and customer requirements.

Main Accountabilities

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 marketing 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

Knowledge, Skills and Experience

• Five to seven years of experience in commercial cooking, out of those at least two years in a management position required
• Apprenticeship or Certification course from culinary school preferred
• Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
• Knowledge of food and hygiene regulations (example: HACCP)
• Financial understanding

SkyChefs is an EEO and

SkyChefs is an EEO and