Executive Chef, Airline Catering Operations

2139 Gate Gourmet, Inc; Miami (FL); On-site; USD 99,000 - 121,000; Full time

Benefits offered by this job

Paid time off

401k with company match

Company sponsored life insurance

Medical, dental, vision plans

Voluntary short-term/long-term-disabil

Voluntary life, accident, and hospital

Employee Assistance Program

Commuter benefits

Employee Discounts

Free hot healthy meals for unit

Job summary

Gate Gourmet is seeking an Executive Chef, Operations, to oversee daily meal preparation for multiple airline accounts and lead a team of Chefs, Sous Chefs, and Cooks. You will ensure qualityfood services and strategic execution in a high-volume, fast-paced unit.

Reporting to the General Manager, you will monitor production standards, control costs, and drive continuous improvement in menus and processes, while upholding safety regulations and ServSafe standards.

Qualifications

• Associate or Bachelor degree in Culinary Arts or related field, or 4+ years in an Executive Chef role.
• Minimum 10 years of experience as a Chef and 4 years as an Executive Chef.
• In-flight catering or high-volume food service experience required.
• Strong leadership and coaching ability, with experience managing 2–3 Sous Chefs and 20+ cooks.

Responsibilities

• Oversee culinary operations and ensure adherence to standards and budgets.
• Lead staff training, scheduling, and performance management across the unit.
• Ensure HACCP, FDA and safety compliance; monitor sanitation and safety procedures.
• Collaborate on menu design and cost control; review production records and yields.

Skills

Culinary leadership

Strategic planning

Staff training

Menu design

Food safety

Communication

Education

Associate or Bachelor in Culinary Arts

Tools

MS Office

Job description

Gate Gourmet is seeking an Executive Chef, Operations, to oversee daily meal preparation for multiple airline accounts and lead a team of Chefs, Sous Chefs, and Cooks. You will ensure qualityfood services and strategic execution in a high-volume, fast-paced unit.

Reporting to the General Manager, you will monitor production standards, control costs, and drive continuous improvement in menus and processes, while upholding safety regulations and ServSafe standards.