Executive Chef - Airline Catering Operations Lead

Gategourmet; Denver (CO); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Disability insurance

Life insurance

Employee Assistance Program

Employee Discounts

Free hot meals for unit operations

Job summary

Gategourmet is seeking an Executive Chef, Operations to lead the culinary team across multiple airline accounts. You will oversee Chefs, Sous Chefs and Cooks, ensuring high-quality meals and adherence to customer specifications.

Responsibilities include budgeting, menu design, staff development, and ensuring compliance with food safety standards while driving overall unit performance and guest satisfaction.

Qualifications

• Requires formal culinary education or 4+ years as Executive Chef
• Strong leadership and communication skills are essential
• Ability to manage multi-unit culinary operations and high-volume production

Responsibilities

• Oversee daily culinary operations and manage chefs, sous chefs and cooks.
• Ensure recipes, portions and quality meet client specifications.
• Monitor food safety standards and compliance with HACCP, FDA, and regulations.
• Analyze production data to improve costs, yields and productivity.
• Develop menus and coordinate with buyers for ingredient cost control.
• Train staff and provide corrective actions when needed.
• Prepare reports on food production, trends and costs.
• Maintain equipment and supervise maintenance planning.
• Lead continuous improvement initiatives in kitchen operations.

Skills

Culinary Leadership

Menu Design

Budgeting

Staff Training

Quality Assurance

Education

Associate or Bachelor in Culinary Arts

Tools

ServSafe Certified (preferred)

Microsoft Office

Job description

Gategourmet is seeking an Executive Chef, Operations to lead the culinary team across multiple airline accounts. You will oversee Chefs, Sous Chefs and Cooks, ensuring high-quality meals and adherence to customer specifications.

Responsibilities include budgeting, menu design, staff development, and ensuring compliance with food safety standards while driving overall unit performance and guest satisfaction.