Executive Chef - High-Volume Aviation Kitchen Leader (On-Site)

SkyChefs; Phoenix (AZ); Presencial; USD 72.000 - 90.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical insurance

Dental insurance

Vision insurance

Life insurance

Tuition reimbursement

Advancement opportunities

401(k) match

Paid time off

Paid holidays

Free meals

Free parking

Descripción de la vacante

SkyChefs in Phoenix, USA seeks an Executive Chef to lead hot and cold production in a high-volume kitchen at Phoenix-85040, on-site. You'll transform fixed menus into standout dishes, manage inventory and food safety, and mentor a diverse culinary team.

You bring 5–7 years of commercial cooking with at least 2 years in management, culinary certification, HACCP knowledge, and a passion for leadership and innovation in dining experiences.

Formación

• 5-7 years of commercial cooking experience, including at least 2 years in a management role.
• Culinary certification or equivalent experience preferred.
• Strong knowledge of food safety regulations (HACCP, food hygiene, inventory control).
• Passion for leadership, innovation, and creating unforgettable dining experiences.
• Knowledge of food and hygiene regulations (example: HACCP).
• Financial understanding.

Responsabilidades

• Lead hot and cold production teams in a fast-paced, high-volume kitchen.
• Deliver fixed menus to exact specifications, with consistent flavor and presentation.
• Keep production, inventory, and supplies on track for smooth, efficient service.
• Bring fresh food trends and new ideas to culinary leaders.
• Coach and develop your team to build skills, confidence, and career growth.
• Champion food safety, sanitation, and workplace safety at every turn.
• Foster an inclusive, high-performing culture that reflects SkyChefs' values.

Conocimientos

Lead kitchen teams

Food safety

Inventory control

Financial understanding

Culinary leadership

Educación

Culinary certification or equivalent

Descripción del empleo

SkyChefs in Phoenix, USA seeks an Executive Chef to lead hot and cold production in a high-volume kitchen at Phoenix-85040, on-site. You'll transform fixed menus into standout dishes, manage inventory and food safety, and mentor a diverse culinary team.

You bring 5–7 years of commercial cooking with at least 2 years in management, culinary certification, HACCP knowledge, and a passion for leadership and innovation in dining experiences.