Executive Chef: Lead Culinary Ops & Innovation

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

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.