Executive Sous Chef: Lead Culinary Team & Quality Standards

Air-Culinaire-Worldwide; Greenwood Village (CO); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) match

Paid time off

Disability insurance

Life insurance

Job summary

Air Culinaire Worldwide seeks an Executive Sous Chef to lead the culinary program, set product specs, control costs, and supervise staff. You will train teams, enforce HACCP standards, and maintain high-quality presentation and efficiency across all kitchen operations.

The role requires extensive leadership in fast-paced culinary environments, strong vendor and client liaison skills, and the ability to adapt to client needs while maintaining Air Culinaire standards.

Qualifications

• Six to eight year high level cruise, hotel, aviation and leadership experience; culinary degree preferred.
• 5–7 years of leadership experience in a kitchen within catering or fine dining.
• HACCP training and Safe Food Handling certification.

Responsibilities

• Schedule, organize and verify best-in-class culinary production and quality methods based on specifications.
• Train, develop, mentor and audit culinary team members and equipment.
• Manage costs and financial performance for food, labor and packaging.
• Lead client engagement to build market share and retention.
• Ensure compliance with HACCP and safety procedures across operations.

Skills

Leadership

HACCP training

Food safety

Culinary standards

Client engagement

Knife skills

Education

Culinary degree preferred

Tools

Dynamics 365

Coupa

ADP scheduling

Job description

Air Culinaire Worldwide seeks an Executive Sous Chef to lead the culinary program, set product specs, control costs, and supervise staff. You will train teams, enforce HACCP standards, and maintain high-quality presentation and efficiency across all kitchen operations.

The role requires extensive leadership in fast-paced culinary environments, strong vendor and client liaison skills, and the ability to adapt to client needs while maintaining Air Culinaire standards.