LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

Bring your culinary leadership to new heights! Located near Portland International Airport, our Portland facility is seeking a passionate and dynamic Executive Chef to lead our culinary operations.

In this critical role, you will oversee high-volume food production, drive culinary excellence, and inspire a team committed to delivering outstanding quality and innovation.

We are looking for a strategic and hands-on culinary leader who thrives in a fast-paced environment, maintains the highest food safety standards, and is energized by coaching and developing teams to achieve operational excellence.

Perks:
•    Medical, Dental, Vision ELIGIBLE DAY 1!
•    Employer-paid life insurance, AD&D, and a variety of voluntary benefits. ELIGIBLE DAY 1!
•    Tuition Reimbursement
•    Vacation, Sick, and Holiday Pay
•    401(k) including company match
•    Free Meals & Parking
•    Membership to American Airlines Credit Union
•    Opportunities for Advancement

Food Production
•    Oversees all food production activities in responsible CSC
•    Responsible for deviations in inventories, initiates countermeasures if necessary
•    Controls and adjusts production plans, estimates consumption of food and equipment
•    Ensures compliance of recipe specifications and conducts sense-checks
•    Participates in the development of food products and menus
•    Must be aware of content in catering manuals; updates and distributes them within responsible CSC
•    Responsible for cost controlling of the budget, personnel and material costs
•    Participates in menu presentations
•    Coordinates and controls countermeasures in the production in case of customer complaints
•    Checks service schedules, assesses economic profitability and conducts sense-checks
•    Establishes training strategy and training plans for kitchen staff in responsible CSC
•    Represents kitchen and kitchen staff in front of external stakeholders
•    Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs
•    Ensures that the appropriate production technology is in place
•    Participates in spaneting activities

Quality
•    Ensures quality of goods received
•    Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed
•    Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC 

Leadership
•    Ensure that the area of responsibility is properly organized, staffed and directed
•    Guide, motivate and develop the subordinate employees within the Human Resources Policy
•    Make the companys values and management principles live in the department(s)
•    Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
•    Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing
 

•    Five to seven years of experience in commercial cooking, out of those at least two years in a management position required
•    Apprenticeship or Certification course from culinary school preferred
•    Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
•    Knowledge of food and hygiene regulations (example: HACCP)
•    Financial understanding