Executive Chef | In-Flight Catering
Sky Chefs Inc. - Philadelphia, PA

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Role Purpose Statement: The job incumbent is responsible for the food production in a Customer Service Center (CSC) in accordance with company standards, menu specifications, and customer requirements.

Main Accountabilities
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 marketing activities

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

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 company''s 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

Required Skills

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

Cost consciousness

Good communication and organizational skills

Social competence/Team player

Service orientation

Leadership skills

Good knowledge of Microsoft Office and Windows-based computer applications

Required Experience