Executive Chef

Job Title: Executive Chef
Job Location: Atlanta-USA-30344
Work Location Type: On-Site
Salary Range: $80,000.00 - 86,000.00

About us

Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights.

Role Purpose Statement

The Executive Chef is responsible for leading all culinary and food production operations within the Atlanta Customer Service Center (CSC), ensuring the delivery of exceptional food quality, consistency, safety, and customer satisfaction in accordance with company standards, client specifications, and regulatory requirements. This role serves as the culinary leader of the facility, driving menu innovation, operational efficiency, cost management, employee development, and continuous improvement while maintaining the highest standards of food safety and operational excellence.

Main Accountabilities

Culinary & Food Production Leadership

• Direct and oversee all food production activities within the CSC, ensuring compliance with culinary standards, customer specifications, and company requirements.
• Lead production planning, staffing allocation, and workflow management to support operational excellence.
• Monitor inventory levels, control food costs, reduce waste, and implement corrective actions when needed.
• Ensure adherence to recipes, portion controls, presentation standards, and production procedures.
• Conduct quality and taste evaluations to maintain consistency and customer satisfaction.
• Collaborate with Culinary Development teams on menu innovation and product enhancements.
• Oversee production scheduling and continuously improve efficiency, productivity, and profitability.
• Manage customer complaint resolution and lead corrective action initiatives.
• Stay informed of culinary trends, emerging concepts, and industry best practices.

Financial & Operational Management

• Manage departmental budgets, including labor, food, inventory, and material costs.
• Analyze KPIs and financial results to identify cost-saving and operational improvement opportunities.
• Drive productivity initiatives while maintaining quality and service standards.
• Oversee forecasting, purchasing, inventory management, and production controls.
• Support continuous improvement initiatives aligned with Lean Manufacturing principles.

Food Safety, Quality & Compliance

• Ensure compliance with all food safety, sanitation, quality, and regulatory requirements.
• Maintain adherence to HACCP, GQS, OSHA, and all applicable local, state, and federal regulations.
• Verify the quality and condition of incoming products and ingredients.
• Ensure proper storage, labeling, rotation, and FIFO inventory practices.
• Conduct audits and inspections to drive compliance and operational excellence.
• Promote a culture of food safety, accountability, and quality.

Leadership & Talent Development

• Lead, coach, and develop culinary leaders and kitchen teams to achieve business objectives.
• Implement training programs, succession planning, and employee development initiatives.
• Foster a high-performance culture focused on accountability, teamwork, and continuous improvement.
• Manage staffing levels, performance evaluations, and ongoing coaching efforts.
• Champion company values, leadership principles, and DE&I initiatives.
• Serve as the primary culinary representative with customers, vendors, auditors, and key stakeholders.

Customer & Business Partnership

• Participate in customer presentations, tastings, menu reviews, and business development activities.
• Partner with cross-functional teams to deliver customer requirements and service excellence.
• Build strong relationships with Operations, Quality, Procurement, Human Resources, and Commercial teams.
• Support marketing and promotional efforts that strengthen the company's culinary reputation and growth.

Knowledge, Skills and Experience

Required Qualifications

• Culinary Degree from an accredited culinary institution required.
• Minimum 5-7 years of progressive culinary leadership experience , including at least 2 years in a senior management or Executive Chef role within high-volume food production, hospitality, airline catering, contract food service, manufacturing, or related environments.
• Demonstrated experience managing large-scale food production operations and diverse culinary teams.
• Strong knowledge of food safety regulations, HACCP principles, sanitation requirements, and quality management systems.
• Proven financial acumen with experience managing budgets, food costs, labor costs, inventory controls, and operational metrics.
• Ability to lead in a fast-paced, deadline-driven production environment.
• Strong interpersonal, communication, coaching, and leadership skills.
• Proficiency with production planning, inventory management, and operational reporting systems.

Preferred Qualifications

• Certified Executive Chef (CEC) or equivalent professional culinary certification.
• Additional certifications such as Certified Dietary Manager, Industrial Chef Certification, or Food Safety Manager Certification.
• Experience in airline catering, commissary production, large-scale manufacturing, or multi-unit food service operations.
• Lean Manufacturing, Six Sigma, or continuous improvement experience.

SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.