Role Purpose Statement: Seeking an outgoing candidate who thrives in a fast paced production environment and enjoys managing a group of employees in the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. Additionally, this candidate needs to monitor and engage employees in all safety & performance initiatives.

  • Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
  • Supervise, coordinate and control employees in food storage (e.g. maintaining tidiness, following the first in - first out principle)
  • Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
  • Participates in the development of food products and menus as needed for menu presentations
  • Must be aware of content in catering manuals; conducts updates when necessary
  • Executes countermeasures in the production in case of customer complaints
  • Supports training of direct reports
  • Other duties as deemed necessary
  • Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
  • Maintains and monitors quality, conducts quality control checks according to HACCP regulations
  • Conducts quality checks of goods received
  • Monitors and ensures compliance with recipe specifications
  • Guide, motivate and develop staff within the Human Resources policies
  • Make the company's values and management principles live in the department(s)
  • Manage productivity hours and costs in the area of responsibility; initiate and steer corrective actions in case of deviations
  • Participate and support company sponsored initiatives such as Quality, HACCP, Lean Manufacturing, Employee Safety and Production systems


Salary: $54,000.00 - $67,000.00 per year (Depending on Experience)

Experience Required:
  • Experience in Asian Cooking Required (Japanese, Korean)
  • Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required
  • Strong knowledge of food and hygiene regulations (HACCP)
  • Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
  • Strong communication and organizational skills
  • Leadership skills
  • Good knowledge of Microsoft Office and Windows-based computer applications

Inquiries and Information

LSG Sky Chefs