gategourmet is hiring: Executive Chef, Airline Catering Operations in Burlingame

Overview This range is provided by gategourmet. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range: $130,000.00/yr - $140,000.00/yr Annual Hiring Range: Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Responsibilities Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; serve as culinary resource to operations managers; identify and resolve problems; complete audits; determine system improvements; implement change. Meet culinary financial objectives by estimating requirements; assist with menu design; anticipate and evaluate response to menu presentation; schedule expenditures; analyze variances; initiate corrective actions; evaluate time-saving production techniques; train others in specialty techniques. Adhere to recipes and portion specifications; review product specifications; evaluate ease of menu preparation; apply established procedures and budgetary constraints. Oversee food preparation by consulting with the Buyer, Sous Chefs, cooks, and team leaders; oversee portion size; control productivity; provide culinary leadership in areas of personal expertise; monitor presentations, garnishments, and sauces. Improve menu quality and consistency by analyzing food production records and menu expenses; promote kitchen staff interest in quality improvement; study, evaluate, and redesign processes; implement changes. Prepare menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintain a safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; comply with sanitation and regulatory requirements; oversee food preparation, safety, and security; review and implement disaster plans. Maintain ingredients, supplies, and inventory; purchase menu ingredients; evaluate quality of deliveries; establish inventory levels, re-order points, and cost-controls. Maintain culinary equipment by following operating instructions; train staff in equipment use; troubleshoot breakdowns; oversee maintenance; propose purchases as needed. Maintain professional and technical knowledge by attending workshops, reviewing publications, benchmarking practices, and sharing knowledge with staff. Coach, counsel, and prepare corrective actions for employees; ensure productivity and adherence to labor and food cost targets; monitor manpower and turnover; support employee retention. Ensure meal cycles are communicated timely and accurately; monitor yields for maximum usage. Work with management to improve unit performance; ensure menu presentations are planned, set up, and specifications reviewed for compliance. Ensure labor, food costs, overtime, and productivity targets are met; ensure cooks and Sous Chefs can perform all required duties for airline accounts served by the unit. Ensure proper cooking temperatures per airline and food safety specifications; provide coaching and development for staff. Complete required training including ServSafe Sanitation Manager Certification. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field, or at least 4 years of experience in an Executive Chef role Work Experience: Minimum 10 years of experience as a Chef Minimum of 4 years of experience as an Executive Chef Minimum of 1-3 years of supervisory experience in a high-volume, manufacturing, food production and restaurant or catering environment In-flight catering experience or experience in a high-volume food service environment Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications Ability to work in a fast-paced, deadline-driven environment Strong leadership skills; ability to manage a staff of 2-3 Sous Chefs and 20+ cooks Experience with labor relations is a plus, but not required Ability to train others and give feedback daily Excellent time management and ability to handle multiple tasks Strong organizational, analytical, communication and leadership skills Innovative and capable of changing operations to improve performance Experience with menu design is a plus; basic computer skills; Microsoft Office knowledge ServSafe certification preferred Language / Communication Skills: Excellent written and oral communication skills Work Environment / Requirements of the Job: Standing, bending, lifting, and moving for shifts of 10+ hours Physical discomfort due to temperature and noise in a production kitchen Ability to lift, push, pull and move items over 25 pounds Rotating schedule of over 55 hours per week is typical To be considered for this position, please submit your application by 07/14/2025 #J-18808-Ljbffr