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.

The Executive Chef is responsible for overseeing all food production activities within the assigned Customer Service Center (CSC), ensuring alignment with company standards, menu specifications, and customer expectations. This role leads culinary operations, drives innovation, maintains quality and safety standards, and fosters a high-performance kitchen team.

• Lead and manage all food production activities within the CSC.
• Monitor inventory levels and initiate corrective actions for deviations.
• Adjust production plans and forecast food and equipment needs.
• Ensure strict adherence to recipe specifications and conduct sensory evaluations.
• Collaborate on menu development and product innovation.
• Maintain and update catering manuals; ensure distribution and compliance.
• Manage budgetary controls related to personnel and material costs.
• Participate in customer-facing menu presentations and culinary showcases.
• Address customer complaints with timely and effective countermeasures.
• Review service schedules and assess operational efficiency.
• Develop and implement training strategies for kitchen staff.
• Represent the culinary team in interactions with external stakeholders.
• Stay current with industry trends and align with design chefs on innovation.
• Ensure appropriate production technology is utilized.
• Support spaneting initiatives through culinary expertise.

• Ensure quality standards for all goods received.
• Maintain organized food storage and enforce FIFO (First In, First Out) practices.
• Guarantee compliance with hygiene, health, safety, and HACCP regulations.

• Organize, staff, and direct the culinary department effectively.
• Motivate, guide, and develop team members in accordance with HR policies.
• Champion company values and management principles within the kitchen.
• Manage departmental budgets and initiate corrective actions as needed.
• Support company initiatives such as Global Quality Standards (GQS), HACCP, and Lean Manufacturing.

• 5–7 years of experience in commercial cooking, including at least 2 years in a leadership role.
• Culinary certification or apprenticeship preferred.
• Additional certifications (e.g., diet chef, industrial chef) or equivalent experience a plus.
• Strong knowledge of food safety and hygiene regulations (e.g., HACCP).
• Solid financial acumen and budget management skills.
• Proven leadership, communication, and organizational abilities.