Executive Chef, Chinese Cuisine, US

We’re looking for motivated, engaged people to help make everyone’s journeys better.

The Chinese Cuisine Executive Chef is responsible for delivering culinary excellence for Chinese Cuisine across all units in the US and Canada. This position will focus on customer performance improvements, training and development and overseeing menu presentations. The Chinese Cuisine Executive Chef will be a member of the Group Culinary Excellence Team and will be responsible for mobilizing support for menu presentations.

Main Duties and Responsibilities:

• Conducts innovative menu presentations and ensures compliance on recipes and portion specifications as required by the customer.
• Ensures the kitchen staff are trained on cooking and food preparation requirements of all the airline accounts serviced in the unit. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource supporting operations management to improve performance of the unit.
• Identifies and resolves problems by completing timely audits.
• Maintains a safe, secure, and healthy work environment by establishing, following and enforcing standards and procedures while complying with sanitation and federal, state, and local legal regulations.
• Oversees food preparation, safety, and security and implements accident and disaster plans. 
• Ensures meal cycles are communicated in a timely and accurate basis. Monitors yields of products to ensure maximum usage.
• Participate in Company Global Sustaining Progress in Culinary Excellence (SPICE) Program.
• Engages with Supply Chain Management and Total Cost Management (TCM) to arrange workshops and evaluations of food products.

• Maintains culinary equipment by following operating instructions and advises on preventive maintenance and repairs. 
• Evaluates cooking equipment against the current needs and future expectations.

• Initiates new production and timesaving production techniques

Qualifications

Education:

• Associate Degree or Bachelor Degree in the Culinary Arts or a related field and/or apprenticeship or hotel management school completion with focus on culinary is required.

Work Experience:

• 7-10 years of experience as a Chef is required
• 3-5 years of experience as a Chinese Cuisine Executive Chef
• Minimum of 3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment is required.
• In-flight catering experience or experience in a high-volume food service environment is required.

Technical Skills: (Certification, Licenses and Registration)

• Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

• Advanced computer skills are required. 
• Working knowledge of Microsoft Office products is preferred.
• Maintains professional and technical knowledge by attending educational workshops, reviewing professional publications and participating in professional societies. 
• ServSafe Certified is preferred.

Language / Communication Skills:

• Must have excellent written and oral communication skills. 
• Strong organizational, analytical, communication and leadership skills are required.
• Bilingual in Chinese (Cantonese or Mandarin) is a plus.

Job Dimensions

Geographic Responsibility: USA and Canada

Type of Employment: Full-Time

Travel %:  Yes – Up to 70%

Exemption Classification: Exempt

Internal Relationships: Culinary, OPC, FP&A, Commercial.

External Relationships: Airlines, customers, suppliers and vendors

Work Environment / Requirements of the Job:

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. 
• In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. 
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A schedule of over 55 hours per week is typical.

Budget / Revenue Responsibility: N/A

Organization Structure

Direct Line Manager (Title): Area Executive Chef