Posting Start Date: 9/20/26

Job Title: Executive Chef- Commercial High Volume Production
Job Location: Philadelphia-USA-19153
Work Location Type: On-Site
Salary Range: $75,615.05 - 94,518.82

Role Purpose Statement

We are hiring an Executive Chef for our Philadelphia operations. At SkyChefs, you won't just run a kitchen - you will lead a large scale culinary operation that services thousands of travelers daily across global airline partners. This role is ideal for an Executive Chef who thrives in high volume, production driven environments and is passionate about operational excellence, consistency, and team leadership.

Why this role is different

This is not a traditional restaurant Executive Chef role. You'll lead a fast-paced, high volume production kitchen where success is defined by:

• Precision and consistency at scale
• Process optimization and efficiency
• Food safety and compliance excellence
• Leading and developing culinary teams

If you enjoy building systems, driving quality at scale, and influencing a global food operation-this is your opportunity.

• Location: near Philadelphia International Airport

Main Accountabilities

Food Production
• Oversees all food production activities in responsible CSC
• Responsible for deviations in inventories, initiates countermeasures if necessary
• Controls and adjusts production plans, estimates consumption of food and equipment
• Ensures compliance of recipe specifications and conducts sense-checks
• Participates in the development of food products and menus
• Must be aware of content in catering manuals; updates and distributes them within responsible CSC
• Responsible for cost controlling of the budget, personnel and material costs
• Participates in menu presentations
• Coordinates and controls countermeasures in the production in case of customer complaints
• Checks service schedules, assesses economic profitability and conducts sense-checks
• Establishes training strategy and training plans for kitchen staff in responsible CSC
• Represents kitchen and kitchen staff in front of external stakeholders
• Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs
• Ensures that the appropriate production technology is in place
• Participates in marketing activities
Quality
• Ensures quality of goods received
• Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed
• Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC
Leadership
• Ensure that the area of responsibility is properly organized, staffed and directed
• Guide, motivate and develop the subordinate employees within the Human Resources Policy
• Make the company''s values and management principles live in the department(s)
• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
• Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing

Knowledge, Skills and Experience
• Five to seven years of experience in commercial cooking, out of those at least two years in a management position required
• Apprenticeship or Certification course from culinary school preferred
• Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
• Knowledge of food and hygiene regulations (example: HACCP)
• Financial understanding
• Proficiency with Microsoft Products