Executive Chef Partner Jobs in Missouri (NOW HIRING)

Posted Monday, April 27, 2026 at 4:00 AM

The Head Production Chef is accountable for leading all kitchen production operations in a high-volume aviation catering environment, ensuring meals are produced safely, efficiently, and on schedule while meeting airline, regulatory, and financial targets. This role oversees Sous Chefs, Production Supervisors, and Specialty Cooks and is responsible for production planning, labor rostering, budget alignment, food safety compliance, and continuous performance improvement. Reporting directly to the Unit General Manager, with an indirect reporting line to the Regional Executive Chef and Head of Culinary, this role ensures strong alignment between site-level operational execution and enterprise culinary standards. The Head Production Chef is expected to build high-performing teams, plan ahead against forecasted volumes, control costs, and drive a culture of accountability, ownership, and winning mentality across the production operation.

• Lead daily production operations across Hot and Cold Kitchens to meet airline schedules and menu specifications
• Translate flight forecasts and production plans into daily and weekly execution strategies
• Anticipate operational risks and adjust staffing, prep, and production flow proactively
• Ensure standardized recipes, portion control, and quality standards are consistently met
• Resolve production bottlenecks and ensure on-time completion of all production phases
• Conduct the daily Culinary briefings to assure the kitchens are being managed as per Dnata standards.

• Develop and manage staff rosters aligned to production forecasts and labor budgets
• Balance productivity, service levels, and cost efficiency when scheduling teams
• Monitor labor hours, overtime, and staffing mix to remain within budget targets
• Partner with Operations and HR on workforce planning and staffing strategies
• Take ownership of labor productivity and continuous efficiency improvement

• Directly manage Sous Chefs and Production Supervisors; provide leadership to Specialty Cooks and Production Leads
• Conduct regular performance evaluations, coaching sessions, and development planning
• Identify high-potential team members and build leadership pipeline within production
• Address performance issues promptly and fairly, in partnership with HR and Operations
• Foster a culture of accountability, engagement, and professional growth

• Own HACCP execution and CCP compliance across all production areas
• Ensure CCP logs (CCP2-CCP5) are completed accurately and reviewed daily
• Enforce cooking, cooling, holding, labeling, allergen control, and traceability standards
• Partner with Quality Assurance during audits, inspections, and corrective actions
• Ensure sanitation programs and equipment safety procedures are fully implemented

• Oversee ingredient usage, FIFO rotation, and production yields
• Partner with Purchasing and Inventory on forecasting and supply availability
• Drive waste reduction initiatives and investigate cost variances
• Implement corrective actions to improve margins and operational efficiency
• Assure the kitchens follow the correct figures for production
• Manage the Kitro waste management program

• Collaborate with Regional Executive Chef and Head of Culinary to ensure adherence to enterprise culinary standards
• Support new menu rollouts, recipe updates, and airline program launches
• Provide feedback on menu feasibility, labor impact, and production scalability
• Ensure site-level execution aligns with brand, presentation, and quality expectations
• Assure daily Chef’s Tables and NEA are conducted daily
• Drive continuous improvement in production processes, layout, and workflow
• Promote problem-solving, ownership, and proactive communication across teams
• Lead by example with a high-performance, solution-oriented mindset
• Champion safety, quality, service excellence, and cost discipline as non-negotiable standards

• Other duties as assigned by management

• High School Diploma or GED required; Culinary degree strongly preferred
• 7+ years of high-volume food production experience, with 3+ years in kitchen leadership or management
• Proven experience managing supervisors and lead-level culinary staff
• Experience in regulated food environments (HACCP, USDA/FDA, airline catering, healthcare, or commissary kitchens) required

• Strong leadership presence with the ability to motivate and hold teams accountable
• Advanced knowledge of HACCP, CCP monitoring, and regulatory compliance
• Proven experience managing labor, budgets, and productivity targets
• Excellent planning, organization, and decision‑making skills
• Ability to think strategically while executing tactically on the floor
• Strong communication skills across culinary, QA, operations, and leadership teams
• Comfortable operating in fast‑paced, high‑pressure environments
• Flexibility to work rotating shifts, nights, weekends, and holidays