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SUMMARY

The Executive Chef is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and ACES specifications associated with Air Culinaire Worldwide food production orders. Additionally, the Executive Chef will participate in the process of directly serving the Air Culinaire Worldwide customers and obtaining feedback from them regarding our product and service, which they will relay to the General Manager. The Executive Chef will be an on-site problem solver in the event of situations arising that requires immediate action, and the Executive Chef will the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Executive Chef is responsible for managing all culinary staff training, labor scheduling as directed by the GM, and for the career planning, coaching and skills enhancement of the entire culinary team.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Under the direction of the General Manager, the Executive Chef’s primary responsibility is to manage all aspects of the kitchen and culinary staff. In addition, the Executive Chef will manage the kitchen food purchasing, specifications, labor and culinary operations to achieve the highest quality of cuisine and profitability while maintaining Air Culinaire Worldwide Standards. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Recruiting, interviews, hires and training of existing and new kitchen personnel.
• Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements.
• Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
• Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.
• Visits Clients, Vendors and offers/Performs food demonstrations at FBO’s and conferences
• Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen.
• Designs, supervises, coordinates and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.
• Maintains updated knowledge of current culinary and packaging and consumer dining trends.
• Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions.
• Responsible for ensuring timely food handling, storage, prep and production.
• Maintains & manages Air Culinaire Worldwide kitchen specifications and SOP’s as required.
• Participates in and implements Sales and Marketing programs as required from the culinary perspective.
• Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients.
• Dresses professionally in full Chef Uniform and within the guidelines of Company procedures including the company approved uniform.
• Carry company provided mobile device at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed.
• Basic financial skills and functions are required as well as sound understanding of calculating food cost, packaging cost, plating cost, paper costs and reading of a basic P&L statement.

• All other duties as assigned by the General Manager.

REQUIREMENTS

Culinary degree or equivalent experience in a professional kitchen environment within catering or fine dining establishment required as well as a current Safe Food Handling Certificate. Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. Other required experience includes food and equipment safety as well as strong knowledge of food production. Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs. Must have demonstrated ability to manage and maintain customer accounts, as well as attention to detail. Must be able to demonstrate strong Managerial skills, including team-building, hiring, skills training, disciplining, performance reviews, cross-training and employee development. The Kitchen Manager/Executive Chef must have an excellent driving record and valid driver’s license, and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings.

OPERATIONAL DEMANDS

The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Flexible work schedule required, including weekends and holidays and frequent travel availability a must. Candidate must be able to travel in accordance with the current Air Culinaire Worldwide Travel Policy.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. The ability to speak Spanish & French in addition to English is preferred.

MATHMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to handle, reach and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate to loud.

Disclaimer:

This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.

Benefits Package:

• Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. Full Time employees are eligible for healthcare and supplemental benefits on the first of the month, following 60 days of employment.
• 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. Plan entry is the first day of the month following 30 days of employment
• Three (3) medical plans to choose from, with an excellent employer contribution.
• Available Dental and Vision insurance
• Company paid basic life insurance, with the option to elect additional voluntary term life
• Company paid short-term and long-term disability insurance
• Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance
• Health Savings Account and Flexible Spending Account available (for eligible plans)
• Generous Vacation Program for full time employees, also Floating Holiday hours and Sick Time.
• Employee Assistance Program (EAP)