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Executive Chef-JFK
Company Name:LSG Sky Chefs
This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Position Description: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.


-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

-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
-Cost consciousness
-Good communication and organizational skills
-Social competence/Team player
-Service orientation
-Leadership skills
-Good knowledge of Microsoft Office and Windows-based computer applications
Job Profile:
Position: Executive Chef
Start Date: Negotiable
Job Category: Catering
Job Type: Full-time
Compensation: Negotiable
Experience: 5 years
Education: Culinary Arts Degree
Job Location(s): New York
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