You’ve built kitchens. You’ve led teams. You’ve created great food. Now imagine doing that at a level where your work reaches thousands of people every day. We are looking for an Executive Chef who is passionate about people, food, and execution, someone who thrives in fast‑paced kitchens but never loses focus on quality, consistency, and pride in the plate.
As an Executive Chef with SkyChefs you will  lead the kitchen with energy and purpose, guiding the team on the floor, setting the standard for quality, and making sure every dish is consistent, delicious, and well-presented.  Beyond the day-to-day, you also represent the kitchen with pride collaborating with others, connecting with guests, and creating an experience everyone can feel good about.

    • Medical, Dental, and Vision coverage starting Day 1
    • Employer‑paid life insurance and AD&D benefits
    • 401(k) with company match
    • Paid vacation, sick time, and holidays
    • Tuition reimbursement
    • Free meals and parking
    • Career growth opportunities with a global organization

• Culinary Leadership: Oversee food production, control budgets, and ensure efficiency in kitchen operations.
• Quality & Innovation: Maintain recipe compliance, conduct flavor & presentation checks, and drive menu development.
• Operational Excellence: Manage inventory, optimize kitchen processes, and ensure adherence to safety and hygiene regulations (HACCP, GQS, Lean Manufacturing).
• Customer & Team Collaboration: Represent the kitchen in menu presentations, engage with clients, and inspire your kitchen staff.
• Training & Development: Mentor and train your team to uphold food safety, hygiene, and quality standards.

•  5-7 years of experience in commercial cooking, out of those at least two years in a management position
• Apprenticeship or Certification course from culinary school
• Strong knowledge of food safety regulations (HACCP, food hygiene, inventory control).
• Passion for leadership, innovation, and creating unforgettable dining experiences.Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
• Knowledge of food and hygiene regulations (example: HACCP)
• Strong understanding of cost control, kitchen operations, and inventory management