Executive Chef- High Volume

Hospitality Staffing Solutions•Irving, TX

2d•$113,000 - $113,000•Onsite

About The Position

HSS Hospitality Staffing Solutions (HSS) is recognized as the largest national hospitality staffing company today serving over 900 hotels nationwide. Our commitment to quality in servicing hospitality clients has earned HSS the trust and respect of the best hotel brands in the business. We are committed to finding and placing the best hospitality talent in the industry! HSS Is seeking a High Volume Executive Chef for our client property in Irving, TX area. We are seeking an experienced Executive Chef – Design & Development (Chinese Cuisine) to join our Culinary Design & Innovation team at our Headquarters in Irving, TX. This role is responsible for creating authentic, innovative, and scalable Chinese menus for global airline partners. You will combine culinary expertise with operational knowledge to develop recipes, yield specifications, and production processes designed for high-volume airline catering and large-scale food production environments . Important: This role is not suited for restaurant-only Executive Chefs. We are specifically seeking candidates with high-volume production, airline catering, commissary, or large-scale food manufacturing experience.

Requirements

Culinary degree or equivalent professional training preferred
Minimum 5 years of experience in authentic Chinese cuisine
Must have high-volume production experience (airline catering, commissary, corporate dining, food manufacturing, or similar)
Strong knowledge of regional Chinese cooking techniques and ingredients
Experience with recipe scaling, menu development, and cost control
Knowledge of HACCP, FDA, and food safety regulations
Strong leadership, communication, and organizational skills
Ability to travel as required

Nice To Haves

Experience in airline catering or large-scale batch cooking strongly preferred

Responsibilities

Design and develop authentic Chinese cuisine menus for airline partners
Create detailed recipes, yields, and production specifications for large-scale operations
Lead customer menu presentations and support seasonal menu updates
Conduct cost analysis and yield studies to meet financial targets
Ensure compliance with HACCP, FDA, and food safety standards
Train field culinary teams and support menu rollouts across locations
Collaborate with cross-functional teams to ensure operational consistency
Travel domestically and internationally for presentations and implementation support