Executive Chef

DNATA US Inflight Catering • Houston, TX

11d

About The Position

As an Executive Chef for dnata Catering, you will oversee culinary operations and help deliver exceptional food experiences to airline passengers. You will lead and manage chefs, cooks, and kitchen staff in preparing, cooking, and presenting high-quality meals. Working with the culinary team, you will develop innovative menus tailored to airline passengers’ dietary requirements and preferences, while maintaining food quality, safety, and hygiene standards in accordance with industry regulations. The role also involves menu planning, recipe development, and culinary techniques to create memorable dining experiences while optimizing efficiency and cost-effectiveness. You will oversee inventory management, supplier relationships, and budgeting to support smooth operations and profitability.

The role includes developing standard operating procedures, increasing productivity, controlling labor costs and overproduction, and coordinating production to meet exact order quantities and food-ready times. You will work with internal departments, Purchasing, Receiving, and Operations to ensure materials, production processes, and new concepts are ready as planned. You will research and test new food products and train and coach staff.

The position is performed indoors, where noise levels range from minimal to loud. It requires regular standing, walking, reaching, stooping, kneeling, or crouching, and regularly lifting or moving up to 30 pounds. Employees must be legally authorized to work in the United States without current or future employment visa sponsorship from dnata Catering USA.

Requirements

• At least five years of experience in high-volume food production.
• Prior airline catering experience.
• Expert culinary skills and expertise in international cuisine.
• A bachelor’s degree is preferred; alternatively, an associate degree or at least ten years of culinary experience leading a kitchen in high-end establishments.
• Meet applicable state and local food-handler certification requirements. In Texas, a Food Handler Certificate is required within 60 days of hire; a valid food-handler certificate or equivalent is also listed.
• Excellent interpersonal skills and ability to communicate with internal and external customers.
• Ability to interact with clients.
• Knowledge of food raw materials from around the world.
• Knowledge of startups and creating balanced new menus.
• Experience creating culinary art, including taste, creativity, and plating.
• Experience and knowledge of process improvement and lean manufacturing.
• Computer competency with Microsoft Office.
• Ability to multitask under time limits, attend to details and accuracy, follow instructions, meet productivity standards, and work promptly.
• Regular ability to stand, walk, reach, stoop, kneel, or crouch, and lift or move up to 30 pounds.
• Legally authorized to work in the United States at application and throughout employment without current or future sponsorship from dnata Catering USA.

Nice To Haves

• Multilingual ability.
• Experience working in Michelin-starred restaurants or highly reputable institutions.
• Prior experience in a MEDINA Quality Food Assurance kitchen.

Responsibilities

• Develop standard operating procedures.
• Increase productivity and control labor costs.
• Control overproduction and produce according to exact order numbers.
• Manage internal supply-chain processes for dish-out, cold-food assembly, and tray setup.
• Meet food-ready times and exact order quantities.
• Communicate across internal departments and participate in shift and group meetings.
• Research formulas, processing procedures, and layouts for new food products based on purposes identified by the R&D Manager.
• Conduct food modality work and testing.
• Collaborate with Purchasing to ensure required materials are sourced and available for production.
• Ensure the Receiving Department consistently fulfills requisition orders.
• Standardize the productive standard portfolio, including preservation methods and food hygiene.
• Collaborate with Operations on projects and timelines for launching new concepts.
• Train, coach, and provide on-the-job training to staff.
• Perform other duties as assigned by management.
• Lead and manage chefs, cooks, and kitchen staff in meal preparation, cooking, and presentation.
• Collaborate with the culinary team to develop menus for airline passengers’ dietary requirements and preferences.
• Maintain food quality, safety, and hygiene standards.
• Oversee inventory management, supplier relationships, and budgeting.

Benefits

• Full-time employees are eligible for a 401(k) and medical, dental, and vision healthcare benefits.
• Complimentary breakfast, lunch, and dinner during the shift.
• Mentoring, volunteer, and professional development opportunities.
• Employee resource groups and diversity and inclusion initiatives.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree