Executive Chef

Evans Global Aviation LLC•Park Ridge, IL

6d•$80,000 - $85,000•Onsite

About The Position

The Executive Chef manages culinary and kitchen operations and staff, ensuring compliance with HACCP, food safety, and Air Culinaire Worldwide (ACW) specifications for food production orders. The role also participates in direct customer service, gathers customer feedback, and relays it to the General Manager. As an on-site problem solver, the Executive Chef makes decisions in accordance with company procedures to address customer satisfaction, safety, and cost issues. The position oversees culinary staff training, labor scheduling as directed by the General Manager, and career planning, coaching, and skills development for the culinary team. Under the direction of the General Manager, the Executive Chef manages kitchen operations, culinary staff, food purchasing, specifications, labor, and production to achieve high cuisine quality and profitability while maintaining ACW standards. The role includes recruiting and developing staff; creating client-facing menus, recipes, and promotional offerings; monitoring customer feedback; conducting food demonstrations; overseeing food safety, inventory, production, and cost controls; maintaining kitchen specifications and standard operating procedures; and supporting sales and marketing programs. The Executive Chef also travels as needed, visits clients and vendors, drives company vehicles when required, and communicates with local operations and the company call center while on duty.

Requirements

Culinary degree or equivalent experience in a professional kitchen environment within catering or a fine dining establishment.
Current Safe Food Handling Certificate.
Strong experience in food purchasing and ordering, inventory, setting par levels, recipe selection, culinary preparation methods, and knife skills.
Experience with food and equipment safety and strong knowledge of food production.
Excellent verbal and written communication skills.
Proficiency in email, internet use, and basic office software programs.
Demonstrated ability to manage and maintain customer accounts and strong attention to detail.
Demonstrated managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training, and employee development.
Excellent driving record and valid driver’s license.
Ability to pass an FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to perform basic arithmetic using whole numbers, common fractions, and decimals.
Ability to apply common-sense understanding to carry out written, oral, or diagrammed instructions.
Flexible work schedule, including weekends and holidays, and availability for frequent travel in accordance with the current ACW Travel Policy.
Ability to sit; talk or hear; use hands to handle, reach, and carry; stand and walk; and lift or move up to 20 pounds.

Nice To Haves

Ability to speak Spanish and French in addition to English.

Responsibilities

Recruit, interview, hire, and train new and existing kitchen personnel.
Schedule, direct, train, oversee, and develop kitchen staff, including discipline, performance reviews, and skills enhancement.
Develop client-facing menus, written menu proposals, regional menus, recipes, promotional foods, and tastings as required.
Monitor and communicate customer deviations and implement training for improvements and product changes as directed and needed.
Visit clients and vendors and offer or perform food demonstrations at FBOs and conferences.
Serve as the resident subject matter expert for hot and cold culinary processes in the kitchen.
Design, supervise, coordinate, and participate in training, educational, and demonstration activities for cooks, prep staff, janitorial staff, and other kitchen personnel.
Maintain current knowledge of culinary, packaging, and consumer dining trends.
Implement and train staff on food safety; oversee and purchase food; establish production levels and inventory controls; manage food costs; and provide direction and solutions.
Ensure timely food handling, storage, preparation, and production.
Maintain and manage ACW kitchen specifications and standard operating procedures.
Participate in and implement sales and marketing programs from the culinary perspective as required.
Safely operate company vehicles and comply with local and federal driving laws and regulations; maintain required licensing and FBO-client badging.
Wear the approved professional chef uniform in accordance with company procedures.
Carry the company-provided mobile device while on duty outside the office and communicate with local operations and the company call center as needed.
Use basic financial skills, including calculating food, packaging, plating, and paper costs and reading a basic P&L statement.
Perform other duties assigned by the General Manager.

Benefits

401(k) retirement plan with a discretionary 100% employer match on the first 6% of participant contributions.
Three medical plans with an employer contribution.
Dental insurance available.
Vision insurance available.
Company-paid basic life insurance, with optional additional voluntary term life insurance.
Company-paid short-term and long-term disability insurance.
Supplemental benefits available, including critical illness, accident insurance, and hospital indemnity insurance.
Health Savings Account and Flexible Spending Account available for eligible plans.
Vacation program for full-time employees, floating holiday hours, and sick time.
Employee Assistance Program (EAP).
Full-time employees are eligible for healthcare and supplemental benefits beginning on the first of the month following 60 days of employment.
401(k) plan entry is the first day of the month following 30 days of employment.