Executive Chef at Charleston Regional Aviation Authority

North Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

11 May, 26

Salary

0.0

Posted On

10 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Quality Control, Staff Management, Menu Development, Training, Scheduling, Food Safety, Documentation, Resource Management, Team Leadership, Communication, Problem Solving, Time Management, Equipment Operation, Performance Evaluation, Customer Service

Industry

Airlines and Aviation

Description

Description JOB SUMMARY Responsible for serving as the Kitchen Supervisor, responsible for overseeing all food preparation and food quality. Responsible for preparing safe food for the plane, by following airlines specs. This position reports to the In-Flight Kitchen Manager. ESSENTIAL JOB FUNCTIONS: Supervises, directs, and evaluates assigned staff develops and oversees employee work schedules to ensure adequate coverage and control; compiles and reviews timesheets; approves/processes employee concerns and problems and counsels or disciplines as appropriate; assists with or completes employee performance appraisals; directs work; acts as a liaison between employees and management; and trains staff in operations, policies, and procedures. Organizes, prioritizes, and assigns work prioritizes and schedules work activities to meet objectives; ensures that subordinates have the proper resources needed to complete the assigned work; monitors status of work in progress and inspects completed work; consults with assigned staff to assist with complex/problem situations and provide technical expertise; provides progress and activity reports to management; and assists with the revision of procedure manuals as appropriate. Oversees all food preparation manages multiple revenue sources to include in-house catering, Hudson News Grab and Go items, airline crew and 1st Class meals, and Dunkin Donuts food items; coordinates menu development, resource management, delivery coordination, food storage, preparation, and quality, and plan execution; ensures strict adherence to all federal, state, and local health and safety codes and regulations. Coordinates extensive preparation and delivery schedule manages a 7-person team to ensure timely preparation, inspection, and delivery of all food items; ensures adherence to multiple schedules specific to each vendor; schedules 3-, 6-, and 7-day delivery cycles. Oversees kitchen staff training: responsible for food preparation training, driver training, and food quality training; monitors training needs to ensure current standards and proper certifications are maintained. Manages food and supply ordering plans and executes timely and efficient ordering; calculates food item needs and schedules deliveries in advance; orders other kitchen essentials to include uniforms, cleaning supplies, labels and packaging, and ice/dry ice; coordinates delivery vehicle maintenance. Processes a variety of documentation associated with department/division operations, within designated timeframes and per established procedures: receives and reviews various documentation to include time sheets, vehicle maintenance reports, and packing slips; reviews, completes, processes, forwards or retains as appropriate; prepares or completes various forms, reports, correspondence, and other documentation, including menus, work orders, and supply orders; compiles data for further processing or for use in preparation of department reports; and maintains computerized and/or hardcopy records. Operates or uses various kitchen equipment and supplies in order to complete work assignments operates and maintains ovens, fryers, mixers, blenders, knives, and other kitchen equipment; operates delivery truck; operates a personal computer to enter, retrieve, review, or modify data, spreadsheets, Internet, e-mail, or other software; and operates general office or other equipment as necessary to complete essential functions. Oversees cleaning procedures. Requirements MINIMUM REQUIREMENTS TO PERFORM WORK: Associate degree from an accredited institution. Five (5) years’ experience in a related field of work. Or equivalent training, education, and/or experience. Specific License or Certification Required: Valid South Carolina driver’s license.

Responsibilities

The Executive Chef oversees all food preparation and quality, ensuring adherence to airline specifications and health regulations. They manage a team, coordinate schedules, and handle food ordering and documentation.