Executive Chef Design&Development-Chinese Cuisine, Irving

About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industrystandard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At Sky Chefs, a career is more than a job –it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights.Role Purpose Statemen t Bring authentic Chinese flavors to the skies! As the Corporate Design&Development Chinese Chef, you will lead the creation of innovative, cost-effective menus for airline catering while ensuring authenticity, quality, and compliance with strict food safety standards. This role combines culinary artistry with technical precision—designing detailed recipes, yield specifications, and production processes for a fresh food manufacturing environment. You will collaborate with airline partners to deliver exceptional in-flight dining experiences that meet exacting specifications and delight passengers worldwide .Main Accountabilities Menu Design&Developme nt Design, implement, and lead authentic Chinese menu presentations for assigned airline customers. Create highly detailed recipes and yield specifications using the company’s proprietary Windows-based application. Execute the culinary process steps within the Program Management Team, adhering to deadlines and cost targets.Plan, prepare, and execute customer menu presentations, documenting specification changes and validating yields Research new products and ingredients to enhance menu offerings and maintain authenticity Perform yield studies to determine accurate cost analysis and ensure compliance with budget targetsDesign recipes and specifications that meet HACCP and FDA standard Support start-up of new customer menus and seasonal offering Train Executive Chefs and culinary teams at Customer Service Centers (CSC) on menu cycle changes Ability to travel to different CSDC locations both domestically and internationally to help support with start-ups, menu presentations, and training of new menu cyclesAudit and critique customer menus via photo or in-house reviews, ensuring improvements are implemented Interface with airline customers as the company’s culinary representative Incorporate Lean Manufacturing and Quality initiatives into food production and packaging processes Culinary ExecutionPrepare and cook authentic Chinese dishes from scratch, including entrees, sides, sauces, and specialty items Execute recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards Plate dishes according to airline specifications, ensuring visual appeal and secure packaging for flight readinessAdhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components Maintain cleanliness and organization of workstations, equipment, and storage areasMonitor inventory levels, report shortages, and support waste reduction initiative Leadership&Collaboration Ensure the area of responsibility is properly organized, staffed, and directed Guide, motivate, and develop subordinate employee Plan, implement, and control project budgets; initiate corrective actions when necessary Knowledge, Skills and Experience Culinary degree or certification from an accredited culinary school required or on the job culinary related training program / apprenticeship requiredMinimum 5 years of professional cooking experience, including authentic Chinese regional cuisine in a high-volume or specialty kitchen environment Airline catering experience preferred but not required Advanced project management experience and strong organizational skills Proficiency in authentic cooking techniques and regional Chinese cuisineStrong attention to detail and ability to meet strict timelines for production Knowledge of HACCP, FDA, and food hygiene regulations Financial acumen to manage food costs, control stock levels, and minimize waste Excellent presentation skills for customer-facing menu demonstrations. Microsoft Excel, Outlook experience and ability to learn internal database applications like CBASEAbility to work in hot and refrigerated environments, stand for extended periods, and lift up to 50 lbs. Must have the ability to comprehend, speak, read, and wri te English

to support menu accuracy, ingredient sourcing, and communication with global partners. Must be willing to travel 50-60% when needed.