Executive Chef

Executive Chef – Airline Catering - BI-LINGUAL Engl./Span.

Location:

Houston, TX (IAH Base)

Position Type:
Full-Time / Executive Operational Leadership

Reports To:

Corporate Executive Chef (CEC)

Direct Reports:
Sous Chefs, Line Chefs, Cooks, Kitchen Helpers

We are a premium boutique airline catering organization dedicated to delivering top-tier, fresh, and exceptionally crafted culinary experiences to world leading international carriers. We pride ourselves on fine-dining craftsmanship scaled to the skies, operating with operational precision, passion, and uncompromising quality standards.

We are seeking a high-energy, battle-tested, and deeply hands-on Executive Chef to lead our Houston - IAH hot kitchen team.

This is NOT a desk job
. You will be on the floor every day, working shoulder-to-shoulder with your team, cooking alongside them, leading by example, and coaching your Sous Chefs into top-tier operational leaders. You are the operational engine of the culinary department, responsible for maintaining strict food safety, driving profitability through food and labor controls, and elevating our culinary standards to exceed international airline expectations.

We operate using the Entrepreneurial Operating System (EOS®). You must embody and execute LMA (Lead, Manage, and create Accountability) to foster an elite, highly skilled, and accountable culinary culture.

• Lead, Manage, & Hold Accountable (LMA):
  Own the leadership of your kitchen staff through clear expectations, open communication, and daily accountability.
• Hands-on Floor Leadership:
  Lead from the line. Work shoulder-to-shoulder with cooks and Sous Chefs during prep and production peaks.
• Talent Development:
  Mentor and mold Sous Chefs into fully capable, autonomous leaders. Identify talent gaps and actively train cooks and helpers.
• Recruitment & Hiring:
  Drive the culinary selection process. Conduct practical test kitchen auditions (including "Mystery Basket" challenges) to hire only the best talent. Manage team performance, up to and including termination when necessary.

• Meal Presentations & Chef Tables:
  Lead customer menu presentations, and Chef’s Table evaluations for existing and prospective airline clients.
• Audit & Quality Standards:
  Enforce strict compliance with MEDINA Quality Standards, customer specifications, and internal/external quality audits.
• Recipe Development:
  Oversee batch recipe execution, test kitchen work, menu yields, and accurate culinary scaling for production.
• Boutique Quality:
  Maintain an unwavering commitment to fresh, top-tier ingredients and artisanal presentation across all flight classes.

• Food Safety, Quality (FSQ) & Compliance
• Strict HACCP & Safety Control:
  Maintain absolute compliance with critical control points, specifically CCP 3/4 (cooking/chilling) and CCP 2.2 (thawing protocols).
• Audit Readiness:
  Ensure the facility is always audit-ready for customer, FDA, local health authority, and international airline carrier inspections.
• Waste & Hygiene:
  Drive rigorous cleanliness, sanitation, and kitchen waste management processes.

• Labor Management:
  Build efficient shift schedules in Paylocity, actively manage labor cost targets, and maintain strict control over overtime.
• Food Cost & Yield Management:
  Oversee daily raw material requisitions, perform precise food cost calculations, minimize yield losses, and audit kitchen waste logs.
• Administrative Oversight:
  Track inventory, manage attendance/timecards, and coordinate seamlessly with supply chain and procurement.

You must be willing to embrace our Company Core Values…