Board Chef

TCS World Travel has hosted guests on adventures of a lifetime for over 30 years. We have developed and operated over 300 expeditions to more than 200 destinations. Our all-inclusive journeys deliver unparalleled and meaningful experiences in unique destinations around the globe. TCS operates luxury jet tours under its own brand as well as for strategic partners, including Four Seasons, and custom, bespoke travel experiences.

Our expertise has led us to be the most‑awarded jet expedition company in the world, winning accolades over multiple years in the Travel + Leisure World’s Best Awards, AFAR travelers’ Choice Awards, Conde Nast Traveller Readers’ Choice Awards, and Departures Legend Awards among others.

This position is a contract employee that is part of our traveling TCS management team and is responsible for providing a consistent luxury culinary experience for our on‑board passengers. Focus is given on working with local caterers and vendors around the world to produce predetermined Food & Beverage experience on board the jet. Adhering to all TCS F&B standards and requirements.

This position collaborates closely with our airline partners so the dining experience in the sky matches people’s expectations.

• Managing F&B production and procurement with airline partners (70%).
• Working with core team of TCS World Travel Food & Beverage on delivering the F&B experience (30%).
• Actively participate with F&B Director to develop TCS’s strategic F&B planning process for each trip prior to departure.
• Work with on‑board flight crew to implement and maintain TCS World Travel culture.
• Oversee the implementation of all guest dietary and F&B needs throughout each trip.
• Review and implement standards for menu planning with local caterers.
• Oversee and co‑ordinate the production of menus at each location.
• Chefs must be able to create and propose new menu items at locations that fail to supply requested items.
• Provide ongoing F&B training for flight crew regarding menus, wines and beverages.
• Menu planning, development, standards and implementation.
• Maintain on‑board equipment and F&B inventory control throughout the trip.
• Procurement of supplies while on the road: wines, beverages, snacks, equipment when needed.
• Complete sector reports, menu reports, and IFX menu after each service.
• Meet or exceed guest satisfaction ratings for on‑board jet foods, guest interaction and needs.

• On‑board chef will be required to travel a minimum of 4 trips per year.
• Must be able to travel 3.5 to 4 weeks of international travel at a time.
• Chef must be available 3 days prior to trip departure.
• TBD – 1 training trip to the UK per year with flight crew.
• Chef must have a US passport with no travel restrictions.
• Chef must be a United States citizen based with home base in the USA.

• A minimum of 10 years culinary management in luxury hotel or restaurant.
• Self‑motivated with strong organizational and management skills.
• Strong knowledge of global food trends with basic wine knowledge.
• Able to adjust calmly and creatively on a moment’s notice.
• Able to work in various challenging and demanding locations with limited control of the environment.
• Negotiate and communicate with multiple cultural locations and people.
• Be able to work in a limited space and equipment to produce restaurant quality meals for 60+ guests.
• Chef must be able to converse and interact with guests daily with customer service as a strong focus. Chef must be able to address guest comments, concerns in a professional and constructive way.
• Strong communication and listening skills.

We believe people perform best when they can be their true selves and diverse teams drive better results. We’re committed to fostering a diverse, equitable, and inclusive environment where everyone can succeed.

Travelopia ensures an inclusive workplace for all. If you need accommodations during the recruitment process, please inform us here: