LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

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 wolrdwide,

Menu Design & Development

• 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 targets.
• Design recipes and specifications that meet HACCP and FDA standards.
• Support start-up of new customer menus and seasonal offerings.
• 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 cycles
• Audit 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 Execution

• Prepare 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 readiness.
• Adhere 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 areas.
• Monitor inventory levels, report shortages, and support waste reduction initiatives.

 Leadership & Collaboration

• Ensure the area of responsibility is properly organized, staffed, and directed.
• Guide, motivate, and develop subordinate employees.
• Plan, implement, and control project budgets; initiate corrective actions when necessary.

• Culinary degree or certification from an accredited culinary school required or on the job culinary related training program / apprenticeship.
• Minimum 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 cuisine.
• Strong 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 CBASE.
• Ability to work in hot and refrigerated environments, stand for extended periods, and lift up to 50 lbs.
• Ability to comprehend, speak, read, and write English.