Executive Chef

ACW

. Manage culinary and kitchen operations staff and overall compliance with HACCP, Food Safety, and ACES specifications .

Posted 10/15/2026full-timeSeaTac • Washington • United StatesMid-LevelSenior💰 $76,000 - $86,000 per yearWebsite

Core Competencies

Role fit

Core Competencies

Use this summary to align your resume positioning with the role.

Demonstrates expertise in culinary operations management, including food safety compliance, staff training, and customer service excellence. Proficient in food purchasing, menu development, and maintaining high cuisine quality while ensuring profitability.

Highest-signal resume keywords

Culinary DegreeHACCP ComplianceFood Safety ProceduresFood Purchasing/OrderingTeam-Building

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Culinary Preparation MethodsKnife SkillsInventory ManagementRecipe SelectionCost CalculationMenu DevelopmentFood Production KnowledgePerformance ReviewsCross-TrainingCustomer Account Management

Soft Skills

Excellent Verbal CommunicationExcellent Written CommunicationProblem SolvingCoachingEmployee Development

Tools & Technologies

Basic Office SoftwareEmailInternet Use

Certifications & Qualifications

Safe Food Handling CertificateValid Driver’s License

Industry Keywords

CateringFine DiningFood SafetyCulinary TrendsSales and Marketing Programs

Tech Stack

Tools & technologies

Chef

About the role

Key responsibilities & impact

Manage culinary and kitchen operations staff and overall compliance with HACCP, Food Safety, and ACES specifications
Participate in directly serving Air Culinaire Worldwide customers and obtain and relay product and service feedback to the General Manager
Act as an on-site problem solver and make decisions following company procedures related to customer satisfaction, safety, and cost
Manage culinary staff training, labor scheduling, career planning, coaching, and skills enhancement
Manage kitchen food purchasing, specifications, labor, and culinary operations to achieve high cuisine quality and profitability
Recruit, interview, hire, train, schedule, direct, oversee, and develop kitchen personnel
Conduct discipline, performance reviews, skills enhancements, cross-training, and employee development
Develop and implement client-facing menus, written menu proposals, regional menus, recipes, promotional foods, and tastings
Monitor and communicate customer deviations and implement training for improvements and product changes
Visit clients and vendors and perform food demonstrations at FBOs and conferences
Serve as subject matter expert for hot and cold culinary processes
Design, supervise, coordinate, and participate in training, educational, and demonstrational activities
Maintain knowledge of culinary, packaging, and consumer dining trends
Implement and train food safety procedures; oversee food purchasing; establish production levels and inventory controls; manage food costs; and execute solutions
Ensure timely food handling, storage, preparation, and production
Maintain kitchen specifications and standard operating procedures
Participate in and implement Sales and Marketing programs from the culinary perspective
Safely operate company vehicles and comply with local and federal laws
Wear the approved chef uniform and carry the company-provided mobile device while on duty
Apply basic financial skills, calculate food, packaging, plating, and paper costs, and read basic P&L statements
Perform other duties assigned by the General Manager

Requirements

What you’ll need

Culinary degree or equivalent experience in a professional kitchen environment within catering or fine dining establishment required
Current Safe Food Handling Certificate
Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods, and knife skills
Experience with food and equipment safety and strong knowledge of food production
Excellent verbal and written communication skills
Proficient in email, internet use, and basic office software programs
Demonstrated ability to manage and maintain customer accounts
Strong managerial skills, including team-building, hiring, skills training, disciplining, performance reviews, cross-training, and employee development
Excellent driving record and valid driver’s license
Ability to pass an FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings
Flexible work schedule, including weekends and holidays
Frequent travel availability and ability to travel according to the current Air Culinaire Worldwide Travel Policy
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals
Ability to apply common-sense understanding to carry out written, oral, or diagrammed instructions
Ability to sit, talk, hear, stand, walk, handle, reach, and carry; must lift and/or move up to 20 pounds

Benefits

Comp & perks

Healthcare and supplemental benefits eligibility for full-time employees on the first of the month following 60 days of employment
401(k) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions
Three medical plans with an excellent employer contribution
Dental and Vision insurance
Company-paid basic life insurance, with optional additional voluntary term life insurance
Company-paid short-term and long-term disability insurance
Supplemental benefits, including critical illness, accident insurance, and hospital indemnity insurance
Health Savings Account and Flexible Spending Account available for eligible plans
Generous Vacation Program for full-time employees
Floating Holiday hours and Sick Time
Employee Assistance Program (EAP)