Executive Sous Chef

Air Culinaire Worldwide

. Manage the culinary program, including product specifications, ingredient quality standards, food and labor cost parameters, and controls .

Posted 9/19/2026full-timeGreenwood Village • Colorado • United StatesMid-LevelSenior💰 $75,000 - $85,000 per yearWebsite

Core Competencies

Role fit

Core Competencies

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Demonstrates expertise in managing culinary programs, ensuring compliance with HACCP standards, and leading a high-performing kitchen team. Proficient in culinary preparation, food handling procedures, and client engagement to enhance market share and client retention.

Highest-signal resume keywords

HACCP TrainingCulinary PreparationLeadership ExperienceFood Handling ProceduresClient Engagement

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Culinary Program ManagementFood Cost ControlIngredient Quality StandardsKnife SkillsCold-Chain Management

Soft Skills

Team LeadershipEmployee CoachingEffective CommunicationProblem SolvingFlexibility

Tools & Technologies

Dynamics 365CoupaGeotabADP SchedulingDelivery/Order Applications

Certifications & Qualifications

Safe Food Handling CertificateHACCP Certification

Industry Keywords

CateringFine DiningCruiseHotelAviation

Tech Stack

Tools & technologies

Chef

About the role

Key responsibilities & impact

Manage the culinary program, including product specifications, ingredient quality standards, food and labor cost parameters, and controls
Plan and assign schedules, culinary assignments, and productivity measures
Implement training and development policies and procedures
Recommend improvements to methods, equipment, operating procedures, and working conditions
Document compliance functions and HACCP performance plans
Report to the General Manager
Oversee compliant and efficient production of all food and related kitchen inventory
Verify that specifications, HACCP methods, production methods, and required techniques are taught and practiced
Schedule, organize, and verify culinary production and quality methods
Train, develop, mentor, and audit culinary team members, equipment, and product fabrication requirements
Ensure effective employee relations, coach employees, make employment decisions, and resolve employee issues
Act as a local liaison for clients, guests, and FBOs to develop market share and client retention
Use Dynamics 365, Coupa, Geotab, ADP scheduling and HR compliance, and delivery/order applications to manage and measure performance
Implement, audit, and enforce food, labor, packaging, locker, and peripheral expense standards
Balance quality, productivity, cost, safety, and team morale
Continuously improve methods, processes, and training
Manage departmental performance measures and provide progress reports to the Executive Chef and General Manager
Maintain professional dress and enforce company uniform standards
Perform other duties assigned by the Executive Chef and General Manager

Requirements

What you’ll need

Six to eight years of high-level Cruise, Hotel, Aviation, and Leadership experience
5–7 years of leadership experience in a kitchen environment within a catering or fine dining establishment
HACCP training and current Safe Food Handling Certificate
Strong knowledge of food handling procedures and government food-code regulations
Experience with culinary preparation, refined quality, presentation, packaging, and cold-chain management
Excellent knife skills
Dynamic supervisory experience
Ability to lead, develop, coach, and manage employees in a fast-paced production environment
Ability to work well in a team-driven environment
Comfortable and confident in client engagement as a liaison for the market and brand
Excellent communication, oration, writing, documentation, and auditing skills
Flexibility to work different shifts, including weekends and holidays
Ability to lift and/or move up to 40 pounds
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals
Ability to perform basic arithmetic using whole numbers, fractions, and decimals
Pre-employment background check
Pre-employment drug test
MVR, if applicable
E-Verify
Culinary degree preferred

Benefits

Comp & perks

Healthcare and supplemental benefits after 30 days of employment
401(k) retirement plan with discretionary 100% employer match on the first 6% of participant contributions
Three medical plans with employer contribution
Dental and vision insurance
Company-paid basic life insurance and optional voluntary term life
Company-paid short-term and long-term disability insurance
Supplemental benefits including critical illness, accident, hospital indemnity, and pet insurance
Health Savings Account and Flexible Spending Account
Generous paid time off/vacation program for full-time employees
Employee Assistance Program (EAP)