About us

Why This Role Matters

We are hiring an Executive Chef for our Portland, OR operations. At SkyChefs, you won't just run a kitchen - you will lead a large scale culinary operation that services thousands of travelers daily across global airline partners. This role is ideal for an Executive Chef who thrives in high volume, production driven environments and is passionate about oeprational excellence, consistency, and team leadership.

Why this role is different

This is not a traditional restaurant Executive Chef role. You'll lead a fast-paced, high volume production kitchen where success is defined by:

• Precision and consistency at scale
• Process optimization and efficiency
• Food safety and compliance excellence
• Leading and developing large culinary teams

If you enjoy building systems, driving quality at scale, and influencing a global food operation—this is your opportunity.

Location: near Portland International Airport

This location has approximately 300 employees and services 12+ airline clients.

Why You'll Love Working Here

• Medical, Dental, and Vision coverage starting Day 1
• Employer‑paid life insurance and AD&D
• 401(k) with company match
• Paid vacation, sick time, and holidays
• Tuition reimbursement to support growth
• Free meals and on‑site parking
• Career development within a global organization

What You'll Do (Your Impact)

• Culinary Leadership: Oversee food production, control budgets, and ensure efficiency in kitchen operations.
• Quality&Innovation: Maintain recipe compliance, conduct flavor&presentation checks, and drive menu development.
• Operational Excellence: Manage inventory, optimize kitchen processes, and ensure adherence to safety and hygiene regulations (HACCP, GQS, Lean Manufacturing).
• Customer&Team Collaboration: Represent the kitchen in menu presentations, engage with clients, and inspire your kitchen staff.
• Training&Development: Mentor and train your team to uphold food safety, hygiene, and quality standards.

What You Bring to the Table

• Five to seven years of experience in commercial cooking, out of those at least two years in a management position required
• Apprenticeship or Certification course from culinary school
• Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
• Knowledge of food and hygiene regulations (example: HACCP)
• Financial understanding