Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights.

Bring authentic Chinese flavors to the skies! The Executive Chef – Design & Development, Chinese Cuisine leads the creation of innovative, high-quality, and cost-effective Chinese menus for global airline partners. This role blends culinary artistry with technical precision—developing detailed recipes, yield specifications, and production processes tailored for large-scale fresh food manufacturing.

You will serve as the culinary expert for Chinese cuisine, ensuring authenticity, consistency, and compliance with strict airline, HACCP, and FDA standards. Through collaboration with internal teams and airline clients, you will design exceptional in-flight dining experiences that meet rigorous specifications and delight passengers worldwide.

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• Culinary degree or certification from an accredited culinary school or completion of a recognized culinary apprenticeship/training program required.
• Minimum 5 years of professional cooking experience, including authentic regional Chinese cuisine in a high-volume, fine dining, or specialty kitchen.
• Airline catering experience preferred but not required.
• Strong knowledge of regional Chinese culinary techniques, ingredients, and traditional preparation methods.
• Advanced project management and organizational skills.
• Strong attention to detail with the ability to meet strict production and presentation timelines.
• Knowledge of HACCP, FDA, and food hygiene regulations.
• Financial acumen to manage food cost, stock control, and waste reduction.
• Excellent presentation and communication skills for customer-facing culinary demonstrations.
• Proficiency in Microsoft Excel, Outlook, and the ability to learn internal systems such as CBASE.
• Ability to work in hot and cold environments, stand for extended periods, and lift up to 50 lbs.
• Must have the ability to comprehend, speak, read, and write both English and Chinese to support menu accuracy, ingredient sourcing, and communication with global partners.