Job Title: Head Chef Job Location: Charlotte-USA-28219 Work Location Type: On-Site Salary Range: $69,579.00 - 85,000.00 About us 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. Role Purpose Statement The Head Chef works in close partnership with the Executive Chef to ensure exceptional daily food production within the Customer Service Center (CSC). This role upholds the highest culinary standards through precise execution of recipes, operational efficiency, and consistent quality across all menu offerings. Acting as the Executive Chef's primary support and second-in-command, the Head Chef assumes full operational leadership in their absence, ensuring seamless kitchen performance and strict adherence to company standards, customer expectations, and food safety regulations. Main Accountabilities Culinary Operations & Production Supports and oversees all hot and cold kitchen food production activities within the assigned CSC. Identifies inventory or production variances and initiates timely corrective actions to maintain accuracy and efficiency. Assists with managing and adjusting production plans, including forecasting food quantities, equipment needs, and resource allocation for daily output. Ensures strict adherence to all recipe specifications and conducts routine sensory evaluations to uphold Gold Standards. Participates in the development, testing, and refinement of new food products and menus. Halal Menu Development: Collaborate with the Executive Chef to design and update halal-compliant menus tailored for airline passengers, considering cultural preferences and flight duration. Meal Preparation: Oversee preparation and cooking of halal dishes in compliance with airline catering standards and halal certification requirements. Compliance & Documentation: Ensure all ingredients, suppliers, and processes meet halal certification and airline regulatory standards. Maintain accurate documentation for audits. Quality, Standards & Compliance Maintains thorough knowledge of all catering manuals and ensures updates are communicated and implemented across the CSC. Ensures compliance with food safety, hygiene, health, and sanitation standards, including full adherence to HACCP regulations. Monitors the quality of goods received and verifies proper storage, handling, and FIFO (first in, first out) practices. Coordinates appropriate responses to customer complaints by identifying root causes and implementing corrective measures. Cost & Resource Management Supports cost control activities related to budget management, personnel, and material consumption. Implements and manages departmental cost budgets, initiating corrective actions when deviations occur. People Leadership & Development Ensures adequate staffing, organization, and direction of all kitchen operations. Guides, motivates, and develops kitchen employees in alignment with company HR policies. Supports the creation and execution of training strategies and development plans to elevate culinary skills within the CSC. Represents kitchen teams during interactions with external stakeholders. Innovation, Branding & Cross Functional Collaboration Actively researches market innovations, culinary techniques, and emerging food trends, collaborating with Design Chefs to bring new ideas into production. Participates in internal and external menu presentations and marketing activities as needed. Supports company-wide initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing efforts. Knowledge, Skills and Experience Five years of experience in commercial cooking. Apprenticeship or Graduation from an accredited culinary school Additional certifications (e.g. diet chef, industrial chef, design chef,) or equivalent professional experience preferred Certification with the American Culinary Federation a plus Knowledge of food and hygiene regulations (example: HACCP) Good communication and organizational skills Service orientation Good knowledge of Microsoft Office and Windows-based computer applications Arabic speaking preferred (to communicate effectively with suppliers, clients, or team members when needed). LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Production Sous Chef - Airline Catering Job Location: Dulles-USA-20166 Work Location Type: On-Site Salary Range: $72,000.00 - 80,000.00 About us 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. Role Purpose Statement This culinary leader is responsible for the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen helpers Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Ensure that the area of responsibility is properly organized, staffed and directed Guide, motivate and develop the subordinate employees within the Human Resources Policy Make the company's values and management principles live in the department(s) Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing Knowledge, Skills and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required Knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Good communication and organizational skills Service orientation Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Executive Chef - Airline Catering Job Location: Austin-USA-78719 Work Location Type: On-Site Salary Range: $69,000.00 - 87,000.00 About us 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. Position Overview The Executive Chef at LSG Sky Chefs is responsible for overseeing the culinary operations, ensuring the creation and delivery of high-quality, consistent, and innovative food offerings for airline clients. This role involves managing kitchen teams, optimizing food production processes, maintaining strict adherence to food safety and hygiene standards, and collaborating with internal and external stakeholders to tailor menus that meet specific client and industry needs. The Executive Chef will drive operational efficiency, cost control, and menu development while fostering a culture of creativity, teamwork, and excellence in food preparation. The role demands a strategic leader who can balance culinary artistry with operational precision in a fast-paced, dynamic environment. Work location : Sky Chefs facility International Airport Work schedule : typical schedule is Monday-Friday, 5am-1:30pm. Must be flexible to work non-traditional hours including early mornings, evenings, nights, weekends and holidays as business dictates We operate 24/7, 365 days/year Main Accountabilities Food Production • Oversees all food production activities in the CSC (Customer Support Center) • Responsible for deviations in inventories, initiates countermeasures if necessary • Controls and adjusts production plans, estimates consumption of food and equipment • Ensures compliance of recipe specifications and conducts sense-checks • Participates in the development of food products and menus • Must be aware of content in catering manuals; updates and distributes them within responsible CSC • Responsible for cost controlling of the budget, personnel and material costs • Participates in menu presentations • Coordinates and controls countermeasures in the production in case of customer complaints • Checks service schedules, assesses economic profitability and conducts sense-checks • Establishes training strategy and training plans for kitchen staff in responsible CSC • Represents kitchen and kitchen staff in front of external stakeholders • Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs • Ensures that the appropriate production technology is in place • Participates in marketing activities Quality • Ensures quality of goods received • Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed • Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC Leadership • Ensure that the area of responsibility is properly organized, staffed and directed • Guide, motivate and develop the subordinate employees within the Human Resources Policy • Make the company's values and management principles live in the department(s) • Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations • Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing Knowledge, Skills and Experience Five to seven years of commercial cooking experience, including a minimum of two years in a management role Culinary school apprenticeship or certification preferred Additional certifications (e.g., diet chef, industrial chef) or equivalent professional experience preferred Strong knowledge of food safety and hygiene regulations, such as HACCP Solid financial acumen Experience working in a Union environment is highly preferred LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Title: Production Sous Chef - Airline Catering Job Location: Philadelphia-USA-19153 Work Location Type: On-Site Salary Range: $57,774.71 - 72,218.39 About us 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. Role Purpose Statement This culinary leader is responsible for the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen helpers Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Ensure that the area of responsibility is properly organized, staffed and directed Guide, motivate and develop the subordinate employees within the Human Resources Policy Make the company's values and management principles live in the department(s) Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing Knowledge, Skills and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required Knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Good communication and organizational skills Service orientation Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.