Regional Executive Chef

dnata is one of the world’s largest air services providers. Established in 1959, the company ensures the aviation industry operates smoothly and efficiently in 127 airports. Offering ground handling, cargo, travel, and flight catering services in 35 countries across six continents, dnata is a trusted partner for over 300 airline customers around the world. Each day, the company handles over 1,900 flights, moves over 8,500 tons of cargo, books over 16,000 hotel stays, and uplifts over 320,000 meals.

What We Offer

Comprehensive Benefits Package: Full-time employees are eligible for 401(k) and healthcare benefits including Medical, Dental & Vision

Complimentary Daily Meals: Enjoy FREE breakfast, lunch, and dinner during your shift

Our Mission:

• To be the word's most admired air and travel provider

Our Core Values:

• We Are Safe
• We Are Future Thinkers
• We Play To Win
• We Respect Everyone and Work As A Team

The Regional Executive Chef at dnata Catering USA is a senior culinary leader responsible for overseeing multi-unit culinary operations, R&D product development, and menu innovation across the region. This role ensures the delivery of exceptional inflight dining experiences through operational excellence, standardization, culinary creativity, and cross-functional collaboration.

The Regional Executive Chef provides strategic leadership to Executive Chefs, Sous Chefs, culinary teams, and production staff across assigned kitchens, while driving consistency, quality, and efficiency in all culinary processes. This position works closely with Operations, Quality Assurance, Commercial, Purchasing, and the Corporate Culinary Team to deliver world-class, cost-effective, and customer-centric food products.

Key Responsibilities

Culinary Leadership & Operations

• Lead and support Executive Chefs and culinary teams across multiple kitchens to ensure consistent production of high-quality meals that meet customer specifications and dnata standards.

• Oversee daily food preparation, cooking, and presentation while ensuring flawless execution during high-volume airline catering production.

• Enforce strict adherence to hygiene, food safety, HACCP, GMPs, and MEDINA Quality Food Assurance requirements.

• Maintain full compliance with Food Ready Times (FRT), production schedules, and exact airline order quantities.

• Drive productivity improvements, labor cost controls, and efficiency in high-volume operations.

• Prevent overproduction by producing to exact order numbers and monitoring waste, yields, and batch accuracy.

• Ensure seamless internal supply chain support to dish-out, cold assembly, hot kitchen, and tray setup areas.

• Conduct daily shift meetings, communicate operational priorities, and maintain strong departmental coordination.

Menu Development, R&D, and Innovation

• Lead regional support for new menu design, recipe development, flavor profiles, and plating concepts tailored to each airline’s brand and service class.

• Manage menu costing, labor man-minute calculations, raw material costing, and production viability for all new dishes and menu cycles.

• Develop and test production yields, validating assumptions against real kitchen output across multiple stations and regions.

• Oversee the creation of marketable, innovative food concepts aligned with global culinary trends, consumer insights, and airline expectations.

• Conduct modality testing, tasting panels, product cuttings, and culinary presentations for both internal and customer stakeholders.

• Maintain and support the recipe database, ensuring accuracy in recipes, yields, batch conversions, and costing data.

• Ensure all new recipes meet HACCP, food safety, and operational feasibility standards.

Cross-Functional Collaboration

• Partner with Purchasing to source required raw materials, proteins, produce, tray setup items, and specialty ingredients aligned with quality and cost targets.

• Ensure Receiving Departments fulfill requisition orders accurately and consistently.

• Collaborate with Operations leadership to support project timelines, new business launches, client onboardings, and regional process rollouts.

• Work closely with Quality Assurance to document, standardize, and implement new procedures or updates to existing workflows.

• Support the Head of Culinary on national and regional culinary initiatives, special projects, and customer onboardings.

Standardization, Process Improvement & Documentation

• Develop, improve, and implement Standard Operating Procedures (SOPs) for all culinary and R&D production workflows.

• Drive Lean Manufacturing principles, continuous improvement initiatives, and process optimization across all units.

• Standardize production portfolios including preservation methods, food hygiene practices, and product specifications.

• Maintain R&D kitchen environments, equipment readiness, ingredient inventory, and documentation accuracy.

Training, Development & Leadership

• Provide ongoing training, coaching, and development for chefs, cooks, and culinary support staff.

• Conduct on-the-job training for new recipes, plating, batch preparation, and equipment usage.

• Foster a culture of culinary excellence, safety, teamwork, and performance management.

• Serve as a liaison between regional culinary teams and corporate leadership to align strategies and ensure consistent execution.

Nonessential Functions

• Perform other related duties as assigned by senior leadership.

Education

• Bachelor’s Degree in Culinary Arts or related field preferred.

• Associate Degree with 10+ years of high-level culinary leadership accepted.

• ServSafe Manager Certification (or equivalent) required within 90 days.

Experience

• Minimum 10 years of culinary leadership, including experience in high-volume food production.

• At least 5 years of airline catering experience strongly preferred.

• Experience in Michelin-starred or highly reputable culinary institutions desired.

• Prior experience in a MEDINA Quality Food Assurance kitchen preferred.

• 2+ years of R&D, menu development, or culinary innovation experience preferred.

Skills & Competencies

• Expert knowledge of international cuisine, ingredients, and global food trends.

• Strong recipe development, menu engineering, costing, and yield management skills.

• Skilled in culinary artistry, creativity, plating, flavor development, and texture execution.

• Proficiency in MS Office (Word, Excel, PowerPoint), costing tools, and recipe management platforms.

• Strong analytical skills and strategic thinking capabilities.

• Excellent interpersonal, leadership, and communication skills with both internal and external customers.

• Ability to travel across assigned regions as needed.

• Valid food handler’s certification or equivalent.

We believe that diversity and inclusion are fundamental to creating a strong workplace and community. At dnata, we’re proud that our workforce is as diverse as the customers we serve. And we’re committed to nurturing your talent with mentoring, volunteer and professional development opportunities. We welcome everyone. Our employee resource groups are one of the many ways we champion diversity and inclusion at dnata. This position is not eligible for employment visa sponsorship. Applicants must be legally authorized to work in the United States at the time of application and throughout their employment without current or future sponsorship from dnata Catering USA.