Hybrid Quality & Standards Executive Chef (NJUS) (Columbus, OH, US, 43219) at SAP Business Technology Platform

Purpose of Position

The Quality & Standards Executive Chef will have specialized depth of knowledge in the catering industry and of the culinary arts.  This role will be responsible for elevating catering quality and consistency provided to our Owners and Crews, while maintaining the highest level of food safety standards and cost discipline. Working closely with the Five Senses/JSEC/JTL Commitees, as well as NetJets Europe counterparts. Will be responsible for the creation of standardized menus for Owner and Crew, menu item and packaging specifications, menu/food cost rationalization and implementation/maintenance of a Supplier Food Safety Management System. Provide training and expertise to all stakeholders involved in catering matters, including but not limited to Owner Services, Crewmembers, Sales and Catering Suppliers.  The Quality & Standards Executive Chef continually drives process improvement for internal departments and external suppliers in order to increase catering quality, consistency and provide exceptional dining experiences to NetJets Owners. The Quality & Standards Executive Chef will be responsible for developing and monitoring key KPI's including food safety audits, Owner Flight Specific Surveys and Crew Rate-it surveys to ensure they are within defined limits. When KPI's are out of limits, the Quality & Standards Executive Chef will be responsible for developing strategic action plans for suppliers and ensure they are being adhered to.  Will lead cross-functional teams or projects related to In-Flight dining and Crew Catering. When demand calls for it, the Quality & Standards Executive Chef provides supplier strategy and onsite support for special events.

Tasks and Responsibilities

• Implement quality standards within the catering supplier network and monitor compliance through KPI's, onsite training, and transparent feedback; consistently considering Owner/Crew feedback, culinary trends, and knowledge of how altitude impacts InFlight Dining to keep the specs continually up to date
• Partner with catering suppliers to ensure NetJets brand expectations are met and encourage/monitor constant improvement efforts, efficiencies, specifications, and culinary optimization
• Create, implement, and monitor a Food Safety Management System (FSMS) within NetJets US InFlight Dining Supplier Program
• Accountable for the creation and timely delivery of technical training materials and tools, including station planograms, chef tips and photography used by suppliers
• Collaborate with Global Procurement teams while working through end-to-end process on projects that result in scalable, repeatable, and executional menus and the supply chain requirements to deliver
• Plan, organize, and lead supplier visits and workshops to build partnerships, strategize around innovative new product development, and assess, train, and mentor underperforming suppliers
• Provide training to Owner Services, Crewmembers and Sales in relation to ordering methods, impact on Owners, and impact on supplier partners
• Liaise with key internal stakeholders (Sales, Large Cabin Management, Owner Services, Events, etc) to provide expert advice on allergies and dietary restrictions, interacting with Owners directly addressing catering concerns
• Provide consultation during the development and implementation of NetJets Exclusive Use Kitchen(s)
• Conduct site visits, assessing the caterers on their Food Safety Management, as well as reviewing their processes and procedures - ultimately support them in the execution of the NetJets menus
• Assist in managing all aspects of Special Event Catering and Develop seasonal InFlight Owner Offerings
• Specialty menus may include: Vegetarian, vegan, gluten free, Children’s, low carb, keto
• Develop menu specifications and preparation guides from infancy to execution

Education

Certifications and Licenses

Years of Experience

Core Competencies

Knowledge, Skills, Abilities and Other (KSAOs)

• Culinary Arts/Science Degree or formal training preferred
• 5 to 10 years of experiences as qualified Chef in aviation catering or equivalent hospitality/high volume production catering 
• Experience supervising and managing a large supply base
• Demonstrated expertise in supplier management including problem resolution, training, and the ability to build strong working relationships within a large supply base
• Strong business communication skills with the ability to express thoughts clearly and concisely both orally and written
• Communicate difficult concepts and nuances within our field – influencing others to adopt a different point of view
• Ability to execute goals in a constantly changing environment
• Ability to identify a problem, think analytically, identify innovative solutions, and report findings efficiently, clearly, and concisely
• Ability to collaborate with stakeholders and work together towards a common goal
• Balance sound financial/business decision making while demonstrating honesty, integrity, and leading by example
• Stay abreast of industry trends and best practices – embracing creativity and ensuring the NetJets InFlight Dining Program is the industry leader
• Professional Licence in Food Safety:
  • Certified Food Manager (CFM), Certified Professional – Food Safety (CP-FS), Certified Food Protection Professional (CFPP),  HACCP Level 3