This position is not associated with the Information Technology Domain.
ON-SITE position
Job Purpose:
The Guest Services Agent is responsible for coordinating catering operations for Air Culinaire Worldwide (ACW) in a manner that is consistent with company policy and procedures, resulting in outstanding guest service and client loyalty. The Guest Services Agent will actively participate in actions that result in enhancements of quality and service.
Under the supervision of the Guest Services Manager, the Guest Services Agent will be responsible for providing a bespoke level of guest service while exhibiting a high level of security with information provided by client while adhering to all details. The Guest Services Agent will work with Operations, Network, IT, Finance and Marketing & Sales to consistently deliver an incredible experience to our clients within the Air Culinaire system.
Benefits Package:
Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment. 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. Plan entry is the first day of the month following 30 days of employment. Three (3) medical plans to choose from, with an excellent employer contribution.Available Dental and Vision insurance Company paid basic life insurance, with the option to elect additional voluntary term life.Company paid short-term and long-term disability insurance.Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.Health Savings Account and Flexible Spending Account available (for eligible plans)Generous Vacation Program for full time employeesEmployee Assistance Program (EAP)See our benefits here 2026 Benefits GuideWatch Me To Learn About How Exciting it is to Work for Air Culinaire WorldwideResponsibilities and Associated Duties:
- Daily Duties
Contribute to all functions and operations of their respective Guest Services Team.Login to assigned phone queue as assigned by management.Work on assigned e-mails that are coordinated by management.Ensure any assigned orders are processed accurately and in a timely manner.Ensure proper note padding of all pertinent information regarding an order.Using company software to determine approved preferred supplier for assigned order.Ensure any orders that are processed by the GSA are e-filed and coded properly.Researching pricing of custom items utilizing company approved websites.Direct communication within the supply chain regarding order clarity, i.e. via phone or e-mail.Execution of quotes and ensuring you are using all resources to “save” and/or “win” by applying appropriate promotional code/discount as directed by manager.Upsell items based on clients requested menu.Logging Process Events according to department policy.Communicate and coordinate efforts among applicable departments to fully resolve customer concerns throughout the life cycle of an order, from order placement to Process Event resolution and invoicing.Apply Process Event solutions by following company issued credit matrix and/or involving immediate management support.Perform self QC of orders ensuring accuracy of requested menu items, ensuring all appropriate fees are present and making sure any potential GPQC issues are minimized prior to submitting the order to the kitchen or manager for further QC.Making sure that once orders are QC’d and submitted that you are taking the necessary steps to get the order confirmed and closing the circle on the order, i.e. contacting supplier via phone or e-mail.Communicate any issues that need to be passed down to management at shift close for communication to subsequent shift personnel.Engage Guest Services Manager, Operations Manager, Director or VP of Guest Services as needed.- As Needed Duties
Participating in any cross training opportunities of order entry on diverse client base, i.e. cargo, large cabin and international.Participating in weekly “huddle” meetings on the floor with assigned manager.Handling of escalated issues direct with the customer, kitchen or vendor as needed – in conjunction with Guest Services Manager.Participation as requested in meetings with Guest Services Managers, Network (Bi-weekly), On-Sites (As needed), Customers (as needed).Participating in meetings to discuss direction/concerns within department.Any additional duties as assigned by management.Measures of Success:
Specific Job ResponsibilitiesStellar Customer ServiceIntegrity & AccountabilityEntrepreneurial SpiritTeamwork CommitmentKnowledge, Experience and Skill Requirements:
High School diploma or equivalent required, Bachelor’s Degree in Hospitality or Culinary Field preferred.Experienced in handling client relationships in a business environment.Prior experience with catering/culinary operations or hospitality required, including basic knowledge of culinary terms and practices.Prior experience in aviation fields a plus.Possess exceptional organizational skills and the ability to multi-task during the course of regular business operations.Must be capable of professional communication, both verbally and written.Proficient in Basic Computer Navigation, MS Outlook/Word/Excel.Knowledge of modern office procedures and methods including telephone communications, office systems, record keeping, and proper formatting/etiquette of correspondence.Ability to establish priorities on a daily basis, work independently, proceed with objectives and resolution of issues.Schedule flexibility is a must, including evening, weekend or holiday hours as necessary.Final candidate for the position will be required the following:
Pre- employment background checkPre-employment Drug TestMVR (if applicable to the position)E-Verify*Please note that qualified candidates are required to work the holidays and weekends*
Disclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
____________________________________________________________________________________
Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
#ZR
Company DescriptionAir Culinaire Worldwide, a Universal Weather and Aviation, Inc. company, serves in-flight catering to hundreds of airport locations across the globe. Since 2000, business and private aviation operators have relied upon the organization. With 22 owned-and-operated kitchens and hundreds of vendors on six continents, business aviation organizations receive the total in-flight catering experience from one resource: Air Culinaire Worldwide.Company DescriptionAir Culinaire Worldwide, a Universal Weather and Aviation, Inc. company, serves in-flight catering to hundreds of airport locations across the globe. Since 2000, business and private aviation operators have relied upon the organization. With 22 owned-and-operated kitchens and hundreds of vendors on six continents, business aviation organizations receive the total in-flight catering experience from one resource: Air Culinaire Worldwide. Read LessThis position is not associated with the Information Technology Domain.
ON-SITE Position
Job Purpose:
The Guest Services Agent is responsible for coordinating catering operations for Air Culinaire Worldwide (ACW) in a manner that is consistent with company policy and procedures, resulting in outstanding guest service and client loyalty. The Guest Services Agent will actively participate in actions that result in enhancements of quality and service.
Under the supervision of the Guest Services Manager, the Guest Services Agent will be responsible for providing a bespoke level of guest service while exhibiting a high level of security with information provided by client while adhering to all details. The Guest Services Agent will work with Operations, Network, IT, Finance and Marketing & Sales to consistently deliver an incredible experience to our clients within the Air Culinaire system.
Responsibilities and Associated Duties:
• Daily Duties
o Contribute to all functions and operations of their respective Guest Services Team.
o Login to assigned phone queue as assigned by management.
o Work on assigned e-mails that are coordinated by management.
o Ensure any assigned orders are processed accurately and in a timely manner.
o Ensure proper note padding of all pertinent information regarding an order.
o Using company software to determine approved preferred supplier for assigned order.
o Ensure any orders that are processed by the GSA are e-filed and coded properly.
o Researching pricing of custom items utilizing company approved websites.
o Direct communication within the supply chain regarding order clarity, i.e. via phone or e-mail.
o Execution of quotes and ensuring you are using all resources to “save” and/or “win” by applying appropriate promotional code/discount as directed by manager.
o Upsell items based on clients requested menu.
o Logging Process Events according to department policy.
o Communicate and coordinate efforts among applicable departments to fully resolve customer concerns throughout the life cycle of an order, from order placement to Process Event resolution and invoicing.
o Apply Process Event solutions by following company issued credit matrix and/or involving immediate management support.
o Perform self QC of orders ensuring accuracy of requested menu items, ensuring all appropriate fees are present and making sure any potential GPQC issues are minimized prior to submitting the order to the kitchen or manager for further QC.
o Making sure that once orders are QC’d and submitted that you are taking the necessary steps to get the order confirmed and closing the circle on the order, i.e. contacting supplier via phone or e-mail.
o Communicate any issues that need to be passed down to management at shift close for communication to subsequent shift personnel.
o Engage Guest Services Manager, Operations Manager, Director or VP of Guest Services as needed.
• As Needed Duties
o Participating in any cross training opportunities of order entry on diverse client base, i.e. cargo, large cabin and international.
o Participating in weekly “huddle” meetings on the floor with assigned manager.
o Handling of escalated issues direct with the customer, kitchen or vendor as needed – in conjunction with Guest Services Manager.
o Participation as requested in meetings with Guest Services Managers, Network (Bi-weekly), On-Sites (As needed), Customers (As needed).
o Participating in meetings to discuss direction/concerns within department.
o Any additional duties as assigned by management.
Measures of Success:
- Specific Job Responsibilities
- Stellar Customer Service
- Integrity & Accountability
- Entrepreneurial Spirit
- Teamwork Commitment
Knowledge, Experience and Skill Requirements:
- High School diploma or equivalent required, Bachelor’s Degree in Hospitality or Culinary Field preferred.
- Experienced in handling client relationships in a business environment.
- Prior experience with catering/culinary operations or hospitality required, including basic knowledge of culinary terms and practices.
- Prior experience in aviation fields a plus.
- Possess exceptional organizational skills and the ability to multi-task during the course of regular business operations.
- Must be capable of professional communication, both verbally and written.
- Proficient in Basic Computer Navigation, MS Outlook/Word/Excel
- Knowledge of modern office procedures and methods including telephone communications, office systems, record keeping, and proper formatting/etiquette of correspondence.
- Ability to establish priorities on a daily basis, work independently, proceed with objectives and resolution of issues.
- Schedule flexibility is a must, including evening, weekend or holiday hours as necessary.
Final candidate for the position will be required the following:
Pre- employment background checkPre-employment Drug TestMVR (if applicable to the position)E-VerifyDisclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
____________________________________________________________________________________
Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
#ZR
This position is not associated with the Information Technology Domain.
ON-SITE Position
Job Purpose:
The Guest Services Agent is responsible for coordinating catering operations for Air Culinaire Worldwide (ACW) in a manner that is consistent with company policy and procedures, resulting in outstanding guest service and client loyalty. The Guest Services Agent will actively participate in actions that result in enhancements of quality and service.
Under the supervision of the Guest Services Manager, the Guest Services Agent will be responsible for providing a bespoke level of guest service while exhibiting a high level of security with information provided by client while adhering to all details. The Guest Services Agent will work with Operations, Network, IT, Finance and Marketing & Sales to consistently deliver an incredible experience to our clients within the Air Culinaire system.
Responsibilities and Associated Duties:
• Daily Duties
o Contribute to all functions and operations of their respective Guest Services Team.
o Login to assigned phone queue as assigned by management.
o Work on assigned e-mails that are coordinated by management.
o Ensure any assigned orders are processed accurately and in a timely manner.
o Ensure proper note padding of all pertinent information regarding an order.
o Using company software to determine approved preferred supplier for assigned order.
o Ensure any orders that are processed by the GSA are e-filed and coded properly.
o Researching pricing of custom items utilizing company approved websites.
o Direct communication within the supply chain regarding order clarity, i.e. via phone or e-mail.
o Execution of quotes and ensuring you are using all resources to “save” and/or “win” by applying appropriate promotional code/discount as directed by manager.
o Upsell items based on clients requested menu.
o Logging Process Events according to department policy.
o Communicate and coordinate efforts among applicable departments to fully resolve customer concerns throughout the life cycle of an order, from order placement to Process Event resolution and invoicing.
o Apply Process Event solutions by following company issued credit matrix and/or involving immediate management support.
o Perform self QC of orders ensuring accuracy of requested menu items, ensuring all appropriate fees are present and making sure any potential GPQC issues are minimized prior to submitting the order to the kitchen or manager for further QC.
o Making sure that once orders are QC’d and submitted that you are taking the necessary steps to get the order confirmed and closing the circle on the order, i.e. contacting supplier via phone or e-mail.
o Communicate any issues that need to be passed down to management at shift close for communication to subsequent shift personnel.
o Engage Guest Services Manager, Operations Manager, Director or VP of Guest Services as needed.
• As Needed Duties
o Participating in any cross training opportunities of order entry on diverse client base, i.e. cargo, large cabin and international.
o Participating in weekly “huddle” meetings on the floor with assigned manager.
o Handling of escalated issues direct with the customer, kitchen or vendor as needed – in conjunction with Guest Services Manager.
o Participation as requested in meetings with Guest Services Managers, Network (Bi-weekly), On-Sites (As needed), Customers (As needed).
o Participating in meetings to discuss direction/concerns within department.
o Any additional duties as assigned by management.
Measures of Success:
- Specific Job Responsibilities
- Stellar Customer Service
- Integrity & Accountability
- Entrepreneurial Spirit
- Teamwork Commitment
Knowledge, Experience and Skill Requirements:
- High School diploma or equivalent required, Bachelor’s Degree in Hospitality or Culinary Field preferred.
- Experienced in handling client relationships in a business environment.
- Prior experience with catering/culinary operations or hospitality required, including basic knowledge of culinary terms and practices.
- Prior experience in aviation fields a plus.
- Possess exceptional organizational skills and the ability to multi-task during the course of regular business operations.
- Must be capable of professional communication, both verbally and written.
- Proficient in Basic Computer Navigation, MS Outlook/Word/Excel
- Knowledge of modern office procedures and methods including telephone communications, office systems, record keeping, and proper formatting/etiquette of correspondence.
- Ability to establish priorities on a daily basis, work independently, proceed with objectives and resolution of issues.
- Schedule flexibility is a must, including evening, weekend or holiday hours as necessary.
Final candidate for the position will be required the following:
Pre- employment background checkPre-employment Drug TestMVR (if applicable to the position)E-VerifyDisclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
____________________________________________________________________________________
Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
#ZR
Job Purpose:
The Lead Cook is responsible for quality of food ingredients used, preparation methods personally used as well as those used while supervising line cook staff and prepares base items needed in filling orders based on customer requests. The Lead Cook will be an on-site problem solver in the event of situations arising that require immediate action, and the Lead Cook will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Lead Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces and all cold food preparations according to designated preparation methods. The Lead Cook is the primary driver of hot food culinary quality and also monitors/supports all cold food displays, culinary artistry, the safe use of fresh ingredients, quality and finesse in culinary design and presentation. The Lead Cook co-manages all cooks, prep staff, porters, and challenges and designs solutions and recommends quick solutions in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in all culinary preparation to include hot food, displays and professionally composed dishes and displays. The Lead Cook is granted the authority to make final decisions on behalf of the Chefs to create culinary solutions following company procedures related to customer satisfaction, safety, and cost.
Benefits Package:
Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment. 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. Plan entry is the first day of the month following 30 days of employment. Three (3) medical plans to choose from, with an excellent employer contribution.Available Dental and Vision insurance Company paid basic life insurance, with the option to elect additional voluntary term life.Company paid short-term and long-term disability insurance.Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.Health Savings Account and Flexible Spending Account available (for eligible plans)Generous Vacation Program for full time employeesEmployee Assistance Program (EAP)See our benefits here 2026 Benefits GuideWatch Me To Learn About How Exciting it is to Work for Air Culinaire WorldwideResponsibilities and Associated Duties:
Under the direction of the GM, the Lead Cooks primary responsibility is to produce top quality hot and fold food, innovative and artistic presentations, displays, spec-trays, quality salads, sandwiches, canapés, desserts and sauces and any cold preparation. The Lead Cook prepares all menu items according to Air Culinaire preparation methods while maintaining Air Culinaire Standards.
The Lead Cook is responsible to ensure food quality, use ACW specifications at all times and to ensure that the food matches the presentation provided in the specification as provided by customer requests.Additionally, the Lead Cook will participate in the process of training and directing Air Culinaire team members, take time to teach, train and audit all trays and displays to ensure food safety and HACCP compliance. The Lead Cook is expected to provide feedback and suggestions to the General Manager to continue to monitor, maintain and improve quality as a primary responsibility in this role. Butchering of meats and fish while assisting with the daily operations of the kitchen.Ensures that all food preparations and presentations meet specifications and commitment to quality.Maintains a safe, orderly and sanitized kitchen by setting quat-sanitizer stations, monitoring and journaling and using gloves, and food safety tools and best practices when cooking and working in the kitchen. Use preventative maintenance with all kitchen equipment while directing the other team members to do the same.Measures of Success:
Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per- year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals:
Stellar Customer ServiceIntegrity & AccountabilityEntrepreneurial SpiritTeamwork CommitmentKnowledge, Experience and Skill Requirements:
A High School diploma or its equivalent required, with experience in new culinary trends preferred.Individual must have 2-3 years of experience in a kitchen environment within a catering or fine dining establishment.Current Servsafe Food Handling Certificate required at hire or within 45-days of hire,Demonstrated ability to take orders and follow through as well as direct and work well with others in a team- driven, fast-paced environment is essential.Experience with Italian cuisine and catering is a plus.Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.Prior hospitality/food Culinary, Cooking and supervision experience preferred.OPERATIONAL DEMANDS
The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job.Flexibility to work weekends and holidays.LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.MATHMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.REASONING ABILITY
Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.While performing the duties of this job, the employee is regularly required to sit and talk or hear.The employee frequently is required to use hands to handle, reach and carry with hands and arms.The employee must lift and/or move up to 40 pounds.WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.The noise level in the work environment is usually moderate to loud.Final candidate for the position will be required the following:
Pre- employment background checkPre-employment Drug TestMVR (if applicable to the position)E-VerifyDisclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
____________________________________________________________________________________
Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
Read Less
The Cook is responsible for the quality of food ingredients used and preparation methods. The Cook prepares basic food and menu items needed in filling catering orders based on established recipes or customer requests. This is an on-site team player position and production support for all orders as well as being called on at times to shop and produce specialty items not in ACW specifications books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the GM and/or other Kitchen Management Staff. The Cook prepares all foods to specification to include all hot foods, salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to the designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, culinary practices, as well as the safe use of fresh ingredients. The Cook works in partnership with all cooks, prep staff, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook work is based on the company procedures related to food quality, safety, customer satisfaction, and accuracy in cost.
The Cook will participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance.The Cook is expected to provide feedback and suggestions to the Kitchen Management Staff to continue to monitor, maintain and improve quality as a secondary responsibility in this role.The Cook will assist in the butchering of meats and fish and assist with the daily operations of the kitchen.Ensures that all food preparations and presentations meet ACW specifications and quality standards.Maintains a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, assists in monitoring and journaling temp-logs and using gloves, food safety tools and best practices when cooking in the kitchen.Use preventative maintenance with all kitchen equipment while directing the other team members to do the same.The Cook will assist in ordering, inventory and any other duties as assigned by the General Manager.ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.Page BreakMeasures of Success:
Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per-year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals:
Stellar Customer ServiceIntegrity & AccountabilityEntrepreneurial SpiritTeamwork CommitmentKnowledge, Experience and Skill Requirements:A High School diploma is required.Current ServSafe Food Handling Certificate required at hire or within 45-days of hire.Must have knife/cutting skills.Must have an understanding of cooking techniques.Culinary experience in restaurants, hotels, or catering companies or its equivalent required, with experience in new culinary trends preferred.Demonstrate the ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential.Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
• Background Check
• Drug Test
• E-Verify
*We are a promote-from-within company and top performers can achieve career goals quickly in this fast pace growth organization!
The Cook is responsible for the quality of food ingredients used and preparation methods. The Cook prepares basic food and menu items needed in filling catering orders based on established recipes or customer requests. This is an on-site team player position and production support for all orders as well as being called on at times to shop and produce specialty items not in ACW specifications books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the GM and/or other Kitchen Management Staff. The Cook prepares all foods to specification to include all hot foods, salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to the designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, culinary practices, as well as the safe use of fresh ingredients. The Cook works in partnership with all cooks, prep staff, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook work is based on the company procedures related to food quality, safety, customer satisfaction, and accuracy in cost.
The Cook will participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance.The Cook is expected to provide feedback and suggestions to the Kitchen Management Staff to continue to monitor, maintain and improve quality as a secondary responsibility in this role.The Cook will assist in the butchering of meats and fish and assist with the daily operations of the kitchen.Ensures that all food preparations and presentations meet ACW specifications and quality standards.Maintains a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, assists in monitoring and journaling temp-logs and using gloves, food safety tools and best practices when cooking in the kitchen.Use preventative maintenance with all kitchen equipment while directing the other team members to do the same.The Cook will assist in ordering, inventory and any other duties as assigned by the General Manager.ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.Page BreakMeasures of Success:
Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per-year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals:
Stellar Customer ServiceIntegrity & AccountabilityEntrepreneurial SpiritTeamwork CommitmentKnowledge, Experience and Skill Requirements:A High School diploma is required.Current ServSafe Food Handling Certificate required at hire or within 45-days of hire.Must have knife/cutting skills.Must have an understanding of cooking techniques.Culinary experience in restaurants, hotels, or catering companies or its equivalent required, with experience in new culinary trends preferred.Demonstrate the ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential.Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
• Background Check
• Drug Test
• E-Verify
*We are a promote-from-within company and top performers can achieve career goals quickly in this fast pace growth organization!
Seasonal Employment from June 15th 2026 to April 1st 2027
Job Summary:
The Driver’s primary duty is delivering all orders, shopping, maintaining delivery vehicles and providing stellar customer service at every FBO and Client location.
Under the supervision of the General Manager, i.e., the Driver will be responsible for managing the timeliness of the final product that will be delivered to the appropriate location.
Responsibilities and Associated Duties:
The Delivery Driver is responsible for delivering catering orders and concierge items in a safe and timely manner in compliance with Air Culinaire Worldwide (ACW) Standard Operating Procedures.Additionally, the Driver will participate in the process of directly serving the ACW customers and obtaining feedback from them regarding our product and service, which they will relay to the Catering Director, Catering Specialist, Sous Chef, and General Manager as required. They will be an on-site problem solver in the event of situations arising that require immediate action, and the Driver will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Driver is responsible for driving safely under the laws and safety guidelines of the state(s) they drive in and always be courteous and careful to avoid accidents and dangerous situations while on the road. The driver is responsible to maintain the vehicle fleet, clean the vehicle they use and remove all trash, clean the vehicle a minimum of one time per week and ensure that the Geotab signal and FOB are in working order, and will always fill the gas tank before returning to the kitchen on their final run. Further responsibilities may include picking up supplies as needed in the course of business and routine vehicle cleaning and maintenance.Understand and maintain quality control and food-safety procedures of food products during delivery.Under the direction of the General Manager, i.e., maintain operationally safe vehicles by conducting regularly scheduled and required inspections including oil changes, tire changes/rotations, and other servicing. Maintain impeccably clean (inside and out) vehicles by utilizing self-service car washes. Assist with the assembly of silverware units and stocking of items in the company vehicles.Meet weekly with the GM to ensure ACW standards and procedures are accurately reflected in their day-to-day operations. Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. Dress professionally and within the guidelines of Company procedures including the company approved uniform.Cross-train to be able to prepare or produce food in the kitchen as a secondary duty when business is slow and staffing shortages occur.All other duties as assigned by the General Manager. The preeminent International private aviation catering and concierge services company, Air Culinaire Worldwide, has a rare opportunity for experienced delivery and customer service professionals.Benefits Package:
Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. Full-Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment. 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. Plan entry is the first day of the month following 30 days of employment. Three (3) medical plans to choose from, with an excellent employer contribution.Available Dental and Vision insurance Company paid basic life insurance, with the option to elect additional voluntary term life.Company paid short-term and long-term disability insurance.Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.Health Savings Account and Flexible Spending Account available (for eligible plans)Generous Vacation Program for full-time employeesEmployee Assistance Program (EAP)See our benefits here 2026 Benefits GuideWatch Me To Learn About How Exciting it is to Work for Air Culinaire WorldwideCandidates must have:
Must be able to legally drive and have a current valid driver’s license.Must be able to work a fluctuating schedule, AM Shifts, PM Shifts, weekends and holidays.Clear driving records.Positive attitude and team oriented.Strong organization and logistic skills.Open to new challenges and constant learning.Final candidate for the position will be required the following:
Pre- employment background checkPre-employment Drug TestMVR (if applicable to the position)E-VerifyDisclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
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Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
Read LessSeasonal Employment from June 15th 2026 to April 1st 2027
Job Purpose:
The Cook is responsible for quality of food ingredients used and preparation methods. The Cook prepares basic food and menu items needed in filling catering orders based on customer requests. This position is an on-site team player and production support for all orders as well as being called on at times to shop and produce specialty items not in ACW spec books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the General Manager and Kitchen Management. The Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, culinary practices, as well as the safe use of fresh ingredients. The Cook works in partnership with all cooks, prep staff, porters, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook work is based on following company procedures related to food quality, safety, customer satisfaction, and accuracy in cost.
Responsibilities and Associated Duties:The Cook will participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance.The Cook will assist in the butchering of meats and fish and assist with the daily operations of the kitchen.Ensures that all food preparations and presentations meet ACW specifications and quality standards.Use preventative maintenance with all kitchen equipment while directing the other team members to do the same.The Cook will assist in ordering, inventory, cleaning, grocery shopping, and any other duties as assigned by the General Manager.Benefits Package:
Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment. 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. Plan entry is the first day of the month following 30 days of employment. Three (3) medical plans to choose from, with an excellent employer contribution.Available Dental and Vision insurance Company paid basic life insurance, with the option to elect additional voluntary term life.Company paid short-term and long-term disability insurance.Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.Health Savings Account and Flexible Spending Account available (for eligible plans)Generous Vacation Program for full time employeesEmployee Assistance Program (EAP)See our benefits here 2026 Benefits GuideWatch Me To Learn About How Exciting it is to Work for Air Culinaire WorldwideKnowledge, Experience and Skill Requirements:
A High School diploma is required.Minimum 3 years kitchen experience is required.Current ServSafe Food Handling Certificate required at hire or within 45-days of hire.Must be punctual and dependable.Must have an understanding of cooking techniques.Must have strong banquet and knife skills.Ability to read and follow recipes.Communicate effectively with team members.Culinary experience in restaurants, hotels, or catering companies- or its equivalent required, with experience in new culinary trends preferred.Demonstrated ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential.Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.Flexibility to work shift hours that may vary, based on business needs.OPERATIONAL DEMANDS
Open availability to work AM Shifts, PM Shifts, weekends and holidays.PHYSICAL DEMANDS
While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers. The employee is frequently required to use hands to handle, push, pull, reach, and carry items with hands and arms. The employee must lift and/or move up to 40 pounds.LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.MATHMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.REASONING ABILITY
Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.WORK ENVIRONMENT
The noise level in the work environment is usually moderate to loud.Final candidate for the position will be required the following:
Pre- employment background checkPre-employment Drug TestMVR (if applicable to the position)E-VerifyDisclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
____________________________________________________________________________________
Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
The Cook is responsible for the quality of food ingredients used and preparation methods. The Cook prepares basic food and menu items needed in filling catering orders based on established recipes or customer requests. This is an on-site team player position and production support for all orders as well as being called on at times to shop and produce specialty items not in ACW specifications books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the GM and/or other Kitchen Management Staff. The Cook prepares all foods to specification to include all hot foods, salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to the designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, culinary practices, as well as the safe use of fresh ingredients. The Cook works in partnership with all cooks, prep staff, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook work is based on the company procedures related to food quality, safety, customer satisfaction, and accuracy in cost.
The Cook will participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance.The Cook is expected to provide feedback and suggestions to the Kitchen Management Staff to continue to monitor, maintain and improve quality as a secondary responsibility in this role.The Cook will assist in the butchering of meats and fish and assist with the daily operations of the kitchen.Ensures that all food preparations and presentations meet ACW specifications and quality standards.Maintains a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, assists in monitoring and journaling temp-logs and using gloves, food safety tools and best practices when cooking in the kitchen.Use preventative maintenance with all kitchen equipment while directing the other team members to do the same.The Cook will assist in ordering, inventory and any other duties as assigned by the General Manager.ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.Page BreakMeasures of Success:
Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per-year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals:
Stellar Customer ServiceIntegrity & AccountabilityEntrepreneurial SpiritTeamwork CommitmentKnowledge, Experience and Skill Requirements:A High School diploma is required.Current ServSafe Food Handling Certificate required at hire or within 45-days of hire.Must have knife/cutting skills.Must have an understanding of cooking techniques.Culinary experience in restaurants, hotels, or catering companies or its equivalent required, with experience in new culinary trends preferred.Demonstrate the ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential.Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
• Background Check
• Drug Test
• E-Verify
*We are a promote-from-within company and top performers can achieve career goals quickly in this fast pace growth organization!
SUMMARY
The Executive Chef is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and ACES specifications associated with Air Culinaire Worldwide food production orders. Additionally, the Executive Chef will participate in the process of directly serving the Air Culinaire Worldwide customers and obtaining feedback from them regarding our product and service, which they will relay to the General Manager. The Executive Chef will be an on-site problem solver in the event of situations arising that requires immediate action, and the Executive Chef will the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Executive Chef is responsible for managing all culinary staff training, labor scheduling as directed by the GM, and for the career planning, coaching and skills enhancement of the entire culinary team.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Under the direction of the General Manager, the Executive Chef’s primary responsibility is to manage all aspects of the kitchen and culinary staff. In addition, the Executive Chef will manage the kitchen food purchasing, specifications, labor and culinary operations to achieve the highest quality of cuisine and profitability while maintaining Air Culinaire Worldwide Standards. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Recruiting, interviews, hires and training of existing and new kitchen personnel.Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements.Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.Visits Clients, Vendors and offers/Performs food demonstrations at FBO’s and conferencesBecomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen.Designs, supervises, coordinates and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.Maintains updated knowledge of current culinary and packaging and consumer dining trends.Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions.Responsible for ensuring timely food handling, storage, prep and production.Maintains & manages Air Culinaire Worldwide kitchen specifications and SOP’s as required.Participates in and implements Sales and Marketing programs as required from the culinary perspective.Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients.Dresses professionally in full Chef Uniform and within the guidelines of Company procedures including the company approved uniform.Carry company provided mobile device at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed. Basic financial skills and functions are required as well as sound understanding of calculating food cost, packaging cost, plating cost, paper costs and reading of a basic P&L statement.All other duties as assigned by the General Manager.REQUIREMENTS
Culinary degree or equivalent experience in a professional kitchen environment within catering or fine dining establishment required as well as a current Safe Food Handling Certificate. Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. Other required experience includes food and equipment safety as well as strong knowledge of food production. Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs. Must have demonstrated ability to manage and maintain customer accounts, as well as attention to detail. Must be able to demonstrate strong Managerial skills, including team-building, hiring, skills training, disciplining, performance reviews, cross-training and employee development. The Kitchen Manager/Executive Chef must have an excellent driving record and valid driver’s license, and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings.
OPERATIONAL DEMANDS
The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Flexible work schedule required, including weekends and holidays and frequent travel availability a must. Candidate must be able to travel in accordance with the current Air Culinaire Worldwide Travel Policy.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. The ability to speak Spanish & French in addition to English is preferred.
MATHMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to handle, reach and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate to loud.
Disclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
Benefits Package:
Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. Full Time employees are eligible for healthcare and supplemental benefits on the first of the month, following 60 days of employment. 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. Plan entry is the first day of the month following 30 days of employment Three (3) medical plans to choose from, with an excellent employer contribution.Available Dental and Vision insurance Company paid basic life insurance, with the option to elect additional voluntary term lifeCompany paid short-term and long-term disability insuranceAvailable supplemental benefits, including critical illness, accident insurance, hospital indemnity insuranceHealth Savings Account and Flexible Spending Account available (for eligible plans)Generous Vacation Program for full time employees, also Floating Holiday hours and Sick Time.Employee Assistance Program (EAP)