Aviation Chef 2427hr Private Jet Catering PM Shifts MF

Mis en Place; Lansdowne (Delaware County); On-site; USD 50,000 - 56,000; Full time

Benefits offered by this job

Medical benefits

Paid time off

Profit sharing

Flexible scheduling

Company dining perks

Room for advancement

Job summary

Sparrow elevates inflight dining by delivering restaurant‑level cuisine and meticulous production in a fast‑paced, private aviation kitchen.

The Lead Sous Chef will manage a small team of fewer than five, cook hands‑on, and ensure consistency, safety, and menu development for year‑round inflight service with a Monday–Friday 2 PM–10 PM schedule. You’ll mentor cooks, maintain high standards, and adapt menus for diverse dietary needs in a dynamic setting.

Qualifications

• 2-5 years of Sous Chef experience preferred.
• Proven chef experience in catering, banquet, event, or similar culinary settings.
• Experience leading and motivating kitchen employees.
• Strong knowledge of food-safety regulations and best practices.
• Ability to follow written recipes and instructions accurately.
• Comfortable working in a fast-paced culinary production environment.
• Menu creation experience.
• Valid driver’s license required.
• Must be comfortable handling, preparing, and cooking pork and recipes involving alcohol.
• Ability to stand for extended periods.
• Ability to reach, bend, and stoop.
• Ability to lift up to 50 pounds.
• English proficiency required.

Responsibilities

• Lead daily PM culinary production.
• Work hands-on alongside the culinary team.
• Direct and support a team of fewer than five employees.
• Maintain food quality and consistency throughout production.
• Follow and reinforce written recipes and production standards.
• Support menu creation and culinary development.
• Train, coach, and motivate kitchen staff.
• Maintain food-safety, sanitation, and handling standards.
• Keep production organized during high-volume periods.
• Prepare and cook a wide range of ingredients.
• Handle and prepare pork and recipes involving alcohol.
• Maintain a clean, safe, and organized kitchen.
• Support accurate, on-time completion of culinary production.

Skills

Sous Chef leadership

Food safety

Team motivation

English proficiency

Culinary production

Job description

Earn $24-$27 per hour while leading a small culinary team producing elevated cuisine for private aviation. This is a full-time, Monday-Friday position with consistent 2 PM-10 PM shifts, 40 hours per week, and steady year-round work.

Sparrow is hiring an experienced Lead Sous Chef to help take inflight dining beyond traditional airline food. The kitchen produces cuisine for private aviation with a focus on quality, consistency, experimentation, and elevating the food toward fine-dining standards.

You’ll lead a small team of fewer than five chefs while remaining hands‑on in production. This is a fast‑paced operation where food needs to be prepared accurately, consistently, and on time, but the schedule offers something that’s difficult to find in restaurant kitchens: Monday‑Friday hours with a consistent 2 PM‑10 PM shift.

For a Sous Chef coming from restaurants, catering, banquets, or events who wants to keep cooking at a high level while moving into a more consistent schedule, this is a role worth considering.

Compensation

• $24-$27 per hour
• Full‑time, 40 hours per week
• Paid biweekly

Benefits

• Medical benefits
• Paid time off
• Profit sharing
• Flexible scheduling
• Company dining perks
• Room for advancement

Schedule

• Monday‑Friday
• 2 PM‑10 PM
• 40 hours per week
• Consistent year‑round work
• No seasonal slowdown

Why This Role Stands Out

• Restaurant‑level culinary work with a Monday‑Friday schedule
• Consistent 2 PM‑10 PM shifts
• $24-$27 per hour
• Lead a small team of fewer than five chefs
• Produce elevated cuisine for private aviation
• Steady year‑round volume with no slow season
• Opportunity to work with vegetarian, vegan, and gluten‑free cuisine
• Culinary experimentation and menu development
• Inclusive, sustainability‑focused workplace
• Room for advancement

About the Role

This is a hands‑on culinary leadership position for a Sous Chef who can cook, organize production, and keep a small team performing at a high level.

You’ll work alongside the team while directing PM production, maintaining food and safety standards, training and motivating cooks, following written recipes and instructions, and helping execute menus for private aviation clients.

The kitchen moves quickly, and accuracy matters. We’re looking for someone who can maintain standards and organization while keeping production moving.

We are looking for someone who can:

• Lead from the kitchen rather than from the sidelines
• Organize and direct a small culinary team
• Maintain consistent food quality and execution
• Follow written recipes and production instructions accurately
• Train, coach, and motivate cooks
• Maintain strong food‑safety practices
• Contribute to menu creation and culinary development
• Work efficiently during fast‑paced production
• Execute vegetarian, vegan, gluten‑free, and other specialized menu requirements
• Maintain attention to detail when volume increases

About Sparrow

Sparrow elevates the inflight dining experience through innovative cuisine, seamless ordering, and accurate, on‑time delivery.

"By hand, with heart" is a core value behind the company’s approach to food. The culinary team carefully prepares each menu and meal with the goal of making travelers feel well taken care of during their time in the sky.

The Lansdowne kitchen combines the pace and consistency of a high‑volume culinary operation with experimentation and elevated food standards. The company emphasizes an inclusive, family‑oriented kitchen environment and a culture of sustainability.

Responsibilities

• Lead daily PM culinary production
• Work hands‑on alongside the culinary team
• Direct and support a team of fewer than five employees
• Maintain food quality and consistency throughout production
• Follow and reinforce written recipes and production standards
• Support menu creation and culinary development
• Train, coach, and motivate kitchen staff
• Maintain food‑safety, sanitation, and handling standards
• Keep production organized during high‑volume periods
• Prepare and cook a wide range of ingredients
• Handle and prepare pork and recipes involving alcohol
• Maintain a clean, safe, and organized kitchen
• Support accurate, on‑time completion of culinary production

Qualifications

• 2-5 years of Sous Chef experience preferred
• Proven chef experience in catering, banquet, event, or similar culinary settings
• Experience leading and motivating kitchen employees
• Strong knowledge of food‑safety regulations and best practices
• Ability to follow written recipes and instructions accurately
• Comfortable working in a fast‑paced culinary production environment
• Menu creation experience
• Valid driver’s license required
• Must be comfortable handling, preparing, and cooking pork and recipes involving alcohol
• Ability to stand for extended periods
• Ability to reach, bend, and stoop
• Ability to lift up to 50 pounds
• English proficiency required

Location

This location is easily accessible by public transportation. A valid driver’s license is required.