Production Sous Chef - Airline Catering

SkyChefs; Philadelphia (Philadelphia County); Presencial; USD 62.000 - 72.000; Jornada completa

Descripción de la vacante

LSG Sky Chefs is seeking a Production Sous Chef to lead airline catering kitchen operations in Philadelphia. You will oversee meal preparation, ensure safety and quality, and supervise kitchen staff to meet daily production goals and service standards.

The role requires 3–5 years in commercial cooking, HACCP knowledge, and strong cost-control abilities. Proficiency in MS Office and effective communication are essential for success in a fast-paced, on-site environment.

Formación

• 3–5 years of experience in commercial cooking or apprenticeship/certification.
• Knowledge of HACCP and food hygiene regulations.
• Understand financial controls: keep food cost within budget, manage stock, reduce waste.
• Good communication and organizational skills.
• Proficient in MS Office and Windows applications.

Responsabilidades

• Oversee meal production and ensure safety, hygiene, and quality standards.
• Supervise kitchen helpers and coordinate activities during service.
• Monitor inventories and manage daily food and equipment orders.
• Assist in menu development and recipe adherence when needed.
• Provide training support to kitchen staff and implement quality programs.

Conocimientos

Food production

HACCP knowledge

Budget & cost control

Communication

Microsoft Office

Leadership

Educación

Culinary training/certification

Descripción del empleo

Requisition ID8475-Posted10/28/2026-Philadelphia-Culinary-PA-LSG Sky Chefs

Job Title:Production Sous Chef - Airline Catering
Job Location:Philadelphia-USA-19153
Work Location Type:On-Site
Salary Range:$62,000.00 - 72,000.00

About us

Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights.

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.

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
• Good knowledge of Microsoft Office and Windows-based computer applications
  

SkyChefs is an EEO and Aff...