Sous Chef

LSG Sky Chefs; New York (NY); On-site; USD 71,000 - 89,000; Full time

Job summary

A leading airline catering provider seeks a Sous Chef to oversee culinary operations in a high-volume production environment. This role involves ensuring food safety and quality while leading kitchen staff to deliver exceptional in-flight dining experiences. Candidates should have 3-5 years of relevant experience and culinary certification.

Benefits

Medical insurance

Vision insurance

401(k) plan

Tuition assistance

Qualifications

• 3-5 years of experience in commercial cooking required.
• Knowledge of HACCP regulations and financial controls.
• Good knowledge of Microsoft Office applications.

Responsibilities

• Supervise food production activities and ensure compliance with quality standards.
• Lead kitchen staff and manage operational oversight.
• Maintain hygiene and safety standards in food production.

Skills

Knowledge of food and hygiene regulations

Good communication and organizational skills

Service orientation

Education

Certification from culinary school

Apprenticeship

Tools

Microsoft Office

Job description

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Job Title: Sous Chef

Job Location: Jamaica-USA-11430

Work Location Type: On-Site

Salary Range: $71,000.00 - 89,000.00

About Us

LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

Role Purpose Statement

As a Sous Chef at LSG Sky Chefs, you play a critical role in supporting our Executive Chef in the daily operations of high-volume, airline catering food production. You are responsible for ensuring culinary excellence, maintaining food safety and quality standards, and leading kitchen staff to meet production timelines. With a strong focus on consistency, efficiency, and innovation, you help deliver exceptional in-flight dining experiences to passengers around the world. This role blends hands-on culinary leadership with operational oversight in a fast-paced, team-oriented environment.

Main Accountabilities

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

LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production and Manufacturing

• Industries

  Food and Beverage Manufacturing

Referrals increase your chances of interviewing at LSG Sky Chefs by 2x

Inferred from the description for this job

Medical insurance

Vision insurance

401(k)

Tuition assistance

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