Sous Chef

LSG Lufthansa Service Holding AG; Portland (OR); On-site; USD 66,000 - 78,000; Full time

Benefits offered by this job

Medical, Dental, and Vision coverage

Employer‑paid life insurance and AD&D

401(k) with company match

Paid vacation, sick time, and holidays

Tuition reimbursement

Free meals and parking

Career growth opportunities

Job summary

SkyChefs in Portland, USA, is seeking a Sous Chef to lead high-volume airline meal production on site. Reporting to the Executive Chef, you will coach kitchen teams, ensure food quality, safety, and efficiency in a fast-paced environment.

The role emphasizes hands-on leadership, menu execution, inventory management, and cost control while maintaining rigorous HACCP standards and exceptional guest experience across thousands of meals daily.

Qualifications

• 3-5 years of experience in commercial cooking, with high volume experience a plus.
• Completion of Apprenticeship or Certification course from culinary school.
• Ability to lead and motivate a diverse team in a fast‑paced setting.
• Strong knowledge of food safety regulations (HACCP, food hygiene, inventory control).
• Strong communication, organizational, and time‑management abilities.
• Understanding of cost control and kitchen operations

Responsibilities

• Lead and support the kitchen team daily, coaching, teaching, and helping everyone stay confident and on track
• Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off‑days, menu presentation to customers, etc.
• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Jump in alongside the team to prepare, cook, and plate meals, making sure everything looks and tastes great
• Keep quality and food safety front and center, making sure everything is done the right way, every time
• Make sure portions are consistent and every plate meets the standard guests expect
• Keep an eye on timing, flow, and details so the kitchen runs smoothly, even during busy shifts
• Track what’s being used, help manage inventory, and check deliveries to ensure everything meets expectations
• Maintain a clean, safe, and organized kitchen that the whole team can take pride in
• Contribute ideas to menus and help bring new dishes to life
• Support scheduling and provide feedback that helps team members grow and succeed
• Help control costs by reducing waste and using resources wisely without cutting corners

Skills

Leadership

Communication

Time Management

Food Safety Regulations

Inventory Control

Cost Awareness

Education

Apprenticeship or Culinary School Certification

Job description

Job Title:Sous Chef
Job Location:Portland-USA-97218
Work Location Type:On-Site
Salary Range:$66,000.00 - 78,000.00

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.

The Opportunity

Reporting to the Executive Chef, the Sous Chef is a hands‑on culinary leader responsible for driving excellence in a fast‑paced, high-volume production environment. This role leads and develops kitchen teams producing thousands of premium airline meals daily, ensuring exceptional quality, consistency, food safety, and operational efficiency. Combining strong culinary expertise with proven large‑scale production experience, the Sous Chef sets the standard in the kitchen, coaches and inspires team members, and ensures seamless execution from preparation through service. Ideal for a confident, results‑driven professional, this position offers the opportunity to make a significant impact by delivering outstanding culinary experiences at scale while maintaining the highest standards of excellence every day.

Why You’ll Love Working Here

• Medical, Dental, and Vision coverage starting Day 1
• Employer‑paid life insurance and AD&D benefits
• 401(k) with company match
• Paid vacation, sick time, and holidays
• Tuition reimbursement
• Free meals and parking
• Career growth opportunities with a global organization

How You'll Make a Difference

• Lead and support the kitchen team every day,coaching, teaching, and helping everyone stay confident and on track
• Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off‑days, menu presentation to customers, etc.
• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Jump in alongside the team to prepare, cook, and plate meals, making sure everything looks and tastes great
• Keep quality and food safety front and center, making sure everything is done the right way, every time
• Make sure portions are consistent and every plate meets the standard guests expect
• Keep an eye on timing, flow, and details so the kitchen runs smoothly, even during busy shifts
• Track what’s being used, help manage inventory, and check deliveries to ensure everything meets expectations
• Maintain a clean, safe, and organized kitchen that the whole team can take pride in
• Contribute ideas to menus and help bring new dishes to life
• Support scheduling and provide feedback that helps team members grow and succeed
• Help control costs by reducing waste and using resources wisely without cutting corners

What You Bring to the Table

• 3-5 years of experience in commercial cooking, with high volume experience a plus
• Completion of Apprenticeship or Certification course from culinary school
• Ability to lead and motivate a diverse team in a fast‑paced setting.
• Strong knowledge of food safety regulations (HACCP, food hygiene, inventory control).
• Strong communication, organizational, and time‑management abilities.
• Understanding of cost control and kitchen operations

SkyChefs is an EEO and Aff…

SkyChefs is an EEO and Aff…