Sous Chef

LSG Sky Chefs; Virginia (MN); On-site; USD 67,000 - 80,000; Full time

Job summary

A leading airline catering company is seeking a Sous Chef to oversee food production and ensure quality and safety standards. The role requires 3-5 years of commercial cooking experience and a culinary school certification. Responsibilities include supervising kitchen operations, maintaining hygiene standards, and training kitchen staff. Competitive compensation offered, based in Virginia.

Qualifications

• Three to five years of experience in commercial cooking required.
• Good understanding of HACCP standards.
• Ability to control food costs and minimize waste.

Responsibilities

• Supervise food production activities in the kitchen.
• Ensure hygiene and safety standards are met.
• Manage and develop subordinate employees.

Skills

Commercial cooking experience

Knowledge of food hygiene regulations

Good communication skills

Service orientation

Knowledge of Microsoft Office

Education

Certification from culinary school

Apprenticeship

Job description

Base pay range

$67,000.00/yr - $80,000.00/yr

This range is provided by LSG Sky Chefs. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Overview

Join to apply for the Sous Chef role at LSG Sky Chefs.

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

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.

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

Seniority

• Associate

Employment type

• Full-time

Job function

• Production and Manufacturing
• Industries: Food and Beverage Manufacturing and Airlines and Aviation

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