Sous Chef - Commerical High Volume

LSG Sky Chefs; Costa Mesa (CA); On-site; USD 68,000 - 80,000; Full time

Job summary

SkyChefs is seeking a Sous Chef for high-volume commercial cooking at our Santa Ana site. The role involves preparing high-quality airline meals, supervising kitchen helpers, and ensuring safety, hygiene and production schedules are met.

The successful candidate will have 3–5 years in commercial cooking or culinary school apprenticeship/certification, strong HACCP knowledge, and skills in budgeting, people leadership, and Microsoft Office applications.

Qualifications

• 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 (e.g., keep food cost within budget, control stock levels, minimize waste)
• Good communication and organizational skills
• Service orientation
• Good knowledge of Microsoft Office and Windows-based computer applications

Responsibilities

• Oversee food production in a high-volume kitchen, ensuring quality, safety and timely output.
• Supervise, coordinate and train kitchen helpers, and manage inventory
• Maintain HACCP and hygiene standards, perform quality checks on goods received
• Monitor food cost, stock levels and waste to meet budget targets
• Lead and motivate the kitchen team to deliver menus and production targets

Job description

Job Title:Sous Chef - Commerical High Volume
Job Location:Santa Ana-USA-92626
Work Location Type:On-Site
Salary Range:$68,338.70 - 80,000.00

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

The job incumbent 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
  

SkyChefs is an EEO and Affiantive Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

SkyChefs is an EEO and Affiantive Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.