Sous Chef - Task Force

LSG Lufthansa Service Holding AG; Irving (TX); Remote; USD 45,000 - 75,000; Full time

Job summary

An established industry player in airline catering seeks a dynamic Sous Chef for its Culinary Task Force. This remote role involves extensive travel across North America to support culinary operations and menu presentations. You will collaborate with design and development chefs, participate in workshops, and contribute to innovative product creation. If you have a passion for culinary excellence and a desire to make an impact in a fast-paced environment, this opportunity is perfect for you. Join a team dedicated to delivering exceptional culinary experiences and enhancing service quality across the industry.

Qualifications

• 3-5 years of experience as a Sous Chef or equivalent.
• Ability to work in a high-volume kitchen environment.

Responsibilities

• Support culinary activities and menu presentations across North America.
• Maintain kitchen areas and manage ingredient storage effectively.

Skills

Culinary Skills

Menu Development

Interpersonal Skills

Food Safety Regulations (HACCP)

Recipe Documentation

Education

Associate Degree in Culinary Arts

Equivalent Accredited Culinary Apprentice Program

Tools

CBASE

Job description

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Job Title:Sous Chef - Task Force
Job Location:Irving-USA-75039
Work Location Type:Remote

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

The Culinary Task Force Sous chef will be responsible for supporting all culinary related activities in the North American Region which include but are not limited to menu presentations, daily operations, workshops, CSC support, etc. This is a remote position since the majority of the time the candidate will be traveling as part of their daily activities.

Main Accountabilities

• Support the Design & Development Chefs on the creation of new and innovative products for the company and customers.
• Participate in culinary related workshops, trade shows, and continuing education opportunities on learning new and innovative culinary methods, techniques and ingredients.
• Extensive travel across the North American region supporting menu presentations and the daily operation as needed.
• Support the maintenance of all areas of the HQ test kitchen and equipment.
• Responsible for supporting the organizing and rotating all ingredients products (dried storage, walk-in cooler, walk-in freezer) to maximize shelf life and reduce waste.
• Work with cross functional teams consisting of design & development chefs, field chefs, managers, procurement personnel, analyst, and quality team to achieve common goals.
• Ability to document, yield and data entry of ingredients and recipes in CBASE.
• Preparation of menu items following specific recipe specifications and methodology.
• Learn, create and document ingredients and recipe specifications to include methodology into company computer program (CBASE) for both MS3 (ingredient level) and MS2 (recipe level) creation.
• Participate in team process improvement strategies and menu development projects.
• Maintain detailed information on all culinary related projects and their activities.
• Participate and support in all company sponsored initiatives.
• Support all company extracurricular events and activities (Customer Luncheons, Special Events, Executive Board Meetings, etc.).

Knowledge, Skills and Experience

• Associate degree in culinary arts program or equivalent accredited culinary apprentice program.
• Ability to work all hot kitchen & cold food assembly stations in an operational kitchen that has daily large production capabilities.
• Three to five years working as an experienced Sous chef or equivalent.
• Ability to travel up to 75% of the time with extended stays of up to 2 weeks
• Knowledge of food and hygiene regulations (HACCP).
• Excellent oral, written, and interpersonal skills.

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

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