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.

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and consistency. This role is responsible for leading culinary teams, managing production schedules, and executing innovative menus that meet airline and catering requirements. The Sous Chef ensures operational efficiency while maintaining compliance with all health, safety, and sanitation regulations, contributing to an exceptional culinary experience for our airline customers.

Compensation & Benefits

• Competitive Base Salary + Annual Incentive Plan
• Medical, Dental, Vision – starts Day 1
• 401(k) with Company Match
• Paid Time Off, Sick Leave & Holidays
• Tuition Reimbursement – support for professional development
• Free Parking & Daily Meals

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 companys 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 
   

• Experience: 3–5 years in commercial cooking or completion of a culinary apprenticeship or certification from a recognized culinary school.

• Food Safety & Compliance: Solid knowledge of food hygiene regulations (HACCP) and best practices in maintaining a safe and sanitary kitchen.

• Financial Acumen: Ability to manage food costs, control stock levels, minimize waste, and operate within budgetary guidelines.

• Leadership & Teamwork: Strong leadership skills with the ability to motivate, train, and guide kitchen teams effectively.

• Communication & Organization: Excellent verbal and written communication, with strong organizational skills to manage workflow in a fast-paced environment.

• Service Focus: Commitment to delivering exceptional culinary experiences for clients and customers.

• Tech Savvy: Proficient in Microsoft Office and Windows-based applications to support operational efficiency.