Sous Chef - (2) Openings (6751)

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

We are seeking experienced and passionate Sous Chefs to join our growing culinary team in support of our airline catering partnership with United Airlines. This role plays a critical part in elevating our food quality and culinary execution. As a Sous Chef, you will be responsible for overseeing daily food production, mentoring kitchen staff, and ensuring exceptional quality and compliance standards in a high-volume, fast-paced commercial kitchen.   This position reports to the Executive Chef. 

Location:   Near SFO International Ariport 

Main Accountabilities

Culinary Execution & Food Production

• Oversee the preparation and cooking of high-quality meals in accordance with menu specifications, production schedules, and customer expectations.
• Supervise and participate in food preparation activities, including cutting, marinating, seasoning, and cooking.
• Step in for the Executive Chef during absences, including leading menu presentations to customers and managing the kitchen operation.
• Support recipe and menu development initiatives, including customer tastings and culinary presentations.
• Monitor ingredient usage, maintain proper inventory levels, and place food and supply orders in line with production needs.

Team Leadership & Development

• Lead, motivate, and develop a team of kitchen helpers and line cooks to meet production goals while upholding high culinary standards.
• Organize and direct daily activities to ensure efficiency, consistency, and cleanliness across workstations.
• Train and coach team members in proper food preparation techniques, safety protocols, and operational procedures.
• Foster a collaborative and performance-driven kitchen culture that reflects company values and culinary excellence.

Quality, Safety & Compliance

• Enforce strict adherence to food safety standards including HACCP, sanitation procedures, and health department regulations.
• Conduct routine quality control checks of both raw ingredients and finished meals.
• Ensure compliance with recipe specifications, portioning, and plating standards.
• Monitor receiving processes to verify the quality and safety of delivered goods.

Operational Excellence & Cost Control

• Assist in managing kitchen budgets, food cost control, and inventory management.
• Implement corrective actions in response to deviations in quality, efficiency, or cost targets.
• Support and contribute to company initiatives such as Lean Manufacturing, Global Quality Standards (GQS), and continuous improvement efforts.

Knowledge, Skills and Experience

• 3–5 years of commercial kitchen experience in a high-volume environment; prior airline catering or hospitality experience preferred.
• Culinary degree, apprenticeship, or equivalent certification required.
• Solid knowledge of HACCP standards and food safety regulations.
• Strong leadership skills with the ability to train, mentor, and inspire culinary team members.
• Proven ability to manage food cost, reduce waste, and maintain inventory levels efficiently.
• Excellent organizational and communication skills.
• Proficiency in Microsoft Office and Windows-based applications.

Working Conditions:

• Must be able to work in a fast-paced, high-volume commercial kitchen environment.
• Exposure to cold and hot kitchen environments as required.
• Must be flexible with schedule, including weekends and holidays, based on business needs.