Production Sous Chef

2 weeks ago


Baltimore MD United States LSG Lufthansa Service Holding AG Full time

Job Title: Production Sous Chef - Airline Catering
Job Location: Baltimore-USA-21240
Work Location Type: On-Site

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 job incumbent is responsible for the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. They are also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards.

Main Accountabilities
  1. Food Production
    Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items 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
  2. 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
  3. 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
Leadership skills
Good knowledge of Microsoft Office and Windows-based computer applications

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