Sous Chef

Sous Chef at LSG Sky Chefs summary: The Sous Chef oversees the preparation and quality of airline meals, ensuring compliance with menu specifications, safety, and hygiene standards. This role manages a team of 25-50 kitchen staff, controls inventory and food costs, and participates in menu development and quality assurance processes. The position requires culinary experience, leadership skills, knowledge of HACCP regulations, and the ability to maintain operational standards in a dynamic catering environment. Job Title: Sous Chef Job Location: Seattle-USA-98188 Work Location Type: On-Site Salary Range: $78,027.73 - 82,534.87 About usLSG 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 StatementThis Sous Chef is responsible for overseeing and the preparation of high-quality airline meals in accordance with company standards, menu specifications and production schedules.They will also oversee 25-50 kitchen production workers in the preparation of meals including ensuring portion weight, seasoning, food quality, and that food is plated up to customer specification. While meeting required safety, hygiene, and quality standards. To be considered for this position you must understand food tasting to know if it meets culinary gold standards. Must be able to work weekends and the day or night shift. Main AccountabilitiesFood ProductionExecutes 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 planParticipates in the development of food products and menus as needed for menu presentationsMust be aware of content in catering manuals; conducts updates when necessaryExecutes countermeasures in the production in case of customer complaintsSupports training of kitchen helpers QualityMaintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered toMaintains and monitors quality, conducts quality control checks according to HACCP regulationsConducts quality checks of goods receivedMonitors and ensures compliance with recipe specificationsLeadershipEnsure that the area of responsibility is properly organized, staffed and directedGuide, motivate and develop the subordinate employees within the Human Resources PolicyMake 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 deviationsParticipate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing Knowledge, Skills and ExperienceThree to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school requiredKnowledge 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 skillsService orientationLeadership skillsGood knowledge of Microsoft Office and Windows-based computer applicationsLSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities. Keywords: Sous Chef, airline catering, food preparation, HACCP, kitchen management, menu development, food safety, culinary leadership, inventory control, quality assurance