Sous Chef- Airline Catering (PM/Evening)

About the role

Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude.

Responsibilities

• 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
• Makes sure material consumption is monitored 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
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen helpers
• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
• Monitors and ensures compliance with recipe specifications
• Ensures that the area of responsibility is properly organized, staffed and directed
• Guides, motivates and develops the subordinate employees within the Human Resources Policy
• Implements and controls the cost budget in the area of responsibility; initiates and steers corrective actions in case of deviations
• Participates and supports company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing

Requirements

• Culinary Operations or a formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required
• 3 to 5 years of culinary operations leadership & team supervision experience
• Strong knowledge of HACCP, food safety and sanitation standards
• Ability to work under pressure and manage multiple production priorities in a fast‑paced, high‑volume culinary environment
• Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
• Strong leadership, communication and organizational skills
• Service orientation mindset with an entrepreneurial spirit
• Proficiency with Microsoft Office and Windows-based computer applications

Qualifications

• No waiting period, eligible as of Day 1
• No relocation assistance provided

Skills

• Knowledge of HACCP, food safety and sanitation standards
• Ability to work under pressure and manage multiple production priorities in a fast-paced, high-volume culinary environment
• Understanding and demonstration of concepts of financial controls
• Strong leadership, communication and organizational skills
• Service orientation mindset with an entrepreneurial spirit
• Proficiency with Microsoft Office and Windows-based computer applications

Benefits

• No waiting period, eligible as of Day 1

Pay

$60,000.00 - 75,000.00

Schedule

PM/evening shift: 3:00pm -11:30 pm - work 5 consecutive days in a row and have 2 consecutive days off