Sous Chef- Airline Catering (PM/Evening)

About the Role

We are seeking a highly driven PM Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation. In this role, you will oversee evening production for premium airline catering, ensuring meals are executed to the highest standards of quality, consistency, and food safety. You'll lead and develop team members. We're looking for someone who combines strong kitchen leadership with a forward-thinking mindset—someone who not only executes but also contributes to evolving menus, improving processes, and bringing fresh ideas to life.

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
• 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
• 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
• 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

Qualifications

• 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

Pay & Schedule

• Salary range: $60,000.00 - 75,000.00
• Shift: PM/evening shift, 3:00pm - 11:30pm, work 5 consecutive days in a row and have 2 consecutive days off
• Training schedule: will be during the day for approximately 3-5 weeks

Benefits

• No waiting period—eligible as of Day 1