Sous Chef-Commercial (Airline Catering)

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.

About the role

Ready to move beyond the restaurant kitchen? We're looking for a formally trained Sous Chef with experience in high-volume food production, airline catering, commercial kitchens, or other large-scale culinary operations. In this role, you'll lead teams producing thousands of premium airline meals daily while maintaining the highest standards of quality, food safety, and operational excellence. This is a production-focused culinary leadership role where consistency, efficiency, and scale matter as much as culinary skill. This position reports to the Executive Chef.

Location: Located near Portland International Airport

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 is not available (e.g., vacation, off-days, menu presentation to customers).
• Supervises, coordinates, and controls 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 production in case of customer complaints.
• Supports training of kitchen helpers.
• Maintains and monitors hygiene, health, and safety standards and ensures 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.
• Ensures the area of responsibility is properly organized, staffed, and directed.
• Guides, motivates, and develops subordinate employees within the Human Resources Policy.
• Makes the company's values and management principles live in the department(s).
• Implements and controls the cost budget in the area of responsibility; initiates and steers corrective actions in case of deviations.
• Participates in and supports company-sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing.

Requirements

• 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 (e.g., keep food cost within budget, control stock levels while being cost conscious, minimize waste).
• Good communication and organizational skills.
• Service orientation and leadership skills.
• Good knowledge of Microsoft Office and Windows-based computer applications.

Benefits

We offer a comprehensive benefits package with no waiting period, starting Day 1.

Pay

$66,000.00 - $78,000.00 per year