Sous Chef - Commercial Production

About us

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. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment.

Role Purpose Statement

The Sous Chef is responsible for overseeing the preparation and production of high-quality airline meals while ensuring compliance with company standards, menu specifications, production schedules, and customer requirements. This role provides direct leadership to a team of 25–50 kitchen production employees, ensuring meals are prepared accurately, portioned correctly, properly seasoned, and presented according to customer specifications. The Sous Chef is accountable for maintaining the highest standards of food quality, safety, hygiene, and operational efficiency throughout the production process.

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.
• Supervise, coordinate, and control kitchen helpers in food storage and other tasks.
• Conducts, coordinates, and supervises inventories and monitors material consumption.
• 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.

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, batch tasting.

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.

Requirements

• Strong culinary knowledge and the ability to taste and evaluate food for flavor, seasoning, texture, and overall quality to ensure it meets high culinary standards.
• Proven experience leading and motivating high-volume kitchen or food production teams.
• Thorough understanding of food safety, sanitation, and quality control requirements.
• Ability to thrive in a fast-paced, deadline-driven production environment.
• Flexibility to work weekends, holidays, day shifts, night shifts, and other schedules as required to support operational needs.

Qualifications

• 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.
• Good communication and organizational skills.
• Service orientation.
• Hands on Leadership skills.
• Good knowledge of Microsoft Office and Windows-based computer applications.

Pay

Salary Range: $78,000.00 - 82,000.00