Sous Chef - Commercial Production

About the role

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 not available i.e. 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)
• Other duties as assigned

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.
• Able 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 (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste).
• Good communication and organizational skills.
• Service orientation.
• Hands on Leadership skills.
• Good knowledge of Microsoft Office and Windows-based computer applications.