Sous Chef - PM/Evening

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.

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.

Work location: onsite at SkyChefs near the Denver International Airport.

Schedule

• PM/evening shift: 3:00 pm – 11:30 pm
• 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.

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 unavailable (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

• Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, etc.) required.
• 3 to 5 years of leadership and team supervision experience in Culinary Operations.
• 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 (e.g., 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.