Production Sous Chef

About us

LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

Position Summary

As part of our team, you will be responsible for executing and supervising food production activities, ensuring high-quality airline meals that meet company standards and menu specifications.In this Sous Chef role, you’ll alsomaintain hygiene and safety standards, and lead and develop staff in the preparation of meals.

Perks

• Medical, Dental, Vision ELIGIBLE DAY 1!
• Employer paid life insurance, AD&D, and a variety of voluntary benefits. ELIGIBLE DAY 1!
• Tuition Reimbursement
• Vacation, Sick, and Holiday Pay
• 401(k) including company match
• Free Meals & Parking
• Membership to American Airlines Credit Union
• Opportunities for Advancement

How You'll Make a Difference

Food Production

• 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; conduct updates when necessary
• 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, and 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

What We Look For in a Candidate

• 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 costs within budget, control stock levels while being cost-conscious, and minimize waste)
• Good communication and organizational skills
• Service orientation
• Leadership skills
• Good knowledge of Microsoft Office and Windows-based computer applications

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