Sous Chef

About us

LSG Sky Chefs is one of the world’s largest airline cering and hospitality providers, known for its outstanding repution and dynamic approach in the industry. Voted “Airline Cerer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovion, driven by the dedicion 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 Lin America.

Role Purpose Stement

The job incumbent is responsible for the preparion of high quality airline meals in accordance with company standards, menu specificions and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparion of meals, while meeting required safety, hygiene and quality standards.

Main Accountabilities

Food Production

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marining, seasoning, cooking of food items etc. 
• Assumes responsibilities of Executive Chef when he/she not available ie. Vacion, off-days, menu presention to customers, etc.
• Supervise, coordine and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle)
• Conducts, coordines and supervises inventories 
• Monitors merial consumption and orders required food and equipment on a daily basis to sisfy the daily production plan
• Participes in the development of food products and menus as needed for menu presentions
• Must be aware of content in cering manuals; conducts updes 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 th Hazard Analysis and Critical Control Point (HACCP) regulions are adhered to
• Maintains and monitors quality, conducts quality control checks according to HACCP regulions
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specificions

Leadership

• Ensure th the area of responsibility is properly organized, staffed and directed
• Guide, motive and develop the subordine 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; initie and steer corrective actions in case of deviions
• Participe and support company sponsored initiives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing 
   

Knowledge, Skills and Experience

• Three to five years of experience in commercial cooking or Apprenticeship or Certificion from culinary school required
• Knowledge of food and hygiene regulions (HACCP)
• Understand and demonstre concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
• Good communicion and organizional skills
• Service oriention
• Leadership skills
• Good knowledge of Microsoft Office and Windows-based computer applicions