Sous Chef - Airline Catering

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 Overview

The Sous Chef plays a vital role in our production environment, overseeing the preparation of high-quality airline meals in accordance with established menus, specifications, and company standards.  This position ensures proper food handling, cleanliness, and compliance with all production schedules. The Sous Chef is responsible for monitoring material usage, upholding quality and safety standards, and setting the tone for safety and performance through strong, hands-on leadership.

• Work location: onsite @ our Sky Chefs kitchen near Austin-Bergstrom International Airport


• Work schedule: 5 consecutive working with 2 consecutive days off 


• We operate 24/7, 365 

Main Accountabilities

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 staff 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 the production in case of customer complaints


• Supports training of kitchen staff

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


• Monitors and ensures compliance with recipe specifications

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


• Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing 
   

Knowledge, Skills and Experience

• Formal Culinary Degree or Equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required 


• 3 to 5 years of experience in Culinary Operations & Production Management


• 3 to 5 years of leadership & team supervision experience


• Strong knowledge of HACCP, food safety and sanitation standards.


• Bilingual (English/Spanish) highly preferred


• 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 (ex: 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