Sous Chef - Commercial High Volume

About us

Role Purpose Statement

We are hiring a Sous Chef for our Chicago operations.   At SkyChefs, you won't just run a kitchen - you will work in a large scale culinary operation that services thousands of travelers daily across global airline partners.   This role is ideal for an Sous Chef who thrives in high volume, production driven environments and is passionate about operational excellence, consistency, and team leadership.    

Why this role is different

This is not a traditional restaurant Sous Chef role.   You'll lead a fast-paced, high volume production kitchen where success is defined by: 

• Precision and consistency at scale


• Process optimization and efficiency


• Food safety and compliance excellence


• Leading and developing culinary teams

Location:  Near Chicago O'Hare International Airport

What you will do

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; conducts 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, 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

• 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


• Leadership skills


• Good knowledge of Microsoft Office and Windows-based computer applications