Production Sous Chef - Airline Catering

LSG Sky Chefs•Philadelphia, PA

7d•Onsite

About The Position

The Production Sous Chef is responsible for preparing high-quality airline meals in accordance with company standards, menu specifications, and production schedules. The role oversees kitchen helpers and ensures food production meets safety, hygiene, and quality standards. The Sous Chef assumes the Executive Chef’s responsibilities when the Executive Chef is unavailable, including customer menu presentations. This culinary leader also supports menu and product development, maintains production and inventory controls, and develops subordinate employees.

Requirements

Three to five years of experience in commercial cooking, or an apprenticeship, or certification from a culinary school.
Knowledge of food and hygiene regulations, including HACCP.
Ability to apply financial controls, including keeping food costs within budget, controlling stock levels cost-consciously, and minimizing waste.
Good communication and organizational skills.
Service orientation.
Leadership skills.
Good knowledge of Microsoft Office and Windows-based computer applications.

Responsibilities

Execute and supervise food production, including cleaning, cutting, marinating, seasoning, and cooking food items.
Assume the Executive Chef’s responsibilities when they are unavailable, including presenting menus to customers.
Supervise, coordinate, and control kitchen helpers in food storage, including maintaining tidiness and following the first-in, first-out principle.
Conduct, coordinate, and supervise inventories.
Monitor material consumption and order food and equipment needed for the daily production plan.
Participate in food product and menu development as needed for menu presentations.
Stay current with catering manuals and update them when necessary.
Implement production countermeasures in response to customer complaints.
Support training of kitchen helpers.
Maintain and monitor hygiene, health, and safety standards and ensure adherence to HACCP regulations.
Maintain and monitor quality, conduct quality-control checks under HACCP regulations, and check the quality of received goods.
Monitor and ensure compliance with recipe specifications.
Ensure the area of responsibility is properly organized, staffed, and directed.
Guide, motivate, and develop subordinate employees in accordance with Human Resources Policy.
Promote company values and management principles within the department.
Implement and control the cost budget for the area of responsibility and initiate corrective actions when needed.
Participate in and support company-sponsored initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing.