Sous Chef

LSG Sky Chefs•Pittsburgh, PA

5d•Onsite

About The Position

The Sous Chef is responsible for ensuring the preparation and production of high-quality airline meals in accordance with company standards, customer specifications, menu requirements, and production schedules. This role oversees kitchen operations and kitchen support staff, ensuring compliance with food safety, hygiene, quality, and operational standards while maintaining efficiency and cost control within the production environment.

Requirements

Minimum of three (3) to five (5) years of experience in commercial, industrial, airline, hotel, or large-scale catering food production.
Previous supervisory or team leadership experience preferred.
Strong knowledge of food preparation techniques and commercial kitchen operations.
Thorough understanding of food safety, sanitation, and HACCP regulations.
Knowledge of inventory management, stock control, and food cost management.
Ability to maintain food costs within budget while minimizing waste and maximizing product utilization.
Strong leadership, coaching, and team development skills.
Excellent organizational, planning, and time-management abilities.
Effective verbal and written communication skills.
Strong customer service and service-oriented mindset.
Ability to work in a fast-paced, high-volume production environment.
Proficiency in Microsoft Office Suite and Windows-based computer applications.
Strong problem-solving and decision-making skills.

Nice To Haves

Culinary School Certification, Apprenticeship, or equivalent professional culinary training preferred.

Responsibilities

Prepare and supervise the production of airline meals, ensuring proper cleaning, cutting, marinating, seasoning, cooking, and presentation of food items.
Oversee daily kitchen operations to ensure meals are produced according to customer requirements, company standards, and production timelines.
Act as the delegate for the Executive Chef during absences, including vacations, days off, customer menu presentations, and operational decision-making.
Supervise and coordinate kitchen helpers to ensure efficient workflow and adherence to food handling procedures.
Ensure proper storage and stock rotation practices, including compliance with the First-In, First-Out (FIFO) inventory management principle.
Conduct, coordinate, and monitor inventory counts and stock levels.
Monitor material consumption and place daily orders for food products and kitchen supplies to support production requirements.
Support the development of new food products, recipes, and menu presentations for customers.
Maintain familiarity with catering manuals and operational procedures, updating documentation as required.
Investigate and implement corrective actions in response to customer complaints or production-related issues.
Assist in the training, onboarding, and development of kitchen helpers and culinary staff.
Ensure compliance with all food safety, hygiene, health, and sanitation standards.
Monitor adherence to Hazard Analysis and Critical Control Point (HACCP) requirements and company quality standards.
Conduct quality control inspections throughout the production process.
Perform quality checks on incoming goods and ingredients to verify freshness, quantity, and compliance with specifications.
Ensure recipes, portion controls, and presentation standards are consistently followed.
Identify quality concerns and implement corrective actions to maintain customer satisfaction and operational excellence.
Organize and manage daily operations within the assigned area of responsibility.
Ensure appropriate staffing levels and effective allocation of resources to meet production demands.
Lead, coach, motivate, and develop team members in alignment with company policies and performance expectations.
Foster a positive work environment that reflects the company's values, culture, and management principles.
Promote teamwork, accountability, and continuous improvement within the kitchen.
Support employee training initiatives and ensure compliance with operational and safety procedures.
Monitor food costs, inventory usage, and operational expenses to support budget objectives.
Implement cost-control measures to minimize waste and optimize resource utilization.
Analyze variances and initiate corrective actions to address cost or productivity deviations.
Support continuous improvement initiatives, including Global Quality Standards (GQS), HACCP programs, Lean Manufacturing, and other company-sponsored projects.