Sous Chef - Commerical High Volume

LSG Sky Chefs•Santa Ana, CA

4d•Onsite

About The Position

The 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 in meal preparation and ensures that safety, hygiene, and quality standards are met. The incumbent also assumes the Executive Chef’s responsibilities when that person is unavailable, including vacation, days off, and customer menu presentations. The position supports food production, inventory and ordering, menu and product development, quality control, employee training and development, and cost management. It helps ensure the kitchen is organized and appropriately staffed, and supports company initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing.

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 with cost awareness, 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 the Executive Chef is unavailable, including menu presentations 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 required food and equipment daily to meet the production plan.
Participate in developing food products and menus as needed for menu presentations.
Stay informed about catering manual content and update manuals when necessary.
Implement production countermeasures in response to customer complaints.
Support training of kitchen helpers.
Maintain and monitor hygiene, health, and safety standards, including adherence to HACCP regulations.
Maintain and monitor quality and conduct quality control checks according to HACCP regulations.
Conduct quality checks on goods received.
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.
Put company values and management principles into practice 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, including GQS, HACCP, and Lean Manufacturing.