Commercial Airline Catering - Sous Chef

Abby's Catering•Houston, TX

10m•Onsite

About The Position

The Sous Chef leads daily hot & cold culinary production to ensure all Abby’s Catering menu items meet quality, safety, and airline presentation standards. This position collaborates with the Executive Chef to maintain HACCP compliance and short-order operations within a 24/7 environment.

Requirements

3+ years culinary leadership experience in high-volume environments
Ability to thrive in cold-room production as low as 36°F for extended periods
Rotating shifts, weekends, and holiday availability required
Strong leadership, communication, and organizational skills
Bilingual English/Spanish strongly preferred
Ability to read/interpret airline plating instructions and batch recipes
Computer skills including Microsoft Office and basic production systems
Reliable, proactive, and able to work independently
High School Diploma or equivalent required
Food Handler / Food Safety Manager Certification required (ServSafe or equivalent)
Must be legally authorized to work in the U.S. — no sponsorship available

Nice To Haves

Culinary Arts certificate or degree preferred
Aviation or airline catering experience a strong plus

Responsibilities

Maintain daily compliance with all Food Safety, HACCP, and traceability standards
Ensure accurate logs, conduct audits, and document/resolve deviations promptly
Enforce sanitation and personal hygiene policies across production teams
Maintain a hazard-free workspace and uphold safety protocols at all times
Ensure aviation regulatory and airline-specific standards are met consistently
Oversee correct handling, cleaning, and sanitation of all kitchen equipment and tools
Ensure equipment and workspaces are cleaned, sanitized, and properly stored
Report equipment issues promptly and ensure corrective actions are completed
Support workflow improvements and kitchen efficiency initiatives
Lead, train, and supervise culinary crews for high-performance execution
Conduct daily production meetings and coordinate prep priorities by flight schedules
Verify compliance with recipes, portion standards, and plating instructions
Deliver finished products on time to meet Kitchen Departure Times for all flights
Control cost through portion control, waste reduction, FIFO rotation, and labor oversight
Provide food safety and plating technique training to front-line staff
Maintain a clean, organized production environment across all shifts
Promote teamwork, communication, and a positive work culture
Support menu launches, production tests, and special airline programs
Perform additional responsibilities assigned by the Executive Chef