Job Overview
Employment Type
Full-time
Compensation
Salary
Range $56,949.00 - $71,187.00
Work Schedule
Standard Hours
Job Description
LSG Sky Chefs is a global leader in airline catering and hospitality services, recognized as one of the largest and most reputable providers within the industry. With a firm commitment to excellence, innovation, and quality, LSG Sky Chefs delivers exceptional culinary experiences and service to airlines across North and Latin America. The company was honored as the “Airline Caterer of the Year in North America” for both 2023 and 2024, an accolade that reflects its dedication to outstanding performance and customer satisfaction. LSG Sky Chefs prides itself on the talent and expertise of its workforce, considering its team members as the core of its success.
The Sous Chef role based in Dallas, USA, offers an exciting opportunity to be part of this highly recognized organization. This position is an on-site role with a salary range between $56,949.36 and $71,186.70, reflecting the importance and responsibility carried by the incumbent. As a Sous Chef, you will be instrumental in ensuring the preparation of high-quality airline meals that meet company standards, menu specifications, and strict production schedules. You will also supervise kitchen helpers, guiding them in the correct procedures to maintain hygiene, safety, and quality benchmarks. This position requires hands-on involvement in food production and inventory management, coupled with leadership responsibilities to uphold the company’s values and operational goals.
This role demands a keen eye for detail to maintain hygiene and food safety standards in compliance with HACCP regulations, ensuring that all food products meet our exacting quality standards. The Sous Chef will also step in as acting Executive Chef during absences, overseeing all kitchen operations including food presentation and customer interactions. You will be responsible for coordinating daily food supply orders while controlling material consumption to meet production plans effectively. Furthermore, you will actively participate in developing new menus and food products, ensuring that catering manuals and procedures remain current and relevant.
Leadership and team management are pivotal aspects of this position. The Sous Chef will organize and direct the kitchen area, motivate and develop subordinate staff, and embody the company’s management principles. Financial acumen is necessary to maintain budgets, minimize waste, and control stock levels, contributing to the company’s operational efficiency. Participation in company initiatives like the Global Quality Standard, HACCP, and Lean Manufacturing demonstrates ongoing commitment to process improvement and excellence. Overall, this role offers the chance to grow professionally within a well-established, innovative company dedicated to hospitality excellence.
The Sous Chef role based in Dallas, USA, offers an exciting opportunity to be part of this highly recognized organization. This position is an on-site role with a salary range between $56,949.36 and $71,186.70, reflecting the importance and responsibility carried by the incumbent. As a Sous Chef, you will be instrumental in ensuring the preparation of high-quality airline meals that meet company standards, menu specifications, and strict production schedules. You will also supervise kitchen helpers, guiding them in the correct procedures to maintain hygiene, safety, and quality benchmarks. This position requires hands-on involvement in food production and inventory management, coupled with leadership responsibilities to uphold the company’s values and operational goals.
This role demands a keen eye for detail to maintain hygiene and food safety standards in compliance with HACCP regulations, ensuring that all food products meet our exacting quality standards. The Sous Chef will also step in as acting Executive Chef during absences, overseeing all kitchen operations including food presentation and customer interactions. You will be responsible for coordinating daily food supply orders while controlling material consumption to meet production plans effectively. Furthermore, you will actively participate in developing new menus and food products, ensuring that catering manuals and procedures remain current and relevant.
Leadership and team management are pivotal aspects of this position. The Sous Chef will organize and direct the kitchen area, motivate and develop subordinate staff, and embody the company’s management principles. Financial acumen is necessary to maintain budgets, minimize waste, and control stock levels, contributing to the company’s operational efficiency. Participation in company initiatives like the Global Quality Standard, HACCP, and Lean Manufacturing demonstrates ongoing commitment to process improvement and excellence. Overall, this role offers the chance to grow professionally within a well-established, innovative company dedicated to hospitality excellence.
Job Requirements
- Three to five years experience in commercial cooking or completion of apprenticeship or certification from culinary school
- Knowledge of food and hygiene regulations
- Ability to understand and demonstrate financial controls such as managing food costs, stock levels and minimizing waste
- Good communication and organizational skills
- Strong service orientation
- Demonstrated leadership abilities
- Proficiency with Microsoft Office and Windows-based computer applications
Job Qualifications
- Three to five years experience in commercial cooking or completion of apprenticeship or certification from culinary school
- Knowledge of food and hygiene regulations including HACCP
- Ability to understand and apply financial controls including food cost management and waste minimization
- Strong communication and organizational skills
- Service orientation
- Leadership skills
- Proficiency in Microsoft Office and Windows-based computer applications
Job Duties
- Execute and supervise food production activities such as cleaning, cutting, marinating, seasoning, cooking
- Assume responsibilities of Executive Chef during absences including menu presentation to customers
- Supervise, coordinate and control kitchen helpers in food storage and tidiness following FIFO principle
- Conduct, coordinate and supervise inventories
- Monitor material consumption and order required food and equipment to meet daily production plan
- Participate in development of food products and menus for presentations
- Maintain and monitor hygiene, health and safety standards ensuring HACCP compliance
- Conduct quality control checks and check quality of goods received
- Monitor and ensure compliance with recipe specifications
- Support training of kitchen helpers
- Ensure area of responsibility is properly organized, staffed and directed
- Guide, motivate and develop subordinate employees
- Implement and control cost budget
- Participate in company initiatives such as Global Quality Standard, HACCP, Lean Manufacturing
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
