Sous Chef - Airline Catering

Austin, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

SkyChefs has been a leader in aviation culinary services since 1942, known for delivering exceptional meals and service to the nation's top airlines and retailers. Operating across 43 sites nationwide, SkyChefs combines decades of operational excellence with culinary expertise and continuous innovation to set industry standards. The company is dedicated to quality, reliability, and service at every level of operation, from kitchen preparation to final delivery. SkyChefs values its workforce as the cornerstone of its success, offering employees opportunities to grow, lead, and impact the fast-paced and team-driven environment they foster. This makes SkyChefs not just a place to work, but a career destination that promises professional development and advancement in the dynamic airline catering sector.

The role of Sous Chef at SkyChefs is a critical leadership position within their culinary team, reporting to the Executive Chef. This role is tailored for a hands-on culinary professional who excels in high-volume commercial food production and thrives in a fast-moving environment. The Sous Chef at the Austin location will oversee daily production of premium airline catering meals, ensuring all standards for quality, consistency, and food safety are met or exceeded. Responsibilities include supervising kitchen activities, maintaining hygiene and safety according to HACCP standards, managing inventory and supplies, and contributing creatively to menu development and process improvements. The position requires flexibility in working early mornings, evenings, weekends, and holidays to support continuous operations.

As part of the leadership team, the Sous Chef will also play a key role in mentoring and developing kitchen staff, stepping in for the Executive Chef when necessary, and upholding company values and operational policies. This role requires a culinary degree or equivalent training, minimum three years of relevant culinary experience, and strong skills in HACCP compliance, food safety, cost control, and staff management. The work environment is fast-paced and demanding, suited for a proactive leader with excellent communication skills and a passion for delivering culinary excellence. SkyChefs offers competitive compensation ranging between $57,000 and $71,000 annually, along with benefits that begin on day one. This position represents an excellent career growth opportunity within a reputable and industry-leading company dedicated to quality and innovation in airline catering.

Job Requirements

formal culinary degree or equivalent
at least 3 years culinary operations experience
strong knowledge of HACCP and food safety standards
ability to work under pressure and manage multiple priorities
excellent leadership and communication skills
proficiency in Microsoft Office
flexible to work varied shifts including early mornings, evenings, weekends, and holidays
bilingual skills preferred
union experience a plus

Job Qualifications

formal culinary degree or equivalent such as apprenticeship, military training, or certification with ACF
minimum 3 years experience in culinary operations
strong knowledge of HACCP standards and food safety
proficiency with Microsoft Office and Windows applications
excellent leadership, communication, and organizational skills
service orientation with an entrepreneurial spirit
ability to work under pressure in high volume culinary environments
bilingual skills preferred
union experience considered a plus

Job Duties

execute and supervise food production activities such as cleaning, cutting, marinating, seasoning, and cooking food items
assume responsibilities of Executive Chef when not available including menu presentations and vacation coverage
supervise, coordinate, and control kitchen helpers in food storage and tidiness
conduct, coordinate, and supervise inventories
monitor material consumption and order food and equipment daily to meet production plans
participate in food product and menu development
update catering manuals as necessary
execute countermeasures for customer complaints
support kitchen staff training
maintain and monitor hygiene, health, and safety standards in accordance with HACCP
conduct quality control checks
inspect goods received for quality compliance
ensure recipe specification compliance
organize, staff, and direct kitchen operations
guide, motivate, and develop employees within HR policies
implement company values and management principles in department operations
manage cost budgets and initiate corrective actions when needed
participate in company initiatives such as Global Quality Standard, HACCP, and Lean Manufacturing