Sous Chef- Commercial Food Operations

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $59,000.00 - $74,000.00

Work Schedule

Rotating Shifts

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

LSG Sky Chefs is one of the world's largest airline catering and hospitality providers, renowned for its outstanding reputation and dynamic approach within the airline catering industry. The company has earned considerable acclaim, including being voted 'Airline Caterer of the Year in North America' for both 2023 and 2024. This recognition reflects its commitment to excellence and innovation, which is driven by the dedication, expertise, and passion of its talented workforce. LSG Sky Chefs serves numerous airlines and delivers exceptional culinary experiences and outstanding service to passengers across North and Latin America. The company’s operations are strategically located near major hubs such as Chicago O'Hare International Airport, facilitating efficient and effective service delivery to its airline clients.

The role of Sous Chef within the Commercial Food Operations team represents a unique opportunity to contribute to the culinary excellence that defines LSG Sky Chefs. Reporting directly to the Executive Chef, the Sous Chef will have a pivotal role in overseeing daily food production, ensuring that high standards of quality and safety are upheld at every stage. This position demands hands-on leadership and active involvement in supervising kitchen staff, coordinating food storage, maintaining inventory controls, and implementing meticulous hygiene and safety practices in accordance with HACCP regulations. The Sous Chef will be responsible for maintaining the flow and operational efficiency in a complex, high-volume catering environment that supports multiple airline clients and operates 24/7 all year round.

In addition to managing food production, the Sous Chef will actively participate in menu development, presenting innovative and diverse food options that meet client expectations and nutritional standards. The role requires strong leadership capabilities to effectively organize, motivate, and develop subordinate employees while embodying the company’s values and management principles. Financial acumen is equally critical, as the Sous Chef will manage cost budgets, initiate corrective actions when necessary, and contribute to operational profitability.

This position offers a competitive salary range from $59,000 to $74,000 and requires flexibility with scheduling to meet the demands of the airline industry. Candidates with a passion for culinary craftsmanship, proven experience in commercial or industrial food production, and the ability to thrive in a fast-paced environment are encouraged to apply. Joining LSG Sky Chefs as a Sous Chef means becoming part of a global team dedicated to setting the standard for airline catering through innovation, quality, and exceptional customer service.

Job Requirements

Minimum five years experience in commercial or industrial food production
At least two years in management or supervisory role
Culinary apprenticeship or culinary school certification
Knowledge of food safety and hygiene regulations such as HACCP
Strong financial skills including budgeting and cost control
Excellent leadership and communication skills
Flexibility to work multiple shifts including nights, weekends and holidays
Ability to operate in a fast-paced, high-volume environment

Job Qualifications

Minimum five to seven years of experience in commercial or industrial food production
At least two years in a management or supervisory role
Culinary apprenticeship or formal culinary school certification preferred
Additional certifications such as Dietary Chef or Industrial Chef preferred
In-depth knowledge of food safety, sanitation and hygiene regulations including HACCP
Strong financial acumen including cost control, budgeting and operational profitability
Demonstrated leadership, organizational and communication skills
Ability to work in a fast-paced, high-volume production environment

Job Duties

Execute and supervise food production activities such as cleaning, cutting, marinating, seasoning, cooking of food items
Assume responsibilities of Executive Chef when absent including menu presentations and operational oversight
Supervise, coordinate and control kitchen helpers in food storage following first in-first out principle
Conduct, coordinate and supervise inventories
Monitor material consumption and order required food and equipment daily
Participate in development of food products and menus for presentations
Ensure adherence to catering manuals and implement updates as necessary
Execute countermeasures in production in case of customer complaints
Support training of kitchen helpers
Maintain and monitor hygiene, health and safety standards including HACCP compliance
Conduct quality control checks and quality checks of received goods
Monitor compliance with recipe specifications
Organize, staff and direct the area of responsibility
Guide, motivate and develop subordinate employees
Implement and control cost budgets and initiate corrective actions for deviations
Participate in company initiatives such as Global Quality Standard, HACCP, Lean Manufacturing