Sous Chef- Commercial Food Operations

Naperville, 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

Employee assistance program

Job Description

LSG Sky Chefs is recognized globally as one of the largest and most innovative airline catering and hospitality providers. With a strong presence across North and Latin America, the company has earned prestigious accolades such as the "Airline Caterer of the Year in North America" for 2023 and 2024. This acknowledgment reflects LSG Sky Chefs' unwavering commitment to excellence, quality, and service in the competitive airline catering industry. The company is driven by the dedication and expertise of its talented workforce, who play a central role in delivering exceptional culinary experiences and outstanding service to clients and their passengers. Known for its dynamic approach and continuous innovation, LSG Sky Chefs operates in a fast-paced environment that demands both precision and creativity.

The role of Sous Chef within LSG Sky Chefs is critical to maintaining the company’s standard of excellence. This position is based in Des Plaines, Illinois, near Chicago O'Hare International Airport, offering an on-site work environment where every day brings new challenges and opportunities. The salary range for this role is competitive, between $59,000 and $74,000 annually. As a pivotal part of the Chicago Culinary Operations team, the Sous Chef reports directly to the Executive Chef. This role is focused on overseeing daily food production operations, ensuring that all culinary activities meet rigorous quality and safety standards, and leading a dedicated team of kitchen staff. Those who thrive in this role are passionate about culinary arts, possess strong leadership capabilities, and have experience managing commercial cooking operations.

The Sous Chef's responsibilities extend beyond food preparation; they include supervising team members, managing inventory meticulously, coordinating food storage and production processes, and participating actively in menu development. The role also demands flexibility in scheduling, as the company supports various airlines with operations spanning multiple shifts 24/7 throughout the year. Proper sanitation, adherence to HACCP (Hazard Analysis and Critical Control Point) regulations, and maintaining hygiene standards are vital components of daily operations. The Sous Chef must also support the training and development of kitchen helpers, uphold company values, and help drive initiatives like Global Quality Standards and Lean Manufacturing. Leadership and financial acumen are equally important, as this role requires budget management, cost control, and the ability to initiate corrective measures when necessary. With at least five to seven years of experience needed, including supervisory experience, the ideal candidate will have formal culinary training or equivalent certifications. This position promises a rewarding career path within a company that values diversity, equal opportunity, and the continuous growth of its employees.

Job Requirements

Minimum of 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
Strong understanding of food safety and hygiene regulations
Ability to work flexible schedules including multiple shifts and weekends
Strong leadership and organizational skills
Ability to manage budgets and control costs

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 (e.g., Dietary Chef, Industrial Chef) or equivalent professional experience strongly preferred
In-depth knowledge of food safety, sanitation, and hygiene regulations (e.g., HACCP)
Strong financial acumen including cost control, budgeting, and operational profitability
Demonstrated leadership, organizational, and communication skills
Ability to operate in a fast-paced, high-volume production environment

Job Duties

Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items
Assumes responsibilities of Executive Chef when he/she not available ie. vacation, off-days, menu presentation to customers
Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle)
Conducts, coordinates and supervises inventories
Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
Participates in the development of food products and menus as needed for menu presentations
Must be aware of content in catering manuals
conducts updates when necessary
Executes countermeasures in the production in case of customer complaints
Supports training of kitchen helpers
Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
Maintains and monitors quality, conducts quality control checks according to HACCP regulations
Conducts quality checks of goods received
Monitors and ensures compliance with recipe specifications
Ensure that the area of responsibility is properly organized, staffed and directed
Guide, motivate and develop the subordinate employees within the Human Resources Policy
Make the company's values and management principles live in the department(s)
Implement and control the cost budget in the area of responsibility
initiate and steer corrective actions in case of deviations
Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing