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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $57,774.00 - $71,000.00
Work Schedule
Rotating Shifts
Flexible
Job Description
LSG Sky Chefs is a globally recognized leader in airline catering and hospitality services, renowned for delivering exceptional culinary and hospitality experiences to airline passengers across North and Latin America. With a strong reputation for innovation and excellence, LSG Sky Chefs has been awarded the prestigious Airline Caterer of the Year in North America for both 2023 and 2024. The company is committed to maintaining high standards through the expertise and dedication of its talented workforce. As one of the largest providers in this industry, LSG Sky Chefs operates at various key locations, including the Chicago O'Hare International Airport area, providing specialized services to a broad range of airline clients.
The Sous Chef role within LSG Sky Chefs' Chicago Culinary Operations team offers an exciting opportunity for culinary professionals passionate about commercial food production and leadership in a dynamic and fast-paced environment. Reporting directly to the Executive Chef, the Sous Chef will play a critical role in overseeing daily food production activities, ensuring the highest levels of quality, safety, and adherence to established culinary standards. This position demands versatility and strong leadership, as the Sous Chef will assume executive responsibilities in the absence of the Executive Chef, manage kitchen teams, control inventory processes, coordinate food storage, and supervise menu development.
Salary for the position ranges from $57,774 to $71,000, reflecting the professional experience and skills required. The role requires flexibility in scheduling as it supports a 24/7 operation aligned with various airline schedules and multiple shifts throughout the year. The Sous Chef will be responsible not only for the efficient execution of food preparation but also for maintaining stringent Hygiene, Health, and Safety standards according to HACCP regulations. They will lead the kitchen team, ensuring compliance with company guidelines, promoting continuous improvement, and fostering a productive and positive workplace culture.
This role is ideal for candidates with comprehensive industry experience, including a minimum of five to seven years in commercial or industrial food production and at least two years in management or supervisory positions. Candidates with formal culinary training or apprenticeship, as well as those with additional professional certifications such as Dietary Chef or Industrial Chef, will be especially valued. Strong financial management skills including budgeting and cost control are essential, as is the ability to operate effectively under pressure while maintaining rigorous quality and safety standards. This position offers a chance to advance within a prestigious and global company known for valuing innovation, teamwork, and employee development.
The Sous Chef role within LSG Sky Chefs' Chicago Culinary Operations team offers an exciting opportunity for culinary professionals passionate about commercial food production and leadership in a dynamic and fast-paced environment. Reporting directly to the Executive Chef, the Sous Chef will play a critical role in overseeing daily food production activities, ensuring the highest levels of quality, safety, and adherence to established culinary standards. This position demands versatility and strong leadership, as the Sous Chef will assume executive responsibilities in the absence of the Executive Chef, manage kitchen teams, control inventory processes, coordinate food storage, and supervise menu development.
Salary for the position ranges from $57,774 to $71,000, reflecting the professional experience and skills required. The role requires flexibility in scheduling as it supports a 24/7 operation aligned with various airline schedules and multiple shifts throughout the year. The Sous Chef will be responsible not only for the efficient execution of food preparation but also for maintaining stringent Hygiene, Health, and Safety standards according to HACCP regulations. They will lead the kitchen team, ensuring compliance with company guidelines, promoting continuous improvement, and fostering a productive and positive workplace culture.
This role is ideal for candidates with comprehensive industry experience, including a minimum of five to seven years in commercial or industrial food production and at least two years in management or supervisory positions. Candidates with formal culinary training or apprenticeship, as well as those with additional professional certifications such as Dietary Chef or Industrial Chef, will be especially valued. Strong financial management skills including budgeting and cost control are essential, as is the ability to operate effectively under pressure while maintaining rigorous quality and safety standards. This position offers a chance to advance within a prestigious and global company known for valuing innovation, teamwork, and employee development.
Job Requirements
- Minimum five years experience in commercial or industrial food production
- At least two years experience in a supervisory or management position
- Formal culinary school certification or apprenticeship preferred
- Must have knowledge of HACCP and food safety regulations
- Ability to manage budgets and control costs
- Strong leadership and organizational skills
- Flexibility to work multiple shifts including weekends and holidays
- Ability to work in a fast-paced environment
Job Qualifications
- Minimum of five to seven years 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 and budgeting
- 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 such as cleaning, cutting, marinating, seasoning, and cooking
- Assumes responsibilities of Executive Chef when not available including vacation and off-days
- Supervises, coordinates and controls kitchen helpers in food storage maintaining tidiness and adhering to first in-first out principles
- Conducts, coordinates and supervises inventories
- Monitors material consumption and orders required food and equipment daily to meet production plans
- Participates in development of food products and menus for presentations
- Maintains and monitors hygiene, health and safety standards ensuring compliance with HACCP regulations
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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