Sous Chef- Commercial Food Operations at LSG Sky Chefs Austin, TX
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,023.54 - $68,779.42
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
on-site work
Job Description
LSG Sky Chefs is a global leader in airline catering and hospitality services, recognized as one of the largest providers in the industry. Renowned for its innovation and high standards, the company has earned prestigious accolades such as the "Airline Caterer of the Year in North America" for both 2023 and 2024. With operations spanning North and Latin America, LSG Sky Chefs prides itself on the dedication and expertise of its workforce, who are pivotal in delivering exceptional culinary experiences to airlines and their passengers. The company operates with a dynamic and forward-thinking approach, consistently striving to enhance quality and... Show More
Job Requirements
- 3-5 years of experience in a commercial or institutional kitchen
- Culinary certification or apprenticeship preferred
- Strong knowledge of HACCP and food safety regulations
- Proven ability to manage food costs, minimize waste, and control inventory
- Effective leadership and team development skills
- Excellent organizational and communication abilities
- Proficient in Microsoft Office and other Windows-based applications
Job Qualifications
- 3-5 years of experience in a commercial or institutional kitchen
- Culinary certification or apprenticeship preferred
- Strong knowledge of HACCP and food safety regulations
- Proven ability to manage food costs, minimize waste, and control inventory
- Effective leadership and team development skills
- Excellent organizational and communication abilities
- Proficient in Microsoft Office and other Windows-based applications
Job Duties
- Supervise and actively participate in food preparation including cleaning, cutting, marinating, seasoning, and cooking in accordance with standardized recipes and procedures
- Assume the responsibilities of the Executive Chef in their absence, including leading production teams and supporting customer menu presentations
- Oversee proper food storage, inventory rotation, and organization according to FIFO (First In, First Out) and safety protocols
- Monitor daily ingredient consumption and place timely orders for food and equipment to meet production demands
- Support menu development and assist in preparing for customer presentations or product trials
- Maintain accurate catering manual content and ensure updates are implemented
- Investigate and resolve food quality issues, including customer complaints, by identifying and executing corrective actions
- Train, guide, and support kitchen staff in proper production techniques and company standards
- Ensure strict compliance with food safety, hygiene, and sanitation standards, including HACCP regulations
- Conduct regular quality control checks during all stages of production
- Inspect incoming products for quality and consistency
- Monitor compliance with standardized recipes and portion specifications
- Lead, coach, and support a team of kitchen helpers and cooks to ensure efficient and consistent operations
- Promote a culture of teamwork, accountability, and continuous improvement
- Assist in staffing, scheduling, and performance development of kitchen employees
- Manage departmental costs, monitor food and labor budgets, and take corrective action when needed
- Actively participate in company-wide initiatives including Lean Manufacturing, HACCP, and Global Quality Standards (GQS)
Job Location
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