Sous Chef-Commercial Operations

Denver, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $59,796.82 - $75,000.00

Work Schedule

Day Shifts

Fixed Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Disability insurance

Employee assistance program

Shift Differentials

Job Description

Since its inception in 1942, SkyChefs has set the benchmark for culinary excellence within the airline catering industry. With a strong presence across the United States through 43 operational sites, SkyChefs has established itself as a trusted partner to leading airlines and retailers, delivering millions of meals annually alongside exceptional service experiences. The company prides itself on a legacy built on operational excellence, culinary expertise, and a commitment to continuous innovation. This dedication stretches beyond the kitchen to last-mile logistics and retail commerce, positioning SkyChefs as a holistic service provider within the aviation and hospitality sectors. Their teams collaborate seamlessly from kitchen operations to airline runways, striving to ensure quality, reliability, and exceptional service at every stage. The company culture emphasizes that employees are at the core of its success, offering career opportunities that extend beyond just a job but provide pathways for growth, leadership, and meaningful impact in a dynamic, fast-paced environment. Joining SkyChefs means becoming part of America’s first and finest culinary and aviation service provider, embracing a workplace that fosters innovation and teamwork.

The Sous Chef-Commercial Operations position at SkyChefs is a pivotal role within their culinary leadership team, reporting directly to the Executive Chef. This role is specifically tailored for a highly motivated and hands-on culinary leader with extensive experience in commercial food production. Situated near Denver International Airport, this position operates on a pm shift schedule from 3:00 pm to 11:30 pm, offering a competitive salary range from $59,796.82 to $75,000 annually. Notably, the company provides immediate eligibility for benefits with no waiting period. As a Sous Chef, you will be entrusted with overseeing evening production for premium airline catering services, ensuring that every meal adheres to the highest standards of quality, consistency, and food safety. This role demands excellence in operational oversight while encouraging culinary innovation and continuous process improvements. You will lead and develop kitchen team members, fostering a positive and productive work environment. The role requires a blend of strong kitchen leadership and a forward-thinking approach—someone who not only executes with precision but also contributes creatively to menu development and operational efficiencies. This opportunity is ideal for culinary professionals passionate about elevating food quality and customer satisfaction in a vibrant, collaborative setting.

Job Requirements

Three to five years of experience in commercial cooking or apprenticeship or certification from culinary school
knowledge of food and hygiene regulations (HACCP)
understanding and application of financial controls such as food cost management and waste minimization
excellent communication skills
strong organizational skills
leadership capabilities
proficiency in Microsoft Office and Windows-based computer applications

Job Qualifications

Three to five years of experience in commercial cooking or apprenticeship or certification from culinary school
knowledge of food and hygiene regulations (HACCP)
understanding of financial controls including food cost management and stock level control
strong communication and organizational skills
demonstrated leadership ability
service-oriented mindset
proficiency in Microsoft Office and Windows-based applications

Job Duties

Execute and supervise food production activities such as cleaning, cutting, marinating, and cooking
assume responsibilities of Executive Chef during absences
supervise and coordinate kitchen helpers in food storage and maintenance
conduct inventories and monitor material consumption
order required food and equipment daily to meet production plans
participate in development of food products and menus
update catering manuals and conduct necessary revisions
implement countermeasures for production issues based on customer feedback
support training of kitchen staff
maintain and monitor hygiene, health, and safety standards according to HACCP
conduct quality control checks on production and received goods
ensure compliance with recipe specifications
organize, staff, and direct kitchen operations
motivate and develop employees in alignment with company policies
embody company values and leadership principles
manage cost budgets and initiate corrective actions as needed
engage with company initiatives such as Global Quality Standard, HACCP, and Lean Manufacturing