LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

The Sous Chef is responsible for preparing high-quality airline meals in accordance with company standards, menu specifications, and production schedules. In addition, the Sous Chef acts as a supervisory leader, overseeing kitchen helpers and food cooks to ensure efficient operations, adherence to safety and hygiene standards, and consistent delivery of quality meals. This role serves as the second-in-command in the kitchen and assumes the responsibilities of the Executive Chef during absences.

• Executes and supervises food production activities, including cleaning, cutting, marinating, seasoning, and cooking of food items.
• Oversees and coordinates the work of kitchen helpers and food cooks, ensuring proper workflow and compliance with standards.
• Assumes responsibilities of the Executive Chef during absences (e.g., vacation, off-days, menu presentations to customers).
• Supervises food storage practices, ensuring tidiness and adherence to the First-In, First-Out (FIFO) principle.
• Conducts and coordinates inventory checks and supervises stock control.
• Monitors material consumption and places daily orders for food and equipment to meet production plans.
• Participates in menu development and food product innovation for presentations.
• Reviews and updates catering manuals as necessary.
• Implements corrective actions in response to customer complaints.
• Supports training and skill development of kitchen helpers and cooks.

• Maintains and monitors hygiene, health, and safety standards, ensuring compliance with Hazard Analysis and Critical Control Point (HACCP) regulations.
• Conducts quality control checks on goods received and finished products.
• Ensures strict adherence to recipe specifications and company standards.

• Organizes, staffs, and directs the kitchen team within the area of responsibility.
• Guides, motivates, and develops subordinate employees in line with company HR policies.
• Promotes company values and management principles within the department.
• Implements and monitors cost control measures; initiates corrective actions for budget deviations.
• Supports company initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing.

• 3–5 years of experience in commercial cooking or completion of a culinary apprenticeship/certification.
• Strong knowledge of food safety and hygiene regulations (HACCP).
• Ability to manage financial controls (e.g., food cost, stock levels, waste reduction).
• Excellent communication and organizational skills.
• Service-oriented mindset with proven leadership capabilities.
• Proficiency in Microsoft Office and Windows-based applications; knowledge of computer systems is a plus.
• Willingness to work nights, weekends, and holidays as needed.