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 three consecutive years 2023, 2024, and 2025 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 plays a vital leadership role in ensuring the smooth, efficient, and high‑quality operation of the kitchen. This position oversees daily food production, maintains strict food safety and sanitation standards, and ensures every meal meets LSG Sky Chefs’ culinary excellence. The Sous Chef leads and develops the kitchen team, manages inventory and portion control, supports menu and recipe development, and drives operational efficiency while upholding regulatory compliance. Ultimately, this role blends culinary expertise with strong leadership to deliver exceptional food experiences at scale.

• Medical, Dental, Vision ELIGIBLE DAY 1!
• Employer paid life insurance, AD&D, and a variety of voluntary benefits. ELIGIBLE DAY 1!
• Tuition Reimbursement
• Vacation, Sick, and Holiday Pay
• 401(k) including company match
• Free Meals & Parking
• Opportunities for Advancement

• Supervise, train, and support kitchen staff in daily food preparation and cooking.
• Coordinate and participate in meal production to meet quality, portion, and presentation standards.
• Ensure full compliance with HACCP, FDA, USDA, and company food safety and sanitation requirements.
• Monitor recipe accuracy, production levels, and serving temperatures to maintain consistency.
• Manage inventory by tracking food usage, waste, and product needs; receive and inspect deliveries.
• Maintain a clean, safe, and organized kitchen environment, ensuring proper equipment sanitation.
• Assist with menu planning, recipe development, and continuous improvement initiatives.
• Oversee scheduling, performance management, and operational workflows for hourly kitchen employees.
• Support cost‑control efforts by optimizing labor, reducing waste, and maximizing efficiency.
• Perform additional culinary or operational duties as needed to meet production goals.

• Experience: 3–5 years in high‑volume commercial kitchens, or equivalent culinary certification/apprenticeship.
• Leadership: A proven ability to motivate, develop, and lead teams in fast‑paced environments.
• Expertise: Strong understanding of HACCP, food safety regulations, and production kitchen operations.
• Skills: Excellent communication, organization, and financial management abilities.
• Technology: Proficiency in Microsoft Office and standard Windows-based applications.