Sous Chef- Commercial Food Operations

About us

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.

Role Purpose Statement

We’re seeking a talented Sous Chef to join our Chicago Culinary Operations team. Reporting to the Executive Chef, you’ll oversee daily food production, ensure top-tier quality and safety standards, and lead a team in creating diverse, high-quality menus. If you have a passion for culinary excellence, strong leadership skills, and experience in commercial cooking, this is your chance to make an impact in a fast-paced, global catering environment.

• Location: near Chicago O'Hare International Airport
• Schedule: We support a variety of airlines and operate multiple shifts 365/24/7. Flexibility with schedule is a requirement.

How You'll Make a Difference

Food Production

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Assumes responsibilities of Executive Chef when he/she not available, Vacation, off-days, menu presentation to customers, etc.
• Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle).
• Conducts, coordinates and supervises inventories.
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan.
• Participates in the development of food products and menus as needed for menu presentation.
• Must be aware of content in catering manuals; conducts updates when necessary.
• Executes countermeasures in the production in case of customer complaints.
• Supports training of kitchen helpers.

Quality

• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to.
• Maintains and monitors quality, conducts quality control checks according to HACCP regulations.
• Conducts quality checks of goods received.
• Monitors and ensures compliance with recipe specifications.

Leadership

• Ensure that the area of responsibility is properly organized, staffed and directed.
• Guide, motivate and develop the subordinate employees within the Human Resources Policy.
• Make the company's values and management principles live in the department(s).
• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations.
• Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing.

Knowledge, Skills and Experience

• Minimum of five to seven years of experience in commercial or industrial food production, with at least two years in a management or supervisory role.
• Culinary apprenticeship or formal culinary school certification.
• Additional certifications (e.g., Dietary Chef, Industrial Chef) or equivalent professional experience strongly preferred.
• In-depth knowledge of food safety, sanitation, and hygiene regulations (e.g., HACCP).
• Strong financial acumen, including cost control, budgeting, and operational profitability.
• Demonstrated leadership, organizational, and communication skills.
• Ability to operate in a fast-paced, high-volume production environment.